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Spin It to Win It - Rotisserie Dry Aged 4 Bone Prime Rib

By: Chef David
Prairie Street Prime Resident Chef

We didn't think it would be possible for Prairie Street’s Dry Aged Beef 4 Bone Prime Rib Roast USDA Prime to be anymore amazing, but Chef David takes it to the next level. The sweet and citrusy marinade transforms into a decadent crust as the roast rotates on the rotisserie while leaving the center perfectly pink and tender. An over the top meal that is surprisingly simple to prepare.

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MAKE THIS RECIPE
STEP-BY-STEP

INGREDIENTS
YOU’LL NEED -

1 Prairie Street Dry Aged Beef 4 Bone Prime Rib Roast USDA Prime

½ cup pineapple, finely chopped

½ cup dijon mustard

4 cloves garlic, minced

1 tablespoon brown sugar

2 tablespoons fresh oregano, minced

2 tablespoons fresh thyme, minced

2 tablespoons fresh parsley, minced

¼ cup granulated brown sugar, not packed

1 ounce soy sauce

2 tablespoons kosher salt

Preparation
In a food processor, combine all of the ingredients for your marinade (basically everything except the meat) and pulse together. Generously coat your Dry Aged 4 Bone Prime Rib Roast USDA Prime with the marinade and let it sit for about 30 to 45 minutes.
Fire up your grill!
Cook
Spear your rotisserie through the center of your marinated 4 Bone Prime Rib Roast and lock it in place on the grill. Your grill’s temperature should read between 250°F / 121°C and 275°F / 135°C. Place a small sheet pan with vegetables like potatoes and carrots under the beef to catch any fat that drips during the cooking process.
Your beef should cook for about 3 to 4 hours depending on its weight. Being careful not to touch the bones, use your meat thermometer to check the internal temperature of the Prime Rib Roast and look for a read for 120°F / 49°C to 125°F / 52°C. Once reached, remove your Prime Rib Roast from the rotisserie and allow it to rest for up to 30 minutes. The internal temperature should rise to about 125°F / 52°C to 130°F / 54°C.
Plating
After your Dry Aged 4 Bone Prime Rib Roast USDA Prime has rested, carefully remove the bones and set to the side. Carve slices of the roast and present on a platter for family and friends. For the bones, separate them from one another and return them to the grill so they can cook thoroughly and then add these to your platter. Serve alongside grilled or roasted vegetables.
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