Our family recipe for rotisserie prime rib roast made with a Ronco Showtime Rotisserie. The key to this recipe is the amazing dry rub. 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 make 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 18 minutes per pound for 145 degrees (medium). If you would like the final roast to be rare to medium rare. Start with 10 to 12 minutes per pound and use a digital thermometer to to test the temperature. You can always continue cooking it for a couple minutes more per pound! For example, I recently cooked a 4.5 lb roast and I cooked it for 1 hour (I rounded down) and cooked it for 15 min/lb and let it rest for 20 minutes. It turned out between rare and medium rare which is how we like it.
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
15 min/lb – 130 – 135 degrees for medium rare
12 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, the meat will continue to cook a bit as you let it rest. I aim for the rare temperature and it comes up another 5 degrees while resting. So, you can start as low as 10 minutes per pound and check the temperature before adding another 2 to 5 minutes per pound for a final temperature between rare and medium rare.
When the temperature is 5 degrees below the final desired temperature. 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 18 minutes per pound for a final temperature of medium. Or start as low as 12 minutes per pound for rare to medium rare. It’s better to under cook and add time. In this case, start a 5 pound roast at 12 minutes per pound for a total of 1 hour then test the temperature with a digital thermometer. Add more minutes per pound if desired.
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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Rotisserie Prime Rib Roast
Ingredients
- 5 pounds prime rib roast bone-in
- 4 teaspoons seasoned salt
- 2 teaspoons black pepper coarsely ground
- 1 teaspoon dehydrated minced garlic
- 1/4 teaspoon thyme dried
Instructions
- In a small bowl, mix together the ingredients of the rub.
- 2 to 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 18 minutes per pound for a medium, 15 minutes per pound for medium-rare, or 12 minutes per pound for rare. See note below.
- Let the roast rest for 20 minutes on the no heat rotisserie mode, or remove from spindle and tent with foil on a cutting board.
- Slice and serve with steakhouse sides.
Notes
- 20 min/lb – 150 – 155 degrees for well
- 18 min/lb – 140 – 145 degrees for medium
- 15 min/lb – 130 – 135 degrees for medium rare
- 12 min/lb – 120 – 125 degrees for rare
Hello. I found your blog through WhiptheBlog.com, where you left a comment under her carrot cake recipe. Just want to tell you your blog looks great, is very enjoyable to read, has great pics, and I've already copied several of your recipes to my collection. So thank you and hope you keep it up! BTW, in your WhiptheBlog post, you said you were holding back a favorite recipe but would now share it, thanks to her example. Is this roast the recipe? If not but you have already posted it, would you please let me know which it is? Thanks again!
Thank you very much for your encouragement. I have been on a bit of a hiatus but I think that is about to end. I am sorry that I didn't comment right away. I must admit I am still holding back on that recipe – for some silly reason I want it to be special…like my 100th blog post or something. Maybe, it is a fear that I won't be able to top it? Either way, I promise to let you know when I post it.
This is so mouth-watering, thanks for sharing your family's recipe.
This recipe does look delicious! I really enjoy your fresh look at food and the creativity you bring to the table!
Janice and Jana – thank you both.
I made this last Christmas and it was unbelievably delicious. My in laws who are very much meat eaters were so impressed and couldn't stop talking about it. I let it marinate for 3 days.
Oh- and i'm making it for my family this Christmas!
Sounds great. I am making it for Christmas tomorrow and have it wrapped and waiting. I have added one more ingredient to the rub that does fabulous things to beef that most people would never think of using. Will see how it does.
what temp during cooking?
How long does it take to cook a 4 bone prime rib roast in a Ronco Showtime rotisserie, and will it fit in there first without burning? I always make a 2 or 3 bones prime rib at most in our showtime rotisserie, but we are having a lot more guests over this Christmas, so we need a bigger roast.
Hi Donna – to be honest I don’t think I’ve cooked a 4 bone roast in my Ronco. I’m not sure it would fit. You set the timer by pounds. In my Ronco I would start out by setting it for 10 minutes a pound and check the temperature in various places. Chances are you will probably add at least another 5 minutes per pound for medium rare. My roasts usually take 12 to 15 minutes per pound. I do let it rest for a good 15 minutes on no heat.