Skip to Main Content
Diva Q's Herb-Crusted Prime Rib

Diva Q's Herb-Crusted Prime Rib

By Danielle "Diva Q" Bennett

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

Prep Time

15 Min

Cook Time

5 Hr

Pellets

Hickory

Ingredients

Number of People Serving

4

Activating this element will cause content on the page to be updated.
Units of Measurment:
main
1/4 Cup fresh rosemary leaves
1/4 Cup fresh flat-leaf parsley leaves
1/4 Cup minced garlic
1/4 Cup canola oil
3 Tablespoon Dijon mustard
2 Tablespoon finely ground black pepper
2 Tablespoon kosher salt
1 (5-7 lb) bone-in prime rib roast

Step

  • 1

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

  • 2

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

  • 3

    When ready to cook, set Traeger temperature to 250℉ and preheat, lid closed for 15 minutes.

    250 ˚F / 121 ˚C

    Super Smoke

  • 4

    Place the prime rib bone side down on the grill. Roast meat (allowing 12 to 15 minutes per pound) until the internal temperature in the thickest part of the prime rib reaches 120℉-130℉ for rare to medium-rare, about 5 hours. Begin taking the internal temperature every 45 minutes after the 2 hour mark.

    250 ˚F / 121 ˚C

    120 ˚F / 49 ˚C

    Super Smoke

  • 5

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

Prime Rib Recipes & Guides


Whether you want to master a smoked prime rib or just need need some quick tips and recipes, we have you covered so you can plan a delicious wood-fired dinner.

My Notes


In order to add notes for this recipe, you must log in or create an account.