Rotisserie Prime Rib

Dec 10, 2025 • Tom Jackson

Rotisserie prime rib is the kind of Christmas centerpiece that makes the whole house feel like a celebration. Cooking the roast on a rotisserie spit keeps it constantly self-basting as it turns, which helps you get a beautifully browned exterior without sacrificing that juicy, rosy center. Chef Tom keeps the flavor profile clean and beef-forward with a light coat of Bear & Burton’s The W Sauce as a binder, then Cattleman’s Grill Trail Dust for simple, savory support—nothing loud, just the right nudge to let great beef shine.

The best part might be what’s happening underneath. A foil pan with thin-sliced onion and beef stock sits under the roast, catching drippings as it cooks and turning them into a rich, dunk-worthy au jus. Keep the pan hydrated with extra stock as needed so it never dries out, then rest the roast before slicing thin and serving with plenty of au jus (and those onions) on top.

What You’ll Love About This Recipe

Rotisserie cooking keeps the roast juicy by self-basting as it spins
High-heat roasting builds a great exterior texture
Au jus is made from the roast drippings—nothing wasted
Simple seasoning that supports premium beef instead of overpowering it
A natural fit for Christmas dinner or any holiday gathering

Rotisserie Prime Rib

Tom Jackson

Rated 5.0 stars by 1 users

Cuisine

American

Servings

12

Prep Time

20 minutes

Cook Time

90-105 minutes

Calories

680

Rotisserie prime rib cooked hot and served with a drip-pan onion au jus for dipping. Simple seasoning, big beef flavor, holiday-worthy results.

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Ingredients

Prime Rib

3–4 bone Creekstone Farms prime rib roast
Bear & Burton’s The W Sauce (binder)
Cattleman’s Grill Trail Dust Seasoning

Au Jus

1 large yellow onion, thinly sliced
1–2 quarts beef stock (plus more as needed to keep the pan from drying out)

To Serve (optional)

Meat Mitch Whomp White BBQ Sauce

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Directions

Preheat your pellet grill to 450°F with the rotisserie attachment installed and ready to spin. Hickory pellets are a great match for this cook—clean smoke that still stands up to beef.
Trim the prime rib as needed, focusing on removing any very hard exterior fat that won’t render well. Leave the softer fat in place for better texture and richer bites after slicing.
Coat the roast lightly with Bear & Burton’s The W Sauce—you don’t need a lot, just enough to help the seasoning stick. Season the roast generously on all sides with Cattleman’s Grill Trail Dust, keeping the flavor profile simple so the beef stays center stage.
Thread the roast onto the rotisserie rod, aiming straight down the center so it’s balanced. Lock it in place with the forks on both ends and tighten them well so the roast can’t shift while it turns. Use heat-resistant gloves when handling the spit, forks, or motor area—everything around the rotisserie heats up fast.
Set a foil pan underneath the roast with the thin-sliced onion and beef stock. As the roast cooks, the drippings fall into the pan and build a rich au jus. Keep an eye on the liquid level and add more beef stock if it starts getting low so the onions stay hydrated and don’t scorch.
Roast on the rotisserie for 90–105 minutes, cooking to your doneness target. For medium-rare slices, plan to pull the roast around 125–130°F in the center, then let carryover heat finish the job while it rests. Remember: the end pieces will always be more done than the center.
Rest the prime rib for about 20 minutes before carving so the juices stay in the meat. If you want, slice off the ribs by cutting right along the bones, then carve the roast thin for serving. Spoon the onion au jus over the slices and serve extra au jus on the side for dunking. Optional: add Meat Mitch Whomp White BBQ Sauce at the table for a tangy, creamy contrast.

Recipe Note

Recipe FAQ

What temp should I pull prime rib for medium-rare?
Pull around 125–130°F in the center, then rest so carryover heat finishes gently.

Why cook it at 450°F?
High heat helps build a better exterior texture faster, while the rotisserie motion keeps the surface from drying out.

How do I keep the au jus pan from drying out?
Start with 1–2 quarts of stock and top off during the cook if the level drops so the onions stay hydrated.

Do I have to use a rotisserie?
No. You can roast this on the grates at similar temps, but rotisserie adds self-basting and even exposure.

How should I slice prime rib for serving a crowd?
Chef Tom’s approach is thin slices—tender bite, better yield per roast, and perfect for dunking in au jus.

Any safety tips for rotisserie cooking?
Use gloves when adjusting the spit and forks, and always verify doneness with a reliable thermometer before slicing.