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Prime Rib Roast

 1 (4- to 5-pound) bone-in prime rib roast
For Seasoning
  cup olive oil
 4 cloves garlic, minced
 1 tbsp sea salt or kosher salt
 ½ tbsp dried oregano
 2 tsp dried thyme
 2 tsp onion powder
 1 ½ tsp apple cider vinegar
 1 ½ tsp freshly ground black pepper
 1 tsp dried tarragon
 1 tsp mustard powder
 1 tsp chilli powder

Place prime rib roast onto a large cutting board. Combine seasoning ingredients and spread over roast. Make sure it is well coated.


Light your charcoal in the KUDU and let them burn to embers with a layer of white ash.


Place the rib roast bone-side down. If you are using a boneless rib roast, place it on its side. Lift the roast from the ends and rotate it to find its approximate center.


Using a long, thin blade knife, cut through the center end to end.


Run the rotisserie skewer through the hole and secure it with the rotisserie forks.


Attach the rotisserie to the elevation bar. Adjust the rotisserie to the position you want it cooked over the grill.


Cook until the internal temperature reaches at least 120 F (140 F for medium done), about 3 to 4 hours.


As the meat on the outside gets crispy, loosen the rotisserie and carefully swing it off the grill.


Remove from grill and rotisserie rod, cover with aluminum foil, and allow to rest for 15 to 20 minutes.


Carve, serve and enjoy!

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