Followed your recipe almost to a tee on my Webber Summit Grill Center. Had to turn on an extra burner to low on each side of the grill to raise the temp. Cooked until the center reached 110 deg. Absolutely delicious! Thank you for the great video because without it I would not have tried this. Only second time using the rotisserie in 6 years of use.
Detailed commentary. Covered all fine aspects of rotisserie cooking to perfect finish. Nice to learn something that might come in very handy some day. Much appreciated, Mike.
Thanks so much for the how to post, Mike. Today, I'm rotissering for the first time, and it's my first Prime Rib Roast, too. This info helped a lot, buddy!
Awesome video..... LOVE that Victorinox 12 inch Granton carving/slicing knife.Those scallops along the edge of the blade makes it a breeze to slice this roast. I have one and this is the EXACT purpose for which I use it.
First time im watching your vids and when you were removing the bones. I was so scared you were going to toss them out. But you restored hope when you said you will save them for your self to enjoy!
I am new to rotisserie grilling and was wondering if I can still make this without the infrared element and how I would adjust the cooking process of at all. Thank you
Hi Mike. Glad I'm here. I have that grill and doing my first rib roast. Question: do you leave the temp on 400 for the first hour while the infrared is on or do you immediately put the temp at 325. Thanks
Nice, thank you. In the last two months I have baked in the oven about five of these and they have come out beautiful but Summers coming and the rotisserie is ready to go. Lol
Hi Mike, how do i do that best on a genesis 330 which has no infrared-burner? Will this work if use the middle-burner for the browning part? I guess i have to leave out the dripping pan or it will shield the roast from the heat, right?
Robert, don't leave out the drip pan! If you leave out the drip pan, all the fat that drips off the roast will land right on that middle burner and start a grease fire. Leave the middle burner off, turn the outer burners to high, and use the drip pan. When the roast is almost done (5 to 10 degrees below your desired temp), see how it's browning. If it needs a little extra browning, remove the drip pan at this point, but watch it closely - if you see any black smoke coming out of the grill, that's burning fat, and you need to get the roast out of there, or put the drip pan back. Good luck!
After pricing your grill plus accessories on Amazon, I decided that your Weber is worthy of a King's ransom. Can comparable results be obtained with the less expensive Weber grills, including the charcoal ones?
Thanks Mike, this was a great video. I'm just getting into Rotisserie as we have some major charcoal kit in the UK. I will definitely try this. I have subbed too!
Love the video. Suggestions for Rotisserie Motor? Also I have seen these types of knives around good butchers before, do you know the type of knife (the one use to cut the ribs from the roast)?
FAO Anthony .......I doubt he used anything other than salt and pepper as per traditional roast beef. I would stuff some garlic cloves into the fat with a knife just to give the meat a hint of garlic, but discard it when slicing. A few other comments if I may..... You could use mustard flour which is traditional where I live in England and maybe some paprika, olive oil even a little fresh cut rosemary can work. And lemon juice and zest work well! I just checked - he just uses salt and pepper. I would also baste the meat with its juices every 20 minutes or so and possibly consider a glaze with 5 minutes to go.......any sugar based condiment works such as honey, maple syrup, red current jelly, orange marmalade. Brush on. I would also not rest the meat on a board, rest on an approx 2 inch deep baking dish . tray to capture the rest of the juices and add them to the original juices captured in the tray placed below the roast. Put the juices in a pan with some sherry or wine and water and reduce. Add a splash of balsamic and maybe some red current shelly. Shallots, stock and sherry make great gravy or jus for beef. Dijon mustard is a great thickener for gravies. Arrowroot is far better than flour or corn starch.....most chefs now don't thicken gravy though unless they blend a few vegetables cooked with the roast - such as shallots, garlic, carrots, but that is more for a traditional roast in a pan. I think with a roast you do need a gravy especially if you are doing roast potatoes..........I find the American way of serving baked potatoes wrapped in foil with prime rib really weird! Likewise white bread rolls......
The protein fibers are tight from the heat of the grill. If you cut the roast immediately, all the juices in the roast will squeeze out. Resting lets the roast cool down and relax, so more of the juices stay in the meat.
I was very happy to see you respect that $300-350 hunk o meat! Both in simple seasoning, cook temp and rest time
Followed your recipe almost to a tee on my Webber Summit Grill Center. Had to turn on an extra burner to low on each side of the grill to raise the temp. Cooked until the center reached 110 deg. Absolutely delicious! Thank you for the great video because without it I would not have tried this. Only second time using the rotisserie in 6 years of use.
Detailed commentary. Covered all fine aspects of rotisserie cooking to perfect finish. Nice to learn something that might come in very handy some day. Much appreciated, Mike.
LOVE rotisserating roasts !!! Along with a juicy leg of lamb and sometimes a chicken !!! Absolutely mouth watering vid !!
Thanks so much for the how to post, Mike. Today, I'm rotissering for the first time, and it's my first Prime Rib Roast, too. This info helped a lot, buddy!
Just got my first BBQ that has a rotisserie function so currently bingeing videos on what to cook. This one looks great.
Awesome video.....
LOVE that Victorinox 12 inch Granton carving/slicing knife.Those scallops along the edge of the blade makes it a breeze to slice this roast. I have one and this is the EXACT purpose for which I use it.
@Prestoni- I can't reply directly to your comment for some reason, but:
120°F = 48.89°C (Medium rare)
115°F = 46.11°C (Rare)
125°F = 51.67°C (Medium)
The Guy I watch whenever i need BBQ Info..Thanks Mike..Merry XMAS
Great, thank you so much. Looking at doing this for Christmas dinner 👍
All your posts are clear, informative and emimently do-able. Keep cookin', sir!
saving the ribs for yourself earned you my respect, like, and sub
Nice short and sweet video! Thanks
That is a well loved grill.
Do I need an infrared burner to use my rotisserie? I only have burners on the bottom. Looks great.
You sir, have made one of the most interesting and descriptive cooking videos I have seen. Thank you for the knowledge you have bestowed upon me.
fantastic mike! love your sense of articulation and presentation! Pitch perfect! highly recommended!
Awesome video bro !!!! Thanks to you I did mine and turned out great !!!!! Even my mother in law liked them !!!!! And she's picky !!!
First time im watching your vids and when you were removing the bones. I was so scared you were going to toss them out. But you restored hope when you said you will save them for your self to enjoy!
Nice video! Should the rotisserie not turn the otherway ?
Very good instructions , and gave the weight of the roast and I have the same BBQ !
Man, I wish you were my dad. Looks terrific!
I am new to rotisserie grilling and was wondering if I can still make this without the infrared element and how I would adjust the cooking process of at all. Thank you
Hi Mike. Glad I'm here. I have that grill and doing my first rib roast. Question: do you leave the temp on 400 for the first hour while the infrared is on or do you immediately put the temp at 325. Thanks
this is the best youtube video I have EVER seen.
Should I do anything different with the burners if I don’t have an infrared burner?
Great video good tips on cooking the roast 👍🤙🇦🇺
What a pleasant video, Mike
Nice, thank you. In the last two months I have baked in the oven about five of these and they have come out beautiful but Summers coming and the rotisserie is ready to go. Lol
That looks beyond delicious Mike. 🍽
So easy to understand. Thank you
What if I don't have the infrared light on the back? Can I achieve that crust? I own a weber spirit. Thank you
Really nice job on this cook. I have just started a new BBQ channel as well. Love cooking BBQ and look forward to watching your videos
Thank you. Concise and to the point.
Hi Mike, how do i do that best on a genesis 330 which has no infrared-burner? Will this work if use the middle-burner for the browning part? I guess i have to leave out the dripping pan or it will shield the roast from the heat, right?
Robert, don't leave out the drip pan! If you leave out the drip pan, all the fat that drips off the roast will land right on that middle burner and start a grease fire. Leave the middle burner off, turn the outer burners to high, and use the drip pan. When the roast is almost done (5 to 10 degrees below your desired temp), see how it's browning. If it needs a little extra browning, remove the drip pan at this point, but watch it closely - if you see any black smoke coming out of the grill, that's burning fat, and you need to get the roast out of there, or put the drip pan back. Good luck!
do you leave the outside burners on while cooking , or just the rear burner?
Nice work. Looks great
Great video. Exactly what I was looking for.
After pricing your grill plus accessories on Amazon, I decided that your Weber is worthy of a King's ransom. Can comparable results be obtained with the less expensive Weber grills, including the charcoal ones?
looks delish Mike! thanks for sharing
one of the best looking roasts on youtube
Thanks Mike, this was a great video. I'm just getting into Rotisserie as we have some major charcoal kit in the UK. I will definitely try this. I have subbed too!
You're welcome!
Proper and straight forward. Nice.
Really well done video, and really well explained. Thank you!
Very nicely done!
Mike you sound like a very nice guy. nice video
Really nice job Mike...
Informative, and to the point
And, if I may add, delicious..
Thank you
Love the video. Suggestions for Rotisserie Motor? Also I have seen these types of knives around good butchers before, do you know the type of knife (the one use to cut the ribs from the roast)?
Wow! That looked amazing - yet so easy! Great job!
Wow, Mike! That's looks as gorgeous as it does tasty! Thanks :)
Nicely done Mike 😃
Good job, Mike...that's one beautiful roast on the rotisserie you got there. I want to try this method!!!
FAO Anthony .......I doubt he used anything other than salt and pepper as per traditional roast beef. I would stuff some garlic cloves into the fat with a knife just to give the meat a hint of garlic, but discard it when slicing.
A few other comments if I may.....
You could use mustard flour which is traditional where I live in England and maybe some paprika, olive oil even a little fresh cut rosemary can work. And lemon juice and zest work well!
I just checked - he just uses salt and pepper.
I would also baste the meat with its juices every 20 minutes or so and possibly consider a glaze with 5 minutes to go.......any sugar based condiment works such as honey, maple syrup, red current jelly, orange marmalade. Brush on.
I would also not rest the meat on a board, rest on an approx 2 inch deep baking dish . tray to capture the rest of the juices and add them to the original juices captured in the tray placed below the roast.
Put the juices in a pan with some sherry or wine and water and reduce. Add a splash of balsamic and maybe some red current shelly. Shallots, stock and sherry make great gravy or jus for beef.
Dijon mustard is a great thickener for gravies. Arrowroot is far better than flour or corn starch.....most chefs now don't thicken gravy though unless they blend a few vegetables cooked with the roast - such as shallots, garlic, carrots, but that is more for a traditional roast in a pan.
I think with a roast you do need a gravy especially if you are doing roast potatoes..........I find the American way of serving baked potatoes wrapped in foil with prime rib really weird! Likewise white bread rolls......
*Awesome stuff*
i am gonna try this for fathers day
Damn that's perfect, you can't get any better than that. Fine job sir.
hello mike, what is the purpose of letting it rest?
The protein fibers are tight from the heat of the grill. If you cut the roast immediately, all the juices in the roast will squeeze out. Resting lets the roast cool down and relax, so more of the juices stay in the meat.
This looks so good...
great video what spices did u use on your rib roast ?
+Aaron Guerrero The ecipe is in the comments
In the video he does say he uses just a little bit of sale and pepper
Great video
Great information. Enjoyed watching. This years Thanksgiving meal......is PRIME rib
Thanks for the video, I liked this way of preparing
Good informative video and no horrid music, thank you
Great job on an excellent video Mike.
How much does the heat being transmitted down the spit throw off temps and cooking time, do you think?
Awesome Stuff Mike, Well done, mouth watering !
You never clean your grill?
Yummmm well done, easy to watch video. Thumbs Up.
Thanks for the very informative video. What kind and brand of knife are you using?
your channel deserves more views
To late
What is the point of the rope?
Do you season or baste your roast?
I once saw someone wrap the bones in foil. Anyone have any comments on this?
why are people giving thumbs down????
Have you tried cooking for longer and lower?
hey the ribs are mine :) with a kilo of boiled potato and mushroom pepper sauce.
Man that look awesome! I will do it for sure.
Look great bud...
Hi mike,may I know the brand's/name's of the spinning machine? How much it costs.. Tq mike
Faiz Ahmad It's a Weber Summit 7370001 S-670 Stainless-Steel 769-Square-Inch 60,800-BTU Liquid-Propane Gas Grill
Awesome video 👍 New subscriber
nice job! looks awesome!
Awesome Video Mike! What time is dinner? I can bring sides...lol
Thumbs Up!!!!
beautiful job explaining things
Mr Mike well done thumps up....
Looks great I can almost taste it
lovely
nicely done mate!
Top daqui do Brasil apreciando uma assado incrivel.
that drip you use... what's made of?
mccriswell1 sorry for typos... What is the drip pan made of?
mccriswell1 It's an enameled steel roasting pan: www.amazon.com/Enamelware-Large-Roasting-Pan-Marble/dp/B002N63N2G/?tag=dadcoodin09-20
nice!
I must trust the roast.
Great instructional thanks for making this.
Awesome .... Thank you
nicely done 👌👌👌🍻
what temp u use for cooking it?
Ajuaa! Beautiful roast!!!
The ribs looked delicious.
Very nice 👍🏽 respect for you ✌🏿
That looked amazing.