Rotisserie prime rib is well-basted and full of incredible flavor. Spit-roasting is an excellent method for preparing tender roast beef for special occasions. Give our simple technique a try!

You can bake, grill, or even smoke a fantastic rib roast, but nothing compares to a rotisserie prime rib. The constant rotation of the rotisserie spit allows the flavor-packed juices to circulate the meat continuously, promoting a tender and juicy roast. Our recipe features a flavorful rosemary-garlic rub and the option to make drip-pan potatoes!

How long does it take to rotisserie a prime rib?

That depends on the size of the roast and other factors like weather and the type of grill you’re using. That said, it typically takes 3-4 hours over medium-high heat to cook a 4-5 pound roast.

Equipment: You’ll need a rotisserie attachment for your grill, ample fuel, a sword skewer (or a sharp filet knife). You’ll also need an instant-read thermometer, butcher’s twine, heat-resistant gloves, and an aluminum foil drip pan (9″ x 13″ or similar size).

Rotisserie Prime Rib Ingredients

• 1 4-5 pound prime rib roast, bone-in preferred
• Rosemary-Garlic Prime Rib Rub (or your favorite herb rub for beef)
• Optional: Prime Rib Injection Recipe

How to Make Rotisserie Prime Rib

• Prepare roast: Take the roast our of the refrigerator, and place it on a large cutting board. Combine rub ingredients and apply evenly to the roast. Let the prime rib sit at room temperature for at least 30 minutes and up to 1 hour.
• Prepare grill: Preheat your grill to 400 degrees F. or medium-high heat. 
• Tie the roast with butcher’s twine between the bones to prevent the meat from separating during cooking.
• Secure on rod: Place the rib roast bone side down, or if you are using a boneless rib roast, place it on its side. Lift the roast from the ends and rotate it to find its center. Using a long, thin knife or sword skewer, pierce through the center of the rib roast from end to end. Run the rotisserie skewer through the hole and secure it with the rotisserie forks. 

Grilling

• Set up: Once the grill is up to temperature, set the roast up, adjust it to center it, and tighten the forks as needed. 
• Drip pan placement: Place an aluminum drip pan filled with 1/2 cup of water under the prime rib. If planning to use the rendered dripping for gravy, add 1 cup of water to the drip pan. Monitor during the cooking process and add more water as needed.
• Grilling it: Cook the rotisserie prime rib for 3-3 1/2 hours or until the internal temperature reaches between 125-130 degrees (medium-rare) and has developed a golden brown crust. 
• Monitor the temperature, especially after the 1 1/2 to 2-hour mark.

Resting and Serving Rotisserie Prime Rib

• Remove it: Once cooked, use heat-resistant gloves to remove the roast with the rotisserie rod still intact. 
• Let it rest: Place it onto a clean cutting board and tent it with aluminum foil. Rest the prime for 20-30 minutes.
• Make a gravy: Now is a great time to make your gravy with the roast rendering collected in the drip pan.
• Carve: Once the rotisserie prime rib has rested, carve off bones, save for later, and slice meat into 1/2″ thick slices. Serve with horseradish sauce or our delicious Blue Cheese Butter.

Optional Drip Pan Potato Recipe

If you’re not planning on making a beef gravy, make drip pan potatoes instead. Add the potatoes to the pan during the last hour of cooking. They will absorb all that delicious juices from the rotisserie prime rib!

• 7-8 medium Yukon Gold Potatoes, washed, and cut into 1 1/2″ pieces
• salt and black pepper
• 1 tablespoon olive oil

1. Coat the potato pieces in olive oil and season with salt and black pepper.
2. Add the potatoes to the aluminum drip pan, and let them cook for an hour, checking halfway through for tenderness. 
3. If you have a particularly fatty prime rib roast, it might render a lot of oily drippings. Spoon out some of the drippings and discard them.
4. The rotisserie prime rib and the potatoes should be done about the same time. Tent drip pan with foil and let the potatoes rest for 15-20 minutes before serving.

More Prime Rib Recipes

• Prime Rib on a Pellet Grill
• Prime Rib on a Charcoal Grill
• How to Cook a Prime Rib on a Gas Grill

Print

Rotisserie Prime Rib

Nothing compares to a rotisserie prime rib roast. The constant rotation helps keep the juices flowing, basting the meat. Our technique results in a flavorful, moist, tender, and juicy roast.

Course Main Dish

Cuisine American BBQ

Keyword beef prime rib, rotisserie prime rib, rotisserie rib roast

Prep Time 20 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 20 minutes minutes

Servings 6 People

Calories 550kcal

Ingredients

• 1 4-5 prime rib roast bone-in
• 1 medium aluminum drip pan (disposable preferred)
• Rosemary-Garlic Prime Rib Rub
• Optional Drip Pan Potatoes:
• 7-8 medium Yukon Gold Potatoes washed, and cut into 1 1/2" pieces
• salt and black pepper
• 1 tablespoon olive oil use more if needed

Instructions

• Preheat grill for 400 degrees, or medium-high heat.
• Place rib roast onto a large cutting board. Combine rub ingredients and apply evenly all over roast.

  Tie roast in between the bone with kitchen twine. This will keep the meat from separating off the bones during the cooking process
• Place the rib roast bone side down, or if you are using a boneless rib roast just place it on its side. Lift the roast from the ends and rotate it in order to find its center. Using a long, thin knife or sword skewer, pierce through the center of the rib roast, from end to end. Run the rotisserie rod through the hole and secure with the rotisserie forks.
• Set the roast up on the grill and adjust to center. Tighten forks as needed.

  Place an aluminum drip pan filled with 1 cup of water right under the roast. This will allow you to collect the rendered juices for gravy.
• Grill roast for 3-3 1/2 hours or until the internal temperature reaches between 125-30 degrees (140 degrees for medium done).

  Monitor the temperature, especially after the 1 1/2 to 2 hour mark.
• Using heat resistant gloves, remove rib roast from grill with rotisserie rod still intact. Tent with aluminum foil and let meat rest for 20-30 minutes. Now is a great time to make your gravy with the roast rendering collected in the drip pan.
• Once meat has rested, carve off bones and save for later. Slice meat into 1/2" thick slices. Plate and serve.
• *See below for Drip Pan Potatoes recipe.

Notes

Not interested in saving the drippings for gravy? Make drip pan potatoes instead. Add the potatoes to the drip pan during the last hour of cooking time, and they will absorb all that delicious goodness from the rotisserie roast beef!

• 7-8 medium Yukon Gold Potatoes, washed, and cut into 1 1/2″ pieces
• salt and black pepper
• 1 tablespoon olive oil 

1. Coat the potato pieces in olive oil and season with salt and black pepper.
2. Add the potatoes to the aluminum drip pan, and let them cook for an hour, checking halfway through the cooking process for tenderness. 
3. If you have a particularly fatty prime rib roast, it might render a lot of oily drippings. Spoon out some of the drippings and discard them. Doing this will help to keep the potatoes from floating in fat.
4. The prime rib roast and the potatoes should be done about the same time. Tent drip pan with foil and let the potatoes rest for 15-20 minutes. Spoon them out into a serving dish and enjoy!

 

Nutrition

Calories: 550kcal | Carbohydrates: 2g | Protein: 20g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 57mg | Sodium: 40mg | Potassium: 240mg | Calcium: 7mg | Iron: 1mg

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