Charcoal Rotisserie Prime Rib with Horseradish Crust
I love using a live fire for roasting meats on the Hybrid Fire Grill rotisserie because of the incredible depth and quality of flavors not achievable through gas-fired rotisserie burners. We have a video to describe the method using a rotisserie with wood here, and another using charcoal here. In the case of this recipe, I used a charcoal fire for a more controllable heat and subtle flavor. The method is detailed within the recipe.
While I truly believe a prime rib roasted over a live fire is spectacular with nothing more than salt and pepper to season it, this intensely-flavorful horseradish crust makes it even better. Serve with slices of the lemon herb compound butter.
- One 4-bone prime rib roast or Choice grade standing rib roast, about 11 pounds
For the horseradish crust
- 1/3 cup prepared horseradish
- 1/4 cup extra virgin olive oil
- 1/4 cup chopped fresh parsley leaves
- 1/4 cup Dijon mustard
- 1/4 cup kosher salt
For the lemon compound butter
- 2 tablespoons coarsely-ground black pepper
- 1/2 pound unsalted butter at room temperature
- 3 tablespoons freshly-grated lemon zest
- 1 clove garlic, crushed
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons Maldon flaky sea salt
Trim most of the external fat off the roast, leaving no more than 1/8 inch wherever possible. Use a knife to lightly score the exterior of the roast in a cross-hatch pattern. This increases the surface area for browning, the source of that delicious flavor.
Slide the roast onto your rotisserie spit, centering the meat as much as possible. Position the forks and tighten the thumbscrews using a pair of pliers.
Stir together all of the ingredients for the horseradish crust in a bowl. Massage the mixture into the surface of the meat, then let the roast rest at room temperature for an hour before cooking.
Prepare the grill for rotisserie roasting using a charcoal fire. For the Hybrid Fire Grill, flip up the warming rack onto its hooks to make way for the rotisserie. Remove the grill grates from the grill. Load the front 6 inches of the drawer with hardwood lump charcoal. (Of course, we recommend Kalamazoo Quebracho Charcoal for the longest burn times.) Offset the charcoal fire from the rotisserie spit in order to cook with indirect heat. Fire up the ignition burner, and then light all of the main burners. Preheat the grill and start the charcoal with all the main burners on HIGH. Once the fire is ready, it is time to start cooking the prime rib. Turn off the main burners, but leave the ignition burner on HIGH to help sustain the fire.
Mount the rotisserie spit into the grill and begin roasting with the hood closed. You can place a foil roasting pan in the drawer below the meat if you would like to collect the drippings. Target roasting temperature is 350°F. Please note that on the Hybrid Fire Grill, with the charcoal fire directly below the hood thermometer and the roast offset from there, the temperature on the hood thermometer should read approximately 425°F.
Roast the meat, maintaining the charcoal fire by adding a little extra charcoal as needed, until an instant-read meat thermometer registers 125°F for medium-rare. This should take 2 1/2 to 3 hours.
While the roast is cooking, combine the ingredients for the compound butter in a food processor. Pulse until thoroughly combined. Lay out a large square of plastic wrap and shape the butter into a log on top of it. Wrap tightly and refrigerate until serving.
Once the roast has reached its target temperature, remove it from the grill. Let it rest on a carving board, rotisserie-spit-and-all, for 20 minutes before carving.
To carve the roast, carefully remove the rotisserie spit, then begin by separating the rack of bones from the meat with a carving knife. I suggest leaving an inch of meat on the bones for serving. Slice the boneless meat to whatever thickness you desire, and cut the rack into individual bones. Place thin pats of butter over the sliced roast and allow to melt over the slices of meat.