Rotisserie Prime Rib with Garlic Herb Basting Butter
Experience the epitome of holiday indulgence with Rotisserie Prime Rib with Garlic Herb Basting Butter. This magnificent centerpiece is the ultimate showstopper for your Christmas table, promising a feast that will leave your loved ones speechless.
Prepare to be captivated by the aroma that fills the air as the rotisserie spins, gently basting the prime rib in our exquisite garlic herb-basting butter. This savory concoction is crafted to enhance the natural flavors of the beef, creating a masterpiece unrivaled in its tenderness and succulence.
While the indulgent flavors alone are enough to make this a must-have for any festive occasion, the benefits of using a rotisserie cannot be ignored. The constant rotation of the meat allows for an even distribution of heat, ensuring every inch is enveloped in the glorious juices that incessantly baste it. With our Hybrid Grill Series, you can even use your favorite charcoal or hardwood to infuse smoky flavor into your roast, elevating it to new levels of deliciousness.
This recipe takes it a step further by adding aromatic garlic herb butter. This extra layer of flavor elevates the standing rib roast, leaving you with a taste experience that will linger in your memory long after your last bite.
So, whether you're a seasoned griller looking for the ultimate taste sensation or a passionate cook aiming to create a memorable holiday feast, Rotisserie Prime Rib with Garlic Herb Basting Butter is the answer. Elevate your Christmas gathering to new heights and savor every moment together with your loved ones.
Rotisserie Prime Rib with Garlic Herb Basting Butter Ingredients
- 7 pound Standing Prime Rib Roast trimmed and tied
- Mustard or olive oil for a binder, or use your binding agent of choice (optional)
For The Prime Rib Dry Rub
- 2 tablespoons Kosher Salt
- 2 tablespoons Freshly Cracked Black Pepper
- 2 tablespoons Garlic Powder
Garlic Herb Basting Butter
- 1 cup unsalted butter (1 stick) sliced into tablespoons for easy melting
- ¼ cup extra-virgin olive oil
- 2 tablespoons fresh thyme
- 2 tablespoons fresh rosemary
- 6 cloves fresh garlic minced
- 1 dash of soy sauce
Rotisserie Prime Rib with Garlic Herb Basting Butter Directions
Rub the Meat
- If the beef is completely dry, liberally apply a thin layer of yellow mustard (or binding agent of choice) to the meat before applying the rub.
- Coat the outside of the mustard-coated meat generously with the prime rib dry rub.
- Transfer the meat to a platter and place it inside the refrigerator for no less than one hour before cooking. Rubbing the meat in advance will allow it to take on the seasoning and form a crust.
Fire Up the Grill
- Prepare the grill for a 3-Zone Split Fire. Light the outside burners, leaving the middle burners off to make this set up. Place a drip pan in the center of the two baskets to catch the drippings from the meat (see the video above for a demonstration). You can use hardwood or charcoal in the outer fuel trays for our hybrid grills. With the Estate Grill, you can also use the infrared back burner for the rotisserie.
- For high heat, light a charcoal chimney starter full of charcoal.
- When the charcoal is covered in ash, pour it equally into the charcoal baskets on each side of the grill and put an aluminum drip pan in the middle of the two baskets.
- Preheat the grill to 325-350 degrees F.
- Set up the rotisserie according to the manufacturer’s instructions.
- Center the roast on the rotisserie spit and secure it with the spit forks. Give the spit a few twirls in your hands to ensure it turns evenly and is centered well before tightening the forks all the way.
- Put the spit on the rotisserie and start the motor. Let the roast rotate a couple of times to ensure it turns evenly. Place the lid on and grill it over indirect heat for 30 minutes.
Prepare the Garlic Herb Basting Butter
- Meanwhile, prepare the garlic herb basting butter. Over medium-low heat, add the butter, olive oil, thyme, rosemary, garlic, and soy sauce in a small pot. Heat until the butter melts and it becomes fragrant. Be careful not to get the butter too hot, or it will burn and scorch the garlic. Turn off the heat and set it aside until needed.
- You can use a grilling/basting brush or make an herb brush to baste the meat. Remove the lid from the grill and baste the roast with the basting butter. (Rotate the beef if you are not using a rotisserie) Close the grill and continue to grill, basting every 30 minutes until the internal temperature is 130-135 degrees F for medium-rare when read with an Instant-Read Thermometer; about 1 ½ to 2 hours.
Rest and Carve
- Transfer the roast from the spit to a carving board. Tent with foil and allow it to rest for at least 20 minutes before carving.
- Carve and serve warm.
Taken from themountainkitchen.com https://www.themountainkitchen.com/rotisserie-prime-rib-step-by-step-guide/#recipe