Heat extra virgin olive oil into the pan, then add the potatoes, butter, and salt, and pepper to taste. Cook until the potatoes are almost done, stirring occasionally, for about 1 hour to 1 hour 30 minutes.
Bring the KUDU Cast Iron Pan closer to the fire and add the pancetta, wild mushrooms, shallots, bird’s eye chilies, garlic, and fresh thyme. Sauté until shallots are golden brown and the mushrooms evenly roasted for about 8 to 12 minutes.
Lift the KUDU Cast Iron Pan to its highest position to maintain a low temperature for the remainder of the cook.
Insert the end of the rod into the motor socket and turn on the KUDU Rotisserie . Cook the roast until the internal temperature of the meat reaches 100°F.
While the roast is cooking, prepare the herb basting brush and basting sauce: arrange the fresh herbs around the end of a wooden spoon and tie with butcher twine to form a basting brush. Place a KUDU Cast Iron Pan directly on hot embers and add all the ingredients for the basting sauce to the KUDU Cast Iron Pan . Using the herbs basting brush, brush roast with the melted butter mixture while cooking.
Once the prime rib has reached an internal temperature of 100°F, remove it from the KUDU Rotisserie and let sit at room temperature for 20 to 25 minutes.
Install the stainless steel cooking grate to the KUDU and set close to the fire for searing temperature.
Cut the roast between the bones into steaks 1 ½ to 2 inches thick. Season each steak on both sides with kosher or coarse sea salt and freshly cracked black pepper to taste.
Grill steaks for 1 to 2 minutes per side or until desired doneness. Target an internal temperature of 125°F for rare, 130°F for medium rare, 140°F for medium, 150°F for medium well, and 160°F for well done.