KITTENCAL'S ROTISSERIE PRIME RIB ROAST
As with any cut of beef it is important to allow the meat to come down to room temperature this will relax the meat fibers to create a more juicy tender roast, you should figure on about 1 hour per bone sitting time, so plan well ahead don't even think about cooking the roast or any beef roast or steak from a cold stage! --- since salt tends to draw out the moisture from the meat I would not recommend using any salt while cooking you may always add some after cooking --- for the very best results you will need an instant-read meat thermometer for this -- you may adjust the seasoning amounts if desired and you may completely omit the fresh garlic cloves and just season with garlic powder ----- NOTE for more tips on the perfect prime rib see my recipe#82023
Provided by Kittencalrecipezazz
Categories Roast Beef
Time 20m
Yield 1 rib roast
Number Of Ingredients 5
Steps:
- Cut small slits all over the roast then insert a half a clove of garlic into each slit.
- Rub olive oil all over the roast.
- In a small bowl combine the garlic powder with the Montreal Steak seasoning, then rub all over the roast using clean hands (at this point you may cover with plastic wrap and refrigerate overnight if desired).
- Place onto a plate and allow the meat to come down to almost room temperature.
- Since the roast tends to shrink and will fall apart easily make certain to tie up the roast securely using cotton butcher's twine.
- Starting at the meaty end of the roast load onto the rod and clamp down to secure (keeping the roast evenly distrubuted on the rod).
- Set grill to medium heat.
- Prepare a gas or charcoal grill for spit-roasting over indirect heat (or according to instructions for your grill).
- Pour about 1-inch water or wine into a drip pan then set under the center of the spit.
- Attach the spit to the rotisserie mechanism, then cover the grill.
- Roast until an instant-read meat thermometer inserted about 3-inches deep into the center of the roast away and not touching the bone reads reaches about 130 to 135 degrees F. for medium rare (be aware that the internal temperature will rise at least 5 degrees (to about 135-140 or more) after removing from the grill, for the best results start checking the temperature after about 1-1/4 hours and once it reads 110 degrees F or so, keep checking it often for the perfect doneness).
- Carefully remove the meat from the rod.
- Place on a carving board and cover with foil (DO NOT POKE OR SLICE or you will loose a lot of juice from the roast!).
- Allow to rest for at least 20 minutes or more before slicing.
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Koollife multimedia
[email protected]This recipe is a winner! The prime rib was cooked to perfection and the au jus was so flavorful. I will definitely be making this again.
Melly Mel
[email protected]I've made this prime rib roast several times now and it's always a hit. The meat is always tender and juicy, and the au jus is delicious. I highly recommend this recipe!
Edward Dellolio
[email protected]This was my first time making prime rib roast and it turned out amazing! The recipe was easy to follow and the prime rib was cooked to perfection. I will definitely be making this again.
Rana Farooq
[email protected]I'm so glad I found this recipe. I've been looking for a good prime rib roast recipe for ages. This one is definitely a keeper. The prime rib was cooked to perfection and the au jus was amazing. I will definitely be making this again.
Rachel Murphy
[email protected]This recipe was a disaster. The prime rib was dry and overcooked, and the au jus was bland. I would not recommend this recipe to anyone.
Adill ahamed
[email protected]I've made this prime rib roast several times now and it's always a crowd-pleaser. The meat is always tender and juicy, and the au jus is to die for. I highly recommend this recipe!
ELEMON ELEMON
[email protected]This recipe was easy to follow and the prime rib turned out great! I especially liked the crispy crust on the outside. I will definitely be making this again.
i v y
[email protected]Overall, this was a great recipe. The prime rib was juicy and flavorful, and the au jus was delicious. However, I found that the cooking time was a bit too long for my taste. I would recommend reducing the cooking time by about 15 minutes.
Sp Sangeen
[email protected]I had mixed results with this recipe. The prime rib itself was good, but the au jus was a bit too salty for my taste. I think I'll try again with a different au jus recipe.
Jordan Everett Caplan
[email protected]Absolutely delicious! The prime rib was cooked to perfection and the au jus was incredible. I would highly recommend this recipe to anyone looking for a special occasion meal.
Durrani Kandahar
[email protected]This recipe is a game-changer. I've never had prime rib so tender and flavorful before. Thank you for sharing!
Eleazar Kiprotich
[email protected]I followed the recipe exactly and the prime rib turned out amazing. The meat was cooked evenly throughout and the crust was perfectly crispy. My husband and I devoured it in one sitting!
Mustqem Mughal
[email protected]5 stars all around! The meat was tender and juicy, and the au jus was so rich and flavorful. We'll definitely be making this again soon.
Christian Arnold
[email protected]This prime rib roast was an absolute hit at our New Year's Eve dinner! It was juicy, flavorful, and cooked to perfection. Even my picky mother-in-law raved about it. Definitely a keeper recipe!