- Twin Eagles partner Heartbeet Kitchen’s rotisserie prime rib
Twin Eagles partner Heartbeet Kitchen’s rotisserie prime rib
Today, we’re making a delicious boneless prime rib on the grill with Twin Eagles Partner Heartbeet Kitchen. She uses the infrared rotisserie on her 36” Twin Eagles Outdoor Gas Grill for even cooking, achieving that extra-flavorful sear on the crust with a tender, smoky inside.
Because this cut of meat is a delicacy on its own, there is no need to marinate or prime. Heartbeet Kitchen suggests using coarse salt and a simple coating of organic steak seasoning to build the crust.
Which cut of beef is best for rotisserie?
Boneless prime rib is a great cut of beef to cook via the rotisserie, a simple and easy technique. The slow and steady rotation, with constant gentle heat allows the beef to baste itself internally and externally, leading to incredible results.
“The rotisserie spit is my favorite accessory on my Twin Eagles Grill. The concealed rotisserie system features a fully integrated motor with 100-lb turning capacity. The design produces a consistent and uniform rotation of the rotisserie rod, and it has two height positions to keep foods the proper distance from the burner to avoid burning the meat,” says Amanda Paa of Heartbeet Kitchen.
What temperature is best when cooking prime rib?
Internal temperature is one of the most important details when making any type of meat, so you’ll want to have an instant read meat thermometer on hand. Medium rare is the magic temperature for prime rib, around 130-135ºF, which means you’ll pull it off the grill at about 125ºF, as the internal temp will continue to rise as it rests. If cooked to medium, the meat will start to toughen and lose its ideal texture.
How long does it take to rotisserie a roast?
The amount of time that prime rib takes to cook on a rotisserie depends mainly on the size of the roast and the indirect heat temperature at which you’re cooking it. Heartbeet Kitchen used a 2 1/2 pound boneless prime rib roast for this recipe. It will take about 45 minutes after the initial sear to reach an internal temperature of 125ºF, keeping the indirect heat at 300ºF. After removing from the heat and resting (standing time), the internal temperature continues to rise to about 130ºF, which is medium rare – the magic temperature.
2 1/2 to 3 pound boneless prime rib roast
2 teaspoons kosher salt
2 tablespoons steak seasoning
- At least 1 hour prior to grilling and up to one day before, season and salt your prime rib roast. Allow it to come to room temperature prior to grilling.
- Use butcher’s twine to truss the roast to make sure the meat is secured and compact.
- Skewer the roast on your rotisserie spit so that it is skewered through the middle, then attach your rotisserie forks and slide into the meat. Tighten the lock screws to secure.
- Fit the ends of the spit into the rotisserie sockets. Turn on your rotisserie, then turn your infrared heat to medium high, if using. Sear the outside of the prime rib for 20 minutes, until a crust starts to form.
- Turn infrared heat off, and use indirect heat to bring the grill to 300ºF with cover closed. (This is your starting point if you do not have an infrared rotisserie.)
- Spit roast the prime rib at 300ºF, until the internal temperature of the center reaches 120ºF.
- Turn off indirect heat. Use the infrared rotisserie burner to finish searing the outside for a few minutes, until crusty and brown. The center of the prime rib should now be at 125ºF.
- Remove spit from the grill, and set the roast onto a cutting board. Gently remove the prime rib from the spit and let the meat rest for 15 minutes, then carve and serve.