By Traeger Kitchen
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
|coarsely ground black pepper
|garlic, cloves separated and peeled
|fresh rosemary leaves
|extra-virgin olive oil
|(15-16 lb) 6-bone prime rib roast
In a food processor, combine the salt, black pepper, garlic, rosemary, and chile powder and process until well combined and the garlic and rosemary are finely chopped. Add the olive oil and pulse to form a paste.
Place the prime rib roast on a cutting board, bone-side up, and rub with 1 tablespoon of the salt paste.
Set the meat in a large roasting pan, bone-side down. Pack the salt paste all over the fatty surface, pressing to adhere. Let the prime rib stand at room temperature for 1 hour.
When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.
450 ˚F / 232 ˚C
Place the roasting pan on the grill grates. Insert the probe into the center of the roast, avoiding the bones and any large pockets of fat. Close the lid and cook the prime rib for 1 hour, or until the crust is slightly darkened.
450 ˚F / 232 ˚C
Reduce the Traeger temperature to 300°F and continue roasting until the internal temperature reaches 125°F for medium-rare, about 2 hours and 15 minutes longer.
300 ˚F / 149 ˚C
125 ˚F / 52 ˚C
Transfer the roast to a large carving board and let rest for 30 minutes.
Carefully lift the salt crust off of the meat and transfer to a bowl. Brush away any excess salt. To remove the roast in one piece while keeping the rib rack intact, run a long, sharp carving knife along the bones, using them as your guide. Leave on 1/2 inch of meat, or more if reserving for leftovers.
Carve the prime rib roast into 1/2-inch-thick slices and serve, using some of the crumbled salt crust as a condiment.
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