Rotisserie Prime Rib Ideas

Okie Boarder · Ladies Man Joined: 03 Mar 2008 Posts: 10056 City: Edmond

So, planning a get together in a couple weeks and going to do a roast on the grill with the rotisserie. I'm planning on getting a boneless whole ribeye and cutting a roast out of part of it. Any tips or techniques that have proven to be great ideas in previous cooks that anyone wants to throw out there?

At this point, the plan is to dry brine a little, cover with an olive oil paste of pepper, rosemary and maybe a little thyme, rotisserie at a medium temp and finish with a reverse sear.

jgriffith · Posted: Jan 08, 2014 9:36 pm Post subject:

I do prime rib on the smoker. I crust it in peppercorns, salt, thyme, rosemarry, garlic and olive oil. I cook at about 250 and bring it up to about 135. I usually whip up some fresh horshradish to go along

Okie Boarder · Ladies Man Joined: 03 Mar 2008 Posts: 10056 City: Edmond

How long does it normally take cooking that way?

jgriffith · Posted: Jan 09, 2014 5:47 am Post subject:

Not long, plan on 3 hours give or take depending on the size

Okie Boarder · Ladies Man Joined: 03 Mar 2008 Posts: 10056 City: Edmond

OK, that seems to be the feel I'm getting from most of what I've read so far. Obviously, personal experience from others is very valuable info. Thanks.

eeven73 · Posted: Jan 09, 2014 9:04 am Post subject:

Are you committed to rotisserie?

The best way I have found to get Prime Rib a nice Med Rare is the Closed Door Method.

500 for 20 min then reduce to 325 for 15min a Lb.

Do NOT under any circumstance open the oven door during the cook.

Okie Boarder · Ladies Man Joined: 03 Mar 2008 Posts: 10056 City: Edmond

Yes, I want to do it on the rotisserie.

Okie Boarder · Ladies Man Joined: 03 Mar 2008 Posts: 10056 City: Edmond

Found this link last night...any thoughts?

http://www.amazingribs.com/recipes/beef/prime_rib_roast.html

Okie Boarder · Ladies Man Joined: 03 Mar 2008 Posts: 10056 City: Edmond

Anyone done the reverse sear method they talk about in that link?

jgriffith · Posted: Jan 10, 2014 9:50 am Post subject:

No, but I will next time

Okie Boarder · Ladies Man Joined: 03 Mar 2008 Posts: 10056 City: Edmond

I'm getting the whole ribeye tomorrow. I've seen some write ups on doing the reverse sear with steaks. I might cut a couple steaks out of the whole ribeye and give it a try.

flixmaster · Site Owner Joined: 30 Oct 2003 Posts: 7488

I am going to have to smoke a ribeye this weekend also. This thread has made me want to do it.

Okie Boarder · Ladies Man Joined: 03 Mar 2008 Posts: 10056 City: Edmond

Got the cut of meat and cut up 6 steaks 1 1/2" thick, along with a roast that is probably in the 6-7 pound range. Cooked up a couple steaks trying the reverse sear method and struggled on timing and temperature. The steaks were more done than we like, but still tasted pretty good. I'm looking forward to getting the technique perfected. This coming weekend is the roast...looking forward to seeing how that turns out.

Okie Boarder · Ladies Man Joined: 03 Mar 2008 Posts: 10056 City: Edmond

When I trimmed the fat, I also had to trim off an area that had some decent meat. Made some homemade dog food with it...dogs are loving that!

Okie Boarder · Ladies Man Joined: 03 Mar 2008 Posts: 10056 City: Edmond

Here are the results of the rib roast.

Okie Boarder · Ladies Man Joined: 03 Mar 2008 Posts: 10056 City: Edmond

We had some nice crusty french rolls and garlic mashed taters with it. Whipped up some creamy horseradish from a couple roots harvested from our garden. Awesome meal...turned out good!