Gather Together With This Tasty Rotisserie Recipe

Looking for a simple yet impressive main dish for your holiday gathering? This mouthwatering rotisserie prime rib recipe is exactly what you need. By cooking it outdoors on the rotisserie grill, you free up space indoors to focus on perfecting those side dishes and desserts. Plus, the constant rotation ensures a perfectly tender, juicy, and smoky flavor that melts in your mouth. As soon as you bring this show-stopping dish inside, the irresistible aroma will fill your home, making your guests feel welcomed and delighted.

Whether you’re a seasoned grill master or new to rotisserie cooking, this recipe is designed to deliver fantastic results. Here are some tips to ensure success and some delectable sides that pair beautifully with this dish.

Secure the Prime Rib with Kitchen Twine

To keep your prime rib securely in place on the rotisserie forks, a snug tie is essential. Using sturdy kitchen twine, create four to five tight knots around the entire roast. This is purely functional, so there’s no need to worry about aesthetics. Once cooked, simply cut the twine before slicing and discard it.

Create a Bold Rub for Maximum Flavor

Seasoning is key to elevating your prime rib roast into a true culinary masterpiece. The salty, smoky crust on the exterior provides the first burst of flavor. Instead of regular table salt, opt for coarse sea salt, which not only has a richer flavor profile but also blends beautifully with other seasonings. Mix all the seasonings thoroughly in a bowl, then use your hands to apply the rub evenly across the meat—kitchen gloves can be helpful here. For an added layer of flavor, tuck fresh rosemary leaves under the twine. Rosemary imparts a fragrant note that complements the beef wonderfully. Cover the seasoned roast loosely with plastic wrap and let it sit at room temperature.

Why Room Temperature Matters

Before cooking, ensure your roast reaches room temperature. This step is crucial for achieving a tender, juicy texture. Depending on how long it was refrigerated, it may take about two to two and a half hours to reach the right temperature. A meat thermometer is your best friend here, both for checking the initial temperature and monitoring the roast as it cooks.

Time to Fire Up the Grill

Once your prime rib is securely fastened onto the rotisserie forks, set your timer and keep your meat thermometer close at hand. It’s wise to check the temperature every 15 to 20 minutes. Here are the recommended cooking times:

• Rare Prime Rib: 110 to 115 degrees Fahrenheit

• Medium Rare to Medium: 115 to 125 degrees Fahrenheit

• Well Done: 130 to 135 degrees Fahrenheit

A critical point to remember: the meat will continue to cook by about 10 degrees even after being removed from the grill. Additionally, placing an oven-safe pan beneath the roast to collect drippings can yield a flavorful Au Jus sauce.

Let the Prime Rib Rest Before Slicing

After taking your prime rib off the grill, allow it to rest for 25 to 30 minutes. This resting period, a trick used by professional chefs, lets the meat relax and distribute its juices evenly. Cutting into the roast immediately after grilling can cause the flavorful juices to escape, impacting the taste and tenderness. Patience here pays off big time.

Prime Rib Recipe Rotisserie Grill Style

Ingredients

• 1 prime rib roast, approximately 5 pounds at room temperature

• 1 tablespoon freshly ground black pepper

• 1 tablespoon garlic powder

• 2 tablespoons kosher salt

• 2 tablespoons Italian seasoning

• Fresh rosemary sprigs

• Kitchen twine or strong string

• Meat thermometer

Instructions

• Tie the prime rib roast securely with kitchen twine, forming 4 to 5 tight knots.

• Mix the seasonings thoroughly and rub them evenly over the entire roast. Tuck fresh rosemary sprigs under the twine.

• Preheat your rotisserie grill to 350 degrees Fahrenheit.

• Insert the rotisserie forks into the prime rib roast.

• Place the roast on the rotisserie attachment.

• Cook the prime rib roast for 2 to 2 1/2 hours, until the internal temperature reaches 110-115°F for rare, 115-125°F for medium, and 130-135°F for well done.

• Remove the prime rib from the rotisserie and tent it with aluminum foil. Allow the meat to rest for 25-30 minutes.

• Slice and serve.

Sauce Pairings for Your Rotisserie Prime Rib

Enhance Your Meal with Sauces and Sides

While your prime rib is already a crowd-pleaser, adding a couple of special sauces can elevate the dining experience. Two classic accompaniments are horseradish sauce and Au Jus. Au Jus, meaning "with juice" in French, is a light, broth-like sauce made from the drippings collected during cooking. It’s wise to place an oven-safe pan below the roast to catch these flavorful drippings. Horseradish sauce complements the richness of the beef beautifully, with its creamy sour cream, tangy horseradish, and zesty apple cider vinegar.

Horseradish Sauce Recipe

Ingredients

• 1/2 cup sour cream

• 2 tablespoons drained prepared horseradish

• 2 tablespoons mayonnaise

• 1 teaspoon apple cider vinegar

• 1/4 teaspoon salt

• 1/8 teaspoon black pepper

• 1 tablespoon finely chopped fresh chives, plus extra for garnish

Instructions

In a mixing bowl, combine all ingredients until smooth. Serve alongside the prime rib. Store in the refrigerator for up to two weeks.

Au Jus Sauce

Ingredients

• Prime rib drippings

• 1 cup beef broth

• 1 to 2 tablespoons dry red wine

• 1 tablespoon Worcestershire sauce

• Pinch of salt and black pepper

Instructions

• Combine all ingredients in a saucepan and bring to a boil.

• Simmer for 10 to 15 minutes to reduce the sauce.

• Remove from heat and allow to cool. Skim off any fat that rises to the surface while cooling.

• Serve alongside the prime rib. Store in the refrigerator for up to three days.

Delightful Side Dishes for Your Prime Rib Feast

While the prime rib takes center stage, it’s the sides that complete the holiday meal. Here are some popular options to impress your guests:

• Creamy mashed potatoes

• Classic wedge salad with creamy dressing

• Buttery egg noodles

• Roasted Brussels sprouts

• Twice-baked potatoes

• Cole slaw

• Green bean casserole

• Roasted potatoes

• Seven-layer salad

• Candied sweet potatoes

• Steamed carrots

• Romaine salad with vinaigrette

And don’t forget the warm dinner rolls and butter. Bon appétit!

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