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Rub, roast, rest, then relish. Salt encrusts the prime rib to flavor and tenderize before it's roasted to extraordinary on the Traeger.
1 1/2 Cup kosher salt
3/4 Cup coarsely ground black pepper
1 Head garlic, cloves separated and peeled
1/2 Cup fresh rosemary leaves
2 Tablespoon chile powder
3/4 Cup extra-virgin olive oil
1 (15-16 lb) 6-bone prime rib roast
1 1/2 Cup kosher salt
3/4 Cup coarsely ground black pepper
1 Head garlic, cloves separated and peeled
1/2 Cup fresh rosemary leaves
2 Tablespoon chile powder
3/4 Cup extra-virgin olive oil
1 (15-16 lb) 6-bone prime rib roast
: 450 ˚F
: 450 ˚F
: 300 ˚F
: 125 ˚F