Rotisserie Prime Rib Roast

This was our second attempt at cooking a Prime Rib on our new Napoleon Grill and Rotisserie. Even though what we know as a barbecue was invented by Weber Metal Works in the United States, people have been cooking over heat outdoors forever!

You can add mustard and herbs if you like, with this expensive cut we usually just use salt and pepper.

Serve with Hollandaise, Elsie’s Potatoes, Beef Au Jus/Gravy and any sides you wish.

Course Main Course

Cuisine World Wide

Keyword Beef Prime Rib, Port

Ingredients

9 lb. Prime Rib
Salt
Pepper
¼ cup Port, for basting the last hour

Instructions

Remove the roast from the refrigerator 3 hours prior to cooking.
Pat dry with paper towels and liberally salt and pepper.
Pre heat grill to 450.
Secure on the rotisserie and make sure the roast is centered and secure.
Place roast in the barbeque and place a large lasagna style tin foil pan under the roast to catch any drippings.
Watch that the temperature remains constant at about 450 for 30 minutes.
Reduce heat to 350 and continue to grill.
If you have a wireless thermometer that’s great, if not after 90 minutes check the internal temperature, to get an idea of where you are at. Our roast cooked for 2 hours and 10 minutes.
Depending on how well cooked or rare you like the roast, start basting with ¼ cup port the last hour. Use 1/4 cup no matter the size of your roast.
Once off the grill, the roast will continue to cook 5 – 7 degrees.
Rare: cook 12 – 15 minutes per pound. Pull the roast from grill at 115 – 124; target 120 – 129.
Medium Rare: cook 15 – 20 minutes per pound. Pull the roast at 125 – 129; target 130 – 134.
Medium: cook 20 – 25 minutes per pound. Pull roast at 130 – 139; target 135 – 144.
Medium Well: cook 25 – 30 minutes per pound. Pull roast at 140 – 149; target 145 – 154.
The pan drippings can be used for Yorkshire Pudding if you wish.
We skim the fat and have about 2 TBSP Port reduction to start a Beef Au Jus/Gravy.
Let roast rest 15 minutes prior to carving.