Prime Rib Roast Recipe on the Rotisserie
This Prime Roast Rib recipe is done on the rotisserie and couldn’t be simpler! It cooks up the most delicious, succulent and tender beef. Worth buying a rotisserie just for this!
Why This Prime Rib Roast Beef Recipe Is So Good
- Take out all the awkward steps in and cook up a flavorful roast beef in the rotisserie!
- Perfectly cooked every time – fool proof!
- Steakhouse quality prime rib roast for a lot less.
- Perfect for holidays.
- Bone in prime rib roast
- Salt and pepper
- Carrots, celery, onion
- Red wine
- Beef broth
How To Make This Prime Rib Roast Recipe – Step By Step
I love rubbing the prime rib with Kansas City Steak Seasoning from Two Snooty Chefs (fun name!)
Fill the pan with some veggies. These veggies will roast along with the prime rib, and we’ll use this to make the Red Wine Au Jus.
With the rotisserie, this Prime Rib Roast becomes super simple, one-step and fail-proof. Load ‘er up!
Turn it on. 16-18 minutes per pound, depending if you want it rare or medium-rare. We went with 18 minutes per pound. Set the timer on the rotisserie.
The dripping fall conveniently into a pan that I’ve loaded with vegetables. This all gets collected to make the Red Wine Au Jus. Oh, I forgot, I threw in a few sprigs of fresh thyme in there too.
To check doneness, use an instant-read meat thermometer; 125 degrees F for rare; 160 degrees F for well done; insert at thickest part of roast and away from bone
When it’s done, let it rest while you make the Red Wine Au Jus. YUM! Can you smell that? Isn’t this one-step process on the rotisserie so easy?
Red Wine Au Jus
Carefully pour the contents of the pan into a small saucepan.
Pour in 1 cup of good quality red wine (yeah, that was from my wine glass)
1 cup of beef broth.
Pan drippings + Roasted Vegetables + Red Wine + Beef Broth = Red Wine Au Jus.
Let it simmer for 8 minutes.
Easy Prime Rib Roast
Have you ever tried to make a Prime Rib Roast at home? The normal process involves multiple steps and kitchen acrobatics: I would fire up my large cast-iron pan, heat it up to near-smoking, and then wrangle the prime rib roast onto the pan, searing each side. If the roast is extra large and heavy, I’d have to use 2 tongs to lift, rotate and hold the roast. Then transfer the burning-hot seared hunk into a roasting pan (without dropping it) to slow-roast in the oven. While the recipe produces my perfect, steakhouse-quality Prime Rib Roast, it is a multi-step process.
But I now rely on my 1-Step, Fail Proof Prime Rib Roast Recipe, which produces even BETTER results than anything I’ve ever tried.
The solution is to use a rotisserie. We’ve had this Ronco bad boy for about four years. It gets used more often than my oven, because it’s easy to clean, easy to operate (just turn the timer knob) and provides excellent results 100% of the time.
Rotisserie for Prime Rib???
Most people associate rotisserie for chickens, but we use it for lamb roasts, pork tenderloin and prime rib roasts too.
The rotisserie’s turning mechanism ensures the prime rib roast recipe cooks evenly and has a nice crust on all sides, while keeping the center medium to medium-rare. With a built-in timer that automatically shuts off the oven, you are guaranteed perfect prime rib. The timing is based on the weight of the prime rib.
Standing Prime Rib Roast
What is a rib roast, a.k.a. Standing Rib Roast a.k.a. Prime Rib? It’s basically the same cut as a rib eye steak. But instead of cutting individual steaks, the meat is left uncut and often tied to keep its nice shape during cooking.
This one is from the fine folks at Lobel’s in New York. For the past 60 years, five generations of the Lobel family have run the most well-known meat market in New York. They ship their exceptional meats nationwide. This is a USDA Prime Dry Aged Rib Roast (they also have Wagyu Prime Dry Aged Rib Roast.) But no need to get all fancy if you don’t want to. Just a nice hunk of rib roast with good marbling. Most rib-eyes have that nice band of fat around what I call the “collar” of the ribeye, which is my #2 favorite part of a ribeye. My #1 favorite part is the BONE (hey, I’m Asian. I like to gnaw and nibble all that juicy meat on the bones to the dismay of my dogs!)
How To Cut the Prime Rib Roast
The first step is to cut the bones off.
The bones will then get cut further and all go on MY plate (heehee!)
Then slice the prime rib roast into desired thickness. You can also carve this at the table, if you wish.
Serve with the Red Wine Au Jus.
What Kind Of Rotisseries Are Best?
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We recommend the Ronco 5250 – it’s a newer model than we have, and designed to save space for storage. We just got this model in our kitchens, it’s performing beautifully! The roasting space is smaller, but if you’re cooking 1 rotisserie chicken, a prime rib like mine — it will work.
This model is so popular that Amazon runs out of stock. The next best place to purchase is Walmart for best price. If you shop through Ebates (it’s free), you also get an additional 2% cash back.
The version that I am showing, the Ronco 5500, is still in my kitchen, going strong after all these years. I love the big size!
Top Tip For This Prime Rib Roast Recipe
- Use salt and pepper as a basic seasoning or mix up your own.
- Different rotisseries will have slightly different cook times – check the instructions and cook charts.
- Remove the bones by slicing along their contour, between the meat and the bone. Then slice meat crosswise, against the grain.
More Recipes to Explore
- Perfect Prime Rib Recipe with Red Wine Jus
- Roasted Garlic Mashed Potatoes
- Yorkshire Pudding
- Ruth’s Chris Sweet Potato Casserole Recipe
- Dr. BBQ’s Famous Baby Back Ribs
Have you tried this Prime Rib Roast recipe? Feel free to leave a star rating and I’d love to hear from you in the comments below!
This Prime Roast Rib recipe is done on the rotisserie and couldn't be simpler! It cooks up the most delicious, succulent and tender beef. Worth buying a rotisserie just for this!
- One bone-in prime rib roast
- salt and pepper or seasoning blend of your choice
- 3 carrots peeled, cut in big chunks
- 3 stalks celery cut in big chunks
- 1 large onion quartered
- several sprigs of thyme
- 1 cup red wine
- 1 cup beef broth
- Season the rib roast generously on all sides. Load the rib roast onto the rotisserie, with spikes between the bones.Scatter the carrots, celery, onion and thyme in the roasting tray. Insert roasting tray into rotisserie.Set rotisserie to cook according to manufacturer's instructions.
- Please read the manual and find cooking time chart, as your machine may be different from mine.When done, let roast rest while you make the Red Wine Au Jus. Pour the contents of the roasting pan into a medium saucepan set on medium-high heat.
- Add the red wine and beef broth. Simmer on low for 8 minutes, uncovered. Strain and serve with the Prime Rib Roast.To carve the Prime Rib Roast, first, cut off the bones. Cut each bone apart. Then slice the rib roast into desired thickness.
rotisserie cook time will vary, check manufacturers instructions