The Revolver Prime Rib recipe is a fun and unique presentation of a fantastic fine-dining classic. Inspired by my Shotgun Prime Rib and my buddy @jortskitchen’s version from last year, this epic recipe takes boneless prime rib roast to a whole new level. It’s all about the slow-melting marrow that bastes the meat as it cooks, creating flavor-packed, buttery goodness.
As you will soon see, this recipe is truly a showstopper. The technique was actually created years ago by a small French restaurant in Canada and popularized by Better Be Grilled on Facebook. Now, it’s perfect for Insta-worthy holiday meals that’ll leave your guests in awe.
Table of Contents
- Why You’ll Love Revolver Prime Rib
- Ingredients Round-Up
- How to Make Revolver Prime Rib
- Pro Tip
- How much Prime Rib do I need for my holiday dinner?
- What to Serve with Revolver Prime Rib
- Leftovers & Reheating Instructions
- More Prime Rib
- Revolver Prime Rib FAQs
- Flavor X Fire & FOOD X Fire
- Revolver Prime Rib Recipe
Why You’ll Love Revolver Prime Rib
The Revolver Prime Rib is all about creating a memorable experience for your guests. The unique presentation of marrow bones circling a perfectly seasoned boneless prime rib roast turns heads before the first bite. As the slow-melting marrow bastes the meat, you’re left with a tender, juicy, and absolutely unforgettable roast.
Get ready because this recipe delivers even more buttery goodness and rich flavors than you’ve ever tasted before in a prime rib dinner. In fact, the idea of marrow self-basting the meat isn’t just clever—it’s downright genius. Plus, when you pair that with a bold homemade aioli, you’ve got the ultimate crowd-pleaser. Whether you’re planning a holiday dinner or simply looking for an excuse to fire up the rotisserie, this recipe is guaranteed to have you looking like a total pro.
If you’re looking for more ways to impress your friends and family this holiday, check out the round-up of my Best Holiday Recipes.
Ingredients Round-Up
- Prime Rib – This cut may look fancy, but it’s as straightforward as it gets. Bone prime rib (bones removed), Cowboy Butter Seasoning (or your favorite steak rub), bone marrow canoes, and some canola oil.
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- Aioli – For the creamy and oh-so-savory sauce, we’ll need some key ingredients. Pick up some fresh eggs, lemons, garlic cloves, chives, prepared horseradish, red chili flakes, and olive oil.
Now that you’re geared up to make some magic let’s fire up the grill and dive in. Prefer to skip the step-by-step? Jump straight to the full recipe card for all the details.
How to Make Revolver Prime Rib
Prep the Prime Rib
Now it’s time to get the star of the show ready. First, take your boneless prime rib roast and trim off any extra fat. Then, coat it thoroughly with canola oil to ensure flavor perfection. Finally, generously season it with Cowboy Butter Seasoning—or, if you prefer a more classic approach, go with salt, pepper, and garlic powder.
Now, the fun part. Arrange the marrow bones around the roast with the marrow side facing the meat. Secure everything with butcher twine, tying it snugly so the bones stay in place while cooking. The roast should look like a revolver cylinder when done—hence the name.
Pro Tip
The roast will slightly shrink as it cooks, not much, but just enough where loose strings could allow the bones to become dislodged. So make sure to tie those suckers tight! I also added some cooking wire to mine at the last minute (just to be safe).
Fire Up the Grill
Preheat your grill to medium heat (about 325F). Thread the prime rib onto a rotisserie skewer and secure it. Place it over the hot coals, letting the slow-melting marrow baste the meat.
Cook for about 1.5 to 2 hours, or until the internal temperature hits 125F for medium-rare. If you want to go all out, make a basting brush with fresh rosemary and thyme and use it to baste the roast with beef tallow as it cooks.
Make the Aioli
Now let’s make the aioli. First, grab a bowl and toss in the egg, lemon juice, horseradish, and garlic. Next, start blending with an immersion blender, slowly adding olive oil until you’ve got a creamy consistency. Once it’s just right, stir in the chives and chili flakes (do not blend them). Finally, pop it in the fridge to let the flavors mingle until you’re ready for serving.
Rest and Slice
Once the Revolver Prime Rib Roast is up to temperature, pull it off the grill and let it rest for 20 minutes. Then cut away the twine and remove the marrow bones. I decided to toss the prime rib over some very hot, direct heat so that it could achieve a nice crust. This part is optional, but I definitely recommend.
Slice the prime rib into thick, juicy cuts and serve alongside the bone marrow and the aioli. Cheers to another great holiday feast with family and friends!
How much Prime Rib do I need for my holiday dinner?
When planning how much prime rib to buy, estimate about one pound per person for a bone-in roast or three-quarters of a pound per person for a boneless roast. This ensures everyone gets a generous portion, with a little leftover for seconds or next-day tacos or sandwiches!
What to Serve with Revolver Prime Rib
This dish, without a doubt, pairs perfectly with simple yet flavorful sides. To fully embrace the French-Canadian bistro vibe, I went with some crispy fries. Alternatively, you could opt for roasted veggies or creamy mashed potatoes for a comforting twist.
On the other hand, if you want to keep things light, a fresh arugula salad with a tangy vinaigrette beautifully balances the richness. And, of course, don’t forget to finish it all off with a bold red wine or a cold craft beer to complete the experience.
Leftovers & Reheating Instructions
Got leftovers? Let’s hope so for the sake of tomorrow’s lunch! Wrap the meat in aluminum foil and store it in an airtight container for up to three days in the fridge. To reheat, warm the meat slices in the foil over indirect heat on your grill for about 10 minutes. This method keeps the meat tender and juicy. Use leftovers to make a killer sandwich or toss them in a salad for lunch.
More Prime Rib
Revolver Prime Rib FAQs
Check out high-quality butchers or online meat suppliers like Snake River Farms or Porter Road. Look for well-marbled cuts for the best results.
This technique was created by a small French restaurant in Canada and made famous by Better Be Grilled on Facebook. It combines traditional cooking with a unique presentation for a modern twist.
No rotisserie? No problem. You can roast it in the oven at 325F. Arrange the marrow bones around the prime rib in a Dutch oven or roasting pan and follow the same cooking and resting process.
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Revolver Prime Rib
Ingredients
Prime Rib:
- 4 Bone Prime Rib remove the bones
- 3 tbsp Cowboy Butter Seasoning
- 10-12 Bone Marrow canoe cut
- 1.5 tbsp Canola Oil
Aioli:
- 1 Fresh Egg
- ½ Lemon juiced
- 2 Garlic Cloves
- 2 tbsp Chopped Chives
- 2 tbsp Prepared Horseradish
- 1 tbsp Red Chili Flakes
- Olive Oil until creamy
Instructions
Aioli:
- Add to a bowl the eggs, lemon juice, horseradish, garlic and ¼ cup of olive oil. Using an immersion blender, begin blending and adding olive oil little by little until you have your ideal consistency.
- Once done, add in the chives and chili flakes and stir around with a spoon. Set in the fridge until ready to serve.
Prime Rib:
- Grab your prime rib and make sure the bones have been removed. Trim any excess fat then lather it down with canola oil.
- Begin thoroughly seasoning the prime rib with my Cowboy Butter Rub seasoning or your favorite steak seasoning (salt, pepper & garlic would work too).
- Lay your prime rib on its side so that it is vertical. Begin placing the bone marrow canoes (marrow towards the meat) around the outside of the prime rib. Next, carefully tie butcher twine around the bones in order to tightly secure them to the prime rib.
- Lay your prime rib on its side and add to the rotisserie skewer. Secure and set them to the side.
- Preheat your grill to medium heat (about 325F) for a rotisserie.
- Add the prime rib on to the rotisserie to cook for about 1.5-2 hours or until it reaches 125F internal. (Optional: Make a basting brush with rosemary and thyme to baste with beef tallow as you cook!)
- When it is done, pull it off and let it rest for 20 minutes.
- Optional: After resting, remove the bones and give it a quick sear on all sides with high, direct heat on the grill. We're not trying to cook it anymore, this is to achieve a good crust.
- Slice up the prime rib. Serve with the bone marrow and the aioli with fries on the side. Enjoy!
