COOK IT.
Have your butcher remove the bones from the prime rib roast, but leave them with the meat. Doing this allows you to have the protection of the bones, while making your roast far easier to carve when it’s time to serve. Season the roast generously with black pepper and kosher salt on all sides. Press the seasoning into the meat so it adheres. Lay the beef back on the bones exactly as it was and tie everything tightly in place between each bone with two lengths of twine.
Allow the roast to dry brine for at least 40 minutes and up to overnight.
Preheat the rotisserie burner to high. If you don’t have a rear burner, ignite all of your bottom burners to medium-high.
Secure the prime rib on the rotisserie, ensuring everything is balanced. An unbalanced roast can burn out your motor. Learn more about using your rotisserie with our informative blog .
Place the rotisserie onto the grill, checking to ensure that everything is secure. Turn on the motor and watch for a few moments to be certain it's rotating smoothly. If not, take it off and readjust to balance the roast.
Sear the Prime rib for 15 to 20 minutes until some lovely color has been achieved. While waiting for the meat to sear, combine the oil, garlic, and herbs into a loose paste.
When your roast has colored, turn the heat down to medium-low, aiming for a grill temperature between 275°F and 325°F (135°C and 163°C). If you are using the bottom burners, turn off the ones below the meat and adjust the outside burners accordingly. Place the drip pan under the prime rib and add your liquid of choice. Brush the roast with your garlic and herb mixture.
Close the lid and cook your rotisserie prime rib roast for 15 to 20 minutes per pound of meat. Depending on the outdoor temperature and grill temperature, this can take 2 to 2½ hours or more. Monitor your cook remotely by using a wireless thermometer like Napoleon’s ACCU-PROBE™ PRO X wireless thermometer .
When your meat thermometer reads around 120°F (49°C) – rare – remove the meat from the grill and place it onto a platter or cutting board. Remove the rotisserie spit rod and cover your prime rib with foil and a couple of towels. Carryover cooking will finish the roast while it rests, reaching an internal temperature up to 135°F for medium.
While the roast is resting, use the drippings to make gravy. Skim the fat from the drippings and supplement with butter or duck fat if you don’t have enough. In a saucepan over low heat, combine the fat and an equal amount of flour. Cook until the flour smell is gone; however, if you carefully cook until the flour mixture darkens and develops a nutty flavor, you will have even better gravy. Once you are happy with the butter and flour mixture (roux), slowly – ¼ cup at a time or so, add the drippings liquid, and/or veggie cooking water, and/or wine. The first few additions will make the flour mixture clump up in a scary way. As you slowly add more liquid, whisking each time until the liquid is absorbed, you will get a smooth gravy. Once you have a smooth and thick sauce, you can add more liquid until you are happy with the consistency. Alternatively, add the remaining liquid and then simmer the gravy until you are happy with its thickness. Taste and season with salt and pepper as necessary.
When your prime rib roast has finished resting, pour the juices into the gravy. Snip the twine holding the bones to the roast, and set them aside. Carve the roast as thick or thin as you would like. Serve the roast and gravy with your favorite seasonal sides.
Pair this Rotisserie Prime Rib Roast with a deeply flavored Cabernet Sauvignon. This rich and full-bodied wine, featuring dark fruit flavors, is perfect for drinking and cooking with. If you would prefer beer, there are three ways to go: a citrusy IPA whose hops will play well with the rich meat, a stout with chocolate and coffee notes that provide a like-with-like flavor combo, or a Belgian Witbier for a palate cleanser between delicious bites.
Rich, juicy, and roasted to perfection, this Rotisserie Prime Rib is a holiday meal worth celebrating. Serve it with savory gravy and your favorite sides, and let your Napoleon Grill bring luxurious flavor to the table. What sides and beverages are you sharing your Rotisserie Prime Rib Roast with? Share your recipes, stories, and photos with us on Facebook and Instagram. Use the hashtags #NapoleonEats and #NapoleonGrills for a chance to be featured.
Happy Grilling!
*The wine or beer is optional; remove 1 cup of beef stock or water and replace it with the wine or beer.