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Prime Rib Roast Recipe

   
 

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     Prime Rib Roast

Category   Entrees - Maindishes
Sub Category   None
Servings   8
Preptime   3 hr
Ingredients
1 whole prime rib roast, 4 bones
Traeger Prime Rib Rub
3 celery stalks, chopped in big chunks
1/2lb carrots, chopped in big chunks
1 large yellow onion, quartered
1/2lb potatoes, scrubbed and quartered
6 sprigs of Italian parsley, leaves chopped
6 sprigs of thyme, leaves chopped
4 sprigs of rosemary,leaves chopped
 
1 bay leaf
2 Tb Olive oil
NOTE- Make sure the Traeger Prime Rib Rub is new.
Instructions
Purchase a rib roast. No need to purchase a prime cut or higher grade meat since you will be cooking this low and slow. NOTE- 1 rib feeds exactly two people. Make sure to buy more meat for leftovers.
Pat the roast dry. Coat the roast very liberally with Traeger prime rib rub. You will not over salt the meat. Set aside. Toss all vegetables with herbs, oil and some Traeger prime rib rub. Spread vegetables evenly at the bottom of a roasting pan with the bay leaf. Place the roast fat side facing up on the bed of vegetables.
Start grill on smoke with lid open until fire is established (about 5 minutes) then switch setting to 375 degrees (or high) for 15 minutes to pre-heat.
Place roast fat side up on grill and switch setting to 300 degrees (or medium). Close lid and cook for 3 – 4 hours until 120 degrees for rare. We personally removed at 122 degrees which provided some rare, medium rare and medium pieces. Remove from grill. Let rest uncovered in oven. Meat temperature will rise another 13- to 15 degrees to medium rare. Serve with roasted vegetables. Note- Don't use all the meat fat for the au jus or you will have a really oily au jus. Skim the oil and try to use the meat juice only.


Originally Submitted 12/28/2012





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