Rotisserie Beef Prime Rib Roast
And now, my preferred cut of beef. Prime rib. There will be no messing around with it. Beef with salt, pepper, time to rest, and a spin in the grill. This recipe is simple perfection.
*It’s so simple that I hesitate to call it a recipe. It’s almost all technique. Salt the beef early, then cook it over a rotisserie until it’s medium rare. Done.
The key to this recipe is the beef. You really want a Prime rib roast, not just a regular beef roast. Yes, it will be expensive. In a recipe this simple, the quality of the ingredients (ingredient?) really stands out.
*It will work with a good rib roast. It won’t be the transcendent experience that a Prime roast is, but it will work.
Prime rib is what I’m cooking for my side of the family at our Christmas dinner. It’s not that my wife’s side of the family doesn’t like beef; they do. But us Vrobels, we LOVE our beef.
*I’ve been beef heavy on the blog recently. We’ll have a more balanced diet in the new year. But for right now, it’s Christmas! It’s time to celebrate! This is one of the meals that I will pass up Christmas cookies for, just to make sure I have extra room. Yes, it’s that good.
Recipe: Rotisserie Beef Prime Rib Roast
- Grill with Rotisserie attachment (I use a Weber Summit with an infrared rotisserie burner. Here is the current version of my grill.)
- Aluminum foil drip pan (9“x13”, or whatever fits your grill. I use an enameled steel roasting pan.)
- Butchers twine
- Instant Read Thermometer
*Horseradish sauce is excellent with Prime Rib; see my Rotisserie Beef Tenderloin for the recipe.
*I know I said that this is simple perfection. If you can’t help messing with perfection, try some of these other variations:
*Herb Crusted: See my Rotisserie Rib Roast with a Herb Crust recipe
*Smoking wood: Add one fist sized sized piece of smoking wood to the coals when you put the roast on the grill. I would use oak, preferably a Wine Barrel Stave, but hickory would be acceptable.
*If you’re not using a Prime roast, then this is a great idea; with a Prime roast, I prefer the slight hint of smoke you get from the charcoal itself, so I don’t add extra smoking wood.
*Butter basted: Use the butter baste from my Rotisserie Beef Tenderloin. There is a lot of fat in a prime rib roast, so this borders on overkill. If you’re into overkill, go for it.
*As I said in the opening, the key to this recipe is the Prime beef. The better the beef, the better the outcome. My top choices would be Prime, then certified Black Angus, then…well, at that point, have you considered a Christmas ham?
*Rib roast is very thick; even with the pre-salting, the center of the roast is basically unseasoned. You should pass some salt at the table for your guests to sprinkle on the sliced pieces of roast. Use Kosher salt, at least. A good, coarse sea salt, like Fleur De Sel de Camargue is perfect.
*I cut the ribs apart, and serve them on the side for people who like to eat with their hands.
*Which would be me. If no one is looking, I eat one of the ribs after I’m done carving. Or while I’m carving, if I’m hungry enough.
*I frenched the bones on the roast in the pictures by cutting the fat and meat out between the bones, then scraping the bones clean. It makes for a nicer presentation, but you get less meat on the bones. I prefer the meat on the bones, as I mention above, so I’m not doing it again.
*I plan on serving this with horseradish sauce, green beans, and rotisserie pan potatoes. Oh, and a good California Cabernet Sauvignon. (Though a St. Emillion or Lalande de Pomerol are also good.)
*[Update 12/30/2009] I bought a five bone roast for Christmas dinner. It was 15 pounds – 3 to 5 pounds more than I expected it to be! It took longer to cook, too – between the larger roast, and the cold, windy day, my grill was staying at about 250*F with the extra coals added ever hour. I kind of lost track of the cooking time; we were opening presents in the house while it cooked, and I was running in and out every so often to check on the temperature of the roast. I think it took 3 hours, but I could be off by a half an hour either way. I pulled the roast at a 115*F internal temperature, measured in the thickest part of the middle of the roast. It was perfectly rare in the middle, and the ends were medium rare to medium, so I was able to serve a wide range of doneness to my guests.
What do you think? Questions? Other ideas? Leave them in the comments section below.
Steven Raichlen’s: Primal Grill: One Good Turn. [primalgrill.org]
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