Rotisserie Standing Rib Roast

February 13th, 2006 by Jeff in Main Dishes

There is no denying that the Kings Feast from your rotisserie is a standing rib roast. About 3-4 times a year I splurge and get a standing rib roast from my butcher. This is not a cheap cut of meat. The last roast I bought was $29.95 for five pounds. This was enough to serve a little more than 3 steaks. This is the prime rib of the cattle and as far as I am concerned, it must be cooked on a rotisserie. I use the Ronco Showtime Rotisserie, and am limited to no more than a 6 pound roast, otherwise it will burn it. Five pounds works just fine for our family of four.

If possible, have your butcher remove the chine bone, it will make it much easier to carve.

Fat is a GOOD thing in a standing rib roast! The more marbling the better.

The only necessary spice here is a good coarse salt. The recipe below includes the spices I use.


  • 1 5-6 pound standing rib roast.
  • 2.12 oz of seasalt (buy the kind with a built in grinder).
  • Garlic and Herb seasoning.
  • Onion powder.


In a very large bowl or container, grind half of the salt in the grinder into the bowl.

Add about a 1/4 of the container of Garlic and Herb seasoning.

Add about 2 tablespoons of onion power.

Mix all the spices together.

Take the roast and grind it into the spices in the bowl, covering the entire roast. You want to cake it on the roast so take your time and pack the spices in with your hand.

Put onto your rotisserie spit and cook as per your rotisseries directions. On my rotisserie this is 20 minutes per pound for medium/medium rare.

When finished let stand for 15 minutes and carve steaks out from between the ribs. Enjoy!


Use kosher salt instead of sea salt for a less salty flavor.

Add some of the pre-made steak rubs you find in many supermarkets.

Adjust cooking time to suit your tastes, but do keep in mind that it is considered the best at medium rare.


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