Rotisserie Prime Rib Roast

I scored the family recipe for Prime Rib Roast. This may well be the best Christmas gift they could have given me. This family recipe is a fairly recent development, perfected after I was married and out of the house. The only problem is that now I yearn for another kitchen gadget—a Showtime Rotisserie. Every time my husband and I visit my parents we get at least one or two amazing meals made from this appliance. Whether my parents rotisserie chicken, prime rib, or tenderloin, it doesn’t matter. Everything made in the Showtime turns out delicious.

How to make rotisserie prime rib

Prime Rib Roast
5 lb prime rib roast

Dry Rub
4 teaspoons seasoning salt
2 teaspoons course ground black pepper
1 teaspoon minced dehydrated garlic
1/4 teaspoon dried thyme leaves

Tip: Make extra dry rub for burgers, steaks, and more.

In a small bowl, mix together the ingredients of the rub. 

2 or 3 days before roasting, rinse and pat dry the meat. Coat the roast with the dry rub making sure it is well coated on all sides.

Wrap the coated roast in plastic wrap and refrigerate overnight (or as long as 3 days). Two hours before cooking time take the roast out of the refrigerator and leave in the plastic wrap and let the meat come to room temperature.

Spindle the roast, secure it inside the Showtime Rotisserie, and cook 17 minutes per pound for a medium rare 5 pound roast. (In this case, 1 hour and 25 minutes).

How long should I cook my Prime Rib Roast in my Showtime Rostisserie

20 min/lb – 150 – 155 degrees for well
18 min/lb – 140 – 145 degrees for medium
17 min/lb – 130 – 135 degrees for medium rare
16 min/lb – 120 – 125 degrees for rare

**More important than the minutes per pound is the temperature. It’s better to under cook than to overcook. I have over cooked a couple of roasts beyond medium rare, and while that is a big bummer the flavor is still amazing.  Also remember that the meat will continue to cook a bit as you let it rest. So, I aim for the rare temperature and it comes up another 5 degrees while resting. For example, I recently cooked a 4.5 lb roast and I cooked it for 1 hour and let it rest for 20 minutes. It turned out between rare and medium rare which is how we like it. You can always reheat it for a few minutes more!

Let the roast rest for at least 20 minutes on the no heat rotisserie mode, or remove from spindle and tent with foil on a cutting board.

Spindle the roast, secure it inside the Showtime Rotisserie, and cook 17 minutes per pound for a medium rare 5 pound roast. (In this case, 1 hour and 25 minutes).

Slice and serve (my parents used an electric knife). If possible, I save the end pieces for pizza, soup, or hash and serve from the middle.

Serve with steakhouse sides.

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