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Recipe of the Week

Herb-Crusted Prime Rib with Au Jus

Let’s face it: Prime rib is an extravagant, expensive cut of meat usually reserved for special occasions. You don’t want to mess it up. Thankfully, Mandy Tanner has created a flavorful and foolproof way to make the most of this roast. To start, she salts the roast at least a day ahead to concentrate its savory meaty flavor. Before cooking, she coats the roast with a flavored mayonnaise to keep it juicy and moist and layers aromatic herbs between the bones and the meat. A dusting of Traeger Prime Rib Rub adds flavour and encourages browning. Finally, she cooks it low and slow to ensure a perfect medium rare. It may sound like a lot, but most of the work is hands off and the results are spectacular. You’ll want to start this a day or two ahead of cooking.

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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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