Ease of preparation rating: Medium
Yield: 8-10 servings
INGREDIENTS:
1 x 8 lbs (3.6 kg) prime rib roast with fat cap and bone-in
1 tablespoon (15 ml) ground black pepper
1 tablespoon (15 ml) garlic salt
1 teaspoon (5 ml) garlic powder
2 teaspoons (10 ml) onion powder
2 teaspoons (10 ml) dried thyme
1 tablespoon (15 ml) mustard powder
3 cups (720 ml) white wine
2 sprigs fresh rosemary
16 baby potatoes, cut in half
¼ cup (60 ml) olive oil
Kosher salt and ground black pepper
METHOD:
In large mixing bowl combine ground black pepper, garlic salt, garlic powder, onion powder, dried thyme, and mustard powder. Cover prime rib completely with rub.
Cover with plastic wrap and set aside for 30 minutes.
Preheat barbeque to 325 F (160 C). Heat both sides of barbeque leaving the middle burner off.
Place a drip pan in the middle and fill with white wine and rosemary.
Push rod through roast and secure on rotisserie.
Roast for about 3 hours, adding wine about once an hour.
Remove the roast from the rotisserie. A meat thermometer inserted into thickest part of the roast should read 145 F (63 C) for medium-rare.
Tent meat with aluminum foil and let stand for 10 – 15 minutes.
Toss potatoes in a bowl with olive oil, kosher salt and ground black pepper.
Arrange potatoes on the grill and cook for 12-15 minutes, turning periodically.
Slice meat and serve with grilled potatoes.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.
