INGREDIENTS
- 6 tbsp finely chopped fresh thyme
- 10 pushed through a garlic press cloves garlic
- 2 tbsp finely chopped fresh rosemary
- 1 tbsp finely chopped fresh oregano
- 1-10 lb bone in prime rib roast
- 1/4 cup grape seed oil
- Kosher salt
METHOD
- Stir together the thyme, garlic, oregano and pepper. Rub the prime rib all over with the oil then with the thyme mixture. Refrigerator overnight
- Fire up your charcoal or preheat your gas grill and prep the grill for using the rotisserie. Grill temp should be around 325 F. For charcoal grilling, you’re ready to grill when a thick ash has appeared in the coals. Move most of the hot coals to the middle grill and place a few on either side to created heat in the middle of the grill where the meat will be rotating.
- Rub the prime rib with salt to taste and load it onto the rotisserie rod, doing your best to center the roast. Finger tighten the rotisserie forks either side of the prime rib (you may have to use a pair of of pliers to tighten the forks securely).
- If you’re using a gas grill, place a drip pan directly on the grates in the middle section of the grill. This will help catch any fats that drip from the prime rib. You can place a little water in the bottom of the drip pan to help create a moist environment if you wish. Just remember you will be cooking with the ld closed for about 1 1/2 to 2 hours, depending on hoe you like your meat.
- Put the rotisserie rod on the grill, making sure the rod ids secure. Close the lid, set the motor speed to low, then let you grill do the rest of the work. A good rule of thumb is to cook the prime rib for 20 minutes per pound (500 g). For medium- rare meat, you will be looking for an internal temperature of 135 F
- Once your prime rib is done to your liking, take it off the rotisserie and let it sit for 10 to 15 minutes before slicing it.
