As with any cut of beef it is important to allow the meat to come down to room temperature this will relax the meat fibers to create a more juicy tender roast, you should figure on about 1 hour per bone sitting time, so plan well ahead don't even think about cooking the roast or any beef roast or steak from a cold stage! --- since salt tends to draw out the moisture from the meat I would not recommend using any salt while cooking you may always add some after cooking --- for the very best results you will need an instant-read meat thermometer for this -- you may adjust the seasoning amounts if desired and you may completely omit the fresh garlic cloves and just season with garlic powder ----- NOTE for more tips on the perfect prime rib see my Kittencal's Perfect Prime Rib Roast Beef
My Private Note
Units: US | Metric
- 1Cut small slits all over the roast then insert a half a clove of garlic into each slit.
- 2Rub olive oil all over the roast.
- 3In 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).
- 4Place onto a plate and allow the meat to come down to almost room temperature.
- 5Since the roast tends to shrink and will fall apart easily make certain to tie up the roast securely using cotton butcher's twine.
- 6Starting at the meaty end of the roast load onto the rod and clamp down to secure (keeping the roast evenly distrubuted on the rod).
- 7Set grill to medium heat.
- 8Prepare a gas or charcoal grill for spit-roasting over indirect heat (or according to instructions for your grill).
- 9Pour about 1-inch water or wine into a drip pan then set under the center of the spit.
- 10Attach the spit to the rotisserie mechanism, then cover the grill.
- 11Roast 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).
- 12Carefully remove the meat from the rod.
- 13Place on a carving board and cover with foil (DO NOT POKE OR SLICE or you will loose a lot of juice from the roast!).
- 14Allow to rest for at least 20 minutes or more before slicing.
Browse Our Top Roast Beef Recipes
You Might Also Like...View All Roast Beef Recipes
Nutritional Facts for Kittencal's Rotisserie Prime Rib Roast
Serving Size: 1 (2292 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 9119.1
- Calories from Fat 6879
- Total Fat 764.4 g
- Saturated Fat 316.6 g
- Cholesterol 1927.7 mg
- Sodium 1480.9 mg
- Total Carbohydrate 10.4 g
- Dietary Fiber 0.9 g
- Sugars 0.3 g
- Protein 514.0 g
The following items or measurements are not included:
McCormick's Montreal Brand steak seasoning