Rotisserie Prime Rib with Cognac Mushrooms and Pearl Onions | Red Meat Recipes | Weber Grills | Webe
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Ingredients
- 1 tablespoon plus ½ teaspoon kosher salt, divided
- 2½ teaspoons freshly ground black pepper, divided
- 2 teaspoons granulated garlic
- 1 teaspoon dried rubbed sage
- 1 boneless prime rib roast, 5 to 6 pounds
- 2 tablespoons extra-virgin olive oil
- 8 tablespoons (1 stick) unsalted butter, divided
- 1 pound/455 pounds medium-size firm white mushrooms, brushed clean, stems trimmed flush with the caps
- 8 ounces/225 grams pearl onions, peeled or frozen white pearl onions, thawed
- ¼ cup/60 milliliters cognac or brandy
- 1½ tablespoon fresh lemon juice
- ¾ cup/180 milliliters chicken broth or stock
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