Infrared Reverse Seared Rotisserie Prime Rib | Red Meat Recipes | Weber CA

Ingredients

• Completed step 1 pkg (0.75 oz.) fresh basil leaves 1 pkg (0.75 oz.) fresh basil leaves
• Completed step ½ pkg fresh oregano leaves ½ pkg fresh oregano leaves
• Completed step ½ cup fresh parsley leaves ½ cup fresh parsley leaves
• Completed step 2 tablespoons fresh rosemary leaves 2 tablespoons fresh rosemary leaves
• Completed step 2 tablespoons fresh thyme leaves 2 tablespoons fresh thyme leaves
• Completed step 2 garlic cloves, peeled 2 garlic cloves, peeled
• Completed step ¼ cup olive oil ¼ cup olive oil
• Completed step 2 tablespoons Dijon mustard 2 tablespoons Dijon mustard
• Completed step ½ teaspoon dry mustard powder ½ teaspoon dry mustard powder
• Completed step 1 tablespoon kosher salt (see instructions) 1 tablespoon kosher salt (see instructions)
• Completed step 1½ teaspoon black pepper 1½ teaspoon black pepper
• Completed step 1 Prime rib roast, bone-in (8–10 lbs./4 bones) 1 Prime rib roast, bone-in (8–10 lbs./4 bones)
• Rotisserie
• butcher’s twine