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Coffee-Rubbed Prime Rib


Be sure to place a baking sheet underneath the roast, as instructed in the recipe, to catch the drippings. This will help to prevent flare-ups as the meat cooks on the rotisserie.

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  • 1 prime rib roast, 10 to 12 lb.
  • 4 Tbs. coffee and spice rub
  • Kosher salt, to taste


Servings 8


Step 1

Tie kitchen string around the roast in between each bone. Rub the roast on all sides with the coffee and spice rub and salt. Let stand at room temperature for 1 hour. (The roast can be seasoned up to 8 hours in advance and refrigerated; remove from the refrigerator 1 hour before cooking.)

Preheat a gas grill on the rotisserie setting.

Place the roast on the rotisserie spit, making sure it is threaded through the center of the roast; tighten with clamps according to the manufacturer's instructions. Place the spit on the rotisserie, centering the roast in front of the heat source; adjust if needed. Place a baking sheet underneath the roast to catch the drippings.

Cover the grill and roast until an instant-read thermometer inserted into the center of the roast, away from the bone, registers 130°F for medium-rare, 2 1/2 to 3 hours.

Remove the roast from the spit and place the meat on a carving board. Cover tightly with aluminum foil and let rest for 20 to 30 minutes. Carve the roast into thin slices and arrange on a warmed platter. Serve immediately.

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