Make the ultimate showstopper centerpiece with a spit-roasted, herb-crusted prime rib finished under the intense heat of an infrared broiler.
By allowing the rub to marinate with the roast overnight, the salt in the rub will have time to penetrate the meat. So, if you don’t have the time to marinate overnight, reducing the salt will make sure there is a more balanced flavor to the rub.
Add all the ingredients for the herb paste to a food processor and process into a fine paste (if you don’t have time to let the roast marinate overnight, reduce the salt to 2 teaspoons).
If not done by your butcher, peel and trim off any outer layer of fat and any excess fat on the bone-end of the roast. Tie the roast firmly into a cylindrical shape using butcher’s twine.
Generously rub the herb paste over the meat surface of the roast, avoiding the bone-side. If you have the time, cover the roast and refrigerate overnight.
Prepare the grill for indirect cooking over low heat (275°–325°F)
Center the roast on the rotisserie spit and secure it with the spit forks (make sure the roast is centered above the IR broiler before tightening the forks).
Insert the rotisserie spit into the motor and turn it on. Cook the roast, with the lid closed until the internal temperature reaches 100°–105°F for medium rare, 2–2 ½ hours.
Turn the main burners off. Open the lid and turn the IR broiler on high. With the motor still running and lid open, broil the roast until it’s dark brown and the paste is charred in places and the internal temperature reaches 120°F, 10–15 minutes.
Remove the roast and transfer to a cutting board. Rest the roast for 30 minutes to 1 hour before removing the spit, cutting away the twine, and carving.
