Rotisserie Prime RibSteven Raichlen
Rotisserie Prime Rib
- Yield: Serves 4
- Method: Spit-roasting/rotisserie
For the prime rib:
- 4-bone prime rib, about 12 pounds
- Coarse salt (sea or kosher)
- 3 tablespoons freshly and coarsely ground black pepper
- Extra virgin olive oil
For the baste (optional; see Note below)
- 8 to 12 tablespoons unsalted butter
- 2 to 3 cloves garlic, peeled and smashed
- Zest and juice of one lemon
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- Bundle of fresh rosemary tied with string to use as a basting brush (optional
1: Set up your grill for spit-roasting and heat to medium-high. Position a large disposable drip pan below the center of the spit.
2: Generously season the roast on all sides with salt and pepper, patting the seasonings into the meat. Drizzle olive oil over the meat, rubbing it in with your fingertips.
3: Slip the first pronged fork on the spit. Thread the roast from end to end on the rotisserie spit and secure it with the second fork. Tighten the lock screws between the tines of a table fork.
4: If using wood chunks or chips on a charcoal grill, add them to the coals. On a gas grill, place the chunks on the metal heat diffuser over the burners. If using chips, place them in the smoker box or in a foil pouch that you’ve pierced with a fork.
5: Spit-roast the prime rib until crusty and brown on the outside and cooked to the desired degree of doneness on the inside, about 1 hour for rare (120° to 125°F); 1-1/4 to 1-1/2 hours for medium-rare (130° to 135°F). Pause the rotisserie and use an instant-read meat thermometer inserted into the very center of the prime rib (through the large end but not touching the rotisserie spit or bone) to test for doneness. Remember, the prime rib will continue to cook after it leaves the grill.
6: Turn off the rotisserie motor and remove the spit from the rotisserie socket. Using grill gloves and supporting the spit with both hands, transfer the roast to a large cutting board (preferably with a deep well around the periphery to collect the juices). Carefully remove the roast from the spit. Let the prime rib rest for 15 minutes, loosely tented with aluminum foil.
7: To carve the prime rib, remove the bones in one piece with a sharp knife following the curve of the meat. Set aside the bones for yourself or cut apart and divvy among other lucky diners. Carve the roast crosswise into ¾-inch-thick slices.
Note:: (optional): In a small saucepan over medium heat, melt the butter. Add the rosemary, thyme, garlic, lemon zest, and juice. Stir until fragrant, about 5 minutes. Keep the baste warm. Once a crust forms on the prime rib, start basting with the butter mixture. Continue to baste every 20 minutes until the meat reaches your desired doneness.