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Standing Venison Rib Roast
By Traeger Kitchen
This wildly simple standing venison rib roast has an impressive presentation and even better wood-fired flavor. We’re rubbing this unique roast with a generous helping of Traeger Prime Rib Rub, then roasting it directly on the grill, bone-side down.
Prep Time
10 Minutes
Cook Time
30 Minutes
Pellets
Hickory
Ingredients
How many people are you serving?
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 | (2 to 2-1/2 lb) 8-bone venison roast |
| 1 Tablespoon | Olive oil |
| As Needed | Traeger Prime Rib Rub |
| As Needed | Traeger Blackened Saskatchewan Rub |
| As Needed | Traeger Coffee Rub |
Steps
Watch Video
Standing Venison Rib Roast Recipe w/ John Dudley | Traeger Grills
1
When ready to cook, set Traeger temperature to 375℉ and preheat, lid closed for 15 minutes.
375 ˚F / 191 ˚C
2
Rub the olive oil over the roast, coating evenly. Then season with the Traeger rubs liberally.
Ingredients
1 (2 to 2-1/2 lb) 8-bone venison roast
1 Tablespoon Olive oil
As Needed Traeger Prime Rib Rub
As Needed Traeger Blackened Saskatchewan Rub
As Needed Traeger Coffee Rub
3
Place the roast directly on the grill grate bone-side down.
4
Cook for 20 to 25 minutes, or until the internal temperature reaches 135℉ when an instant-read thermometer is inserted into the thickest part of the roast.
375 ˚F / 191 ˚C
135 ˚F / 57 ˚C
5
Remove from the Traeger and wrap in foil. Place in an empty cooler, or other insulated container and let rest for 15 to 20 minutes before carving. Enjoy!