This Rotisserie Rib Roast with Herb Crust brings classic comfort and elegance to any celebratory meal! Fragrant rosemary, roasted garlic, and a perfectly seasoned crust. Juicy, tender, and infused with smoky flavor, it’s the kind of show-stopping centerpiece that gathers everyone around the grill before the feast even begins. Serve it alongside your favorite holiday sides for a meal that feels festive, comforting, and unforgettable.
Rotisserie Rib Roast with Herb Crust
Prep Time: 20 minutes
Cook Time: About 2 ½ hours
Rest Time: 20 minutes
Servings: 6
Ingredients
- 1 boneless rib roast (about 6.5 pounds, as used in this recipe)
- Fresh rosemary sprigs
- Garlic cloves, peeled and halved
- Salt (about 1 teaspoon or 5 grams per pound of roast)
- Butcher’s twine
Instructions
Truss the Roast
- Tie the roast securely with butcher’s twine in three sections: one in the middle and one on each end. This helps it keep its shape evenly while cooking on the rotisserie.
Prepare the Roast
- Using a small paring knife, make 2-inch deep cuts all over the surface of the roast.
- In each cut, insert one piece of garlic followed by a small piece of rosemary.
Set Up the Rotisserie
- Slide the spit rod through the center of the roast. Secure it tightly with the forks on both ends.
- Insert the spit into the motor on one side and into the support bracket on the other.
Season and Begin Roasting
- Turn on the rotisserie burner and start the motor so the roast begins to spin.
- Place a sheet tray under the roast to catch drippings.
- As it rotates, sprinkle salt evenly over the entire surface.
Cook
- Close the grill and cook for about 2½ hours, or until the internal temperature reaches your desired doneness. (For medium, aim for 130°F)
- As the roast cooks, some garlic pieces may push out. Let them roast in the drippings below for a flavorful finishing oil.
Rest and Serve
- Remove the roast from the rotisserie and let it rest for 20 minutes before carving.
- The internal temperature will rise an additional 5 to 8 degrees as it rests.
- Slice the roast and serve with your favorite sides.
Tip: Use the roasted garlic and rosemary from the drip tray to baste the sliced meat before serving for a rich, aromatic finish.
