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