Kittencal's Rotisserie Prime Rib Roast
- Ready In:
1 rib roast
- 1 (5 lb) bone-in prime rib roast (about 5 pounds)
- olive oil or vegetable oil
- 6 garlic cloves, halved (or use as much as desired or you may omit completely)
- 2 teaspoons garlic powder (can use more)
- 1 1⁄2 tablespoons McCormick's Montreal Brand steak seasoning
- 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.
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I used this recipe on a cheap cut called cross rib roast. It came out very good. The cheap cut was very tender, The only change I made was omitting the inserted garlic cloves. The only disappointing part was the netting of the roast knocked off most of the Montreal Steak flavoring while preparing to cut the roast. My roast was only 2.5 pounds and I cooked it on my indoor Rotisserie. I checked the roast after 45 minutes and turned it off in five minutes. Perfect Medium Rare.