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Garlic and Herb Stuffed Prime Rib Roast

Difficulty 2/5
|
Prep time 15 mins

Cook time 3.5 hrs
|
Serves 6-8

Hardwood Hickory

This roast packs some prime time flavor in every bite. Butter, herbs and a slow roast over hickory is all this beef cut needs to rule your taste buds.

Ingredients

1 (3 lb) RIB PRIME RIB ROAST

3 tbsp SOFTENED BUTTER

5 cloves GARLIC, ROUGHLY CHOPPED

4 Tbsp MINCED PARSLEY

4 tbsp THYME LEAVES

1 tbsp CHOPPED ROSEMARY

2 tbsp KOSHER SALT

1 TBSP BLACK PEPPER

Preparation

In a small bowl, combine butter, garlic, parsley, thyme and rosemary.

Cut slits in the prime rib every 2" inches and fill each slit with the butter herb mixture.

Season the exterior of the roast liberally with black pepper and kosher salt. Let sit at room temperature for 30 minutes prior to cooking.

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 (High) and preheat, lid closed, for 10 to 15 minutes.

Place the roast with the ribs facing the back of the grill directly on the grill grate. Close the lid and cook for 45 minutes or until the exterior of the roast has an even layer of browning.

Reduce the temperature to 325 degrees F and continue to cook for 2 1/2 hours or until the internal temperature has reached 125 degrees F.

Remove roast from grill and allow to rest 15 minutes before slicing.

After roast has rested, remove trussing and bones and slice into 1" inch sections. Enjoy!

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Reviews

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  • Canada
Best prime rib so far
Recommend following Aaron Odell's instructions for cooking. I followed them to a tee and wow.
 
 
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Midland
  • Virginia
Yum!
We made this recipe for Christmas. I think the recipe means to say "3 ribs" rather than 3 lbs. We had a 3 rib roast (about 8.5 pounds) and the timings were pretty spot on. You do need to check the roast temp every hour after you brown it, and as you cross the 2 hour point, about every half hour. Very yummy. Best prime rib I've had.
 
 
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Cape Coral
  • Florida
Very Tasty
After reading the reviews regarding cooking times, I chose to follow more of Aaron Odell's advice. We had a 4 bone-in 11.9 lb roast. I dry rub seasoned it with Traeger Prime Rib Rub. It's unique and gives a nice crust after it's cooked. We roasted on high for 30 minutes, then reduced temp to 325.F and then it took another 2 hours 20 min. It was pulled of with an internal temp of 128 F using the probe and then let it rest for 30 min. The result was a perfect medium pink when we cut it. I do prefer more medium rare, so when I try this the next time, I will probably pull it at 120-123 F. Regardless it was tender and very tasty. The Traeger Prime Rib Rub has a salty sweet taste with flavors of rosemary. It was delicious Christmas Eve meal.
 
 
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