O. Rotisserie Prime Rib from Boston Market features tender, slow-roasted prime rib with a savory herb crust, juicy pink interior, and a flavorful au jus for a mouthwatering, classic roast beef experience.
Equipments
- Rotisserie oven
- Meat thermometer
- Roasting pan
- Carving knife
- Cutting board
- Basting brush
- Mixing bowl (for herbs/spices)
- Aluminum foil
- Tongs
- Ladle (for au jus)
- Serving platter
Ingredients
- 4–5 lb (1.8–2.3 kg) prime rib roast
- Kosher salt
- Black pepper
- Garlic powder
- Onion powder
- Dried rosemary
- Dried thyme
- Olive oil
- Beef broth
- Worcestershire sauce
- Fresh garlic cloves
Using high-quality prime rib roast weighing between 4 to 5 pounds is essential to achieve the tender, juicy texture signature to this dish. Proper seasoning with kosher salt, black pepper, garlic powder, onion powder, dried rosemary, and thyme ensures a flavorful herb crust that complements the meat perfectly. Fresh garlic cloves and a mixture of olive oil, beef broth, and Worcestershire sauce are key to creating the rich, savory au jus. Monitoring the internal temperature with a meat thermometer guarantees perfectly medium-rare results with a pink interior. Your taste buds will appreciate the authentic flavors captured in this O. Rotisserie Prime Rib Boston Market copycat menu.
Instructions
- Preheat rotisserie oven to 350°F (175°C).
- Pat prime rib roast dry with paper towels.
- In a mixing bowl, combine kosher salt, black pepper, garlic powder, onion powder, dried rosemary, and dried thyme.
- Rub roast with olive oil.
- Generously coat the roast with the herb and spice mixture.
- Insert rotisserie spit through center of roast and secure tightly.
- Place roasting pan beneath the rotisserie to catch drippings.
- Add beef broth, a splash of Worcestershire sauce, and fresh garlic cloves to the roasting pan.
- Set roast in rotisserie oven.
- Roast, basting occasionally with juices using the basting brush.
- Check internal temperature with meat thermometer; remove at 125°F (52°C) for medium rare, 135°F (57°C) for medium.
- Loosely tent roast with aluminum foil and let rest 15–20 minutes.
- Strain drippings from pan to make au jus; ladle into serving dish.
- Carve roast on cutting board with carving knife; transfer slices to serving platter.
- Serve with au jus.
Substitution
O. Rotisserie Prime Rib from Boston Market copycat menu captures the essence of tender, herb-crusted prime rib with a juicy interior and flavorful au jus. If a rotisserie oven is unavailable, roasting the prime rib in a conventional oven at low heat and using a meat thermometer ensures even cooking. Fresh rosemary and thyme can be substituted with dried herbs, but use half the quantity since dried herbs are more concentrated. Beef broth combined with Worcestershire sauce creates a rich au jus, which can be thickened slightly with cornstarch if desired. Your carving knife should be sharp to slice the prime rib cleanly, preserving its juicy texture.
Tips
Ensure the rotisserie spit is securely tightened to prevent the prime rib from shifting during cooking, which can cause uneven roasting. Use a meat thermometer to monitor the internal temperature closely, removing the roast at 125degF (52degC) for medium-rare to maintain juiciness and tenderness. Rest your prime rib covered loosely with aluminum foil for 15-20 minutes after roasting; this allows juices to redistribute for optimal flavor. Remember to baste the roast periodically with the pan drippings to keep the crust flavorful and moist throughout the cooking process.
Nutritions
Rotisserie Prime Rib from Boston Market provides a rich source of high-quality protein crucial for muscle repair and growth. It contains essential nutrients such as iron, zinc, and B vitamins, including B12, which support energy metabolism and immune function. The herb crust and olive oil add antioxidants and healthy fats, beneficial for heart health. Your meal's combination of lean meat and flavorful au jus delivers both nutrition and savory satisfaction.
Storage
Store your rotisserie prime rib by first wrapping it tightly in aluminum foil to retain moisture and prevent air exposure. Place it in an airtight container and refrigerate at or below 40degF (4degC) for up to 3-4 days to maintain freshness and flavor. For longer storage, freeze the prime rib in a vacuum-sealed bag or heavy-duty freezer wrap, ensuring it's consumed within 2-3 months for optimal taste.
Variation or Alternatives
If you want a variation on the herb crust, try substituting fresh herbs like rosemary and thyme for the dried versions to enhance the aroma and flavor. For a smoky twist, consider adding smoked paprika or chipotle powder to the spice rub, which adds depth and a subtle heat. You can also swap the beef broth in the roasting pan with red wine for a richer, more complex au jus. Using a marinade with garlic, olive oil, and herbs overnight can tenderize the prime rib further, making your roast even juicier and more flavorful.
Allergies
The Rotisserie Prime Rib from Boston Market contains common allergens such as garlic and onion, which may trigger sensitivities in some individuals. Worcestershire sauce often includes ingredients like anchovies and soy, posing risks for those allergic to fish or soy products. You should review the ingredient list carefully if you have specific food allergies to avoid any adverse reactions.
Why this recipe?
Boston Market's O. Rotisserie Prime Rib menu is favored for its juicy, tender prime rib slow-cooked to perfection with a savory blend of herbs and spices. The rich marbling and flavorful crust deliver a satisfying, restaurant-quality experience that many crave for special occasions or hearty meals. Your attempt at a copycat recipe allows you to recreate this premium dish at home, offering both cost savings and the satisfaction of homemade flavor mastery. Replicating this menu item brings gourmet dining into your kitchen while capturing the essence of Boston Market's signature taste.