By Danielle "Diva Q" Bennett
The queen of BBQ has outdone herself with this one -- this prime rib is mouthwatering and perfect for a lazy Sunday dinner. This recipe comes from Diva's deliciously diverse BBQ cookbook, Diva Q's Barbecue.
4Activating this element will cause content on the page to be updated.
|1/4 Cup||fresh rosemary leaves|
|1/4 Cup||fresh flat-leaf parsley leaves|
|1/4 Cup||minced garlic|
|1/4 Cup||canola oil|
|3 Tablespoon||Dijon mustard|
|2 Tablespoon||finely ground black pepper|
|2 Tablespoon||kosher salt|
|1||(5-7 lb) bone-in prime rib roast|
Combine rosemary, parsley, garlic, canola oil, mustard, salt and pepper in a food processor. Pulse until the herbs are finely chopped and the ingredients are combined.
1/4 Cup fresh rosemary leaves
1/4 Cup fresh flat-leaf parsley leaves
1/4 Cup minced garlic
1/4 Cup canola oil
3 Tablespoon Dijon mustard
2 Tablespoon finely ground black pepper
2 Tablespoon kosher salt
Coat the entire prime rib with the herb mixture. Refrigerate prime rib uncovered, for 4 hours.
1 (5-7 lb) bone-in prime rib roast
When ready to cook, set Traeger temperature to 250℉ and preheat, lid closed for 15 minutes.
250 ˚F / 121 ˚C
Place the prime rib bone side down on the grill. Roast meat (allowing 12 to 15 minutes per pound) until the internal temperature in the thickest part of the prime rib reaches 120℉-130℉ for rare to medium-rare, about 5 hours. Begin taking the internal temperature every 45 minutes after the 2 hour mark.
250 ˚F / 121 ˚C
120 ˚F / 49 ˚C
Remove the prime rib from the grill, tent loosely with foil and let rest for 15 minutes before slicing. Enjoy!