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  • Diva Q's Herb-Crusted Prime Rib
 
  • Diva Q's Herb-Crusted Prime Rib
 

Diva Q's Herb-Crusted Prime Rib

Diva Q\'s Herb-Crusted Prime Rib
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0.00Diva Q\'s Herb-Crusted Prime Rib
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  • Difficulty3/5
  • Prep time4 hrs
  • Cook time1 hr
  • Serves4 - 6
  • HardwoodHickory

The queen of BBQ has outdone herself with this one -- this prime rib is mouth watering. It's perfect for a lazy Sunday dinner. This recipe comes from Diva's deliciously diverse new BBQ cookbook, Diva Q's Barbecue.

Ingredients

  • 1/4 cup Fresh Rosemary Leaves
  • 1/4 cup Fresh Flat-Leaf Parsley Leaves
  • 1/4 cup Garlic, minced
  • 1/4 cup Canola Oil
  • 3 Tbsp. Dijon Mustard
  • 2 Tbsp. Kosher Salt
  • 2 Tbsp. Black Pepper, finely ground
  • 1, 5-7 lb. Prime Rib Roast
  • 1/4 cup Fresh Rosemary Leaves
  • 1/4 cup Fresh Flat-Leaf Parsley Leaves
  • 1/4 cup Garlic, minced
  • 1/4 cup Canola Oil
  • 3 Tbsp. Dijon Mustard
  • 2 Tbsp. Kosher Salt
  • 2 Tbsp. Black Pepper, finely ground
  • 1, 5-7 lb. Prime Rib Roast

Preparation

Combine the rosemary, parsley, garlic, oil, mustard, salt, and pepper in a food processor. Pulse until the herbs are finely chopped and the ingredients are combined.

Coat the entire prime rib with the herb mixture. Refrigerate, uncovered, for 4 hours.

When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4-5 minutes). Turn temperature to 250 degrees F and preheat, lid closed, for 10 to 15 minutes.

Place the prime rib, bone side down, on the grill.

Grill, allowing 12-15 minutes per pound, until the internal temperature of the thickest part of the prime rib reaches 120-130 degrees F for rare to medium-rare, about 1 to 1 ¾ hours.

Remove the prime rib from the grill, tent loosely with foil, and let rest for 15 minutes before slicing. Enjoy!

  • Difficulty3/5
  • Prep time4 hrs
  • Cook time1 hr
  • Serves4 - 6
  • HardwoodHickory

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