Rotisserie Prime Rib with Horseradish Cream
Steven Raichlen's delicious recipe for Rotisserie Prime Rib, from his cookbook Project Fire, is best paired with a Horseradish Cream.
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Cooking tools:
- Rotisserie
- Grill
- Spit
- Drip pan
- Spit fork
- Instant-read thermometer
- Grill gloves
- Butcher's string
- Paring knife
- Chef's knife
- Cutting board
- Aluminum foil
- Fork
- Mixing bowl
- Colander
Ingredients
- 1 prime rib roast (3 bones, 7 to 8 pounds)
- 1 bunch fresh rosemary, torn or cut into 1-inch sprigs
- 3 cloves garlic, peeled and cut lengthwise into matchstick slivers
- Coarse salt (sea or kosher) and cracked black peppercorns
- Extra virgin olive oil for drizzling
- Horseradish Cream
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