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Rotisserie Beef Prime Rib Roast

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5 from 3 reviews

  • Author: Mike Vrobel
  • Total Time: 4 hours
  • Yield: 8-12 1x


Rotisserie Prime Rib Roast - crisp crust, beautiful medium-rare interior


  • 1 Bone in Prime rib roast - (A 2 bone, 4 pounds roast serves 4-6; a 5 bone, 10 pound roast serves 8-12)
  • 1 teaspoon Diamond Crystal kosher salt per pound of roast (4 teaspoons for a 4 pound roast)
  • 1/2 teaspoon fresh ground black pepper per pound of roast (2 teaspoons for a 4 pound roast)


  1. Pre-salt the beef: Two hours before cooking, trim any excess fat off the outside of the rib roast, then sprinkle evenly with the kosher salt. Let the salted roast rest at room temperature for two hours. (You can salt the roast up to 24 hours in advance; if you do, wrap the roast tightly in plastic wrap and refrigerate until two hours before cooking. Remove from the refrigerator, take off the plastic wrap, and let it rest at room temperature for the last two hours.)
  2. Prepare the grill: Prepare your rotisserie for cooking. Set it up for indirect high heat (450°F+) for a 4-6 pound roast, or medium-high heat (400°F) for a 6+ pound roast. For my Weber kettle, I light a chimney starter full of charcoal for high, or 3/4 full for medium-high.  Once the charcoal is covered in ash, I pour it in two equal piles on the sides of the grill, and put the drip pan in the middle, between the piles. On my Weber Summit, I turn burners 1 and 6 to high, and set the infrared rotisserie burner to high, preheat the grill for 10 minutes, then adjust the burners to get my target temperature.
  3. Truss and Skewer the Roast: While the grill is heating, truss the roast between each bone with the butcher's twine, skewer the roast on your rotisserie spit, and secure to the spit with the spit forks.
  4. Cook the Roast: Put the spit on the rotisserie, start the motor spinning, and cook with the lid closed. (On a charcoal grill, add 16 coals (8 to each pile) after each hour of cooking to keep the heat going; on a gas grill with an infrared rotisserie burner, turn off the infrared burner after the roast is browning well, about 30 minutes.) The roast is done when it reaches 120°F in the thickest part for medium-rare (115°F for rare,  125°F for medium. Beyond that, you're on your own.) The cooking time is determined by the thinnest part of the roast. Assume about 15 minutes a pound of cooking time up to eight pounds. (After that, the width of the roast becomes more important than the weight and the cooking time levels off.) A four pound roast is done in about an hour; start checking the temperature after 45 minutes. An eight pound or larger roast will be done in about 2 hours; start checking the temperature at an hour and a half. Check the temperature every 10-15 minutes, depending on how close you're getting to done.
  5. Rest, then Carve the Roast: Remove the spit from the grill, remove the roast from the spit, and remove the trussing twine from the roast. Cover the roast with foil, and let rest for at least 15 minutes  before carving. Carve the bones off of the roast, then carve the roast into 1/2 thick slices. Pour any juices on the carving board back over the roast, and serve.
  • Prep Time: 2 hours
  • Cook Time: 2 hours
  • Category: Rotisserie
  • Cuisine: American