Gather Together With This Tasty Rotisserie Recipe

If you're searching for a show-stopping main dish that's easy to prepare and guaranteed to impress your guests, look no further than this delicious rotisserie prime rib recipe. Cooking it on a rotisserie grill not only makes the process simple but also frees up space in your kitchen for perfecting side dishes and desserts. Plus, the slow rotation and natural basting create an irresistibly tender, juicy, and flavorful cut of meat with a crispy, smoky crust. Whether you're hosting a holiday gathering or just want to treat your family to something special, this recipe is sure to be a hit.

Whether you're a seasoned griller or new to the world of rotisserie cooking, this guide will help you achieve restaurant-quality results. From seasoning tips to resting techniques, we've got everything you need to make your prime rib shine.

Secure the Prime Rib with Kitchen Twine

Properly securing your prime rib is essential for even cooking on the rotisserie. Use high-quality kitchen twine to tie the roast tightly, making four to five loops around the meat. Don’t worry about how it looks—this is purely functional. Once the roast is done, simply cut through the twine before slicing and serving.

Create a Flavorful Rub

The right seasoning can transform your prime rib into a culinary masterpiece. Mix coarse sea salt, garlic powder, Italian seasoning, and freshly cracked black pepper. Rub the mixture evenly over the entire roast, using gloves to keep things clean. For extra flavor, tuck fresh rosemary sprigs under the twine. Let the roast sit at room temperature for a couple of hours before cooking to ensure even doneness.

Let It Come to Room Temperature

Before placing the prime rib on the grill, let it sit out for 2–2.5 hours so it cooks more evenly. This step helps the meat retain its juices and ensures a tender, melt-in-your-mouth texture. Use a meat thermometer to check the internal temperature during and after cooking.

Cooking Time Guide

Once your prime rib is secured on the rotisserie, start cooking and monitor the temperature every 15–20 minutes. Here’s a general guideline:

• Rare: 110–115°F
• Medium Rare to Medium: 115–125°F
• Well Done: 130–135°F

Remember, the meat will continue to cook slightly after being removed from the grill, so take it off a few degrees before your desired doneness. Place a pan underneath to collect the drippings for a rich au jus sauce.

Rest Before Slicing

After removing the prime rib from the grill, let it rest for 25–30 minutes. This allows the juices to redistribute, ensuring each slice is as tender and flavorful as possible. Skipping this step can result in dry, less juicy meat.

Rotisserie Prime Rib Recipe

Ingredients:

• 1 prime rib roast (about 5 pounds), at room temperature
• 1 tbsp fresh cracked pepper
• 1 tbsp garlic powder
• 2 tbsp kosher, coarse salt
• 2 tbsp Italian seasoning
• Fresh rosemary sprigs
• Kitchen twine
• Meat thermometer

Instructions:

• Secure the roast with tight knots of kitchen twine.
• Mix the seasonings and rub them all over the meat. Tuck rosemary under the twine.
• Preheat your rotisserie grill to 350°F.
• Insert the roast onto the rotisserie forks.
• Cook for 2–2.5 hours, until the internal temperature reaches your desired level.
• Remove from the grill, tent with foil, and let rest for 25–30 minutes.
• Slice and serve.

Perfect Sauces to Serve With Your Prime Rib

Horseradish Sauce

This creamy, tangy sauce pairs beautifully with rich beef. Combine sour cream, prepared horseradish, mayonnaise, apple cider vinegar, salt, pepper, and chopped chives. Mix well and refrigerate until ready to serve.

Au Jus

Make a savory sauce using the drippings from your prime rib. Add beef broth, red wine, Worcestershire sauce, salt, and pepper. Simmer until reduced and serve alongside the roast.

Popular Side Dishes for Your Holiday Meal

Pair your prime rib with classic sides like creamy mashed potatoes, roasted Brussels sprouts, buttery egg noodles, green bean casserole, or candied sweet potatoes. These complement the rich flavors of the meat perfectly.

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