📝 About This Recipe
Experience the ultimate expression of beef with this spit-roasted prime rib, where the constant rotation allows the meat to self-baste in its own rendered fats. This method creates an impossibly juicy interior and a deeply caramelized, savory crust infused with fresh rosemary and roasted garlic. Perfect for grand celebrations, this technique delivers a uniform edge-to-edge pinkness that traditional roasting simply cannot match.
🥗 Ingredients
The Roast
- 8-10 pounds Standing Rib Roast (3-4 bones, prime grade preferred, bones tied back to the meat)
- 3 tablespoons Kosher Salt (for dry brining)
Garlic-Herb Rub
- 1/2 cup Unsalted Butter (softened to room temperature)
- 6 cloves Garlic (minced into a paste)
- 2 tablespoons Fresh Rosemary (finely chopped)
- 1 tablespoon Fresh Thyme (finely chopped)
- 2 tablespoons Black Pepper (coarsely cracked)
- 2 tablespoons Dijon Mustard (acts as a binder)
Drip Pan Aromatics
- 2 cups Beef Stock (low sodium)
- 1 cup Red Wine (Cabernet Sauvignon or Syrah)
- 1 large Yellow Onion (roughly chopped)
- 2 medium Carrots (chopped)
👨🍳 Instructions
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1
At least 12 hours (and up to 24 hours) before cooking, season the roast liberally on all sides with kosher salt. Place it on a wire rack over a baking sheet in the refrigerator to dry-brine; this ensures a deeply seasoned meat and a better crust.
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2
Remove the roast from the refrigerator 2 hours before cooking to take the chill off. This ensures even cooking throughout the large cut of meat.
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3
In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, cracked black pepper, and Dijon mustard. Mix until it forms a thick, fragrant paste.
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4
Pat the roast dry with paper towels. Smear the garlic-herb butter rub over the entire surface of the meat, excluding the bones.
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5
Skewer the roast onto the rotisserie spit rod, ensuring it is perfectly centered. Secure the meat tightly with the spit forks. Test the balance by rotating the rod in your hands; an unbalanced roast will strain the rotisserie motor.
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6
Prepare your grill for indirect medium heat (300°F to 325°F). If using charcoal, bank the coals on either side. If using gas, turn off the middle burners.
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7
Place a heavy-duty disposable aluminum pan directly under where the roast will sit. Add the beef stock, red wine, onion, and carrots to the pan. This catches the drippings for jus and prevents flare-ups.
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8
Mount the spit rod onto the rotisserie motor and switch it on. Ensure the roast is rotating smoothly.
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9
Close the grill lid and roast until the internal temperature reaches 120°F for rare or 125°F for medium-rare. This usually takes 15-20 minutes per pound, but always rely on a meat thermometer.
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10
If your grill has an infrared back burner, turn it on for the last 15 minutes of cooking to develop an extra-crispy, dark mahogany crust.
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11
Carefully remove the spit from the grill. Transfer the roast to a carving board, loosely tent with foil, and let it rest for at least 30 minutes. The temperature will rise about 5-10 degrees during this time.
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12
While the meat rests, strain the liquid from the drip pan into a saucepan. Skim off the excess fat and simmer over medium heat to reduce slightly. Taste and adjust seasoning to create a rich 'jus au naturel'.
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13
Remove the spit rod and twine. Carve the roast by cutting along the rib bones to remove the eye of the meat, then slice the roast into thick portions.
💡 Chef's Tips
Always use a digital leave-in thermometer to monitor the internal temperature; every grill behaves differently. If the roast is wobbling on the spit, use additional butcher's twine to tie it into a more uniform cylinder. Do not skip the resting period! Cutting too early will cause all the precious juices to run out onto the board. For the best flavor, use 'Prime' or 'Top Choice' grade beef with significant intramuscular marbling. If using charcoal, add a few chunks of oak or hickory wood to the coals for a subtle smoky depth.
🍽️ Serving Suggestions
Serve with a side of creamy horseradish sauce made with crème fraîche and fresh lemon juice. Pair with a bold, tannic red wine like a Napa Valley Cabernet Sauvignon to cut through the richness. Classic sides like truffle mashed potatoes or honey-glazed roasted carrots complement the beef perfectly. Don't forget individual Yorkshire puddings to soak up the delicious red wine jus. A crisp wedge salad with blue cheese dressing provides a refreshing contrast to the warm, savory meat.