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This massive, spectacular cut comes from the tender rib area of the animal. When a rib roast is sliced into steaks, you get ribeyes. When you roast it whole, you get one of the most succulent bites on the animal.
A full rib roast is a massive piece of meat, typically weighing at least 8 pounds. For this reason, any seasoning or marinating you do needs to happen at least 48 hours before cooking, to allow the flavors to penetrate the meat.
The cooking process is relatively simple. The most common way is oven roasting. The roast is placed in a roasting pan with aromatic vegetables and a small amount of liquid, and roasted at 350 degrees Fahrenheit until the internal temperature reaches 135 for medium-rare.
Using a Traeger gives you the flexibility to use the traditional roasting method — or add additional natural woodsmoke flavor by smoking the rib roast.
To smoke prime rib, set your Traeger to 250 degrees Fahrenheit and smoke until the internal temperature of the roast reaches 120 degrees. This will take 3 to 5 hours.
Then, remove the roast and turn the Traeger up to 500 degrees. Once that temperature is reached, replace the roast and cook for approximately 15 minutes until the internal temperature of the roast reaches 130 degrees. This final step will brown the outside of the roast, creating a pleasing crisp texture and incredible aroma.
Before serving, let the roast rest for 20 to 30 minutes, during which time the temperature will rise to the traditional 135 for medium-rare.
Rib roast is arguably the best cut of all. No other cut has the combination of tenderness and flavor. There's a reason prime rib is the choice for special occasions like weddings and holidays.
Expect to pay at least $50 for a prime rib roast. But be aware that the price will increase depending on the quality of the meat you choose and the size of the roast. Many prime rib roasts go for $150 or more.
Rib roast is properly cooked when the internal temperature reaches 130 degrees Fahrenheit. The meat will then continue to cook while it rests, making the final temperature 135 degrees for medium-rare.
A rib roast is best for roasting to medium-rare, then slicing thin and serving.
A rib roast contains bones, while a ribeye roast is usually boneless.
Yes, rib roast is another name for prime rib.
Don't cook rib roast from frozen. The cut is very large, and the surface of the meat will overcook while the interior remains frozen.
Yes, one money-saving trick for steak lovers is to buy a whole rib roast and slice it into ribeyes. You'll likely spend less than if you bought the steaks individually, and you can cut them to the thicknesses you prefer.
Rib roast is sometimes sold as a standing rib roast. In this dramatic presentation, the bones of the rib are left longer so that the rib can stand on the bones during cooking and on the table.
Standing rib roasts are more challenging to carve, however. Most of the time, rib roasts are butchered with the ribs cut flush to the meat.
Sometimes rib roasts are also called prime rib roasts — or the dish resulting from a roasted rib roast is called prime rib.
The word "prime" (in this case) is just an adjective and not related to the designation of USDA Prime, the highest one given by meat inspectors. A rib roast can be sold as "prime rib" even if it is USDA Choice or USDA Select.
According to the USDA, one piece of roasted rib roast contains 1100 calories, 64.3 grams of protein, and 91.9 grams of fat.
Gather your crew for a richly flavored Sunday dinner. Smoked rib eye roast cooked low and slow on the wood-fired grill is a game changer.
There's nothing as impressive as a huge cut of prime rib on the Traeger.
This savory wood-fired roast is prime for Sunday dinner or a festive family gathering.
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