Recipe for Prime Rib on the Rotisserie | Napoleon (2024)

Ingredients

1. The day before, generously salt the roast on all sides with the kosher salt. Depending on how big the roast is, you can use up to ¼ cup of salt. Please season to taste, erring on the side of lots. Place the roast onto a rack placed over a tray and refrigerate until you are ready to cook. (If you forget or are cooking the same day, give it as long as possible, at least 45 minutes.)
2. When you are ready to cook, preheat the barbecue to high using the rotisserie burner. You are looking for a temperature of 375ºF to 400ºF. While the grill is warming up remove the prime rib from the fridge. Season the roast with the garlic, chopped rosemary (and/or thyme), and black pepper, pressing the herbs and pepper into the meat gently. Tie the roast securely between each bone with butcher’s twine. This will ensure that the bottom cap does not come loose and the roast will cook evenly.
3. Slide the first set of forks onto a rotisserie spit rod, then carefully slide the prime rib onto the spit. Finally, slide the second set of forks onto the spit rod. Secure the roast with the forks but leave them loose until you get to the grill. This is so that you can adjust where the meat is sitting on the spit rod so that it will get the best heat.
4. Place the spit rod into the motor and turn it on to ensure that everything is well balanced. Place a drip tray below the prime rib and fill it with 2 cups of beef stock or water.
5. Sear the meat on the rotisserie with the rear burner on high for 15 to 20 minutes or until there is a lovely crust on the outside. Reduce the rear burner heat to medium, the grill should fall to a temperature around 275ºF to 300ºF. Roast for up to 2 hours. Checking on the drip tray and the internal temperature periodically. Avoid lifting the lid as much as possible.
6. PRO TIP: Prime rib roasts about 15 to 20 minutes per pound of meat. If you don’t have a meat thermometer handy or want to ensure the perfect roast, this is a good way to judge the doneness of your meal.
7. Your prime rib roast is done when a meat thermometer inserted into the center reads 135ºF for medium-rare. Remove the roast to a board using heat resistant barbecue gloves, then carefully remove the rotisserie rod and forks as they are still hot and will increase the heat inside the meat.
8. Cut away the twine to prevent it from getting stuck in the crust that you painstakingly seared early on in the cook. Then tent the roast in foil and allow it to rest for at least 20 minutes before slicing and serving.
9. While resting, make some delicious gravy with the drippings. In a saucepan, over medium-low heat, combine ¼ cup of beef fat from drippings (supplement with butter if there’s not enough), then add the same amount in flour. Slowly add beef juice, stock, and/or vegetable water, whisking between additions until you have a nice gravy. If the gravy is too thick, add more stock. If it is too thin, simmer gently until reduced. Season to taste when it is at the texture you like.
10. Slice the prime rib roast and serve with your favorite holiday side dishes like potatoes, Yorkshire pudding, and gravy.

This recipe for Prime Rib on the Rotisserie is simple and delicious. Using the barbecue and your rotisserie takes a lot of the work and worry out of preparing the perfect prime rib. What will you make for your next holiday dinner? Share your best Holiday BBQ recipes and photos on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats and #NapoleonGrills.

Happy Grilling!