Moroccan Prime Rib

Moroccan Prime Rib done on the rotisserie

17 Jun Moroccan Prime Rib

Moroccan Prime Rib done on the rotisserie

Riding on the coattails of my Herbed Rotisserie Chicken success, I moved on to beef. Yes, my second contribution to the #OGBChallenge (Click here to see if you’re eligible to win prizes)  is another rotisserie recipe. I promise to employ other techniques, but I’m having too much fun with my new toy .

The Challenge

Prime Rib, Middle Eastern flavours, ThermoPop thermometer.

The Lessons

1. Prime Rib isn’t the only cut in town: When I went looking for prime rib, this cut was hard to find. When I did find a lonely prime rib sitting amidst the blade roasts and sirloins, the cut was huge. Serve-a-dozen-hungry-lumberjacks big. With recipes for this BBQ challenge aimed at feeding 4 to 6 people, a 12-pound prime rib was out of the question. Fortunately, thanks to the good people at Canadian Beef, I learned other rotisserie cuts can be swapped in. If you can’t find Prime Rib, pick up Top Sirloin, Outside Round, Inside Round, Sirloin Tip or a Cross Rib. Basically, if it’s an oven roast without a bone in the middle and is reasonably symmetrical, it’ll do. I ended up using a succulent Cross Rib with a couple bones on the outside.

2. Gravity enforces its laws without regard to circumstance:  Good Old Gravity. It doesn’t care that you’re a kind person. It won’t cut you slack if you’re having a bad day. And it makes no concessions for disability. You either find a way to work with it, or suffer the consequences. Being a Messy Baker, I’m often at the losing end of skirmishes with Gravity. But forewarned is forearmed. I used my inelegant but efficient over-the-sink trick to skewer and secure the roast. This worked extremely well since I had a rather cross Cross Rib on my hands that was eager to fall apart. Even though this 3-pounder came from the butcher pre-tied, I added another round of string just to be sure.

3. Silicon oven gloves might be overkill in the kitchen but are a godsend on the grill: I love my lined cloth oven mitts. They protect me while I pull thin-edged cookie pans from the oven, and afford a securely grip on my Dutch oven’s ridiculously small handles.  However, they are not thick enough for the high heat of the grill, and are permeable to moisture (hint: grease can be very wet.) Thanks to this BBQ challenge, my outrageously expensive yet cumbersome silicone oven mitts have finally redeemed themselves. I have finally forgiven them for all the dropped muffin tins and spilled cookies. They’ve been pulled out of the Draw of Purgatory and given a second chance. Thanks to their waterproof insulation, I can grip greasy, hot rotisserie rods with impunity and release a roast from piping hot tines without fear. I can also wash off any surface grease and return to the grill immediately. Sorry Cloth Oven Mitts. The grill’s off limits to you. Forever.

4. Cook your meat less for more versatility: I like my beef practically mooing. Although I’ve managed to convince my husband that medium-rare is superior to the shoe-leather well-done he used to gnaw on, we are still unable to agree on optimal doneness. To keep the peace, I remove the roast when it’s done to my liking (rareish) and slap a slice back on grill for him. As a bonus, any leftovers can be reheated and still maintain a delightful pink centre. Everybody wins.

Moroccan Prime Rib done on the rotisserie

The Verdict

Once again the rotisserie delivers evenly cooked, juicy meat.

Using a meat thermometer to check doneness of rotisserie roast.

Moroccan Prime Rib
Author: 
 
Moroccan Prime Rib Sweet and tangy Moroccan spices meet the Canadian Grill in this easy to make rib dish. Be sure to strain the pan juices for a tasty dipping sauce that will also liven up ho-hum sides like potatoes 15 minutes 60 to 75 minutes 6
Ingredients
  • 1 tbsp [15 mL] black peppercorns
  • 1 tbsp [15 mL] cumin seeds
  • 1 tbsp [15 mL] coriander seeds
  • 1 tbsp [15 mL] kosher salt
  • 3-pound [2.7 kg] Prime rib or other rotisserie cut of beef
  • 2 cups [500 mL] Apple cider
  • 1 head garlic, roughly chopped
  • 1 tbsp [15 mL] fresh ginger, grated
  • 2 tbsp  [30 mL] pomegranate molasses
  • 2 tbsp [30 mL] fresh lemon juice
  • ¼ cup [60 mL] olive oil
Instructions
  1. Remove shelf from BBQ and turn on rotisserie burner. Heat to medium-high (about 450-550°F / 230-290°C.)
  2. Place peppercorns, cumin seeds and coriander seeds in a spice grinder or small bowl of a food processor. Grind until coarse. Place in a small bowl and mix in kosher salt.
  3. Coat the entire roast with the spice mix, pressing the spices firmly into the roast so they stay put. Push the rotisserie rod through the centre of the roast and with the tines. Tie with more string, if necessary.
  4. In the drip pan, whisk together the cider, garlic, ginger, pomegranate molasses, lemon juice and olive oil. Place drip pan on grill beneath roast. Place rotisserie rod into the motor and balance the roast according to manufacturer instructions. Turn on the rotisserie motor and close the lid. Roast for 15 minutes.
  5. Reduce heat to medium (it will eventually drop to about 375 °F / 190°C). Using a turkey baster, baste the roast with the pan sauce. Baste every 20 to 30 minutes. Cook until meat thermometer inserted into the centre of the roast reads the desired doneness. (140°F/60° C or 20 pound for medium rare, 155°F/68°C or 25 minutes for medium.)
  6. Remove the roast from the grill. Loosen the tines, then remove the tines and rotisserie rod. While the meat rests, covered, for 10 to 15 minutes, strain the pan drippings through a fine mesh sieve then skim off the fat with a spoon or gravy/fat separator. Serve drippings as dip or side sauce.
  7. Note: Pomegranate molasses provide a sweet tang and can be found at most Indian or Middle Eastern grocery stores. If you can’t find any, substitute equal parts honey and lemon juice.

 

Disclosure: Occasionally, I work with sponsors when I feel their product  or service fits my from-scratch, real-food mentality. This is one of those times. Every day this week, I and 4 other challengers are posting a BBQ recipe as part of the #OGBChallenge. This event is sponsored by Ontario Gas BBQ. They gave me the grill tools and are compensating me for creating and posting the recipes. Although the tools are used in creating the recipes, I am under no obligation to review the tool or Ontario Gas BBQ as a retailer. As always, I’m just here for the food.

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10 Comments
  • Stephanie @ kitchen frolic
    Posted at 13:01h, 17 June Reply

    Wow Charmian – yet another reason I need to get a rotisserie for my BBQ! I’m a huge fan of beef, and this prime rib looks soooo good!

    And p.s. I pulled out my silicone oven mitt for the #OGBChallenge as well!

    • Charmian Christie
      Posted at 13:51h, 17 June Reply

      Thanks. I can’t believe how much I love the rotisserie feature. I can’t wait to try lamb on it.

      And my silicone mitts are so happy to be given a reprieve. The only reason I didn’t toss them ages ago was the expense. $50! Glad I was frugal and kept them “just in case.”

  • Steve @ The Black Peppercorn
    Posted at 13:50h, 17 June Reply

    I love my ThermoWorks thermometer! Makes grilling large pieces of meat so much easier. This look amazing. Moroccan spices are so delicious.

    • Charmian Christie
      Posted at 13:54h, 17 June Reply

      Me, too on the ThermoPop. It takes the guess work out of roasting AND rotates the reading so I don’t have to crank my neck.

      Wonder if the leftover Moroccan beef could go on a pizza? :-)

  • Jennifer @ Seasons and Suppers
    Posted at 15:49h, 17 June Reply

    So perfect! Love the Moroccan flavours here. Must bust out my rotisserie!!

    • Charmian Christie
      Posted at 16:35h, 17 June Reply

      Let me know when you do! I’m curious to hear what you make. I’m rooting for lamb and an dinner invitation. :-)

  • Mara
    Posted at 16:30h, 17 June Reply

    That looks SO good. Get in my belly. I’ve actually *shamefully* never cooked a prime rib. So..now that I know I can BBQ it, I’m so on it. Especially with the Moroccan twist.

    • Charmian Christie
      Posted at 16:36h, 17 June Reply

      It was my first attempt, too. I was thrilled to find out you can substitute so many other cuts. I swear, each time I turn on the grill I learn something new!

  • Emily @ Life on Food
    Posted at 06:12h, 18 June Reply

    This only means we need a new grill. I am smacking my lips together.

  • micheal johnson
    Posted at 10:21h, 06 July Reply

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