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Rotisserie Prime Rib ready to eat.
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5 from 2 votes

Rotisserie Prime Rib with Beef Tallow Injection

Rotisserie Prime Rib with Beef Tallow Injection for you holiday centerpiece!
Prep Time30 minutes
Cook Time3 hours
Total Time3 hours 30 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Author: Derek Wolf
Cost: $125

Ingredients

Steak:

  • 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

Instructions

  • 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!

Video

Nutrition

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