Showtime Rotisserie Prime Rib Recipe

Rotisserie Prime Rib Roast, Reverse Seared on a Gas Grill

WEBDec 19, 2013 · 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 …

1. 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.
2. 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.
3. 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.
4. 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).

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