Slow Smoked and Roasted Prime Rib

Ingredients

Units of Measurement:

ImperialMetric

Steps

• 1

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

  

  Grill: 250 ˚F

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• 2

  While grill preheats, trim excess fat off roast. Combine remainder of ingredients and coat the entire roast with the mixture.

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  Ingredients

  • 1 (8-10 lb) 4-bone prime rib roast

  • 5 Tablespoon kosher salt

  • 5 Tablespoon ground black pepper

  • 3 Tablespoon fresh chopped thyme

  • 3 Tablespoon fresh chopped rosemary

• 3

  Place roast on grill and cook until the internal temperature reaches 120℉, about 4 hours. Begin checking the internal temperature every hour or so until it reaches 120°F. Pull roast off the grill and allow to rest for 20 minutes.

  

  Grill: 250 ˚F

  

  Probe: 120 ˚F

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• 4

  While roast rests, increase grill temperature to 450°F and preheat. Once the grill is hot, place the roast back on for 15 minutes, flipping halfway through or until the internal temperature registers 130°F for medium rare.

  

  Grill: 450 ˚F

  

  Probe: 130 ˚F

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• 5

  Remove roast from grill and allow to rest for 30 minutes before slicing. Enjoy!

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