How to Make Rotisserie Prime Rib • Heartbeet Kitchen (2024)

By Amanda Paa – Updated November 17, 2021

Making a boneless prime rib on the grill results in the most tender, smoky beef! You’ll use the rotisserie for even cooking and a delicious sear on the crust, which is extra flavorful. Use a store-bought seasoning mix for easy prep.

This post is sponsored byTwin Eagles Grills,a year long partner of Heartbeet Kitchen. We have their 36 inch grill top with infrared rotisserie, on a portable base. Their meticulously engineered grills are as beautiful as they are high performance.

My latest grilling project was learning how to make a delicious rotisserie prime rib. We make my No-Fuss Rotisserie Chicken recipe often, but we reserve beef for special occasions like Easter and Christmas, especially a more expensive cut like a boneless prime rib roast. It’s so worth the tender, juicy treat tucked inside sourdough dinner rolls! Make this baby kale salad for freshness, and you’ve got the perfect meal.

Because this cut of meat is a delicacy on its own, there is no need to marinate or prime. I use a simple coating of organic steak seasoning to build the crust and some coarse salt, and that’s it!

Which cut of beef is best for rotisserie?

Boneless prime rib is a great cut of beef to cook via the rotisserie, a simple and easy technique. The slow and steady rotation, with constant gentle heat allows the beef to baste itself internally and externally, leading to incredible results.

The rotisserie spit is my favorite accessory on my Twin Eagles Grill. The concealed rotisserie system features a fully integrated motor with 100 lbs. turning capacity. The design produces a consistent and uniform rotation of the rotisserie rod, and it has two height positions to keep foods the proper distance from the burner to avoid burning the meat.

How to Make Rotisserie Prime Rib:

• At least 1 hour prior to grilling, up to a day before, season and salt your prime rib roast. Allow it to come to room temperature prior to grilling.
• Use butcher’s twine to truss the roast to make sure the meat is secured and compact.
• Skewer the roast on your rotisserie spit, so that roast is skewered through the middle, then attach your rotisserie forks and slide into the meat, and tighten the lock screws to secure.
• Fit the ends of the spit into the rotisserie sockets. Turn on your rotisserie, then turn your infrared heat to medium high, if using. Sear the outside of the prime rib for 20 minutes, until there is a bit of a crust forming.
• Turn infrared heat off, and use indirect heat to bring the grill to 300 degrees F with cover closed. (This is your starting point if you do not have an infrared rotisserie).
• Spit roast the prime rib at 300 degrees F, until the internal temperature of the center reaches 120 degrees F.
• Turn off indirect heat. Use infrared rotisserie burner to finish searing the outside for a few minutes, until crusty and brown. And center of prime rib should now be at 125 degrees F.
• Remove spit from grill, and set roast onto a cutting board. Gently remove prime rib from spit and let meat rest for 15 minutes. Then carve and serve.

What temperature to cook prime rib to:

Internal temperature is one of the most important details when making any type of meat, so you’ll want to have an instant read meat thermometer on hand. Medium rare is the magic temperature for prime rib, around 130-135 degrees F, which means you’ll pull it off the grill at about 125 degrees F, as the internal temp will continue to rise as it rests. If cooked to medium, the meat will start to toughen and and lose its ideal texture.

How long does it take to rotisserie a roast?

The amount of time that prime rib takes to cook on a rotisserie depends mainly on the size of the roast and the indirect heat temperature at which you’re cooking it.

I used a 2 1/2 pound boneless prime rib roast for this recipe. It took about 45 minutes after the initial sear to reach an internal temperature of 125 degrees F, keeping the indirect heat of the grill at 300 degrees F.

After removing from heat and resting (standing time), the internal temperature continues to rise to about 130 degrees F, which is medium rare – the magic temperature.

Side Dishes for Prime Rib:

• Fluffy Sourdough Dinner Rolls
• Grilled Romaine Salad
• Crispy Potato Wedges
• Tuscan White Beans
• Honey Garlic Carrots