Rotisserie Prime Rib Roast, Reverse Seared On a Gas Grill

 

Reverse Seared Rotisserie Prime Rib recipe - perfect pink edge to edge, with a crisp rotisseried crust.

What you will need

Grill with Rotisserie attachment (I use a Weber Summit with an infrared rotisserie burner. Here is the current version of my grill.)

Aluminum foil drip pan (9“x13”, or whatever fits your grill. I use an enameled steel roasting pan.)

Butchers twine

Instant Read Thermometer

Author: Mike Vrobel

Prep Time: 30 minutes

Cook Time: 3 hours

Total Time: 3 hours 30 minutes

Yield: 8-12

Category: Rotisserie

Cuisine: American

4 bone (10 pound) semi-boneless beef rib roast (semi-boneless means ask the butcher to cut off the chine bone, but leave the rib bones.)

2 tablespoons Diamond Crystal kosher salt or 1 1/2 tablespoons Maldon kosher salt

2 teaspoons coarse ground black pepper

You can reverse sear on a charcoal grill – start the grill out low and slow, then add a chimney full of lit charcoal at the end for the blast of high heat. I wouldn’t bother, if I were you. Charcoal burndown gives you low and slow naturally, starting high, then cooling off as it burns, and finishing the roast on low heat. It’s not quite the food scientist approved method, but it’s close enough, and it is less fussy. Check out my Rotisserie Prime Rib Roast recipe for charcoal grill setup.

About cooking times. The weight of the roast doesn’t matter – the thickest part of the meat determines how long it will cook. Butchers size rib roasts by the number of bones you want; an entire rib roast has seven bones. Below two bones is a thick steak, so we won’t talk about that here. Two bone roasts, about 4 pounds, are taller than they are wide – they cook more from the heat on the sides of the roast, and take less time to cook – start checking their temperature at 30 minutes, and expect them to take about an hour to get to 110°F. Three bone roasts are about as wide as they are tall, and cook from all directions. Start checking after 45 minutes, and expect them to take an hour and a half to get to 110°F. 4 bone or larger roasts, up to the entire seven bone rib roast, all cook in about the same time – the roast is now wider than it is tall, the heat has to work its way in from the sides, and adding extra width will not slow that down. They take about 2 1/2 hours to cook to 110°F. (All timings are approximations. Please use an instant read thermometer to be sure, because if you’re going to go through all this effort, don’t you want to know what’s going on in that roast?)

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