JoeTisserie® Prime Rib over Gruyere Potatoes 

How to make a showstopping rotisserie prime rib on the Joetisserie over cheesy Gruyere scalloped potatoes.   

Instructions

1. 01

   Set up Kamado Joe JoeTisserie with coals banked up to the back of the grill to 300°F. Add wood blocks of your choice for optional smoke.  

2. 02

   As grill warms up, use blow torch on unseasoned prime rib roast until meat turns grey and fat begins to render, approximately 1 minute.  

3.  

   Ingredients

   • 1 3-bone Prime Rib Roast (7-8 lb.)

4. 03

   Season prime rib roast liberally with Kosher salt and pepper.

5.  

   Ingredients

   • Kosher salt, to taste
   • Fresh cracked black pepper, to taste

6. 04

   Center roast on the spit and spin until center of the roast in the deepest portion away from the bones reaches an internal temperature of 128°F, approximately two hours. Remove from heat and rest loosely tented with aluminum foil for 20-30 minutes. 

7. 05

   Optional, at various points in the cook, rub the roast with foie gras mousse. Ideally while potatoes are underneath so they can catch the delicious droppings. 

8.  

   Ingredients

   • 1 tin Foie Gras Mousse (optional)

9. 06

   For the scalloped potatoes, melt butter and slowly whisk in flour over low heat until no clumps remain. Gently pour in milk and add half of the cheese a little at a time until the sauce comes together. 

10.  

    Ingredients

    • 1 stick Butter, melted
    • 2 tablespoons All purpose flour
    • 2 cups Milk
    • 8 ounces Gruyere cheese, shredded

11. 07

    Pour cheese sauce over salt and peppered scalloped potatoes and place under the spinning meat covered in aluminum foil for one hour.  

12.  

    Ingredients

    • 2 tablespoons Kosher salt
    • Fresh cracked black pepper, to taste

13. 08

    At the one-hour mark, remove potatoes from heat, remove foil, top with remaining cheese and place back underneath the rib roast uncovered for 30 more minutes. At this point they are done and can be transferred to a warming oven. 

14. 09

    The horseradish cream sauce can be made 1-2 days ahead of time and refrigerated. Mix all the ingredients to taste.  

15.  

    Ingredients

    • 16 ounces Sour cream
    • 8 ounces Hot prepared horseradish
    • 3 glugs Sherry vinegar
    • 3 large pinches Fleur de Sel Salt (can swap with Kosher salt, just use less) 
    • Fresh cracked black pepper, to taste