Prime rib is full of flavor and perfect to rotisserie on a SABER grill. and this garlic rotisserie prime rib is just what your menu needs.
Because it’s pricey, prime rib, or standing rib roast, is usually brought out for holidays and special occasions. It’s a cut that’s full of flavor and worthy of being grilled on your SABER® grill. Once you’ve decided to grill a prime rib, start with a good cut.
Grade: A prime rib isn’t always the “prime” cut. If you don’t specific the prime cut, you’ll get “choice,” which is a grade below prime. Prime grade beef has abundant marbling, whereas choice has less marbling. Both cuts are juicy and flavorful, so prime versus choice often comes down to how much you want to spend.
Color: Choose a rib roast that is bright red with a milky white fat. You want the fat to be evenly distributed around the ends.
Size: Depending on how many people you are cooking for, the size you need to feed them will vary. An average prime rib is about seven ribs. If you need a smaller prime rib, purchase one no smaller than three bones and cut from the end.
Once you’re home with your prime rib roast, it’s time to get grilling … Or in this case, we’re going to rotisserie for a slow and low roast.
Even though you are probably used to cooking hot and fast on your SABER® grill, you can roast slow and low, too. And a prime rib is a great cut of meat to cook on your grill.
The doneness of your prime rib will depend on your personal preference. But, when grilling prime rib, we recommend that you do not cook to Well Done. When you cook to 160°F, the meat will dry out by the time it rests, carved and served.
We recommend a nice medium rare to medium prime rib.
|Rare||120-125°F||Center is bright red and pinkish toward the exterior|
|Medium Rare||130-135°F||Center is very pink and slightly brown toward the exterior|
|Medium||140-145°F||Center is light pink and outer portion is brown|
|Medium Well||150-155°F||No pink|
|Well Done||160°F||Brown throughout|