Hey there, folks! I hope you’re all ready for a mouthwatering adventure because today, we’re diving into the world of Traeger ribeye roast! Now, I’ve gotta warn you, this ain’t your ordinary blog post. Oh no, we’re spicing things up with a dash of humor, a heap of anecdotes, and a whole lot of flavor. So, buckle up and get ready to embark on a carnivorous journey like no other!
How to make the best Traeger ribeye roast
Let’s start with a quick summary of how to achieve ribeye roast perfection on your trusty Traeger grill. Here’s the lowdown, my friends:
- Season the Roast: Get your hands on a beautiful ribeye roast, preferably boneless. Rub it generously with your favorite seasoning blend. Pro tip: I like to mix salt, pepper, garlic powder, and a pinch of cayenne for an extra kick. Let the flavors mingle by refrigerating the roast uncovered overnight.
- Prep Your Grill: Fire up your Traeger grill and preheat it to a smokin’ temperature of around 225°F (107°C). This low and slow cooking method will give you that melt-in-your-mouth tenderness we all crave.
- Choose the Right Wood: Ah, the aroma of wood smoke wafting through the air! It’s crucial to select the perfect wood to complement your ribeye roast. Mesquite is bold and robust, while cherry adds a touch of sweetness. Mix and match to find your ideal flavor profile!
- Get the Roast Smokin’: Place the seasoned ribeye roast directly on the grill grates and close the lid. Let it work its magic for a few hours, ensuring that lovely smoke infuses every inch of that beefy goodness.
- Temperature Matters: To achieve a perfectly cooked ribeye roast, you’ll need a meat thermometer. Insert it into the thickest part of the roast, avoiding any bones. Aim for an internal temperature of 135°F (57°C) for a medium-rare result, or adjust to your preferred level of doneness.
- Rest and Carve: Once the roast reaches your desired temperature, remove it from the grill and let it rest for about 15 minutes. This allows the juices to redistribute and guarantees a succulent eating experience. Then, grab your carving knife and dive in!
Ribeye roast and prime rib the same thing?
Ah, the eternal question: prime rib vs. ribeye roast. Well, my friends, while they both hail from the beefy wonderland of the rib primal, they aren’t quite the same thing. Prime rib refers to the entire roast, bone-in or boneless, while ribeye roast specifically refers to a boneless cut. Think of prime rib as a family affair and ribeye roast as the cool cousin who likes to do things their own way.
Best wood to use for smoking ribeye roast
Now, let’s talk about one of the most critical ingredients in your smoky masterpiece: the wood! The choice of wood can make all the difference in flavor town. While there’s no definitive answer to the “best” wood, it ultimately boils down to personal preference. However, here are a few classic options that’ll never steer you wrong:
- Mesquite: This hardwood packs a punch with its bold, smoky flavor. It pairs wonderfully with the rich, marbled goodness of ribeye roast.
- Cherry: If you’re looking to add a touch of sweetness to your roast, cherry wood is your best bet. Its mild yet distinct flavor will elevate your culinary creation to new heights.
- Oak: A classic choice for smoking, oak wood imparts a well-rounded, hearty taste that complements the robust flavors of ribeye roast.
Feel free to experiment with different wood combinations until you find your signature smoky symphony!
How to know when it is done cooking
Ah, the eternal quest for the perfect temperature! So, how do you know when your ribeye roast is cooked to mouthwatering perfection? Well, folks, it’s all about the magic of a trusty meat thermometer. Stick that bad boy into the thickest part of the roast, avoiding any bones, and aim for an internal temperature of 135°F (57°C) for medium-rare goodness. Remember, cooking times can vary based on the size of your roast, so keep an eye on that thermometer and let it guide you to juicy success!
How to carve a ribeye roast
You’ve made it to the grand finale: carving that glorious ribeye roast! Here’s a quick rundown on how to carve it like a pro:
- Locate the Bones: If you’re dealing with a boneless ribeye roast, skip this step and proceed to the next. However, if you have a bone-in roast, start by identifying the bones and gently cutting along their curvature.
- Slice Against the Grain: Grab your trusty carving knife and start slicing! For the most tender and mouthwatering experience, be sure to cut against the grain. This helps ensure each bite is tender and easy to chew.
- Thickness is Key: Aim for slices that are about 1/2 inch to 3/4 inch thick. Of course, adjust based on personal preference. Some folks prefer thin, delicate slices, while others savor a thick and hearty cut. It’s your carnivorous adventure, after all!
What side dishes are best with ribeye roast
Ah, the tantalizing question of what to serve alongside your luscious ribeye roast! My taste buds are tingling just thinking about it. Here are a few delightful side dishes that’ll complement your carnivorous masterpiece:
- Creamy Mashed Potatoes: There’s nothing quite like fluffy mashed potatoes to soak up those meaty juices. Add a dollop of butter and a sprinkle of chives for an extra touch of decadence.
- Roasted Root Vegetables: Elevate your meal with a medley of roasted root veggies, such as carrots, parsnips, and sweet potatoes. Drizzle them with olive oil, sprinkle some herbs, and let the oven work its caramelization magic.
- Grilled Asparagus: Give your meal a touch of elegance with some tender, grilled asparagus spears. Toss them with olive oil, sprinkle a pinch of sea salt, and let them sizzle on the grill until they reach the perfect tenderness.
- Yorkshire Puddings: For those who appreciate a touch of British flair, Yorkshire puddings make an excellent addition to your ribeye roast feast. These golden, puffy delights are perfect for soaking up gravy and adding a bit of crispy goodness to your plate.
What to do with leftovers
Oh, you delightful leftovers, the gift that keeps on giving! If you find yourself with extra ribeye roast, fear not, my friends. You can transform those succulent slices into a whole new culinary adventure. Here are a few ideas to spark your creativity:
- Ribeye Sandwich: Pile those tender slices onto crusty bread, add your favorite condiments, and voila! You’ve got yourself a drool-worthy ribeye sandwich that’ll make your taste buds sing.
- Beefy Hash: Chop up the leftover ribeye roast, toss it in a skillet with some diced potatoes, onions, and bell peppers, and cook until crispy perfection. Top it off with a fried egg for the ultimate brunch indulgence.
- Beef and Noodle Stir-Fry: Slice the ribeye into thin strips, sauté them with colorful veggies, and toss with your favorite noodles and a savory sauce. This quick and flavorful stir-fry is a guaranteed crowd-pleaser.
The possibilities are endless, my friends! Let your culinary imagination run wild and turn those leftovers into something extraordinary.
Well, my fellow food enthusiasts, we’ve reached the end of our smoky adventure through the realm of smoked ribeye roast on a Traeger grill. I hope this whimsical journey has ignited your passion for culinary creativity and inspired you to embark on your own flavorful escapades. Remember, cooking is an art form that should be savored and shared with loved ones. So fire up that grill, embrace the aroma of smoky perfection, and let the ribeye roast magic unfold!
Traeger Ribeye Roast
Discover the secret to a perfectly cooked ribeye roast with this easy-to-follow Traeger recipe! Make the perfect meal for your family and friends.
- 1 piece Ribeye Roast (4-5 pounds)
- 2 tbsp Kosher Salt
- 1 tbsp Freshly Ground Black Pepper
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tbsp Smoked Paprika
- 1 tsp Dried Thyme
- 1 tsp Dried Rosemary
- 2 tbsp Olive Oil
- Wood chips for smoking (e.g., hickory or mesquite)
Preparing the ribeye roast
Remove the ribeye roast from the refrigerator and let it sit at room temperature for about 1 hour.
Preheat the smoker to 225°F (107°C) according to the manufacturer's instructions.
In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, dried thyme, and dried rosemary.
Rub the olive oil all over the ribeye roast, ensuring it is evenly coated.
Sprinkle the spice mixture evenly over the roast, pressing it gently to adhere.
Smoking the ribeye roast
Place the ribeye roast on the smoker rack and insert the meat thermometer into the thickest part of the roast, being careful not to touch the bone.
Add the wood chips to the smoker according to the manufacturer's instructions.
Close the smoker lid and let the roast smoke for about 2 to 2.5 hours, or until the internal temperature reaches 125°F (52°C) for medium-rare.
Monitor the temperature periodically and add more wood chips as needed to maintain a steady smoke.
Resting and Slicing the Ribeye Roast
Once the ribeye roast reaches the desired temperature, carefully remove it from the smoker and transfer it to a cutting board.
Tent the roast loosely with aluminum foil and let it rest for about 15-20 minutes. This allows the juices to redistribute and the internal temperature to rise slightly.
Remove the aluminum foil and carefully slice the ribeye roast against the grain into desired thickness.
Serve the smoked ribeye roast slices immediately and enjoy!