Rotisserie Prime Rib, perfectly medium-rare edge to edge.
- 4 bone (10 pound) semi-boneless beef rib roast (semi-boneless means ask the butcher to cut off the chine bone, but leave the rib bones.)
- 2 tablespoons Diamond Crystal kosher salt or 1 1/2 tablespoons Maldon kosher salt
- 2 teaspoons coarse ground black pepper
- Dry brine the roast: The night before cooking, season the roast with the salt and pepper. Put the roast in a baking dish, using the bones as a rack to lift it off the bottom of the dish, and refrigerate overnight. One hour before cooking, remove the roast from the refrigerator.
- Prepare the grill: Set the grill up for rotisserie cooking at low heat (250°F). For my Weber Summit, this means removing the grates, turning the two outer burners (burners 1 and 6) to medium, and leaving the infrared rotisserie burner off. Then I put my drip pan in the middle, over the unlit burners, and let the grill preheat for ten to fifteen minutes.
- Spit the roast: While the grill is preheating, truss and spit the roast. Truss the roast in between each of the bones, pulling it into into a tight cylinder. Run the spit through the center of the roast, slightly towards the bone side to balance out the bones. Secure the roast to the spit with the spit forks.
- Cook the roast: Put the spit on the rotisserie and start it spinning. We’re cooking the roast until it reaches an internal temperature of 110°F for medium-rare. (Cook to 100°F for rare, 120°F for medium.) This will take about 2 1/2 hours, but the time will vary - go by temperature, not by time. Check the temperature of the roast after 1 hour of cooking (it should be about 50°F , then again after 2 hours of cooking (it should be about 90°F). At that point, start checking every fifteen minutes - you want to get as close to 110°F as you can, without going over (I quit at 108°F - close enough). As soon as the roast reaches 110°F, turn the grill to high heat. On my Summit, I turn the outer burners up to high, then light the infrared rotisserie burner and set it to high. Sear the roast on high for 15 to 30 minutes, until it is well browned on the outside, and the internal temperature measures 120°F for medium-rare. (115°F for rare, 130°F for medium).
- Rest, carve and serve: Remove the spit from the grill. Be careful - the spit is rocket hot. Immediately remove the roast from the spit, transfer to a platter, and remove the twine. Cover the roast with foil and rest the roast for 15 to 30 minutes before carving. To carve, cut the bones away from the roast (I save them for myself - chef’s treat). Slice the roast into 1/2 inch thick slices and serve.
If you don’t have time to salt the roast overnight, you have two choices:
1. Salt at least one hour before cooking: Salt the roast one to two hours before cooking, and rest at room temperature until it is time to grill. An hour will give you enough time to get a bit of the dry brine effect.
2. Salt right before cooking: If you’re within an hour of cooking, salt the roast right before you truss and spit it for the grill.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Rotisserie
- Cuisine: American