Some of my fondest childhood memories around food are the times with family. But not all of those memories took place over home cooked meals. As a kid, I used to love the times when my family would go out to dinner with my Grandparents Bunny and David. Sometimes it would be our regular Chinese Restaurant in Pembroke Pines, Florida and other times it was Corky’s Jewish Deli (which sadly isn’t around anymore). But on special occasions we would get to go to The Ark in Davie, Florida which sadly closed it’s doors in 2012. If you had ever had the pleasure to go back in the day, you might remember their French Toast during brunch, which was the only french toast I would eat as a child (my grandmother called over the chef to ask how he made it and he told us it was coated in corn flakes and deep fried. Maybe that’s why I like the Captain Crunch French Toast from Blue Moon which you can find my air fryer recipe here.)
The other thing my grandmother loved to order from The Ark was their Prime Rib. She would always let me have a piece and I remember it was so delicious and “like BUTTAH”! But as delectable as it is, Prime Rib is one of those things I never made at home because, like most people, the fear of ruining such an expensive cut of meat scares the snot out of me. Or at least it used to!
Using the Rotisserie function on the Instant Vortex/Omni/Omni Plus will give you the perfect Prime Rib just like at a restaurant. Every time I make this, it brings back the best memories and I can’t believe how easy it is.
Air Fryer Rotisserie Prime Rib
Recipe by Lana Horruitiner Perez
- 5 – 6 Lb Bone in First Cut/Center Cut Rib Roast or < 4 lb Boneless Rib Roast
- Kosher Salt
- Ground Pepper
**I like my Prime Rib simply seasoned with Salt and Pepper, but feel free to season yours however you want.**
Equipment: Rotisserie Spit and Forks, kitchen twine
-Take your Bone-in Rib Roast and remove the bone and any large pieces of hard fat. (If you are using a Boneless Rib Roast you can skip this step. Also, don’t remove all the fat, just the hard pieces.)
**Save the bone and any trimmings in a Ziploc and freeze to make bone broth in your Instant Pot.**
– Sprinkle liberally with Salt and Ground Pepper on all sides. Make sure to rub into the meat and fat.
-Using kitchen twine, tie the Rib Roast so it is more of a circular, compact, and even shape.
-Place one of the Rotisserie Forks on one end of the Spit. Insert the Rotisserie Spit lengthwise, through the Roast and push it firmly onto the Fork.. (Use a sharp knife if you need to, to make a slit to help guide the Spit.)
-Attach the other Fork to the other end making sure to push into the meat so that it is sandwiched tightly between the Forks. Try and spin the Roast to make sure the weight is distributed as evenly as possible.
-If using an Omni/Omni Plus you can place foil on the bottom and cover the bottom heating elements to help with clean-up.
-Insert the Roast into the Air Fry Oven. Press “ROAST” and set temperature to 450° F for the Omni/Omni Plus or 400° F for Vortex Plus. Set time to 15 mins. After 15 mins reduce temperature to 250° F and continue cooking for 45 – 55 minutes. **Always test temperature and remove when Roast reaches 120° F. While you let it rest the residual heat will cook it to the desired 130° F for medium rare.**
-Once done, remove and let the Roast rest covered with foil (or you can let it rest inside the Oven, but make sure to open the door for a bit to let the hot air out so it doesn’t continue overcooking.)
-Remove the Spit and slice. Buen Provecho!