Want to make something completely epic over the fire? Try this Peppercorn Herb Rotisserie Prime Rib ASAP. Perfect crust with a perfect fire cooked steak. Let’s do this!
Making The Rotisserie Prime Rib
This past weekend, I was able to get out on the lake with my wife and go to a secluded campsite to make this awesome Peppercorn Herb Rotisserie Prime Rib. We set up camp and got to cooking this beast.
Started by preheating our fire to a medium high temperature then started lathering the prime rib with oil. I got myself a boneless prime rib because it was what was available in our neck of the woods. You are more than welcome to get a bone-in prime for this recipe!
Once it was lathered with oil, I mixed together the chopped herbs with my Mesquite Peppercorn Lager rub. This mixture is a fun blend that I found while cooking a beef tenderloin a couple weeks back that I thought would go super well on this Rotisserie Prime Rib.
If you do not have my peppercorn rub, then just mix together freshly cracked peppercorn, sea salt and granulated garlic for a substitute!
Grab All my Rubs Now!
Let’s Start Cooking
Once the prime rib was ready and the fire was perfect, I skewered it and placed it over the fire. The cooking time will vary depending on how consistent the heat of the fire is, how large your prime rib is and how well your rotisserie works. Overall, I have noticed that a 4 bone prime rib takes about 2-2.5 hrs to cook so be ready to chill.
Watch out for flare ups while this Rotisserie Prime Rib cooks. I like to move the fire around, and one way to prevent flare ups is making a 3-zone fire. This will have two fires separated by 1-1.5 feet of empty space where the prime rib will cook. Add tin foil or cast iron underneath this and you will save some drippings for yourself later!
Right at the end of the cook, we will baste the prime rib with an herb brush, butter and lemon juice. This will keep some moisture right at the end while still giving us a nice zing!
Time to eat these Peppercorn Herb Rotisserie Prime Rib
Once the prime rib hits 120F internal, let’s pull it off and let it rest for 10 minutes. Just slice right into it and enjoy once rested! This Peppercorn Herb Rotisserie Prime Rib is off the chain. Find the whole recipe below and make sure to check out our youtube video of it here. Cheers!
Peppercorn Herb Rotisserie Prime Rib
Ingredients
Prime Rib Ingredients:
- 1 4 Bone-In or Boneless Prime Rib
- 2 tbsp of Mesquite Peppercorn Lager Rub
- 2 tsp of Chopped Rosemary
- 2 tsp of Chopped Thyme
- 2 tsp of Chopped Tarragon
- 1 tbsp of Canola Oil
Herb Brush Ingredients:
- 2 Sprigs of Rosemary
- 2 Sprigs of Thyme
- 2 Sprigs of Tarragon
- Butcher Twine
Butter Ingredients:
- 3 tbsp of Butter salted
- ½ Lemon juiced
Instructions
- Preheat your fire to a medium high temperature (about 375F). For less flare-ups, try using a three-zone rotisserie method were there are two separate fires with the rotisserie in between them. Add a foil pan or cast iron skillet to catch the drippings of the rotisserie between the two fires. Additionally, keep adding wood or charcoal to maintain temperature as needed.
- In a bowl, mix the chopped herbs with the Mesquite Peppercorn Lager rub. Lather your prime rib with canola oil and then season thoroughly. Let rest with seasonings for 5 minutes.
- Skewer the prime rib and secure it. Add it over the fire and turn on your rotisserie. Cook for about 2 hours until the internal temperature reaches 120F internal for medium rare.
- In the last 20 minutes of cooking, tie together your herb brush. Preheat a skillet over the cooler part of the fire with butter inside. Squeeze the lemon juice into the butter once melted. Using the herb brush, baste the prime rib every 4-5 minutes until the butter runs out.
- Once the prime rib is done, pull it off and let rest for 10 minutes. Slice and enjoy!
