By Traeger Kitchen
This roast packs some prime time flavor in every bite. Butter, herbs and a slow roast over hickory is all this beef cut needs to rule your taste buds.
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|3 Tablespoon||butter, softened|
|5 Clove||garlic, coarsely chopped|
|4 Tablespoon||parsley, minced|
|4 Tablespoon||thyme leaves|
|1 Tablespoon||rosemary, chopped|
|3 Pound||(8 lb) prime rib roast|
|2 Tablespoon||kosher salt|
|1 Tablespoon||Black pepper|
In a small bowl, combine butter, garlic, parsley, thyme and rosemary.
3 Tablespoon butter, softened
5 Clove garlic, coarsely chopped
4 Tablespoon parsley, minced
4 Tablespoon thyme leaves
1 Tablespoon rosemary, chopped
Cut slits in the prime rib every 2" inches and fill each slit with the butter herb mixture.
3 Pound (8 lb) prime rib roast
Season the exterior of the roast liberally with black pepper and kosher salt. Let sit at room temperature for 30 minutes prior to cooking.
2 Tablespoon kosher salt
1 Tablespoon Black pepper
When ready to cook, start the Traeger grill and set the temperature to High and preheat, lid closed, for 10 to 15 minutes.
450 ˚F / 232 ˚C
Place the roast with the ribs facing the back of the grill directly on the grill grate. Close the lid and cook for 45 minutes or until the exterior of the roast has an even layer of browning.
450 ˚F / 232 ˚C
Reduce the temperature to 325 degrees F and continue to cook for 2 1/2 hours or until the internal temperature has reached 125 degrees F.
325 ˚F / 163 ˚C
125 ˚F / 52 ˚C
Remove roast from grill and allow to rest 15 minutes before slicing.
After roast has rested, remove trussing and bones and slice into 1" inch sections. Enjoy!