10 lb prime rib of beef, rolled and tied
5 cloves garlic, slivered
6 tbsp dijon mustard
2 tbsp fresh thyme, chopped
1 tbsp freshly ground black pepper
Cut garlic cloves into slivers and insert into the roast. Combine the dijon mustard, thyme and pepper and spread mixture over the roast. Insert the rotisserie spit through the centre of the roast and fasten with forks. Check to ensure that it is balanced.
Remove the cooking grids and set the rotisserie rod in the slots of the barbecue casting. Let the heaviest side of the meat rotate to the bottom. Adjust the balancer to the top of the rod, opposite the heaviest side of the meat. Tighten the rod handle.
Place the roast over a drip pan filled with liquid: we recommend red wine and water.
Note: If you don’t have a rotisserie you can also grill the prime rib directly on the cooking grids. Place the drip pan under the grids, fill the drip pan with liquid, then preheat the barbecue on Medium. Adjust the heat to Medium/ Low, and place the prime rib on the cooking grids above the drip pan, close the lid. Closely monitor the level of water in the drip pan, ensuring it never runs dry.
Roast at MEDIUM for 3 1/2 hours until the temperature reached 140°F, using the meat thermometer.
Let stand 20 minutes before carving.