By Traeger Kitchen
Rub, roast, rest, then relish. Salt encrusts the Prime Rib to flavor & tenderize until extraordinary.
Prep Time
Cook Time
Pellets
8
Activating this element will cause content on the page to be updated.1 1/2 Cup | Jacobsen Salt Co. Pure Kosher Sea Salt |
3/4 Cup | coarse ground black pepper |
1 Head | garlic, peeled |
1/2 Cup | rosemary |
2 Tablespoon | chile powder |
3/4 Cup | extra-virgin olive oil |
1 | (15-16 lb) 6-bone prime rib roast |
1
In a food processor, combine salt, pepper, garlic cloves, rosemary and chile powder and process until fine. Add the olive oil and pulse to form a paste.
2
Place the prime rib roast on a cutting board, bone-side up and rub with 1 tablespoon of the salt paste.
3
Transfer the meat to a large roasting pan and place bone-side down. Pack the salt paste all over the fatty surface, pressing to help it adhere. Let the prime rib stand at room temperature for 1 hour.
4
When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.
450 ˚F / 232 ˚C
5
Roast the prime rib for 1 hour, or until the crust is slightly darkened. Lower the Traeger temperature to 300°F and roast for about 2 hours and 15 minutes longer, or until an instant-read thermometer inserted into the center of the roast (not touching the bone) registers 125°F for medium-rare.
450 ˚F / 232 ˚C
01:00
6
Transfer the roast to a large carving board and let the meat rest for 30 minutes.
300 ˚F / 149 ˚C
135 ˚F / 57 ˚C
7
Carefully lift the salt crust off the meat and transfer to a bowl. Brush away any excess salt.
8
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.
9
Carve the prime rib roast 1/2 inch thick and serve, using some of the crumbled salt crust as a condiment.
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.
In order to add notes for this recipe, you must log in or create an account.