CB's EZ 'Tips' for Prime Rib on the Rotisserie
Prime Rib, or standing rib roast, is an expensive cut of meat. Most guests enjoy it medium-rare to medium - if someone must have medium-well or well done, I recommend you finish it on the grill after cooking the entire roast. You can always add heat to something that isn't done enough, but can't take it away!
Ingredients
- 5 lb rib roast
- Salt & Pepper to taste
Instructions
- Prime Rib, or standing rib roast, is an expensive cut of meat. Most guests enjoy it medium-rare to medium - if someone must have medium-well or well done, I recommend you finish it on the grill after cooking the entire roast. You can always add heat to something that isn't done enough, but can't take it away! - CB
- Remove cooking racks and preheat the grill to medium heat. Note: You'll want to maintain a constant temperature during cooking of between 275F and 300F degrees.
- Place spit on rotisserie unit, turn on and close hood.
- Cook to a to an internal temp of 135F degrees for Rare & 145F degrees for Medium-Rare. Note: To check temp, raise hood from time-to-time and use an instant read thermometer inserted into the roast so that it avoids fat, bone and the metal spit.
- When internal temp is approximately 5-10 dgrees below the target you desire, remove and place on plate or tray, cover with aluminum foil and a kitchen towel - allow to rest about 20 minutes while the internal temperature continues cooking the roast to the target temp.
- The recommended resting time is approximately 20 minutes before slicing.