Let’s get our motor spinning with this Rotisserie Prime Ribs with Beef Tallow Injection. Amp up the flavor with the Wagyu Beef Tallow injected into the prime rib, and finish with a Bourbon Mushroom Cream Sauce.

Rotisserie Prime Rib ready to eat.

This is a great holiday recipe that can feed the whole family plus quite a few friends.

Post Sponsored by South Chicago Packing


The thing that really knocks this perfect prime rib out of the park is South Chicago Packing Company’s Wagyu Beef Tallow. Whether you get choice grade or prime, you have to add a ton of flavor to the meat with the injection. That Wagyu Beef Tallow makes this meal more juicy, more flavorful, and more delicious.


If you are curious about the health benefits, wagyu beef tallow has balancing levels of Omega-3 and Omega-6 essential fatty acids. Not that you needed another excuse to drench your steak in it!

The roast as it cooks in the smoker.

This beef tallow can take even the lesser cuts of meat and make them delicious. The reason is that fat is flavor. That beef tallow is rendered fat off Wagyu steaks. Add that to just about any cut of beef, and you have instantly made it prime-grade meat.

For other proteins cooked in fat, check out my Steaks in a Butter Bath, Grilled Ribeye with Beef Tallow Fries and Smoked Beef Shank.


Beef tallow is rendered beef fat, so it usually has more of a buttery consistency. Typically used as cooking oil to prepare steak and fries and enhance the flavor of the dish.

It remains solid at room temperature but melts when put into a cooking pan. As I mentioned above, beef tallow has balancing levels of Omega-3 and Omega-6 essential fatty acids.



  • Prime Rib Roast – A great cut of beef with tons of marbling and flavor. 
  • Kosher Salt
  • Black Pepper
  • Garlic Powder
  • Chipotle Powder – Provides a unique and flavorful twist to the traditional prime rib, making it a standout choice for those who enjoy a hint of smokiness and heat.
  • South Chicago Packing Wagyu Beef Tallow – I inject this into the prime rib for even more rich flavor. 

Bourbon Mushroom Cream Sauce:

  • South Chicago Packing Wagyu Beef Tallow – Adds depth and a luxurious mouthfeel, enhancing the overall richness of the dish.
  • Sliced Mushrooms – Contribute a robust umami flavor and a meaty texture to the sauce.
  • Beef Broth – The foundation of the sauce that provides a savory and meaty base.
  • Heavy Cream – Gives the sauce its velvety, smooth texture.
  • Garlic Paste – Infuses the sauce with a pungent, aromatic essence.
  • Black Pepper
  • Bourbon
  • Kosher Salt


Let’s begin by heating up the Wagyu beef tallow so it can be injected into the Prime Rib more easily. Once warm, add it to your injector and inject it throughout the whole prime rib. In my opinion, you cannot add too much of the beef tallow. Just add about 1 cup.

Next, use any leftover beef tallow to lather the outside of the prime rib as your binder. This will create an amazing outside crust as the fat will render and then caramelize really nicely.

Injecting the prime rib with beef tallow.

Mix together your salt, pepper, garlic powder, and chipotle powder for your seasoning. I like to use finely ground seasonings as I believe they make the best bark on meat, but you can also use whatever rub you like. Use your favorite dry rub on the recipe, as it will only make it taste better to you!

Finally, we can skewer the prime rib with the rotisserie skewer. Try to make it through the thickest part of the meat and secure it as best as possible. From here, we will set the Rotisserie Prime Rib to the side and get the grill started.

Getting the prime rib situated on the rotisserie.

For more Prime Rib, check out my Shotgun Prime Rib, Hanging Prime Rib or my Peppercorn Herb Rotisserie Prime Rib.


I like to give my grill about 20-30 minutes to truly warm up to temperature. I’m adding some lump charcoal to a kettle-style grill, making sure the heat gets to about 325F; however, use whatever you prefer. I want to cook this Rotisserie Prime Rib slowly but still have some heat to get a nice outside crust. 

With your grill, try using a two-zone cooking method. This means that you have one half of the grill with coals/heat and the other half empty. I will add my Rotisserie Prime Rib to the empty side of the grill so that it cooks evenly and does not create a ton of flare-ups.

The raw prime rib and then the caramelized roast on the rotisserie.

Add your Rotisserie Prime Rib to the grill and then begin cooking. Cover the grill with a lid and cook for about 2ish hours until the steaks are 120F internal. 

Make sure to check on the steak every 15-20 minutes to make sure it’s not burning or causing any problems. Once the Rotisserie Prime Rib is done, pull it off, cover it, and let the roast rest for 20 minutes.

For more steak, check out my Tomahawk Beef Short Ribs, Grilled Filets with Chile Vinegar Sauce, Grilled NY Strips with Garlic Chili Sauce and Steak and Cheesy Pasta.


For the sauce, we will rearrange the grill for direct cooking at medium-high heat. Add a cast iron skillet to the grill, then begin “sweating” your mushrooms in hot Beef Tallow.

What is “sweating” mushrooms? Mushrooms have a lot of moisture, so if we do not cook them by themselves, they will become soggy and add too much water to the sauce. We will cook out the water, so all we are left with is a powerful flavor punch of mushrooms.

Making the bourbon mushroom cream sauce.

Once they are “sweated” out, we can caramelize some garlic paste and then deglaze with bourbon. You want to be careful with the deglazing part, as the skillet might catch on fire! This is totally normal, and the fire will go out once all the alcohol in the bourbon has burned off.

Finish the sauce by adding the beef broth, heavy cream, salt and pepper. Let that sauce simmer over a little lower heat until fully thickened. Once you have a nice thick & creamy sauce, you can pull the sauce off and keep it warm.


When everything is done cooking, slice your steaks up on a large cutting board and serve with the Bourbon Mushroom Cream Sauce on the side or on the top!

I like to garnish with a little chopped parsley for some color but serve with whatever you like. I think some great side dishes like mashed potatoes and green beans would go perfectly for this meal; however, choose whatever you enjoy!

Slicing the rotisserie prime rib and topping with the mushrooms in cream sauce.


  • Use an instant-read meat thermometer to ensure the internal temperature of the meat reaches at least 120F.
  • Pat your prime rib down with paper towels to remove any excess moisture because this will help create the perfect crust as it cooks. 

More On Prime Rib


If you find yourself with some leftovers, then lucky you. You can store them in an airtight container in the fridge for 3-5 days!

To reheat, just pull them out, place them on a baking sheet, and stick them in the oven to reheat for about 10-15 minutes until hot.

There’s nothing like prime rib, thanks to our beef tallow courtesy of South Chicago Packing Company.

Let us know how your rotisserie prime rib turned out in the comments!

The final dish is served.


What’s the difference between a prime rib ribeye and a prime rib roast?

Prime rib roast, an expensive cut of meat, slow-roasted to perfection, giving you that killer combo of seasoned crust and tender, medium-rare deliciousness, ideal for epic feasts and special occasions. Then there’s ribeye, like the prime rib’s edgier little brother. A ribeye comes from a prime rib when the prime rib roast is cut into thinner slices before it is cooked. 

Do I have to use trussing twine for this recipe?

​Nope! No trussing is needed unless you want to. 

What’s the point of rotisserie cooking?

Rotisserie cooking a prime rib roast serves up juicy, tender meat with a nice crust while ensuring that all sides of the prime rib roast get their fair share of the action. The steady rotation of the rotisserie rod delivers constant gentle heat, and indirect heat temperature control ensures that you hit that “magic temperature” for perfect medium-rare doneness.

Can I use boneless prime rib roast for this recipe?

Yes! Just make sure to adjust the cooking time, as a boneless roast will cook faster than a bone-in roast. 

Do I have to have a rotisserie spit for this recipe?

Nope! I just used a rotisserie unit attached to my kettle-style charcoal grill, and it worked great!

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Rotisserie Prime Rib ready to eat.

Rotisserie Prime Rib with Beef Tallow Injection

Rotisserie Prime Rib with Beef Tallow Injection for you holiday centerpiece!
Author:Derek Wolf
5 from 2 votes
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Course: Main Course
Cuisine: American
Servings: 4 people



  • 3 Bone Prime Rib Roast
  • 2 tbsp Kosher Salt
  • 2 tbsp Black Pepper
  • 1.5 tbsp Garlic Powder
  • 1.5 tbsp Chipotle Powder
  • 1 cup South Chicago Packing Wagyu Beef Tallow melted

Bourbon Mushroom Cream Sauce:

  • 1 tbsp South Chicago Packing Wagyu Beef Tallow
  • 2 cup Sliced Mushrooms
  • ¼ cup Beef Broth
  • ¼ cup Heavy Cream
  • 1.5 tbsp Garlic Paste
  • 2 tsp Black Pepper
  • 2 oz Bourbon
  • Kosher Salt to taste


  • Begin by injecting the Prime Rib with the warmed South Chicago Wagyu Beef Tallow all over.
  • Next, lather the outside with any leftover beef tallow as a binder.
  • In a bowl, mix the salt, pepper, garlic and chipotle powder. Season your prime rib thoroughly, then carefully add your rotisserie skewer and secure it.
  • Set to the side to set up your grill.
  • Preheat your grill to a medium heat temperature (about 325F).
  • For fewer flare-ups, try using a two-zone rotisserie method where there is one side with the heat and the other with the rotisserie. Additionally, keep adding wood or charcoal to maintain temperature as needed.
  • Add your skewered prime rib to the grill and turn on your rotisserie. Cook for about 2 hours or until the internal temperature reaches 120F internal for medium rare.
  • Once the prime rib is done, pull it off and let it rest for 20 minutes.
  • Reset your grill for direct cooking at 375F.
  • Add a cast iron skillet and melt your South Chicago Wagyu Beef Tallow.
  • Add your sliced mushrooms and cook for 5-7 minutes until they are golden brown.
  • Next, add your garlic paste and cook for 1-2 minutes, then deglaze with your bourbon.
  • Add your beef broth and let simmer for 3-4 minutes.
  • Finally, add your heavy cream and bring the fire down to 300F.
  • Let simmer until the sauce has thickened (about 10 minutes) over a low simmer. Make sure to stir frequently.
  • Once done, pull off the heat and keep warm.
  • Slice your prime rib, top with the mushroom bourbon cream sauce and chopped parsley. Serve and enjoy!



Serving: 4g | Calories: 616kcal | Carbohydrates: 10g | Protein: 4g | Fat: 61g | Saturated Fat: 17g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 24g | Trans Fat: 7g | Cholesterol: 17mg | Sodium: 3606mg | Potassium: 348mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1131IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 2mg

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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