Rotisserie Prime Rib with Horseradish Garlic Butter Crust

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This rotisserie prime rib is rubbed down with a horseradish garlic butter and then perfectly cooked on the grill with a rotisserie attachment. A fantastic prime rib roast to make on any grill or smoker with a rotisserie spit.

Look, I get it. Not everybody likes turkey. There, I said it. And honestly, sometimes I’d rather spend a little extra money on a gorgeous prime rib roast than deal with all the brining, spatchcocking, and general fuss that comes with a traditional holiday turkey. I saw this hilarious post once where someone went on and on about how beef is just so much simpler – just salt it and you’re good. Had me in tears because it’s absolutely true.

And with the holidays coming up soon, prime rib roasts are going on sale for those that opt for beef instead of turkey. So I decided to skewer one up and grill it on my rotisserie!

This show-stopping rotisserie prime rib with a horseradish garlic butter crust will be the star of your holiday dinner table, and you won’t believe how easy it is to make! *If you don’t have a rotisserie, be sure to check out my smoked prime rib recipe for instructions.

Why Rotisserie?

The rotisserie is my absolute favorite grilling accessory. Period. The meat literally bastes itself as it rotates, keeping everything moist and developing that perfect crust all the way around. It’s like grilling magic, and once you try it, you’ll wonder how you ever lived without it.

I personally use and swear by the Weber Grills rotisserie attachments. I have one for both my Weber Searwood XL pellet grill and my Weber kettle charcoal grill. Any grill with a rotisserie attachment will work for this rotisserie prime rib recipe.

And once you invest in the rotisserie set up, you can make some of our other favorite recipes like rotisserie ham, rotisserie smoked turkey, and rotisserie Cornish hens!

Understanding Prime Rib

Prime rib – sometimes called a standing rib roast – is a premium beef cut from the cow’s primal rib section. This impressive roast features generous marbling that creates its signature tenderness and buttery, rich flavor.

Traditionally, prime rib pairs beautifully with horseradish cream sauce (like our beloved homemade horseradish sauce for prime rib) and can be served alongside au jus prepared from the roast’s flavorful drippings.

At the butcher counter, you’ll encounter this cut under various names: standing rib roast, boneless rib roast, boneless prime rib, ribeye roast, or prime rib roast. The key difference? Whether the rib bones remain attached to the meat.

Here’s an important clarification that surprises many home cooks: despite its name, “prime” rib doesn’t necessarily mean USDA Prime grade beef. The term actually references the “primal” rib section where the cut originates. You’ll find excellent prime rib in Choice grade – in fact, some of the most memorable rotisserie rib roasts I’ve prepared have been Choice grade beef.

From rotisserie grilling to slow oven-roasting or smoking prime rib on a pellet grill, this cut delivers an unforgettable meal that turns any dinner into a celebration – whether for a special occasion or casual weekend cookout!

Selecting the Perfect Prime Rib Roast

For this recipe, you’ll need a bone-in prime rib roast. We used a 7 pound, 3 bone roast that had the bones partially cut off and trussed back in place. This is a common way for the butcher to treat a bone-in roast. You may also find them with the bones completely cut off, but then trussed back on the roast with twine, or the bones may not be cut at all. Any of the three roasts will work perfectly for grilling on a rotisserie.

When it comes to meat grade, I recommend a Choice grade prime rib roast – at minimum. I always stay away from Select, as the meat is typically much less marbled and, therefore, less flavorful and tender. And remember, not all Choice roasts are created equally. If you’re going with Choice, look for one that has the most marbling throughout.

The prime rib roast in these photos came from Simpson’s Meats, a fantastic butcher shop local to me in East Tennessee that also delivers nationwide. I’ve been very impressed with their meat quality, so I recommend checking them out, especially if you’re needing a specialty cut – like this Thor’s Hammer.

Most grocery stores will also carry Choice or Prime grade prime rib roasts around the holidays, as they are popular options for Thanksgiving and Christmas dinner.

What You Need

• prime rib roast (bone-in, about 7-8 pounds)
• kosher salt – I used a generous amount of Diamond Crystal kosher salt to salt-brine the roast in the refrigerator overnight.
• fresh cracked black pepper – The only seasoning that I used on my prime rib roast, because of the salt brine and the addition of the garlic butter crust.

For the Horseradish Garlic Butter:

I always slather my prime rib roasts with a layer of my homemade horseradish garlic butter before cooking. Here’s what you need for this fantastic butter rub:

• softened butter
• prepared horseradish – NOT creamy-style horseradish. The jar should say “Prepared” and it will be in the refrigerator section of the grocery store.
• fresh rosemary, finely chopped
• Dijon mustard
• mayonnaise
• Worcestershire sauce
• fresh minced garlic

Equipment:

• grill with rotisserie attachment – We used the Weber Searwood XL pellet grill, but we’ve also made amazing rotisserie meats on our Weber kettle charcoal grill.
• rotisserie kit – Including the rotisserie spit, forks, and motor attachment.
• butcher’s twine – If needed, to tie the bones onto your roast or to help secure the meat to the rotisserie spit.

Important Notes Before You Start

TIP #1: Apply butter AFTER mounting the meat. Trust me on this. Put your roast on the rotisserie skewer completely before you do any butter or additional seasoning. You’ll be touching it, adjusting it, possibly hitting a bone and having to readjust the rotisserie forks. It’s very common with rotisserie cooking. Do all that first, THEN add your butter mixture when the prime rib is perfectly positioned on the spit.

TIP #2: Salt the night before. This is huge. Salt brining overnight dries out the exterior and seasons deep into the meat, which is important for a large cut like a roast. Don’t skip this step.

TIP #3: Save those bones! The bones from this cook are PACKED with flavor. I freeze them and use them for beef stock or add them to chuck roast, beef short ribs, and peppers to stew down for birria. Don’t waste them.

TIP #4: The 180°F start matters. Starting at 180°F (or a lower smoking temp) for an hour isn’t just about smoke – it slowly warms up that cold roast. If you throw cold meat onto intense heat at 300°F+, you’re more likely to get that gray band on the outside while the inside takes forever to warm up. This step helps to prevent that.

Step-by-Step Instructions

The Night Before:

Step 1: Salt Brine the Roast (Optional)

Take your prime rib roast out of the packaging, and pat it dry with paper towels. Place it on a wire cooling rack set on top of a sheet tray. This allows any excess moisture to catch in the bottom of the tray.

Then generously season with kosher salt all over, and put the prime rib roast in the refrigerator uncovered overnight.

Cook Day:

Step 4: Slather the Rib Roast with Horseradish Butter

I love a rich and flavorful crust on the outside of my prime rib. Because the inside of the meat does not get seasoned, I firmly believe that the outer crust matters. This homemade horseradish garlic butter rub creates a delicious charred layer on the outside of the roast as it cooks.

Just combine all of the ingredients in a medium bowl, mix well, and slather on all sides of the roast besides the bones. Since the bones will be removed before serving, and because I like to reuse the smoked bones for other recipes and stocks, I leave the bones “naked”.

Do the presentation side LAST. You want to touch it as little as possible and get that butter on there nice and even.

After you’ve slathered on the garlic butter, add a good dose of fresh cracked black pepper all over. Remember, it’s already got salt from the night before, so you don’t need more salt.

Step 5: The Low and Slow Smoke (180°F for 1 Hour)

Once the roast is firmly secured on the rotisserie rod, attach it to your grill and start the rotation. Depending on what grill you have and the size of your prime rib roast, you may need to remove the grill grates under the meat to allow for enough space for it to turn freely.

Close the grill lid and smoke the prime rib at 180°F for one full hour. This hour serves two purposes – it adds serious smoke flavor and it slowly warms the roast to help prevent that gray band around the exterior of the meat.

Step 6: Crank Up the Heat (325°F) and Cook to Temperature

After that hour at 180°F, it’s time to bump the grill temperature up to 325°F. Now we’re building that crust and bringing the prime rib up to the desired internal temperature.

Keep it going on the rotisserie until the internal temperature hits about 118-120°F for medium rare, or a few degrees hotter for a higher doneness. But remember, the internal temperature will continue to rise due to carryover cooking, so don’t bring the temp up too high on the grill or your finished roast will be overcooked.

Step 7: REST and Serve

After removing the rotisserie spit from the grill or smoker, let the roast rest for 20-30 minutes.

Then use a large knife and cut the roast into individual steaks, about 1/2″ to 1″ thick depending on your preference.

Serve the rotisserie prime rib warm with our favorite horseradish cream sauce, plain creamy-style horseradish, or au jus, or a combination of these.

Serving Suggestions

We love serving our prime rib roasts with simple potato side dishes and a green vegetable or salad. These smoked twice baked potatoes would be great, or try our smoked scalloped potatoes.

And DEFINITELY make our horseradish sauce for prime rib – an absolute MUST any time we make this roast!

Frequently Asked Questions

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