Nothing says special occasion quite like a decadent grilled Prime rib. This expensive cut of meat can be intimidating but it's actually quite simple to prepare. If you don't have a rotisserie, try this recipe for Grilled Prime Rib.
Rotisserie Prime Rib with Cognac Mushrooms and Pearl Onions
1:30 to 1:45 h
plus ½ teaspoon kosher salt, divided
freshly ground black pepper, divided
dried rubbed sage
boneless prime rib roast, 2.3 to 2.7 kilograms
extra-virgin olive oil
(1 stick) unsalted butter, divided
medium-size firm white mushrooms, brushed clean, stems trimmed flush with the caps
pearl onions, peeled or frozen white pearl onions, thawed
cognac or brandy
fresh lemon juice
chicken broth or stock
Prepare the grill for indirect cooking over low heat (150º to 165ºC). Set up the rotisserie according to the manufacturer’s instructions.
Combine 1 tablespoon of the salt, 2 teaspoons of the pepper, the granulated garlic, and sage. Trim the thick fat cap on the roast, leaving very little, if any, exterior fat. Using butcher’s twine, tie the roast firmly in three places into a cylindrical shape (this will help it cook evenly). Brush the roast all over with the oil and season with the spices.
Center the roast on the rotisserie spit and secure it with the spit forks. Make sure the roast is centered before tightening the forks completely. Place the spit into the motor and turn it on. Place a disposable foil pan under the roast on the cooking grates to collect the drippings. Grill the roast over indirect low heat, with the lid closed, until an instant-read thermometer inserted into the center of the meat, not touching the metal spit, registers 51º to 54ºC for medium rare, 1½ to 1¾ hours.
About 25 minutes before the roast is ready to serve, prepare the mushrooms and onions. In a large nonstick skillet over medium-high heat on the stove, melt 4 tablespoons of the butter. Put the mushrooms (rounded side down first) and onions in the skillet and season with the remaining ½ teaspoon salt and ½ teaspoon pepper. Cook until the mushrooms and onions are golden brown, 8 to 10 minutes, turning once after 4 to 5 minutes. Reduce the heat to medium-low, cover the skillet, and cook until the onions are tender and cooked through, 12 to 15 minutes more, turning occasionally for even cooking. Add the cognac and lemon juice to the skillet; increase the heat to medium-high and cook, uncovered, until the liquid is reduced by half, 30 seconds to 1 minute. Add the broth and cook until the liquid is reduced by about one-third, 2 to 3 minutes. Stir in the remaining 4 tablespoons butter and swirl the skillet, forming a slightly thickened sauce. Remove from the heat and cover to keep warm.
When the roast is done, transfer to a cutting board and let rest for about 20 minutes (the internal temperature will rise a few degrees during this time). Remove the roast from the rotisserie spit and cut away the twine. Carve the roast into thick slices and serve warm with the mushrooms and onions.
Your Must Have
1. Rotisserie This is a must have and you will find endless foods to rotisserie.
2. Drip Pan Use these pans under your prime rib to catch drippings and keep your grill clean!
3. Tongs There's not much an amazing set of tongs can't do. Turn the mushrooms in your side pan, and even rearrange charcoal with the greatest of ease. The Premium Tongs have a no-slip-grip and are long enough to keep your hand far from the flame.
4. Snapcheck Thermometer Prime Rib is one of those foods that you want to make sure is cooked perfectly. We love the Snapcheck thermometer for giving accurate and fast read outs of the internal temperature of your food.
5. Grilling Gloves These gloves are great for giving you maximum grip on food or accessories on the grill. Bonus, they keep your hands warm too!