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Rosemary Prime Rib

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Hickory

This savory wood-fired roast is prime for Sunday dinner or a festive family gathering.

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  • 1 Whole (8 lb) prime rib roast

  • 4 Tablespoon tri-color peppercorns

  • 3 Sprig rosemary sprigs

  • 3 Sprig thyme sprigs

  • 1/2 Cup minced garlic

  • 1/2 Cup Jacobsen Salt Co. Cherrywood Smoked Salt

  • 4 Tablespoon Olive oil

  • 1

    When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.

    450 ˚F

  • 2

    Cut rib roast in half (roast halves separately for more controlled/even cooking).

    • 1 Whole (8 lb) prime rib roast

  • 3

    Place tri-color peppercorns into a bag, and crush peppercorns with a rolling pin.

    • 4 Tablespoon tri-color peppercorns

  • 4

    Strip the leaves from the rosemary and thyme sprigs. Mix salt, crushed peppercorns, rosemary leaves, thyme leaves and garlic.

    • 3 Sprig rosemary sprigs

    • 3 Sprig thyme sprigs

    • 1/2 Cup minced garlic

    • 1/2 Cup Jacobsen Salt Co. Cherrywood Smoked Salt

  • 5

    Pour olive oil over the rib roast, then sprinkle rub mix on roast. Pat slightly to get it to stick to the meat.

    • 4 Tablespoon Olive oil

  • 6

    Roast for 20 to 30 minutes at 450°F, then reduce heat to 300°F and roast for another 30 to 40 minutes, or until a meat thermometer registers 125°F for rare/medium-rare (roast will continue to cook slightly after removing from the grill).

    300 ˚F

    125 ˚F

  • 7

    Remove from the Traeger and let rest at least 20 minutes before slicing. Enjoy!

Prime Rib Recipes & Guides

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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