Rotisserie
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Video: How To Rotisserie a Rib Roast

At Christmas, I go for the full roast beast experience. I want a rib roast, bones attached, to bring to the table. (I make sure I get one of those bones – everything else is secondary.)

Here is my new video on how to cook a five bone rib roast on the rotisserie.

How to Rotisserie a Rib Roast [YouTube.com]

In case you need it, here’s the recipe: Rotisserie Beef Prime Rib Roast

What do you think?

Questions? Other ideas? Leave them in the comments section below.

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Filed under: Rotisserie

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Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.

8 Comments

  1. I think this recipe will just barely fit in the instant pot 6 quart (or any other 6 quart cooker.) Just in case, don’t dump all the beans in at once; add them until you get to the pressure cooker’s fill line.

    Liquid amounts are less because of the sealed environment in the pressure cooker; and, the PC version does have a thinner broth. (To thicken it up, scoop out a cup of the beans and liquid, purée them in a blender, then stir them back into the pot.)

    You don’t lose much meat to the pork shoulder blade; five pounds of boneless pork shoulder are perfect.

  2. Chris Lukowski says

    Is this still your go-to chili recipe for a small-medium crowd? You’ve accumulated a few of them over the years. 🙂

  3. Go-to chili? As you can tell, I make a new chili every time. ;)That said, this is the best chili for a crowd. Pork shoulder is cheap, beans are cheap and filling, and the cubes of pork are different enough from the usual ground meat and bean chili that it seems special. (I’m probably making a batch of this chili myself next week for a Christmas Eve party…but like I said, I’m always trying new chilis, so I may change my mind.)

  4. Chris Lukowski says

    Nice! One last question re: crushed tomatoes. Most of the cans I see come with basil. Is that fine for chili or should I look to find a plain variety?

  5. Leslie Nicoll says

    Mike, that roast looks delicious! We have a 4 rib roast on order for Christmas dinner and may cook it this way–we’ve done it on the grill in the past but just acquired a new rotisserie at Thanksgiving (which we used to make your turkey breast–it came out great). One question: what brand are the red mitts that you are wearing in the video? Thanks for your help! Leslie

  6. Leslie Nicoll says

    I wanted to report back. Our 4 rib roast was just a bit shy of 8 lbs. We cooked it high temperature (450 deg) for 15 minutes, then turned it down to 325. It was windy so my husband had a challenge maintaining the temperature but he checked it regularly (using his Thermopen, a Christmas present) and took it off the grill after an additional 1 hr 40 min of cooking. We let it sit for 30 minutes (while I made the Yorkshire pudding) and it came out perfectly.

    Today I used the rib bones to make broth: 4 large rib bones, celery, onion, carrots, a few bay leaves, 10 peppercorns, and water to the 10 mark on my Instant Pot. I cooked for 90 minutes at high pressure, then let the pressure release on its own. I put one qt. in a jar to use for soup tomorrow, and canned another 4 pints. I don’t find frozen broth particularly convenient to use (I have to remember to take it out of the freezer) and it’s simple to can. I did the 4 pints for 20 minutes at high pressure in my Kuhn Rikon on the stovetop. Four beautiful jars of bone broth to use in the coming month. Yum!

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