Rosemary Prime Rib

Ingredients

Units of Measurement:

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Steps

• 1

  When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.

  Grill: 450 ˚F

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• 2

  Cut rib roast in half (roast halves separately for more controlled/even cooking).

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  Ingredients

  • 1 (8 lb) prime rib roast

• 3

  Place tri-color peppercorns into a bag, and crush peppercorns with a rolling pin.

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  Ingredients

  • 4 Tablespoon tri-color peppercorns

• 4

  Strip the leaves from the rosemary and thyme sprigs. Mix salt, crushed peppercorns, rosemary leaves, thyme leaves and garlic.

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  Ingredients

  • 3 Sprig rosemary

  • 3 Sprig thyme

  • 1/2 Cup minced garlic

  • 1/2 Cup Jacobsen Salt Co. Cherrywood Smoked Salt

• 5

  Pour olive oil over the rib roast, then sprinkle rub mix on roast. Pat slightly to get it to stick to the meat.

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  Ingredients

  • 4 Tablespoon olive oil

• 6

  Roast for 20 to 30 minutes at 450°F, then reduce heat to 300°F and roast for another 30 to 40 minutes, or until a meat thermometer registers 125°F for rare/medium-rare (roast will continue to cook slightly after removing from the grill).

  Grill: 450 ˚F

  Probe: 125 ˚F

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• 7

  Remove from the Traeger and let rest at least 20 minutes before slicing. Enjoy!

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