Rotisserie Prime Rib Roast, Reverse Seared on a Gas Grill
Today, we’re cooking a big rib roast on my gas grill’s rotisserie.
Big means four bones or more of the prime rib – up to the entire seven bone rib section.
We’re going to use a trick that all good food scientists recommend – the reverse sear. We cook the roast low and slow to 110°F, then finish with a blast of heat, bringing the roast to medium-rare and giving it a browned, crisp crust. The reverse sear gives us a perfectly cooked roast, medium rare all the way through, and keeps the juices in the roast where they belong.
Why? If you’re interested, see my long-winded post about it earlier this week.
|Here’s why…perfect pink|
A gas grill makes this easy – especially one with an infrared rotisserie burner. Set the grill up for indirect low heat, with a drip pan in the middle, and the outer burners set for a grill temperature of 250°F. Cook the roast to 110°F (or as close as you can get), then turn the outer burners to high, turn the rotisserie burner to high, and blast the roast with heat for fifteen minutes, until it has a beautiful browned crust and reaches an internal temperature of 120°F. Rest for 15 minutes, carve, serve, and wow your guests with a perfect, medium-rare prime rib.
My “Prime Rib” disclaimer:
Technically, this is a beef rib roast, not prime rib. That is, unless you can afford to pay for USDA Prime graded beef. I did this – once – and it was fabulous. It also cost $16.99 a pound for a five bone roast, weighing 16 pounds. (My wallet still screams thinking about it). Since then, I look for Choice rib roasts with a lot of small streaks of fat inside the muscle (aka “well marbled”). I can usually find them between $6.99 and $9.99 a pound.
Special thanks to my butcher, Mike at Sherman Provision. He put up with multiple roast requests because I had to test this technique against a “high and fast” roast. And, for the record, his roasts are both well marbled and inexpensive.
Recipe: Rotisserie Prime Rib Roast, Reverse Seared on a Gas Grill
- 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
- You can reverse sear on a charcoal grill – start the grill out low and slow, then add a chimney full of lit charcoal at the end for the blast of high heat. I wouldn’t bother, if I were you. Charcoal burndown gives you low and slow naturally, starting high, then cooling off as it burns, and finishing the roast on low heat. It’s not quite the food scientist approved method, but it’s close enough, and it is less fussy. Check out my Rotisserie Prime Rib Roast recipe for charcoal grill setup.
- About cooking times. The weight of the roast doesn’t matter – the thickest part of the meat determines how long it will cook. Butchers size rib roasts by the number of bones you want; an entire rib roast has seven bones. Below two bones is a thick steak, so we won’t talk about that here. Two bone roasts, about 4 pounds, are taller than they are wide – they cook more from the heat on the sides of the roast, and take less time to cook – start checking their temperature at 30 minutes, and expect them to take about an hour to get to 110°F. Three bone roasts are about as wide as they are tall, and cook from all directions. Start checking after 45 minutes, and expect them to take an hour and a half to get to 110°F. 4 bone or larger roasts, up to the entire seven bone rib roast, all cook in about the same time – the roast is now wider than it is tall, the heat has to work its way in from the sides, and adding extra width will not slow that down. They take about 2 1/2 hours to cook to 110°F. (All timings are approximations. Please use an instant read thermometer to be sure, because if you’re going to go through all this effort, don’t you want to know what’s going on in that roast?)
What do you think?
Questions? Other ideas? Leave them in the comments section below.
Rotisserie Prime Rib Roast (Charcoal grill setup)
Rotisserie Beef Tenderloin with Shallot Herb Butter and Horseradish Sauce (Use the horseradish sauce with any beef recipe)
Rotisserie Boneless Ribeye Roast with Garlic Crust
Click here for my other rotisserie recipes
|Check out my cookbook, Rotisserie Grilling.|
Everything you could ask about the rotisserie,
It’s a Kindle e-book, so you can download it and start reading immediately!
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