Seasoned with simple herbs, then smoked and roasted to perfection on the Traeger, this winning prime rib recipe delivers every single time.
When ready to cook, set the Traeger temperature to 250℉ and preheat with the lid closed for 15 minutes.
Grill: 250 ˚F
While the grill preheats, trim any excess fat off the roast.
1/4 (8-10 lb) 4-bone prime rib roast
In a small bowl, combine the salt, pepper, thyme, and rosemary. Rub all over the roast.
1 1/4 Tablespoon Kosher salt
1 1/4 Tablespoon freshly ground black pepper
3/4 Tablespoon chopped fresh thyme leaves 3/4 Tablespoon chopped fresh rosemary leaves
While the roast rests, increase the Traeger temperature to 450°F and preheat with the lid closed. Return the roast to the grill, close the lid, and cook, rotating halfway, until the internal temperature reaches 130°F for medium-rare or your desired temperature, about 15 minutes.
Grill: 450 ˚F
Probe: 130 ˚F
Remove the roast from the grill and let rest for 30 minutes before slicing. Enjoy!
1. Where Is Prime Rib Cut From?
Prime rib is detached from the primal rib part of the animal. Ribeye are actually slices cut from the prime rib. A complete roasted prime rib is prepared of 6 ribs (ribs 6 to 12), which can weigh between 12 to 16 pounds.
2. Buying Prime Rib:
Roasted prime rib are sold bone in or bone less, and you can always ask the slaughter to cut the meat apart from bones, which helps in the carving process once the roast is cooked.
3. What Makes Roasted Prime Rib So different?
The core of roasted prime rib contains a lot of flesh, which is juicy, tender, and marbled with fat. This core has a fat-marbled muscle close to it, and the whole thing is surrounded by a thick layer of fat.
4. Seasoning Prime Rib:
As prime rib is such a big and costly meat, proper care has to be taken while seasoning and cooking it. You’ll need approximately one pound of bone-in meat per head.
5. Cooking Prime Rib:
Do not cook the rib on more than 140°F, otherwise the fat will be melt, leaving it hard, dry and chewy. After cooking the prime rib, make sure to let it rest for 30 minutes for the meat to reabsorb all the delicious juices before carving.