Prime Rib
Craving a holiday centerpiece that brings the wow factor? Nothing says holiday feast like a perfectly smoked prime rib on the Traeger. With its rich, smoky flavor and melt-in-your-mouth tenderness, this centerpiece will have everyone coming back for seconds. Stick around to explore our tips, recipes, and more to make your prime rib roast truly unforgettable this season.
What is prime rib?
Prime rib is one of the finest cuts of beef you can buy. Also known as a standing rib roast, this cut comes from the primal rib section, delivering marbled, tender meat that’s packed with flavor. When smoked low and slow, it transforms into a show-stopping main that’s worthy of any holiday table.
How Much Prime Rib Per Person?
For a feast-worthy prime rib, plan on about 1 pound per adult or ¾ pound if you’re loading up on sides. A whole prime rib roast, also known as the king of cuts, typically runs 6 to 7 bones and weighs between 12 and 16 pounds—perfect for a big holiday crowd.
If you’re going bone-in, figure one rib feeds about two people, adding that extra flavor and wow factor when it hits the table.
Boneless? Go with the 1-pound-per-person rule for easy carving and just as much flavor. With these portions, you’ll be serving up plenty of smoky, juicy goodness to keep everyone satisfied.
Prime Rib Roast Recipe
There's nothing as impressive as golden brown salt and fat covered skin crackling on a huge cut of prime rib on the Traeger. You'll be tempted to lift that lid and just to gaze into its wonder. Don't do it.
Prep Time: 5 mins.
Cook Time: 3 hrs.
Serves: 8-12
Effort: 2/5
Ingredients -
- One 5 to 7-pound bone prime rib roast, we recommend a pound per person
- Traeger Prime Rib Rub, as needed
Preparations -
- 24 hours before cooking, evenly coat prime rib with Traeger Prime Rib Rub. Wrap with plastic and let sit for 24 hours.
- After 24 hours, set Traeger temperature to 500 degrees Fahrenheit and preheat, with the lid closed for 15 minutes.
- Place the meat fat side up, directly on the grill grate, and cook for 30 minutes. Note: Starting at a higher heat will help to develop a crispy, rendered crust.
- After 30 minutes, reduce the grill temperature to 300 degrees. Continue to cook 3 hours or until cooked to desired internal temperature.
- 120 degrees F for rare
- 130 degrees F for medium-rare
- 140 degrees F for medium
- 150 degrees F for well done
- Remove from the grill and let rest 30 minutes at room temperature before carving.
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Top Prime Rib Recipes
One of the great things about prime rib is there are so many ways to cook it. Try experimenting with rubs, smoking wood, and other preparation techniques. The more recipes you try, the more you’ll love this cut. Here are a few of our favorite recipes.
Tip: Buying Prime Rib
You can get bone-in or boneless prime rib, but we recommend having the butcher remove the bones, then tying them back on for cooking. That way, you get the best of both worlds!
Tip: Buying Prime Rib
You can get bone-in or boneless prime rib, but we recommend having the butcher remove the bones, then tying them back on for cooking. That way, you get the best of both worlds!
What cut of meat is prime rib?
The prime rib is cut from the primal rib of the cow and contains between 6 and 12 ribs. It’s cut from higher up on the cow which makes it more tender. The additional tenderness is because those higher-up cuts don’t get as much use, so they have great fatty marbling and they’re not as tough. It’s the opposite of tougher cuts like brisket, which come from parts of the cow that get used more in walking and standing. Tender cuts like the prime rib make up just 8% of the cow, so it’s more limited and may be more expensive than other cuts of meat.
What to Serve with Prime Rib
No prime rib feast is complete without epic sides that bring it all together. From creamy garlic mashed potatoes to perfectly charred Brussels sprouts and warm, buttery dinner rolls, the right sides make every bite unforgettable. Dive into our full list for more ideas that’ll elevate your holiday table and keep your guests coming back for seconds.
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