How to Make Rotisserie Prime Rib

Making a boneless prime rib on the grill results in the most tender, smoky beef! You’ll use the rotisserie for even cooking and a delicious sear on the crust, which is extra flavorful. Use a store-bought seasoning mix for easy prep.

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This post is sponsored by Twin Eagles Grills, a year long partner of Heartbeet Kitchen. We have their 36 inch grill top with infrared rotisserie, on a portable base. Their meticulously engineered grills are as beautiful as they are high performance.

My latest grilling project was learning how to make a delicious rotisserie prime rib. We make my No-Fuss Rotisserie Chicken recipe often, but we reserve beef for special occasions like Easter and Christmas, especially a more expensive cut like a boneless prime rib roast. It’s so worth the tender, juicy treat tucked inside sourdough dinner rolls! Make this baby kale salad for freshness, and you’ve got the perfect meal.

Because this cut of meat is a delicacy on its own, there is no need to marinate or prime. I use a simple coating of organic steak seasoning to build the crust and some coarse salt, and that’s it!

Which cut of beef is best for rotisserie?

Boneless prime rib is a great cut of beef to cook via the rotisserie, a simple and easy technique. The slow and steady rotation, with constant gentle heat allows the beef to baste itself internally and externally, leading to incredible results.

The rotisserie spit is my favorite accessory on my Twin Eagles Grill. The concealed rotisserie system features a fully integrated motor with 100 lbs. turning capacity. The design produces a consistent and uniform rotation of the rotisserie rod, and it has two height positions to keep foods the proper distance from the burner to avoid burning the meat.

How to Make Rotisserie Prime Rib:

• At least 1 hour prior to grilling, up to a day before, season and salt your prime rib roast. 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. Turn on your rotisserie, then turn your infrared heat to medium high, if using. Sear the outside of the prime rib for 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. (This is your starting point if you do not have an infrared rotisserie).
• Spit roast the prime rib at 300 degrees F, until the internal temperature of the center reaches 120 degrees F.
• Turn off indirect heat. Use infrared rotisserie burner to finish searing the outside for a few minutes, until crusty and brown. And center of prime rib should now be at 125 degrees F.
• Remove spit from grill, and set roast onto a cutting board. Gently remove prime rib from spit and let meat rest for 15 minutes. Then carve and serve.

What temperature to cook prime rib to:

Internal temperature is one of the most important details when making any type of meat, so you’ll want to have an instant read meat thermometer on hand. Medium rare is the magic temperature for prime rib, around 130-135 degrees F, which means you’ll pull it off the grill at about 125 degrees F, as the internal temp will continue to rise as it rests. If cooked to medium, the meat will start to toughen and and lose its ideal texture.

How long does it take to rotisserie a roast?

The amount of time that prime rib takes to cook on a rotisserie depends mainly on the size of the roast and the indirect heat temperature at which you’re cooking it.

I used a 2 1/2 pound boneless prime rib roast for this recipe. It took about 45 minutes after the initial sear to reach an internal temperature of 125 degrees F, keeping the indirect heat of the grill at 300 degrees F.

After removing from heat and resting (standing time), the internal temperature continues to rise to about 130 degrees F, which is medium rare – the magic temperature.

Side Dishes for Prime Rib:

• Fluffy Sourdough Dinner Rolls
• Grilled Romaine Salad
• Crispy Potato Wedges
• Tuscan White Beans
• Honey Garlic Carrots

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How to Make Rotisserie Prime Rib

A recipe for making amazing rotisserie prime rib on the grill. The beef turns out incredibly juicy and tender on the inside, with the classic crust of prime rib.

5 from 1 vote

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Prep Time :5 minutes minutes

Cook Time :1 hour hour 10 minutes minutes

Additional Time :15 minutes minutes

Total Time :1 hour hour 30 minutes minutes

Author: Amanda Paa

Ingredients

• 2 1/2 to 3 pound boneless prime rib roast
• 2 teaspoons kosher salt
• 2 tablespoons steak seasoning

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Instructions 

• 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.

Notes

*Rely on meat’s internal temperature rather than time to know when the prime rib is finished cooking.