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Rosemary Prime Rib

Rosemary Prime Rib

By Traeger Kitchen

This savory wood-fired roast is prime for Sunday dinner or a festive family gathering.

Prep Time

10 Minutes

Cook Time

1 Hours




Number of people serving


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Units of measurement:
8 Pound whole rib-eye roast
4 Tablespoon olive oil
4 Tablespoon Tri-color Peppercorns
3 Whole rosemary sprigs
3 Whole thyme sprigs
1/2 Cup garlic, minced
1/2 Cup Jacobsen Salt Co. Cherrywood Smoked Salt


  • 1

    Turn your Traeger on the SMOKE setting for 5-10 minutes with the lid open. Then turn grill to the HIGH setting.

  • 2

    Cut rib loin in half (roast halves separately for more controlled/even cooking.) Sear both halves in olive oil over very high heat until nice dark golden color.

  • 3

    Place tricolor peppercorns into a bag, crush pepper corns with a rolling pin.

  • 4

    Strip the leaves from the rosemary and thyme springs. Mix salt, crushed peppercorns, rosemary leaves, thyme leaves and garlic.

  • 5

    Pour olive oil over the rib loin and pour on the rub mix. Pat slightly to get it to stick to the meat.

  • 6

    Roast for 20-30 minutes on HIGH setting, then reduce heat to 300°F and roast for another 30 to 40 minutes or until a meat thermometer registers 125 degrees F for rare/medium rare (roast will continue to cook slightly after removing from the grill).

    300 ˚F / 149 ˚C


  • 7

    Remove from the Traeger and let rest at least 20 minutes before slicing. Enjoy!

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