Rotisserie Prime Rib
A rotisserie prime rib, perfectly seasoned and basted with rosemary and thyme as it spins over the fire, is my idea of how to kick off a special occasion right. Forget fancy restaurants. Give me wood smoke, good friends, tender meat, and a crunchy crust straight off the fire. That’s the kind of moment worth celebrating any day of the week! This prime rib on a rotisserie recipe lets the meat spin low and slow, locking in juices and building that nice crust on the outside of the meat. It’s one of the best cooking methods for tender, juicy prime rib packed with smoky, fire-roasted flavor. So, when you’re ready, let’s do this. Remember to stay patient, keep an eye on the fire, and enjoy the process, preferably with a cold beer in hand! Table of Contents Why You’ll Love the Rotisserie Prime Rib RecipeRotisserie Prime Rib Ingredients Round-UpHow to Make Rotisserie Prime RibPrepping the MeatPro Tip: Rotisserie CookingBest Rotisserie Prime Rib TimeBasting StepCarve it up! This sauce is FYR!What to Serve with Rotisserie Prime RibLeftover Suggestions & Reheating InstructionsMore Rotisserie magic!Recipe FAQsFlavor X Fire & FOOD X FireRotisserie Prime Rib Recipe Why You’ll Love the Rotisserie Prime Rib Recipe Rotisserie Prime Rib Ingredients Round-Up How to Make Rotisserie Prime Rib Prepping the Meat Prepping the Meat Pro Tip: Rotisserie Cooking Best Rotisserie Prime Rib TimeBasting StepCarve it up! Best Rotisserie Prime Rib Time Basting Step Carve it up! This sauce is FYR! What to Serve with Rotisserie Prime Rib Leftover Suggestions & Reheating Instructions More Rotisserie magic! Recipe FAQs Flavor X Fire & FOOD X Fire Rotisserie Prime Rib Recipe Why You’ll Love the Rotisserie Prime Rib Recipe Prime rib is already a showstopper. But when you make this prime rib on a rotisserie recipe, it hits a whole new level. As the meat spins, the thick fat cap melts slowly over the roast, basting it naturally and keeping the inside juicy while the outside crisps up with a nice crust. Plus, the constant movement gives you even cooking from edge to center — no flipping, no fussing. Trust me, the little extra effort is going to pay off big time. Every bite is tender, smoky, and packed with flavor. For other delicious prime rib recipes, check out my Rotisserie Prime Rib with Beef Tallow Injection, Smoked Fried Prime Rib, and Herb-Encrusted Prime Rib. Rotisserie Prime Rib Ingredients Round-Up Prime Rib – Grab a boneless prime rib roast (or standing rib roast) and some olive oil. I seasoned my prime rib with my Mesquite Peppercorn Lager rub, but alternatively you could use kosher salt, coarse salt, black pepper, and garlic powder. Herb Brush – You’ll need fresh herbs like rosemary or thyme, tied together with butcher’s twine for basting during the cook. Extras – Have wood chunks for smoking, aluminum foil for resting, and a meat thermometer to check the internal temperature of the meat. Prime Rib – Grab a boneless prime rib roast (or standing rib roast) and some olive oil. I seasoned my prime rib with my Mesquite Peppercorn Lager rub, but alternatively you could use kosher salt, coarse salt, black pepper, and garlic powder. Herb Brush – You’ll need fresh herbs like rosemary or thyme, tied together with butcher’s twine for basting during the cook. Extras – Have wood chunks for smoking, aluminum foil for resting, and a meat thermometer to check the internal temperature of the meat. Got your list? Good. You can skip to the full recipe card below, or stick with me as we walk through each step. Fire up your grill and let’s get this rotisserie rod spinning. Smoked vs Fried vs Rotisserie vs Baked Prime Rib. Which is the best? Watch Derek Wolf in the video below to find out! How to Make Rotisserie Prime Rib Prepping the Meat Start by taking your prime rib roast out of the fridge and letting it come up to room temperature. We do this because it helps with even cooking once the prime rib hits the grill. Trim any excess fat from the outside of the prime rib, but leave a thick fat cap on top to help baste the meat as it spins. Coat the roast lightly with olive oil, then season it generously with kosher salt, coarse black pepper, and a little garlic powder. This dry rub will build that crunchy crust we’re after. Pro Tip: Rotisserie Cooking When setting up your rotisserie cooking, always follow the manufacturer’s instructions for your rotisserie attachment and rotisserie motor. Make sure the rotisserie sockets, forks, and rod are locked in securely before you start spinning. A well-balanced roast gives you even cooking and that nice crust across the outside of the meat. Best Rotisserie Prime Rib Time First things first, slide the roast onto the rotisserie spit, because you’ll want to make sure it’s centered and balanced for even cooking. Secure it tightly using both rotisserie forks (sometimes called spit forks) and lock screws. Make sure everything is tight, so the meat spins steadily without slipping. Next up, set up your grill for indirect cooking. If you’re using a gas grill, fire up the side burners and leave the middle burner off. If you’ve got a charcoal grill like a Weber Kettle, push the coals to the sides and keep the middle open. Place a drip pan under the roast to catch the drippings and help manage flare-ups. Now, get your grill temperature to medium heat, around 300–325 degrees F. Attach the rotisserie rod to the rotisserie sockets, switch on the motor, and watch that prime rib start to spin. Grab yourself a seat and watch this roast turn into something beautiful! We’re leaving this prime rib right where it is until we hit the perfect internal temp of 120F (for rare), take it to 125-135F for medium rare. Basting Step During the last 30 minutes of cooking time, baste the roast every 10 minutes using your herb brush dipped in melted butter (or alternatively, olive oil) with lemon juice. This builds flavor and also helps the outside of the rib roast develop a beautiful crust. Once you hit your target temperature, turn off the burners, remove the rotisserie rod, and then slide the roast onto a large cutting board. Tent it loosely with aluminum foil and let that salted roast rest for 20–30 minutes. This allows the juices to redistribute and gives you even more tender meat when slicing. Carve it up! Carve thick slices across the grain and serve them up to your eager friends and family. Raise a glass and cheers to this epic prime rib on a rotisserie recipe! Get stoked for life This sauce is FYR! an all-new line created for live fire cooking Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure. What to Serve with Rotisserie Prime Rib You can’t go wrong with classic sides. Think roasted green beans, buttery mashed potatoes, or grilled asparagus. Crusty bread and a drizzle of red wine reduction take it to another level too. This grilled prime rib also pairs great with smoky vegetables or even a light salad if you want to balance out the richness of the beef. Leftover Suggestions & Reheating Instructions If you end up with leftover prime rib, slice it thin and store it in an airtight container. For reheating, warm slices gently over low heat wrapped in aluminum foil, or toss them in a skillet with a little residual heat until warmed through. Use leftovers for prime rib sandwiches, tacos, or also chop them up into a hearty steak and egg breakfast the next morning. More Rotisserie magic! Recipe FAQs How do I balance the prime rib on the rotisserie rod? ​Center it carefully and use both rotisserie forks (spit forks) to hold it tight. Tighten the lock screws well so the meat spins evenly without dragging on one side. How does using a rotisserie spit make a difference? The rotisserie allows the meat to slowly turn, allowing the roast to cook evenly throughout. It’s not completely necessary to use the rotisserie, but it’s great if you have it. If you don’t have a rotisserie, but still want to cook the prime rib in a fun, unique way, try hanging it. What’s the cook time for the roast? Cook time will depend on the size of the roast — plan for about 15–20 minutes per pound. Monitor the internal temperature of the meat with a good meat thermometer. Target temperature is 120–125 degrees F for rare, 130–135 degrees F for medium rare. Don’t guess — always check the thickest part of the roast. Get The Cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. Prime Rib Ingredients: ▢ 1 4 Bone-In or Boneless Prime Rib▢ 2 tbsp Mesquite Peppercorn Lager Rub▢ 2 tsp Chopped Rosemary▢ 2 tsp Chopped Thyme▢ 2 tsp Chopped Tarragon▢ 1 tbsp Canola Oil ▢ 1 4 Bone-In or Boneless Prime Rib ▢ 2 tbsp Mesquite Peppercorn Lager Rub ▢ 2 tsp Chopped Rosemary ▢ 2 tsp Chopped Thyme ▢ 2 tsp Chopped Tarragon ▢ 1 tbsp Canola Oil Herb Brush Ingredients: ▢ 2 Sprigs Rosemary▢ 2 Sprigs Thyme▢ 2 Sprigs Tarragon▢ Butcher Twine ▢ 2 Sprigs Rosemary ▢ 2 Sprigs Thyme ▢ 2 Sprigs Tarragon ▢ Butcher Twine Butter Ingredients: ▢ 3 tbsp Butter salted▢ ½ Lemon juiced ▢ 3 tbsp Butter salted ▢ ½ Lemon juiced Preheat your fire to a medium high temperature (about 375F). For less flare-ups, try using a three-zone rotisserie method were there are two separate fires with the rotisserie in between them.Add a foil pan or cast iron skillet to catch the drippings of the rotisserie between the two fires. Additionally, keep adding wood or charcoal to maintain temperature as needed.In a bowl, mix the chopped herbs with the Mesquite Peppercorn Lager rub. Lather your prime rib with canola oil and then season thoroughly. Let rest with seasonings for 5 minutes.Skewer the prime rib and secure it. Add it over the fire and turn on your rotisserie. Cook for about 2 hours until the internal temperature reaches 120F internal for medium rare.In the last 20 minutes of cooking, tie together your herb brush. Preheat a skillet over the cooler part of the fire with butter inside. Squeeze the lemon juice into the butter once melted. Using the herb brush, baste the prime rib every 4-5 minutes until the butter runs out.Once the prime rib is done, pull it off and let rest for 10 minutes. Slice and enjoy! Preheat your fire to a medium high temperature (about 375F). For less flare-ups, try using a three-zone rotisserie method were there are two separate fires with the rotisserie in between them. Preheat your fire to a medium high temperature (about 375F). For less flare-ups, try using a three-zone rotisserie method were there are two separate fires with the rotisserie in between them. Add a foil pan or cast iron skillet to catch the drippings of the rotisserie between the two fires. Additionally, keep adding wood or charcoal to maintain temperature as needed. Add a foil pan or cast iron skillet to catch the drippings of the rotisserie between the two fires. Additionally, keep adding wood or charcoal to maintain temperature as needed. In a bowl, mix the chopped herbs with the Mesquite Peppercorn Lager rub. In a bowl, mix the chopped herbs with the Mesquite Peppercorn Lager rub. Lather your prime rib with canola oil and then season thoroughly. Let rest with seasonings for 5 minutes. Lather your prime rib with canola oil and then season thoroughly. Let rest with seasonings for 5 minutes. Skewer the prime rib and secure it. Add it over the fire and turn on your rotisserie. Skewer the prime rib and secure it. Add it over the fire and turn on your rotisserie. Cook for about 2 hours until the internal temperature reaches 120F internal for medium rare. Cook for about 2 hours until the internal temperature reaches 120F internal for medium rare. In the last 20 minutes of cooking, tie together your herb brush. In the last 20 minutes of cooking, tie together your herb brush. Preheat a skillet over the cooler part of the fire with butter inside. Preheat a skillet over the cooler part of the fire with butter inside. Squeeze the lemon juice into the butter once melted. Squeeze the lemon juice into the butter once melted. Using the herb brush, baste the prime rib every 4-5 minutes until the butter runs out. Using the herb brush, baste the prime rib every 4-5 minutes until the butter runs out. Once the prime rib is done, pull it off and let rest for 10 minutes. Slice and enjoy! Once the prime rib is done, pull it off and let rest for 10 minutes. Slice and enjoy! Pro Tip: Rotisserie Cooking When setting up your rotisserie cooking, always follow the manufacturer’s instructions for your rotisserie attachment and rotisserie motor. Make sure the rotisserie sockets, forks, and rod are locked in securely before you start spinning. A well-balanced roast gives you even cooking and that nice crust across the outside of the meat. Serving: 4g | Calories: 138kcal | Carbohydrates: 8g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 23mg | Sodium: 71mg | Potassium: 174mg | Fiber: 4g | Sugar: 1g | Vitamin A: 529IU | Vitamin C: 11mg | Calcium: 149mg | Iron: 4mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!