By Danielle "Diva Q" Bennett
The queen of BBQ has outdone herself with this one. This recipe comes from Diva's deliciously diverse BBQ cookbook, Diva Q's Barbecue, and is perfect for a stellar Sunday dinner.
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|1/4 Cup||fresh rosemary leaves|
|1/4 Cup||fresh flat-leaf parsley leaves|
|1/4 Cup||minced garlic|
|1/4 Cup||Canola oil|
|3 Tablespoon||Dijon mustard|
|2 Tablespoon||finely ground black pepper|
|2 Tablespoon||kosher salt|
|1||(5-7 lb) bone-in prime rib roast|
In a food processor, combine the rosemary, parsley, garlic, canola oil, mustard, salt, and pepper. Pulse until the herbs are finely chopped and the ingredients are combined.
1/4 Cup fresh rosemary leaves
1/4 Cup fresh flat-leaf parsley leaves
1/4 Cup minced garlic
1/4 Cup Canola oil
3 Tablespoon Dijon mustard
2 Tablespoon finely ground black pepper
2 Tablespoon kosher salt
Coat the entire prime rib with the herb mixture. Refrigerate uncovered for 4 hours.
1 (5-7 lb) bone-in prime rib roast
When ready to cook, set the Traeger temperature to 250℉ and preheat with the lid closed for 15 minutes.
250 ˚F / 121 ˚C
Place the prime rib, bone-side down, on the grill grates. Insert the probe into the thickest part of the roast, avoiding the bones and any large pockets of fat. Close the lid and cook until the internal temperature reaches 120℉-130℉ for rare to medium-rare, about 5 hours (begin checking the internal temperature every 45 minutes after the 2 hour mark).
250 ˚F / 121 ˚C
120 ˚F / 49 ˚C
Remove the prime rib from the grill, tent loosely with foil, and let rest for 15 minutes before carving. Enjoy!
Whether you want to master a smoked prime rib or just need need some quick tips and recipes, we have you covered so you can plan a delicious wood-fired dinner.
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