Trim excess surface fat of the prime rib, leaving a thin layer for self-basting, and remove any loose pieces. Tie the roast every inch with butcher’s twine to help it keep its shape.

Salt the roast liberally and let it sit at room temperature for 1–2 hours. Just before cooking, rub with black pepper, garlic, and thyme.

Heat your rotisserie or grill to 325°F, and be sure to make an area for the meat to cook away from direct heat. Place a drip pan directly below where you’ll cook the meat.

Mount the roast on the spit. Position it over the drip pan and away from direct flames. Cook for about 15 minutes per pound with the lid closed.

Every 30–45 minutes, baste with pan drippings or a mix of wine, herbs, and aromatics if using.

When the internal temp hits 120°F, lower the heat to 200°F and continue cooking to an internal temperature of 130°F for medium-rare. Remove from heat, tent loosely with foil, and rest for 20 minutes before slicing.