By Traeger Kitchen
Rub, roast, rest, then relish. Salt encrusts the Prime Rib to flavor & tenderize until extraordinary.
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|1 1/2 Cup||Jacobsen Salt Co. Pure Kosher Sea Salt|
|3/4 Cup||coarse ground black pepper|
|1 Head||garlic, peeled|
|2 Tablespoon||chile powder|
|3/4 Cup||extra-virgin olive oil|
|1||(15-16 lb) 6-bone prime rib roast|
In a food processor, combine salt, pepper, garlic cloves, rosemary and chile powder and process until fine. Add the olive oil and pulse to form a paste.
1 1/2 Cup Jacobsen Salt Co. Pure Kosher Sea Salt
3/4 Cup coarse ground black pepper
1 Head garlic, peeled
1/2 Cup rosemary
2 Tablespoon chile powder
3/4 Cup extra-virgin olive oil
Place the prime rib roast on a cutting board, bone-side up and rub with 1 tablespoon of the salt paste.
1 (15-16 lb) 6-bone prime rib roast
Transfer the meat to a large roasting pan and place bone-side down. Pack the salt paste all over the fatty surface, pressing to help it adhere. Let the prime rib stand at room temperature for 1 hour.
When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.
450 ˚F / 232 ˚C
Roast the prime rib for 1 hour, or until the crust is slightly darkened. Lower the Traeger temperature to 300°F and roast for about 2 hours and 15 minutes longer, or until an instant-read thermometer inserted into the center of the roast (not touching the bone) registers 125°F for medium-rare.
450 ˚F / 232 ˚C
Transfer the roast to a large carving board and let the meat rest for 30 minutes.
300 ˚F / 149 ˚C
135 ˚F / 57 ˚C
Carefully lift the salt crust off the meat and transfer to a bowl. Brush away any excess salt.
To remove the roast in one piece while keeping the rib rack intact, run a long sharp carving knife along the bones, using them as your guide. Leave on 1/2 inch of meat, or more if reserving for leftovers.
Carve the prime rib roast 1/2 inch thick and serve, using some of the crumbled salt crust as a condiment.