Garlic and Herb Stuffed Prime Rib Roast

Traeger Kitchen


Garlic and Herb Stuffed Prime Rib Roast

 (0)

Prep Time

15 Minutes

Cook Time

3 Hours

Effort

difficulty
difficulty
difficulty
difficulty
difficulty

Pellets

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

How many people are you serving?

6

Units of Measurement:

main
  • 3 Tablespoon butter, softened

  • 5 Clove garlic, coarsely chopped

  • 4 Tablespoon parsley, minced

  • 4 Tablespoon thyme leaves

  • 1 Tablespoon rosemary, chopped

  • 3 Pound Prime Rib Roast

  • 2 Tablespoon kosher salt

  • 1 Tablespoon black pepper

Steps

  • 1

    In a small bowl, combine butter, garlic, parsley, thyme and rosemary.
    Ingredients
    • 3 Tablespoon butter, softened

    • 5 Clove garlic, coarsely chopped

    • 4 Tablespoon parsley, minced

    • 4 Tablespoon thyme leaves

    • 1 Tablespoon rosemary, chopped

  • 2

    Cut slits in the prime rib every 2" inches and fill each slit with the butter herb mixture.
    Ingredients
    • 3 Pound Prime Rib Roast

  • 3

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

    • 1 Tablespoon black pepper

  • 4

    When ready to cook, start the Traeger grill and set the temperature to High and preheat, lid closed, for 10 to 15 minutes.
    Grill Icon
    Grill500 ˚F
  • 5

    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.
    Grill Icon
    Grill500 ˚F
  • 6

    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.
    Grill Icon
    Grill325 ˚F
    Probe Icon
    Probe125 ˚F
  • 7

    Remove roast from grill and allow to rest 15 minutes before slicing.
  • 8

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