I just received a forwarded email from a colleague here. It was a request for a recipe, beef on the rotisserie. What a rarely used piece of equipment. I can’t believe I haven’t done more with this! Thank you, Ken, for bringing this to my attention.
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Prime Rib Gravy
Thank you again for requesting this recipe! I can’t wait to hear how all of you fared with one of the scarier meals to make. Other recipes you may want to try on the rotisserie are;
101 Cloves of Garlic Prime Rib
Grill Roasted Eye of Round – Korean Style
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With Frizzled Onions
You will be satisfied after this meal. Especially if you pair it with some fresh corn on the cob and a fully loaded baked potato.
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on the Grill
They’re great in lunches, and the pastry is super easy, you cannot mess this pastry up. They keep well for a quick and hearty meal.
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with Lemon Curd and Mascarpone Icing
The authentic lemon curd is absolutely delicious and the cream frosting balances the sweetness of it all very nicely.
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A Quick and Easy Meal
What do you do when you’re craving ribs and don’t have 3+ hours to braise them, or 8+ hours to smoke them? You make boneless ribs!
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With Chocolate Chips
These muffins are great for people on the go, they’re healthy and tasty too!
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with Fully Loaded Potato Fans
The garlic and ginger made the pork sing, while the garlicy and salty potatoes smothered in cheese and sour cream balanced the slightly sweet and tangy pork.
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Baked On The Grill
These Mozza-sticks are a little lighter. Instead of deep frying them, I baked them on the grill using the Stainless Steel Griddle.
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Four Kinds of Goodness
They’re heavenly delicious bites of happiness that will bring joy to the tastebuds of those who eat them.
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Recipe FAQ's
A pizza stone is a great tool to use on your grill or in the oven. It produces a home made pizza or stone oven baked product when used.
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I followed your recipe to cook a 7 rib roast of beef on the rotisserie. We had 18 people. The roast was perfect to the extent that there was none left. I used a bottle of beer in the drip pan and that along with the drippings made the base for the gravy. I did add water which my Vegetables were cooked in, added a bit of red wine. The gravy was great.
My Napoleon is by far the best BBQ that I have ever had. and it is now about 15 years old. Soon will need a new one.
Ken
I plan on cooking a prime rib this Christmas using the rotisserie with infered back side burner, mirage 485. you state to sear first 20 min or so with lid open with only the infered burner???? I thought get max heat with all burners 500 deg. for first 5-20 min?? too hot?? then turn off burners and keep only back burner until done with lid closed. any thoughts……. thanks
Great question Mike!
Yes, searing the meat before slow roasting it on the rotisserie will lock in the juices. You want to sear it well after rubbing it with your favourite spices so that the meat caramelizes on all sides. Don’t forget to let it come to room temperature, or at least completely thawed before searing. Doing this only cooks the first couple of millimeters of the meat’s surface, you won’t hurt it. Just remember to turn the temperature of the rear burner down after you have a nice layer of brown. This is the same trick you would do with a turkey in the oven to get a nice crispy skin.
Happy Grilling!