Traeger Prime Rib With Horseradish Cream
One 3- 4-rib prime rib, cut from the small end, 6 to 8 pounds
Traeger Prime Rib or Beef Rub, or equal parts of kosher salt and coarsely ground black pepper
Granulated garlic (optional)
Horseradish Cream (recipe follows)
You'll also need: Large roasting pan with a meat rack; butcher's string
Allow the roast to come to room temperature before grilling. Tie it at intervals with butcher's string. (This keeps it from separating along the inner fat line as it cooks.) Season the roast well with the Traeger Prime Rib or Beef Rub, or the salt/pepper mixture. Sprinkle with the granulated garlic, if desired. Use your fingers to pat the seasonings into the meat. Place the meat rack in the roasting pan; put the roast, bone-side down and uncovered, on the rack.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F and preheat, lid closed, for 10 to 15 minutes. Roast for 30 minutes. Reduce the temperature to 325 degrees F, and continue to cook until the internal temperature in the thickest part of the meat reads 130 degrees F (for medium-rare) as read on a meat thermometer. (Figure on roughly 18 to 20 minutes per pound total cooking time.)
Allow the prime rib to rest for 20 minutes. Remove the butcher's string. Transfer the meat to a large cutting board. With a sharp knife, carve off the rack of bones and put them aside for gnawing. Slice the meat and serve immediately with the Horseradish Cream (see below).
Horseradish Cream: Combine 1-1/2 cups sour cream, 1/4 cup prepared horseradish (or more to taste), 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, and salt and pepper to taste. Refrigerate, covered, until ready to serve.
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