By Traeger Kitchen
Seasoned with simple herbs, then smoked and roasted to perfection on the Traeger, this winning prime rib recipe delivers every single time.
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|1||(8-10 lb) 4-bone prime rib roast|
|5 Tablespoon||kosher salt|
|5 Tablespoon||ground black pepper|
|3 Tablespoon||fresh chopped thyme|
|3 Tablespoon||fresh chopped rosemary|
When ready to cook, set Traeger temperature to 250℉ and preheat, lid closed for 15 minutes.
250 ˚F / 121 ˚C
While grill preheats, trim excess fat off roast. Combine remainder of ingredients and coat the entire roast with the mixture.
1 (8-10 lb) 4-bone prime rib roast
5 Tablespoon kosher salt
5 Tablespoon ground black pepper
3 Tablespoon fresh chopped thyme
3 Tablespoon fresh chopped rosemary
Place roast on grill and cook until the internal temperature reaches 120℉, about 4 hours. Begin checking the internal temperature every hour or so until it reaches 120°F. Pull roast off the grill and allow to rest for 20 minutes.
250 ˚F / 121 ˚C
120 ˚F / 49 ˚C
While roast rests, increase grill temperature to 450°F and preheat. Once the grill is hot, place the roast back on for 15 minutes, flipping halfway through or until the internal temperature registers 130°F for medium rare.
450 ˚F / 232 ˚C
130 ˚F / 54 ˚C
Remove roast from grill and allow to rest for 30 minutes before slicing. Enjoy!
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