This Traeger prime rib recipe is slow-roasted to wood-fired perfection, giving it mouthwateringly tender meat and an amazing smoke flavor. I made this recipe extra special with a homemade horseradish sour cream sauce and a delicious, rosemary-garlic rub. It's the perfect main course for special occasions, especially during the holiday season!
why this recipe works
One of the biggest advantages of smoking prime rib in a pellet grill is the consistent, even temperature that allows you to slow roast without drying out the meat.
This method also infuses the meat with a wonderful smoky flavor that adds depth and richness to every bite.
Prime rib on the Traeger is no exception. You'll get a perfect slice of prime rib every time, with juicy and tender meat that practically melts in your mouth.
The simple rub - made with a combination of fresh rosemary, Dijon mustard, and lots of garlic - creates a delicious outer layer that makes this an extra flavorful prime rib.
You can't have prime rib without horseradish and the delicious horseradish cream sauce is the best contrast to tender slices of this savory wood-fired roast.
This creamy and tangy serving sauce pairs perfectly with the slow-smoked prime rib roast, adding a zing of flavor to each bite.
My Traeger prime rib is:
- The BEST way to give your prime rib a rich, smoky flavor
- A "set it and forget it" recipe for easy holiday cooking
- Perfectly juicy, tender, and flavorful every time
- Accompanied by a creamy and tangy horseradish cream sauce for the ultimate flavor combination
the ingredients
- Prime rib roast. Use a bone-in cut of beef for the best flavor and texture. "Prime" refers to the grade of meat and is also known as a standing rib roast or beef rib roast. Often times these names are used interchangeably, regardless if the meat is USDA Prime grade or not. If you can't find a Prime grade, you can also use this recipe with "Choice" grade meat which will be a little more budget-friendly, too.
- Avocado oil. A heart-healthy oil that can withstand high temperatures and won't interfere with the smoky flavor.
- Dijon mustard. Adds a tangy kick to the Traeger prime rib rub. If you don't have Dijon, whole grain mustard also works well.
- Salt & pepper. I used kosher salt and ground black pepper for the rub. Kosher salt granules are much larger so if you don't have Kosher salt and you'd like to substitute a finer-grain salt, make sure to reduce the amount you use.
- Fresh rosemary. One of my favorite fresh herbs to pair with beef. It really elevates the flavor!
- Garlic. Garlic really brings out the natural flavor of beef and adds a delicious depth to the rub.
- Sour cream. For the horseradish cream sauce.
- Prepared horseradish. You can use pre-made horseradish or make your own.
how to make Traeger prime rib
Ready to make the ultimate prime rib on your Traeger? Here's a look at the steps but be sure to view the printable recipe card for all of the details.
Before you begin: Place the roast on the counter and let it sit at room temperature for about 1 hour. Use a sharp knife to trim any excess fat off the top of the roast (the fat side) so the fat layer is about ¼-inch thick.
Preheat the smoker/wood-pellet grill to 225°F. If you have a Traeger with a Super Smoke feature, flip that on.
In a small dish, combine the avocado oil, dijon mustard, salt, black pepper, rosemary, and minced garlic.
Rub the mixture all over the roast (use all of it). Next, set the roast on the pellet grill. Insert the probe and smoke until the internal temperature is 125°F (for medium rare when done) or 135°F (if shooting for medium temp when done).
Transfer the roast to a cutting board. Cover with foil and let it rest for 15 minutes. Preheat the grill to 450°F, then cook the roast on all sides until the internal temperature of the meat reaches your desired temp when checked with a meat thermometer.
Tip: For a 7-8 pound roast, smoking should take between 4 to 5 hours. After searing on all sides, a medium-rare roast should read 130-135°F when a probe or meat thermometer is inserted into the center of the roast.
Take the roast off the grill grates and let it rest for 20 minutes tented with foil.
When ready to slice, hold the bone and tip it upright, then carefully cut along the curve of the bones to remove them. Place the now boneless prime rib on a cutting board and make thin slices against the grain.
To make the horseradish sour cream, combine the two ingredients in a small bowl. Taste and adjust, adding more horseradish if needed. Serve it on the side. Enjoy!
tips for best results
- Prime rib is a grade of the meat. You may find bone-in rib roasts that are “choice” grade, which work just as well for this recipe.
- The prime rib will smoke for about 30-35 minutes per pound at 225°F, depending on your smoker and other factors like your climate.
- Hickory and oak wood pellets are great for pellet grill prime rib roast! Use one or the other, or a blend.
storage
Have leftover prime rib? Lucky you! Store it in an airtight container in the fridge for up to 4 days.
what to serve with Traeger prime rib
There are so many delicious sides that pair well with Traeger prime rib.
The first one that comes to mind is my Roasted Mashed Cauliflower with Garlic — it’s the perfect low-carb substitute for mashed potatoes. You could also serve your prime rib with these Mediterranean Roasted Eggplant or this Pomegranate Feta Salad with Roasted Broccolini for a delicious and colorful spread.
you might also love...
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- Ready to make some delicious smoked brisket? This Traeger recipe has got you covered. It's super easy and doesn't require much effort, so don't worry if you're new to smoking meat or a pro at it. Just follow the steps and get ready for some tender, juicy, smoky goodness on your pellet grill!
- Simple yet delicious, this Traeger asparagus recipe is bold, smoky, and tender. With just a little bit of olive oil and some basic seasonings, your fresh asparagus will be transformed into a flavorful side dish.
Traeger Prime Rib Roast
Prime rib on the Traeger grill creates a rich, smoky, and extra tender roast that is perfect for any special occasion. A Dijon, rosemary and garlic rub adds incredible flavor.
Ingredients
for the prime rib
- 7-8 pound prime rib roast, bone in
- 2 tablespoons avocado oil
- 2 tablespoons Dijon mustard (substitute stone ground)
- 2 tablespoons kosher salt (see notes if using finer salt)
- 1 tablespoon ground black pepper
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon minced garlic
Horseradish sour cream
- ½ cup sour cream
- 2-3 tablespoons prepared horseradish
- salt, to taste
Instructions
- Before you begin, place the roast on the counter and let it sit at room temperature for about 1 hour. Use a sharp knife to trim any excess fat off the top of the roast (the fat side) so the fat layer is about ¼-inch thick. Prime rib naturally has a lot of fat marbling, and trimming excess off the top will leave you with cuts that have a better ratio of lean meat to fat.
- Preheat the smoker/wood-pellet grill to 225°F. If you have a Traeger with a Super Smoke feature, flip that on.
- In a small dish, combine the avocado oil, dijon mustard, salt, black pepper, rosemary, and minced garlic. Rub the mixture all over the roast (use all of it).
- Next, set the roast on the pellet grill. Insert the probe and smoke until the internal temperature is 125°F (for medium rare when done) or 135°F (if shooting for medium temp when done). For a 7-8 pound roast, this should take between 4 to 5 hours.
- Remove the roast from the pellet grill and transfer it to a baking sheet or a cutting board. Cover with foil and let it rest for 15 minutes while you bring the grill up to 450°F.
- Once the pellet grill is preheated, cook the roast on all sides until the internal temperature of the meat reaches your desired temp when checked with a probe or meat thermometer. For medium rare, it should read 130-135°F when inserted into the center of the roast.
- Take the roast off the grill grates and let it rest for 20 minutes tented with foil.
- When ready to slice, hold the bone and tip it upright, then carefully cut along the curve of the bones to remove them. Place the now boneless prime rib on a cutting board and make thin slices against the grain.
- To make the horseradish sour cream, combine the two ingredients in a small bowl. Taste and adjust, adding more horseradish if needed. Serve it on the side. Enjoy!
Notes
- Kosher salt is a course salt. You can substitute it with finer table salt but you will need much less. Use a heaping 1 tablespoon total if you're swapping it with a fine-ground salt.
- USDA "Prime" is a grade of the meat. You may find bone-in rib roasts (labeled prime rib) that are “Choice” grade, which work just as well for this recipe.
- The prime rib will smoke for about 30-35 minutes per pound at 225°F, depending on your smoker and other factors like your climate.
- Hickory and oak wood pellets are great for pellet grill prime rib roast! Use one or the other, or a blend.
Did you make this recipe? Let me know!