Rosemary Dijon Rotisserie Prime Rib
Fire up the grill for this savory and mouthwatering prime rib roast.
Servings: 8 servings
Ingredients
Butter Sauce
- 1 stick unsalted butter
- 1/4 cup Wagyu beef tallow
- 4 cloves garlic, minced
- 1 sprig fresh rosemary, stripped and finely chopped
- 2 teaspoons anchovy paste
Prime Rib Roast
- 1 4 lb. Private Reserve® Boneless Rib Roast
- 1/4 cup Dijon Mustard
- 3 sprigs fresh rosemary, stripped and finely chopped
- 1/4 cup Omaha Steaks Private Reserve Rub
Instructions
Butter Sauce
- Combine the ingredients for the butter sauce in a small saucepan. Place over medium-low heat and whisk till the butter and tallow melt into a smooth sauce. Keep warm and set aside.
Prime Rib Roast
- Using your hands, form the boneless rib roast into a cylinder shape. Then, tie the roast with butcher’s twine in order to hold the shape.
- Tip* Tying the roast in a cylindrical shape helps for even cooking on the rotisserie.
- In a mixing bowl, combine the Private Reserve® Rub and the chopped rosemary. Mix well and set aside.
- Place the roast on the rotisserie spit and hold it in place with rotisserie forks. Then, evenly coat the roast with Dijon mustard. Season the Dijon-covered roast with the rub and rosemary mixture, ensuring the ends and entire roast are evenly coated.
- Place the roast on the grill, light the rotisserie burner (for gas grill), and turn on the rotisserie motor.
- Allow the roast to spin until the internal temperature reaches 100°F. Then, start basting the roast with the butter sauce every seven minutes until the desired internal temperature is 5°F less than the desired temperature.
- Remove the roast from the grill, tent with foil, and allow it to rest for 10 minutes.
- Remove the roast from the spit, cut and remove the butcher’s twine, slice meat, and serve with roasted garlic mashed potatoes.
Notes
- Roast will cook much faster than the suggested cook time if the grill lid is closed during rotisserie. So, pay close attention to the meat's internal temperature.
- If using a charcoal grill, light coals and preheat the grill before preparing the meat.
- Shaping the meat in a cylinder shape is crucial to ensure even cooking. In its natural oval shape, the roast will overcook on the curved portion on either side of the roast.
- Placing the meat on the spit before applying the seasoning allows the seasoning to stay undisturbed on the meat. If you try to season the beef before putting it on the spit, the seasoning has a tendency to be wiped away during the process.
- Removing the roast before it reaches the desired serving temperature allows for carry-over cooking to finish the roast. Leaving it on the rotisserie until the desired serving temperature is reached will result in an overdone roast.