The first time my youngest son had prime rib at home, he asked if we could have it everyday. My husband and I then explained to him that is was on the expensive side and he should stay in school, get good grades so he could get a good job and afford prime rib to eat everyday. Then we went on to explain why it’s probably not healthy to eat prime rib or red meat everyday.
All these years later, he still loves prime rib as does our older son. We usually only have it around a holiday because our supermarket always has the roast on special. I usually buy an extra to have on hand in the freezer but I wanted to experiment so we had one over the weekend.
20 some years ago we bought a Showtime Rotisserie. “Set it and Forget It” was their marketing slogan. I remember when we first got it we watched the whole chicken we were cooking baste itself and we were thrilled with the result. Moist and juicy. No more buying store bought rotisserie chicken. I can make my own and I have made many through the years. Well, this is our third rotisserie, we use it so much. I put whole chickens, prime rib, eye of the round and pork tenderloin on it plus I use the baskets for chicken breasts and vegetables. I made this roast on the rotisserie and it was perfect. The rosemary garlic butter added so much flavor. I was excited because I harvested the rosemary from my relatively new garden.
If you don’t have a rotisserie, you can certainly make this in a conventional oven and those instructions are in the notes. Oh, and it’s also National Garlic Month. Garlic lovers can celebrate with this roast!
- 1 4 - 6 pound standing rib roast
- 1 stick of unsalted butter
- 3 cloves garlic, finely chopped
- 2 springs fresh rosemary, finely chopped
- Salt and pepper to taste
- Bring roast to room temperature.
- In a small saucepan melt the butter with the chopped rosemary, garlic, salt and pepper.
- Place the roast on the rotisserie spit. Cooking time will vary according to size of roast and you rotisserie. Cook per instructions for your rotisserie.
- Let rest 10 - 15 minutes prior to carving.
For oven preparation:
Preheat the oven to 450°F.
2. Prepare the meat according to directions above. Roast on a rack in a shallow pan for 25 minutes.
3. Reduce the oven temperature to 350°F and roast for 16 minutes per pound or until a meat thermometer reaches an internal temperature of 135°F to 140°F for a medium-rare center. Let rest for 15 minutes before carving.