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
| 1 | (8-10 lb) 4-bone prime rib roast |
| 5 Tablespoon | kosher salt |
| 5 Tablespoon | freshly ground black pepper |
| 3 Tablespoon | chopped fresh thyme leaves |
| 3 Tablespoon | chopped fresh rosemary leaves |
This recipe serves:
8
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 | (8-10 lb) 4-bone prime rib roast |
| 5 Tablespoon | kosher salt |
| 5 Tablespoon | freshly ground black pepper |
| 3 Tablespoon | chopped fresh thyme leaves |
| 3 Tablespoon | chopped fresh rosemary leaves |
Steps
1
When ready to cook, set the Traeger temperature to 250℉ and preheat with the lid closed for 15 minutes.
250 ˚F / 121 ˚C
2
While the grill preheats, trim any excess fat off the roast.
3
In a small bowl, combine the salt, pepper, thyme, and rosemary. Rub all over the roast.
4
Insert the probe into the center of the roast, avoiding the bones and any large pockets of fat. Place the roast directly on the grill grates, close the lid, and cook until the internal temperature reaches 120℉, about 4 hours. Remove the roast from the grill and let rest for 20 minutes.
250 ˚F / 121 ˚C
120 ˚F / 49 ˚C
04:00
5
While the roast rests, increase the Traeger temperature to 450°F and preheat with the lid closed. Return the roast to the grill, close the lid, and cook, rotating halfway, until the internal temperature reaches 130°F for medium-rare or your desired temperature, about 15 minutes.
450 ˚F / 232 ˚C
130 ˚F / 54 ˚C
00:15
6
Remove the roast from the grill and let rest for 30 minutes before slicing. Enjoy!
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