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This Prime Roast Rib recipe is done on the rotisserie and couldn’t be simpler! It cooks up the most delicious, succulent and tender beef. Worth buying a rotisserie just for this!
Why This Prime Rib Roast Beef Recipe Is So Good
- Take out all the awkward steps in and cook up a flavorful roast beef in the rotisserie!
- Perfectly cooked every time – fool proof!
- Steakhouse quality prime rib roast for a lot less.
- Perfect for holidays.
Ingredients
- Bone in prime rib roast
- Salt and pepper
- Carrots, celery, onion
- Thyme
- Red wine
- Beef broth
How To Make This Prime Rib Roast Recipe – Step By Step
I love rubbing the prime rib with Kansas City Steak Seasoning from Two Snooty Chefs (fun name!)
Fill the pan with some veggies. These veggies will roast along with the prime rib, and we’ll use this to make the Red Wine Au Jus.
With the rotisserie, this Prime Rib Roast becomes super simple, one-step and fail-proof. Load ‘er up!
Turn it on. 16-18 minutes per pound, depending if you want it rare or medium-rare. We went with 18 minutes per pound. Set the timer on the rotisserie.
The dripping fall conveniently into a pan that I’ve loaded with vegetables. This all gets collected to make the Red Wine Au Jus. Oh, I forgot, I threw in a few sprigs of fresh thyme in there too.
To check doneness, use an instant-read meat thermometer; 125 degrees F for rare; 160 degrees F for well done; insert at thickest part of roast and away from bone
When it’s done, let it rest while you make the Red Wine Au Jus. YUM! Can you smell that? Isn’t this one-step process on the rotisserie so easy?
Red Wine Au Jus
Carefully pour the contents of the pan into a small saucepan.
Pour in 1 cup of good quality red wine (yeah, that was from my wine glass)
1 cup of beef broth.
Pan drippings + Roasted Vegetables + Red Wine + Beef Broth = Red Wine Au Jus.
Let it simmer for 8minutes.
Strain.
Easy Prime Rib Roast
Have you ever tried to make a Prime Rib Roast at home? The normal process involves multiple steps and kitchen acrobatics: I would fire up my large cast-iron pan, heat it up to near-smoking, and then wrangle the prime rib roast onto the pan, searing each side. If the roast is extra large and heavy, I’d have to use 2 tongs to lift, rotate and hold the roast. Then transfer the burning-hot seared hunk into a roasting pan (without dropping it) to slow-roast in the oven. While the recipe produces my perfect, steakhouse-quality Prime Rib Roast, it is a multi-step process.
But I now rely on my1-Step, Fail Proof Prime Rib Roast Recipe, which produces even BETTER results than anything I’ve ever tried.
The solution is to use a rotisserie. We’ve had this Ronco bad boy for about four years. It gets used more often than my oven, because it’s easy to clean, easy to operate (just turn the timer knob) and provides excellent results 100% of the time.
(Here’s my Amazon affiliate link if you’d like to purchase one
)
Rotisserie for Prime Rib???
Most people associate rotisserie for chickens, but we use it for lamb roasts, pork tenderloin and prime rib roasts too.
The rotisserie’s turning mechanism ensures the prime rib roast recipe cooks evenly and has a nice crust on all sides, while keeping the center medium to medium-rare.With a built-in timer that automatically shuts off the oven, you are guaranteed perfect prime rib. The timing is based on the weight of the prime rib.
Standing Prime Rib Roast
What is a rib roast, a.k.a. Standing Rib Roast a.k.a. Prime Rib? It’s basically the same cut as a rib eye steak. But instead of cutting individual steaks, the meat is left uncut and often tied to keep its nice shape during cooking.
This one is from the fine folks at Lobel’s in New York. For the past 60 years, five generations of the Lobel family have run the most well-known meat market in New York. They ship their exceptional meats nationwide. This is a USDA Prime Dry Aged Rib Roast (they also have Wagyu Prime Dry Aged Rib Roast.) But no need to get all fancy if you don’t want to. Just a nice hunk of rib roast with good marbling. Most rib-eyes have that nice band of fat around what I call the “collar” of the ribeye, which is my #2 favorite part of a ribeye. My #1 favorite part is the BONE (hey, I’m Asian. I like to gnaw and nibble all that juicy meat on the bones to the dismay of my dogs!)
How To Cut the Prime Rib Roast
The first step is to cut the bones off.
The bones will then get cut further and all go on MY plate (heehee!)
Then slice the prime rib roast into desired thickness. You can also carve this at the table, if you wish.
Serve with the Red Wine Au Jus.
What Kind Of Rotisseries Are Best?
Your support keeps this site running and great recipes coming!
We recommend the Ronco 5250 – it’s a newer model than we have, and designed to save space for storage. We just got this model in our kitchens, it’s performing beautifully! The roasting space is smaller, but if you’re cooking 1 rotisserie chicken, a prime rib like mine — it will work.
This model is so popular that Amazon runs out of stock. The next best place to purchase is Walmart for best price. If you shop through Ebates (it’s free), you also get an additional 2% cash back.
The version that I am showing, the Ronco 5500, is still in my kitchen, going strong after all these years. I love the big size!
Walmart also has the lowest price for this model, and again, if you go through Ebates, you get an additional 2% cash back.
Top Tip For This Prime Rib Roast Recipe
- Use salt and pepper as a basic seasoning or mix up your own.
- Different rotisseries will have slightly different cook times – check the instructions and cook charts.
- Remove the bones by slicing along their contour, between the meat and the bone. Then slice meat crosswise, against the grain.
More Recipes to Explore
- Perfect Prime Rib Recipe with Red Wine Jus
- Roasted Garlic Mashed Potatoes
- Yorkshire Pudding
- Ruth’s Chris Sweet Potato Casserole Recipe
- Dr. BBQ’s Famous Baby Back Ribs
Have you tried this Prime Rib Roast recipe? Feel free to leave a star rating and I’d love to hear from you in the comments below!
Prime Rib Roast Recipe on Rotisserie
Jaden Hair
This Prime Roast Rib recipe is done on the rotisserie and couldn't be simpler! It cooks up the most delicious, succulent and tender beef. Worth buying a rotisserie just for this!
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 10 minutes mins
Course Main Course
Cuisine American
Servings 6 servings
Calories 959 kcal
Ingredients
- One bone-in prime rib roast
- salt and pepper or seasoning blend of your choice
- 3 carrots peeled, cut in big chunks
- 3 stalks celery cut in big chunks
- 1 large onion quartered
- several sprigs of thyme
- 1 cup red wine
- 1 cup beef broth
Instructions
Season the rib roast generously on all sides. Load the rib roast onto the rotisserie, with spikes between the bones.Scatter the carrots, celery, onion and thyme in the roasting tray. Insert roasting tray into rotisserie.Set rotisserie to cook according to manufacturer's instructions.
Please read the manual and find cooking time chart, as your machine may be different from mine.When done, let roast rest while you make the Red Wine Au Jus. Pour the contents of the roasting pan into a medium saucepan set on medium-high heat.
Add the red wine and beef broth. Simmer on low for 8 minutes, uncovered. Strain and serve with the Prime Rib Roast.To carve the Prime Rib Roast, first, cut off the bones. Cut each bone apart. Then slice the rib roast into desired thickness.
Notes
rotisserie cook time will vary, check manufacturers instructions
Nutrition
Calories: 959kcalCarbohydrates: 6gProtein: 42gFat: 81gSaturated Fat: 34gCholesterol: 183mgSodium: 696mgPotassium: 865mgFiber: 1gSugar: 3gVitamin A: 5104IUVitamin C: 3mgCalcium: 43mgIron: 5mg
Keyword beef roast, prime rib recipe, rotisserie beef
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Sandra sladek on 12/24/20 at 11:23 am
My ribs are cut away from bone and tied bu butcher. Can I still put them on my rotisserie ?
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Nick on 11/25/21 at 12:06 pm
Absolutely. Your butcher “cradled” your ribs by cutting them and tieing them back onto the roast. I always cut them off after cooking and hide them for myself for later.
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Mary Smith on 6/18/19 at 9:14 pm
What is the best way to clean a ronco rotisserie?
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Jaden on 6/19/19 at 2:44 pm
Hi Mary – I use a magic eraser to clean the crevices. And I put the parts in the dishwasher.
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Barbara fortman on 2/9/18 at 8:40 am
We butcher our own beef and i have 2″ bone in ribeye steaks. I was wondering if i could cook those in my rotisserie. Could i tie together and follow your recipe?
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Jaden on 2/9/18 at 11:49 am
Absolutely! We’ve done this several times. For added flavor I like to sandwich a couple smashed garlic cloves and sprig rosemary in middle. If you really enjoy the garlic/rosemary flavor, use paring knife to poke slits into the meat, and stick thin slices of garlic into those slits. Snuggle rosemary sprigs under twine.
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Lisa Gabriel on 3/22/20 at 5:49 pm
Or use the rotisserie basket.
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Foodie on 12/23/17 at 4:44 am
If I insert garlic cloves into the roast, will this process dry the roast out? Is it ok to leave it open in the refrigerator to dry before cooking? Also, the roast I purchased had the bones removed and tied back to the roast. Will the twinge survive the roasting processes? Thank you! Can’t wait to try.
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Jaden on 12/25/17 at 1:11 pm
Hi there! You should be just fine to use garlic, refrigerator and twine! I do the same 🙂 jaden
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Richelle on 12/1/17 at 10:13 am
Got this machine to make primerib for Thanksgiving and it turned out delicious. Your instruction was very helpful, my family thanks you.Reply
Sandra on 4/15/17 at 6:44 pm
I have an 11 pound roast to do, has six ribs, how do I put it on the rotisserie as it says place the bones to the left (?). Thank you, I have to cook this in the a.m. Sandra
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Ron on 12/24/16 at 7:24 am
never says what temp tp put oven on??
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Jaden on 12/25/16 at 2:29 pm
It depends on your brand. Our rotisserie only has 1 heat “roast” setting.
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Jennifer on 12/18/16 at 9:23 am
I have had a Ronco sitting in storage for almost five years – I’ve only used it once or twice. This recipe has me thinking it’s time to dust it off – but I dread having to clean it after use. I have always used the simple-as-can-be Roast Beef Perfection recipe from Colorado Cache cookbook (for dinner time meal, start at 3:00 and preheat oven to 375, cook roast 1 hour, turn oven off, but don’t open the door or remove the roast – then, 45 minutes before serving, turn oven back on to 300.) This recipe works for any size roast, cooks the meat to a perfect medium rare and has literally never failed for anyone who’s tried it. But, it does tie up the oven. So, cooking in the Ronco can be a good solution for those who need their oven for side dishes (and who don’t mind the PITA clean up of the Ronco afterwards 😉
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Karen Munro on 12/17/16 at 3:13 pm
Brings back wonderful memories when I first started working living on my own I always went to my favorite restaurant on payday to have their Prime rib served on a wooden plank !Can’t wait try this method..I’ll let you know
! Thanks again..love your page!Merry ChristmasReply
Beverly Colley on 12/15/16 at 10:25 am
I have had my Ronco for years and have cooked a prime rib in it. Yes it turned out awesome. I never thought of doing the veggies in the bottom and making a Red wine sauce. I don’t really drink Red wines so I’d like to know what kind of red wine did you use or does it make a difference?
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Jaden on 12/15/16 at 11:49 am
Whatever red wine you enjoy drinking is great. Generally, I choose ~$10 table red for cooking, nothing too fancy! I love cooking with deeper reds in this recipe – especially Zinfandel.
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Braden on 12/22/18 at 4:27 pm
Don’t forget, you can find some red wines in can, small cartons and even single serving jars in most stores. They are perfect for recipes that call for 1-2 cups of red and even white wine.
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Jam on 12/1/16 at 3:19 pm
Hi can I make a three bone rib?? Tyz jam
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Jaden on 12/5/16 at 2:43 pm
Same method – base the timing on instructions found in the rotisserie machine. The timing is based on weight.
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Danae on 12/27/15 at 1:38 pm
This sounds amazing! Can you do this the same day as grocery shopping or do you recommend aging it first?
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Jaden on 12/28/15 at 3:36 pm
Same day is fine!
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THOMAS CONGER on 12/24/15 at 1:22 am
I’ve done Prime Rib on a rotisserie for Christmas for 6 years now. I’ve tried 3 or 4 different variations but your’s seem to make the most sense and is simple; I like simple. The veggies on the bottom I did last year and it’s a hit but I have not done the wine sauce. I love red wine so I must try it this year. Thanks for posting and Merry Christmas. Also my wife is Filipino and she like the bone meat too. We kinda of fight for it because I’m originally from the south and we gnaw it to the bone too.
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Margaret on 12/23/15 at 8:44 am
Every year our traditional Christmas dinner includes turkey and prime rib. I’m in charge of brining the turkey and cooking it. Hubby is in charge of the prime rib. He uses his “set it and forget it” as he calls it. Comes out perfect every time. I never thought to put vegetables under it since I make turkey gravy but great idea. Merry Christmas to you and yours.
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Genny on 12/17/15 at 10:20 pm
Do you know how many minutes it would be per pound for a boneless prime rib roast?
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Jaden on 12/18/15 at 3:07 pm
Hi Genny- Start with same timing, then take temperature of the roast to monitor. Boneless will take a little longer than bone-in, but not much more.
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Robyn on 11/28/19 at 1:22 pm
Perfect! This is what I was looking for! Yay!
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Jogja Penginapan Murah on 12/27/14 at 9:35 am
Hmmm.. I saw the picture make me hungry
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Cathy Aronson on 12/24/14 at 7:51 pm
I wanted to tell you Jaden that I used this recipe tonight and it was fantastic! Thanks so much for sharing and I wish you and your family a very Merry Christmas and a healthy and Happy New Year!
Thanks again,
CathyReply
Jaden on 12/25/14 at 7:09 am
Thank you Cathy! Merry Christmas!!
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Tori@Gringalicious.com on 12/13/14 at 4:34 am
This looks simply amazing! I’ve never done a roast like this but now I’m so inspired to try! Thanks!
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steamykitchen on 12/14/14 at 10:06 am
Thank you, Tori!
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Cindy Elliott on 12/11/14 at 7:35 pm
I am so trying this this year, and your red wine Au jus looks incredible! Can’t wait to kick up the flavor a notch!!
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Ann on 12/11/14 at 2:21 pm
Jaden, the bones and meat bits makes for a good french onion soup too! Mele Kalikimaka!
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Betty Ann Quirino @Mango_Queen on 12/11/14 at 1:59 pm
Oh my goodness what an easy Prime Rib Roast recipe. My boys will devour this. I’d love to make this for Christmas, but I don’t own a rotisserie right now. I’ll try this in the oven. Hope it comes out as perfect as yours looks like. Thanks for sharing a great recipe, Jaden!
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Norman Jackson on 12/11/14 at 10:10 am
Great prize!
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Alice @ Hip Foodie Mom on 12/11/14 at 8:38 am
oh my gawd, this prime rib roast looks amazing!!! now, only if I had a rotisserie oven!! this looks so delicious!! and love a good dry rub!
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Cathy Aronson on 12/10/14 at 10:27 pm
Jaden,
I love cooking my prime rib in my Ronco Rotisserie, but never thought about putting the veggies in the bottom on the tray! Brilliant idea! I will be using this tip when I make my Christmas dinner. Thanks, and I agree that you get the best flavor from the bones 😉
CathyReply
Karen Martin on 12/10/14 at 10:21 pm
Now THAT is drool-worthy! I made a standing rib roast year before last for Christmas dinner and what a hit! Your article and pictures have inspired me to do it again this year. Wish I could get the rotisserie…maybe after I recover (financially) from Christmas, lol!
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Ginnie Major on 12/10/14 at 10:07 pm
Wish I could afford to buy any kind of roast!
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Lisa Green on 12/10/14 at 8:55 pm
Oh my goodness, your pics have me drooling! This looks so very delicious! Thanks for the recipe, love your site!
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Stewart Caldwell on 12/10/14 at 8:50 pm
Laughing as I read ,after coming home from Costco ,with 8 new pair of sox’s .My mouth is watering just reading this .Will have to give it try .Thanks for the suggestion .
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