Doing Prime Rib on the rotisserie has been on my list for a few years. I’ve watched guys on TV and online do this and frankly, I just salivate!

Prime rib is usually done in the oven: I like getting my deep brown colour on my beef first then roast at a lower temperature until I achieve desired doneness.

Now achieving the same result with your gas or charcoal grill is done by getting your grill to a high heat, roast your beef until you get that deep brown colour then lower the dials to a lower temperature using indirect heat to finish cooking your roast. This method turns your gas grill (when closed) into an outdoor oven.

The result was impressive and now I know I can do Prime Rib in the middle of summer without getting the house warm from a long-running oven.

Rotisserie Prime Rib

1 Prime Rib Roast, cap on – bone in (3 ribs, 8lbs)

Dijon style mustard
sea salt
black pepper
garlic powder
onion powder

fresh bay leaves

1. One day before roasting: Use a knife to make openings between cap and beef and insert 3 bay leaves between the meat. Brush the cap and sides of beef with mustard then season the cap of your beef with lots of salt then sprinkle with pepper, garlic and onion powders. Lightly season both sides (and bottom) of the beef with the same rub ingredients. Place in fridge overnight.
2. Ensure that the Prime Rib has been brought to room temperature before roasting. Remove the grates from your grill, insert a drip pan with a couple of inches water and throw in 3 bay leaves. Pre-heat your gas or charcoal grill with lid closed to 500F. Secure your beef on your rotisserie rod. The rod should run in the same direction as the bones.
3. Once your grill has reached 500F, insert the beef on the rotisserie and close. The beef should get a deep brown colour in about 20-30 minutes.
4. Now turn off the middle burners, lower one or two outside burners until your grill has a temperature of 300F when lid closed.
5. Let time do its work, check on internal temperature of meat each hour, replenish water in drip pan when needed. Allow the roast to cook until the thermometer has reached an internal temperature of 120F for rare, 140F for medium and 160F for medium-well. This particular roast should be done in a couple of hours.
6. Remove beef from rotisserie, wrap in foil and allow to rest.
7. Remove the drip pan but don’t throw away that liquid! Time to make au jus: pour the beef drippings from the roasting pan into a fat separator and reserve the separated beef jus and fat (separately). Pour hot water into the roasting pan and scrape/loosen the brown bits and strain.
8. Pour the beef jus into a pot and bring to a boil. Taste for to adjust seasoning (add water if too salty or add some beef stock to enhance) and reduce by a third. Keep warm until dinner service and remove bay leaves.
9. To carve beef, remove any butcher’s twine and use a knife to slice the bones off the rest of the roast. To carve the meat, I like using an electric knife (I can get about 10 slices of meat). Place on a platter, au jus in a gravy bowl.
10. Serve with mashed potatoes or roast potatoes.

Cooking Time for Rare (120°)

(3) Ribs, 7 to 8 lbs. 15 minutes at 500°, Then approx. 1 ½  hours at 300°
(4) Ribs, 9 to 10 lbs. 15 minutes at 500°, Then approx. 2 hours at 300°
(5) Ribs, 11 to 13 lbs. 15 minutes at 500°, Then approx. 2 ½ hours at 300°
(6) Ribs, 14 to 16 lbs. 15 minutes at 500°, Then approx. 3 hours at 300°
(7) Ribs, 16 to 18 lbs. 15 minutes at 500°, Then approx. 3 1/2 hours at 300°