Want to make something completely epic over the fire? Try this Peppercorn Herb Rotisserie Prime Rib! It has the most perfect crust for a perfect fire-cooked steak.

This Rotisserie Prime Rib is a freakin’ delicious way to jazz up your beef recipes. It’s slathered with oil, seasonings and placed on a rotisserie spit over an open flame. Then, we’ll slow-cook the roast for a couple of hours.

Toward the end of the cooking time, the roast is basted with herbs and butter for a final burst of flavor and moisture. The result is a perfectly tender cut of meat that’s also got an irresistibly crisp exterior. 

Peppercorn Herb Rotisserie Prime Rib Recipe

Why You’ll Love This Recipe

This Rotisserie Prime Rib Roast is known for its extremely tender meat due to intense marbling. Slow-cooked on the rotisserie, it becomes incredibly succulent and juicy. Each bite practically melts in your mouth, making it the perfect prime rib for special occasions. In addition, the high heat from the rotisserie cooking gives rise to a crunchy crust, while the meat beneath remains tender and moist.



  • Bone-In or Boneless Prime Rib – This cut of beef is super tender as it comes from the primal rib section, the same place where ribeyes come from. 
  • Mesquite Peppercorn Lager Rub – This is my personal spice blend made with beer, mesquite smoke spices, sea salt, black pepper and other spices. Perfect for large chunks of meat like this
  • Chopped Rosemary
  • Chopped Thyme
  • Chopped Tarragon
  • Canola Oil – The outside of the prime rib roast is lathered with canola oil to help it achieve a nice crust. 


  • Sprigs of Rosemary
  • Sprigs of Thyme
  • Sprigs of Tarragon
  • Butcher or Trussing Twine – We use this to tie the herbs together to make a brush. 


  • Butter (salted)
  • Lemon (juiced)

More on Rotisserie

How to Cook 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 then got to cooking this beast.

We started by preheating our fire to medium-high heat, then lathered the prime rib with oil. I got myself a boneless prime rib because it 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 slathered 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!

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Once the prime rib was ready and the fire was perfect, I placed the prime rib on the rotisserie skewer 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 also how well your rotisserie works. Overall, I have noticed that a 4-bone prime rib takes about 2-2.5 hours to cook, so be ready to chill.

Peppercorn Herb Rotisserie Prime Rib

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. I use this method of cooking a lot, it’s also great for anything that’s skewered or hanging.Add a tin foil drip pan or cast iron skillet underneath the meat and you will save some drippings for yourself later!

Right at the end of the cooking process, we will baste the prime rib with an herb brush, butter, and lemon juice. This will feed more moisture to the meat, while also helping the outside caramelize for that nice crust and gives us a nice zing!


Once the internal temperature of the meat reaches 120F, let’s pull it off and let the prime rib rest for 10 minutes. Using a sharp knife, slice right into the roast and enjoy once rested! This Peppercorn Herb Rotisserie Prime Rib is off the chain. Find the whole recipe below and also make sure to check out our YouTube video of it here. Cheers!

For other delicious prime rib recipes, check out my Rotisserie Prime Rib with Beef Tallow Injection, Smoked Fried Prime Rib and Herb-Encrusted Prime Rib.

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  • Use an instant-read thermometer to ensure the internal temperature of the prime rib reaches a target temperature of 120F. 
  • Make sure your prime rib roast is at room temperature before cooking to ensure it cooks evenly. 
Peppercorn Herb Rotisserie Prime Rib

How to Store Leftovers and Reheat

Store leftover prime roast in an airtight container in the fridge for 5-7 days. You can also freeze leftover prime rib roast for up to 6 months!

To reheat:

  1. Grab a baking dish or pan and place your prime rib slices in it. Cover with aluminum foil.
  2. Bake at 300F for 20-30 minutes until heated. 

You can also microwave your prime rib roast in 30-second intervals for convenience. However, microwaving may eliminate some of the tenderness. 

What to Serve with Rotisserie Prime Rib

Serve up your cooked prime rib with some roasted vegetables, a hearty green salad and some fluffy dinner rolls for a perfectly balanced meal!

Recipe FAQs

Can I use a charcoal grill for this recipe instead of an open fire?

Absolutely! Feel free to use your favorite lump charcoal and plop your prime rib roast right on the grill grate. Use indirect heat to grill your prime rib roast. 

I used my smoker to cook this Stuffed Prime Rib recipe and this Shotgun Prime Rib!

Does using a rotisserie spit make a difference?

The rotisserie allows the meat to slowly turn, allowing the roast to cook evenly throughout. It’s not completely necessary to use the rotisserie, but it’s great if you have it. 

If you don’t have a rotisserie, but still want to cook the prime rib in a fun, unique way, try hanging it.

How long does it take to cook a prime rib roast?

It takes two hours to cook the roast, with 20 minutes of prep time and 10 minutes of resting time. 

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Peppercorn Herb Rotisserie Prime Rib

Peppercorn Herb Rotisserie Prime Rib

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!
Author:Derek Wolf
No ratings yet
Prep Time: 20 minutes
Cook Time: 2 hours
Resting Time: 10 minutes
Total Time: 2 hours 30 minutes
Course: Main Course
Cuisine: American
Servings: 4 people


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


  • 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!


Serving: 4g | Calories: 138kcal | Carbohydrates: 8g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 23mg | Sodium: 71mg | Potassium: 174mg | Fiber: 4g | Sugar: 1g | Vitamin A: 529IU | Vitamin C: 11mg | Calcium: 149mg | Iron: 4mg

Derek Wolf

Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!

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