By Traeger Kitchen
This savory wood-fired roast is prime for Sunday dinner or a festive family gathering.
|1 Whole||(8 lb) prime rib roast|
|4 Tablespoon||whole tri-color peppercorns|
|1/2 Cup||kosher salt|
|3 Sprig||fresh thyme, leaves only|
|3 Sprig||fresh rosemary, leaves only|
|1/2 Cup||minced garlic|
|4 Tablespoon||olive oil|
When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.
450 ˚F / 232 ˚C
Cut the rib roast in half between the two centermost bones.
1 Whole (8 lb) prime rib roast
Place the peppercorns in a resealable bag and crush with a rolling pin. Pour the crushed peppercorns into a medium bowl. Add the salt, thyme, rosemary, and garlic and mix to combine.
4 Tablespoon whole tri-color peppercorns
1/2 Cup kosher salt
3 Sprig fresh thyme, leaves only
3 Sprig fresh rosemary, leaves only
1/2 Cup minced garlic
Pour the olive oil all over the rib roast halves, then sprinkle with the herb salt, patting to adhere to the meat.
4 Tablespoon olive oil
Place the roast directly on the grill grates. Insert the probe into the center of one roast half, avoiding the bones and any large pockets of fat. Close the lid and cook for 30 minutes, then reduce the Traeger temperature to 300°F and continue roasting until the internal temperature reaches 125°F for medium-rare, or your desired temperature, another 30-40 minutes (the temperature will continue to rise slightly after the roast is removed from the grill).
300 ˚F / 149 ˚C
125 ˚F / 52 ˚C
Remove the roast from the grill and let rest for at least 20 minutes before slicing and serving. Enjoy!
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