By Mandy Tanner
Let’s face it: Prime rib is an extravagant, expensive cut of meat usually reserved for special occasions. You don’t want to mess it up. Thankfully, Mandy Tanner has created a flavorful and foolproof way to make the most of this roast. To start, she salts the roast at least a day ahead to concentrate its savory meaty flavor. Before cooking, she coats the roast with a flavored mayonnaise to keep it juicy and moist and layers aromatic herbs between the bones and the meat. A dusting of Traeger Prime Rib Rub adds flavor and encourages browning. Finally, she cooks it low and slow to ensure a perfect medium rare.
Tid for matlaging
|standing rib roast (3- to 4-bone)
|Traeger Prime Rib Rub, as needed
|carrots, cut into 1-inch pieces
|celery stalks, cut into 1 inch pieces
|yellow onion, cut into 1-inch pieces
|garlic cloves, smashed
|freshly ground black pepper
|Traeger Prime Rib Rub
Herb-Crusted Prime Rib with Au Jus
Position a rack on a rimmed baking sheet. Place the rib roast on the rack and pat dry with paper towel. Season it all over with kosher salt and refrigerate uncovered for at least 24 hours and up to 48 hours. (The color will intensify and may be uneven, which is fine.)
When you are ready to cook, remove the prime from the refrigerator and let sit at room temperature for 1 hour. (You can prep the remaining ingredients in the meanwhile.)
With a long sharp knife held parallel to the rib bones, slice between the meat and bones, following the inner curve of the bones. Remove the bone plate from the roast in one piece with the bones attached. Sprinkle the rib plate with some Traeger Prime Rib Rub and reserve.
Set aside 1 sprig each of the sage, rosemary, and thyme for the au jus. Chop enough of the parsley to get 2 tablespoons. Then finely chop enough of the sage, rosemary, and thyme to get 1 tablespoon of each herb. Set the chopped herbs aside and reserve. Leave the remaining herbs whole.
Have ready 4 strands of butcher’s twine long enough to tie around the roast. In a small bowl, combine the 3 tablespoons mayonnaise, Dijon, and 1 tablespoon of the Worcestershire, and stir to combine. Coat the prime rib with a thin layer of the mayo mixture on all sides. Place the prime rib fat cap down on a work surface with the deboned side facing up. Spread the whole herb sprigs over the roast where the bones had been. Replace the rib plate. Using the butcher’s twine, tie the bones securely back onto the roast with snug loops spaced about 2 inches apart.
Flip the roast over and season the top with more Traeger Prime Rib Rub. Then sprinkle the reserved chopped herbs over the top and side.
In a roasting pan large enough to hold the roast, spread the carrots, celery, onion, garlic, bay leaves, and the reserved sprigs of sage, rosemary, and thyme out on the bottom of the pan. Drizzle with the olive oil. Place the rack over the vegetables, then place the roast bone-side down on the rack.
Preheat the Traeger with the lid closed to 250°F; this will take about 15 minutes.
Insert a leave-in thermometer into the thickest part of the roast, avoiding any bones or fat pockets, if possible. Place the roasting pan directly on the grill grate, close the lid and cook for 2 hours, which is about half the total cooking time. Toward the end of the two hours, combine the beef stock and the remaining 1 tablespoon of Worcestershire in a medium saucepan and bring it to a simmer.
250 ˚F / 121 ˚C
Add the warmed beef stock mixture to the roasting pan with the vegetables (this will be used to make the au jus). Close the lid and continue to cook until the internal temperature of the prime rib is between 120°F to 125°F for medium rare (or cook it about 8 degrees less than your desired finished internal temperature for a different doneness). This will take 2 to 3 hours depending on the size of your roast, the weather, and your grill.
250 ˚F / 121 ˚C
125 ˚F / 52 ˚C
Meanwhile, if making the horseradish sauce, mix the horseradish, mayonnaise, sour cream, and Traeger Prime Rib Rub in a small bowl. Cover and refrigerate until ready to serve.
When the roast is done, transfer it rimmed baking sheet (to catch any juices) and tent with foil. Let rest for at least 40 minutes and up to 1 hour.
Meanwhile, strain the liquid in the roasting pan into a small saucepan, discarding the vegetables and bay leaves. Season to taste with salt and pepper and keep warm for serving.
To serve, remove the butcher’s twine from the prime rib. Separate the meat from the bones, discard the herb sprigs, and transfer the meat to a cutting board. Slice the roast against the grain (parallel to how the bones ran). You can also cut between the rib bones and serve the ribs along with the slices or keep as a cook’s treat. Serve warm with au jus and horseradish sauce, as desired. Enjoy!
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