Rosemary Prime Rib
By Traeger Kitchen
This savory wood-fired roast is prime for Sunday dinner or a festive family gathering.
Prep Time
10 Minutes
Cook Time
1 Hours
Pellets
Oak
Ingredients
Number of people serving
8
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 8 Pound | whole rib-eye roast |
| 4 Tablespoon | olive oil |
| 4 Tablespoon | Tri-color Peppercorns |
| 3 Whole | rosemary sprigs |
| 3 Whole | thyme sprigs |
| 1/2 Cup | garlic, minced |
| 1/2 Cup | Jacobsen Salt Co. Cherrywood Smoked Salt |
Step
1
Turn your Traeger on the SMOKE setting for 5-10 minutes with the lid open. Then turn grill to the HIGH setting.
2
Cut rib loin in half (roast halves separately for more controlled/even cooking.) Sear both halves in olive oil over very high heat until nice dark golden color.
3
Place tricolor peppercorns into a bag, crush pepper corns with a rolling pin.
4
Strip the leaves from the rosemary and thyme springs. Mix salt, crushed peppercorns, rosemary leaves, thyme leaves and garlic.
5
Pour olive oil over the rib loin and pour on the rub mix. Pat slightly to get it to stick to the meat.
6
Roast for 20-30 minutes on HIGH setting, then reduce heat to 300°F and roast for another 30 to 40 minutes or until a meat thermometer registers 125 degrees F for rare/medium rare (roast will continue to cook slightly after removing from the grill).
300 ˚F / 149 ˚C
00:40
7
Remove from the Traeger and let rest at least 20 minutes before slicing. Enjoy!
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