Hickory Smoked Prime Rib
Prep time 15 mins
Cook time 4 hrs|
Get ready for some prime dining. This roast is rubbed with a Dijon, garlic, and herb seasoning then slow-roasted over hickory hardwood for amazing smoke flavor.
1, 4-Bone (about 8 lb) Prime Rib Roast
3 Tbsp Dijon Mustard
2 Tbsp Worcestershire Sauce
4 cloves Garlic, Mashed to a Paste
2 tsp Dried Thyme
2 tsp Dried Rosemary
Prepared Horseradish, for serving
If the roast has a fat cap more than 1/4-inch thick, trim it with a sharp knife or ask your butcher to do it for you.
Tie the roast between the bones with butcher's string. This discourages the eye of the meat from separating from the cap.
In a small bowl, whisk together the Dijon mustard, Worcestershire sauce, garlic, thyme, and rosemary. If the dried rosemary needles are long, finely chop them before adding.
Slather the outside of the roast with the mustard paste and season generously with Traeger Prime Rib Rub on all sides. Cook immediately, or refrigerate, uncovered, for up to 8 hours.
When ready to cook, set the Traeger to 250℉ and preheat, lid closed for 15 minutes.
Put the prime rib directly on the grill grate, fat-side up. Roast for 3-1/2 to 4 hours, or until the internal temperature of the meat (the tip of the temperature probe should be in the center of the meat) reaches 125-130℉ for rare, or for medium-rare, 135℉. Do not overcook.
Transfer meat to a cutting board - preferably one with a deep well so you don't lose the juices, and loosely tent the meat with foil. Allow meat to rest for 20 minutes. Snip the strings.
To carve, use a sharp knife to remove the rack of bone following the curvature of the meat. Carve the meat across the grain into 1/2-inch thick slices.
Serve with horseradish, if desired. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
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