Rotisserie Prime Rib Roast

Rotisserie Prime Rib Roast

1 review, 4 star(s). 100% would make again

Ready in 45 minutes

We made this for There's birthday... And although it was taking a risk with an increadible piece of meat (normally cooked in the oven), this made for the most amazing, mouth watering prime rib you will ever have!


2 cups Red wine; (500ml)
1 cup Red wine vinegar; (250ml)
1/3 cup Olive oil; (75ml)
5 teaspoons Dried rosemary; (25ml)
7 cloves Garlic
3 teaspoons Dried thyme; (15ml)
3 Bay leaf
2 teaspoons Green peppercorn; fresh (10ml)
2 teaspoons Pepper; (10ml)
3 pounds Prime standing rib roast; (1500grams)
Meat thermometer
1 1/2 tablespoons Black pepper; corse ground (22.5ml)
1/2 tablespoon Kosher Salt; (7.5ml)
6 cups Apple wood chips; (1500ml)
6 cups Cherry wood chips; (1500ml)

Original recipe makes 6 Servings

Original recipe makes 6 Servings Servings


You've adjusted the recipe from 6 Servings (as originally posted) to 6 Servings. The ingredients above reflect 6 Servings, but the instructions reflect the as-posted 6 Servings. You may need to adjust the times, temperatures or quantities mentioned in the recipe below as needed.


1. The night before you barbecue combine marinade ingredients and mix well. Place roast in a sealable plastic bag, pour marinade over it and refrigerate overnight.

2. Remove marinade and place in a drip pan. Place the drip pan in the barbecue over a burner to one side of the grill. Leave this side off. Leave the roast resting a room temperature for 30 minutes.

3. Just prior to putting roast in place, rub the roast with coarse ground peppercorns and season with salt. Place rotisserie onto grill and leave to roast for 2- 2.5 hours or until the internal temperature is 120F (70) for rare. After 1 hour replace the smoke packages with freshly made sacks.

4. Remove the finished roast from grill and let stand for 10 minutes before carving.

5. Serve and enjoy!

Black Rub

1. Place 2 cups of apple wood chips in water to soak for 30 minutes. Do the same with 2 cups of cherry wood chips.

2. Rub the roast with the coarse ground peppercorns. Put the roast on the rotisseries spit and secure into place.

3. Make two smoke packages - one with apple wood chips and the other with cherry wood chips. Each package should contain a mixture of 1 cup of soaked chips with the excess water squeezed out and 2 cups of dry wood chips. Using a fork poke holes on both sides of each package. Place the packages directly over the heat source.

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Calories Per Serving: 1004 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I tried this for our Christmas Eve dinner. Everyone was impressed with the flavor of the roast.
ban1dit 6y ago

[I posted this recipe.]
blueskier 10y ago

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