Rotisserie Prime Rib Food

HOW TO MAKE ROTISSERIE PRIME RIB

Steps:

• At least 1 hour prior to grilling, up to a day before, season and salt your prime rib roast, patting the seasonings into the meat so that it adheres. Allow it to come to room temperature prior to grilling.
• Use butcher's twine to truss the roast to make sure the meat is secured and compact.
• Skewer the roast on your rotisserie spit, so that roast is skewered through the middle, then attach your rotisserie forks and slide into the meat, and tighten the lock screws to secure.
• Fit the ends of the spit into the rotisserie sockets. Place a grill safe aluminum pan below the meat to catch drippings. Turn on your rotisserie so that it begins spinning, then turn your infrared heat to medium high, if using. Use this to sear the outside of the prime rib for for about 20 minutes, until there is a bit of a crust forming.
• Turn infrared heat off, and use indirect heat to bring the grill to 300 degrees F with cover closed. I turn on my far left and far right burner to medium-low heat to hold at 300 degrees F. If you do not have an infrared rotisserie burner, this is where you'll start, heating the grill to 300 degrees F.
• Spit roast the prime rib at 300 degrees F, until the internal temperature of the center reaches 120 degrees F. Pause the rotisserie and use an instant-read meat thermometer every 15 minutes to keep tabs on the temp. Thermometer should be inserted into the very center of the prime rib to test for doneness.
• When meat has reached 120 degrees F, turn off indirect heat (if using infrared rotisserie burner). Turn infrared rotisserie burner back on medium high to finish searing the outside for a few minutes, until crusty and brown. Internal temperature of center of prime rib should now be at 125 degrees F. If not using the infrared burner, just cook to 125 degrees F.
• Remove spit from grill, and set roast onto a cutting board. Carefully remove prime rib from spit and let meat rest for 15 minutes. Then carve in thin slices and serve warm.

ROTISSERIE PRIME RIB

Steps:

• 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.

ROTISSERIE PRIME RIB ROAST

Steps:

• Gather the ingredients.
• Combine the oil, salt, dried thyme, onion powder, dried oregano, apple cider vinegar, pepper, dried tarragon, mustard powder, chili powder, and garlic in a small bowl.
• Place prime rib roast on a large cutting board. Spread seasoning evenly over the roast, making sure it is well coated. Let sit at room temperature for 1 to 2 hours before cooking. Prepare grill for rotisserie cooking following the instructions in your grill manual. You may have to remove the grill grates.
• Run the rotisserie skewer through the center of the roast and loosely secure with the rotisserie forks.
• Place roast into the rotisserie mechanism on grill, adjusting to ensure the roast is centered. Tighten the forks.
• Place an aluminum drip pan below the roast and turn the rotisserie on briefly to make sure there is enough room for the roast to turn freely without hitting the pan. If not, adjust the skewer.
• Remove roast and drip pan from grill. Preheat grill to a high (500 F to 600 F) temperature.
• Using heat-resistant gloves, return the roast to grill once the grill is hot. Place the drip pan under the roast.
• Add 1 cup of water to the drip pan to lend moisture to the meat as it cooks.
• Cover the grill. With the rotisserie on, grill the meat on high for 20 minutes, then reduce the temperature to medium-low (300 F). You may have to shut the middle burner, and/or adjust the outer burners to maintain this temperature. Continue cooking with the cover closed until the internal temperature of the meat reaches at least 120 F (140 F for medium), about 1 1/2 hours (start temping the meat early, after about 1 hour at the 300 F temperature).
• Using heat resistant gloves, remove meat from the grill and the rotisserie rod, cover with aluminum foil, and let rest for 15 to 20 minutes.
• Stand the roast on a cutting board so the bones are pointing up.
• Carve along the bones to remove the meat in one piece.
• Set the meat on its cut side and cut across the grain into 1/2 to 3/4-inch thick slices. Place onto a platter and serve.

KITTENCAL'S ROTISSERIE PRIME RIB ROAST

Steps:

• Cut small slits all over the roast then insert a half a clove of garlic into each slit.
• Rub olive oil all over the roast.
• In a small bowl combine the garlic powder with the Montreal Steak seasoning, then rub all over the roast using clean hands (at this point you may cover with plastic wrap and refrigerate overnight if desired).
• Place onto a plate and allow the meat to come down to almost room temperature.
• Since the roast tends to shrink and will fall apart easily make certain to tie up the roast securely using cotton butcher's twine.
• Starting at the meaty end of the roast load onto the rod and clamp down to secure (keeping the roast evenly distrubuted on the rod).
• Set grill to medium heat.
• Prepare a gas or charcoal grill for spit-roasting over indirect heat (or according to instructions for your grill).
• Pour about 1-inch water or wine into a drip pan then set under the center of the spit.
• Attach the spit to the rotisserie mechanism, then cover the grill.
• Roast until an instant-read meat thermometer inserted about 3-inches deep into the center of the roast away and not touching the bone reads reaches about 130 to 135 degrees F. for medium rare (be aware that the internal temperature will rise at least 5 degrees (to about 135-140 or more) after removing from the grill, for the best results start checking the temperature after about 1-1/4 hours and once it reads 110 degrees F or so, keep checking it often for the perfect doneness).
• Carefully remove the meat from the rod.
• Place on a carving board and cover with foil (DO NOT POKE OR SLICE or you will loose a lot of juice from the roast!).
• Allow to rest for at least 20 minutes or more before slicing.