Meat Church Prime Rib
By Matt Pittman
This Meat Church prime rib makes a show-stopping main course perfect for the holidays and other special occasions. Matt Pittman's trick of melting butter onto the meat as it rests also works with steak and other beef cuts.
Prep Time
20 Min
Cook Time
3 Hr
Pellets
Mesquite
Ingredients
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This recipe serves:
8
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| Kosher salt | |
| 1 | 8- to 10-lb boneless rib roast |
| Worcestershire sauce | |
| To Taste | Meat Church Holy Cow BBQ Rub or Traeger Prime Rib Rub |
| To Taste | Meat Church Gourmet Garlic and Herb Seasoning |
| 3 Tablespoon | unsalted butter, preferably high-quality |
This recipe serves:
8
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| Kosher salt | |
| 1 | 8- to 10-lb boneless rib roast |
| Worcestershire sauce | |
| To Taste | Meat Church Holy Cow BBQ Rub or Traeger Prime Rib Rub |
| To Taste | Meat Church Gourmet Garlic and Herb Seasoning |
| 3 Tablespoon | unsalted butter, preferably high-quality |
Steps
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Meat Church Prime Rib
1
Trim the roast of any very thick or hard pieces of fat but leave the meat covered with a thin layer of it. if one side does not look sharply cut, slice a bit off that end to make it look better. Sprinkle the rub all over with a generous amount of kosher salt. Let sit at room temperature for 1 hour (or cover and refrigerate for longer).
2
Rinse the salt off the roast under running water and pat dry with paper towel. If you like, rub the roast all over with Worcestershire; this acts a binder for your seasoning and adds some flavor but is optional. Generously season on all sides with Meat Church Holy Cow BBQ Rub Or Traeger Prime Rib Rub. Then season all over with Meat Church Gourmet Garlic and Herb Seasoning. Let sit for 15 to 20 minutes or cover and refrigerate for up to 24 hours.
3
When ready to cook, preheat the Traeger with the lid closed to 275°F; this will take 10 to 15 minutes.
275 ˚F / 135 ˚C
4
Holding a wired leave-in meat thermometer or a wireless one like MEATER® parallel to the work surface, insert it into the center of one side of the roast. Place the rib roast directly on the grill grates fat side up. Close the lid and cook, basting occasionally with more Worcestershire if you like, until the internal temperature reaches 125°F for medium-rare, or your preferred temperature. This will take between 3 and 4 hours, and the time will vary depending on the size of your roast, its starting temperature, the weather, and your grill. Note that the medium rare slices will be from the center and the outside slices will be a bit more cooked.
275 ˚F / 135 ˚C
125 ˚F / 52 ˚C
5
Transfer the roast to a cutting board with a well (or place the cutting board in a rimmed baking sheet) to catch any juices. Slice the butter into pats and place the pats on top of the roast. Tent the roast loosely with foil and let rest for about 15 minutes. As the roast rests, the butter will melt over the meat and the internal temperature will continue to rise to a final temperature of 130°F to 135°F.
6
Slice the roast and serve. Enjoy!
PUT A TRAEGER UNDER THE TREE
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