Gusto TV Showstopping Rotisserie Prime Rib Roast Recipe

Rotisserie Prime Rib Roast Recipe

This rotisserie prime rib roast recipe combines tender, juicy beef with a flavourful red wine marinade, aromatic rosemary, garlic, and a bold black pepper rub for an unforgettable barbecue centrepiece. Featured on License to Grill with host Rob Rainford, this impressive prime rib roast is slowly cooked on a rotisserie with apple and cherry wood smoke, creating a beautifully browned exterior, rich smoky flavour, and succulent meat that’s perfect for holiday celebrations, family gatherings, and special occasions.

The Inspiration

Prime rib roast is a classic centrepiece for special occasions, celebrated for its rich beef flavour, tender texture, and impressive presentation. Traditionally prepared in an oven, prime rib becomes even more flavourful when cooked outdoors using a rotisserie, where gentle rotation and controlled heat create an evenly browned exterior while preserving the meat’s natural juices.

On License to Grill, host Rob Rainford showcases the versatility of outdoor cooking, demonstrating how marinades, smoking techniques, and controlled barbecue temperatures can transform quality ingredients into impressive dishes.

This recipe reflects that philosophy by combining classic prime rib roasting with the distinctive flavour of wood-fired barbecue. The rotisserie slowly turns the meat throughout cooking, promoting even heat exposure while allowing the exterior to develop an appetizing crust.

Ingredients

Marinade

2 cups of red wine – (500ml)
1 cup of red wine vinegar – (250ml)
1/3 cup of olive oil – (75ml)
5 teaspoons of dried rosemary – (25ml)
7 cloves of garlic, crushed
3 teaspoons of dried thyme – (15ml)
3 bay leaves
2 teaspoons fresh green peppercorns (10ml)
2 teaspoons of pepper (10ml)
3 pounds of prime standing rib roast – (1500grams)
Meat thermometer

Black Rub

1 ½ tablespoons of coarse-ground black pepper – (22.5ml)
½ of tablespoon of kosher salt – (7.5ml)
6 cups Apple wood chips (1500ml)
6 cups cherry wood chips (1500ml)

Method

The night before you barbecue combine marinade ingredients and mix well. Place roast in a sealable plastic bag, pour marinade over it and refrigerate over night.
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. Turn the far burner – not under the drip pan to high. Leave the roast resting a room temperature for 30 minutes.
Place 2 cups of apple wood chips in water to soak for 30 minutes. Do the same with 2 cups of cherry wood chips.
Rub the roast with the coarse ground peppercorns. Put the roast on the rotisseries spit and secure into place.
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.
Just prior to putting roast in place, season with salt. Place rotisserie onto grill and leave to roast for 2- 2 ½ hours or until the internal temperature is 140°F (70°). After 1 hour replace the smoke packages with freshly made sacks.
Remove the finished roast from grill and let stand for 10 minutes before carving.
Serve and enjoy!

Serving Suggestions

For a classic prime rib dinner, serve the roast alongside creamy mashed potatoes, roasted garlic potatoes, or buttery potato purée. These comforting sides complement the rich flavour of the beef while providing a satisfying contrast to the peppery exterior. Complete the meal with roasted carrots, green beans, or steamed asparagus for a balanced presentation.

If you’re planning a summer barbecue, serve the sliced prime rib alongside grilled corn on the cob, potato and watercress salad, or a refreshing tomato and basil salad. These lighter accompaniments provide brightness and freshness that balance the richness of the meat.

For a traditional holiday-style meal, pair the prime rib with Yorkshire pudding, roasted potatoes, and seasonal vegetables. The combination creates a comforting dinner that highlights the roast as the centrepiece. A rich beef gravy or prepared horseradish sauce can be served separately to allow guests to customize their portions.

Final Thoughts

This rotisserie prime rib roast recipe is a wonderful celebration of classic barbecue techniques, aromatic marinades, and rich beef flavour. Combining a tender standing rib roast with red wine, rosemary, thyme, garlic, and black pepper creates a memorable main course that is perfect for special occasions.

Find more recipes from License to Grill here!