Rotisserie Prime Rib


8 pound Prime rib roast with fat cap and bone in (3.63kg)
1 tablespoon black pepper (15ml)
1 tablespoon garlic salt (15ml)
2 teaspoons onion powder (10ml)
2 teaspoons dry thyme (10ml)
1 tablespoon dried mustard (15ml)
3 cups white wine (470ml)
2 sprigs fresh rosemary
1/2 tablespoon kosher salt (7.5ml)


In large mixing bowl combine pepper, garlic salt, onion powder, dry thyme and dried mustard. Cover prime rib completely with rub. Cover with plastic wrap and set aside for 30 minutes.

Preheat barbeque to 325ºF (162 ºC). Push rotisserie spit through the roast. Heat both sides of barbecue leaving the middle burner off and use a drip pan in the middle.

Place roast on rotisserie and start it up. Pour white wine into drip pan and add some rosemary. This will roast for about 3 hours, adding wine about once an hour.

Remove the roast from the rotisserie and insert a meat thermometer should be 125ºF (51ºC) for medium rare and tent with aluminum foil. Let stand for 10 – 15 minutes before serving.

Yields: 8-10

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