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Rotisseried Wagyu Beef Standing Rib Roast

Grilling Gold in Arizona: Ultimate Wagyu Prime Rib Roast | Kamado-style Live Fire Rotisserie
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Servings: 0

Ingredients

  • 1 wagyu 3-bone standing rib roast frenched and trimmed
  • 2-3 tablespoons Live Fire Republic's Black-Truffled Steak Sauce
  • Coarsely ground kosher salt and cracked black peppercorn to taste
  • 1 tablespoon roasted granulated garlic
  • 1 teaspoon demerara sugar

Instructions

  • Prepare your Primo Ceramic Grill for direct, rotisserie cooking with Kingsford Charcoal Briquettes and pecan wood. Preheat the grill to a temperature of about 275-300F°F.
  • Meanwhile, trim excess fat from the Wagyu beef standing rib roast and french the bones for a clean presentation. Apply Live Fire Republic's Black-Truffled Steak Sauce generously as a binder, ensuring all surfaces are evenly coated, then season with a blend of coarsely ground kosher salt, cracked black peppercorn, roasted granulated garlic, and demerara sugar.
  • Truss the standing rib roast then skewer with the Primo's rotisserie spit attachment and place onto the grill. Turn on the rotisserie and cook until the internal temperature reaches 120°F (49°C) for medium-rare doneness. This typically takes about 15-20 minutes per pound, but use a meat thermometer to ensure accuracy.
  • Once the desired internal temperature is reached, carefully remove the roast from the grill and let it rest for 15-20 minutes. This allows the juices to redistribute evenly throughout the meat. Carve the Wagyu roast into thick, succulent slices, following the bone line for optimal presentation.
  • Serve immediately and enjoy the melt-in-your-mouth tenderness and rich flavor of this insanely delicious beef.
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