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traeger smoked prime rib

Traeger Smoked Prime Rib

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Discover the ultimate Traeger smoked prime rib recipe! Achieve melt-in-your-mouth tenderness with our step-by-step guide. Elevate your next cookout—click now!
Course Main Course
Prep Time 30 minutes
Cook Time 5 hours
Marinating 1 day
Servings 8

Ingredients

For the Prime Rib:

  • 1 4-bone Prime Rib Roast (around 8-10 pounds)
  • 2 tablespoons kosher salt
  • 2 tablespoons freshly cracked black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon fresh rosemary finely chopped
  • 1 tablespoon fresh thyme finely chopped
  • 2 cloves garlic minced
  • ¼ cup olive oil

For the Homemade Horseradish Sauce:

  • ½ cup sour cream
  • 2 tablespoons prepared horseradish or freshly grated if you're ambitious
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white vinegar
  • Salt and pepper to taste

For the Smoked Butter Baste:

  • ½ cup unsalted butter
  • 2 cloves garlic minced
  • 1 tablespoon fresh rosemary finely chopped
  • 1 tablespoon fresh thyme finely chopped
  • Zest of 1 lemon

Instructions

Seasoning the Prime Rib (Day Before)

  • In a large mixing bowl, combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika, rosemary, thyme, minced garlic, and olive oil. Mix until it forms a paste.
  • Pat the prime rib roast dry with paper towels. Rub the seasoning paste all over the roast, making sure to coat it evenly. For best results, let it marinate in the fridge for at least 24 hours. This allows the flavors to really penetrate the meat. Cover it loosely with plastic wrap.

Smoking the Prime Rib

  • On the day of cooking, take the prime rib out of the fridge and let it come to room temperature for about an hour. Preheat your Traeger to 225°F using a mix of hickory and oak pellets.
  • Place the seasoned prime rib directly on the grill grates, bone side down. Insert the meat thermometer into the thickest part of the meat, avoiding bone.
  • Close the lid and let the Traeger do its magic. Smoke the prime rib for about 3-4 hours, or until the internal temperature reaches 120°F for medium-rare. This low and slow method ensures a tender and juicy roast.

Searing and Resting

  • While the prime rib is smoking, melt the butter in a small saucepan over low heat. Add the minced garlic, rosemary, thyme, and lemon zest. Stir occasionally, letting the flavors meld together. Set aside.
  • Once the prime rib reaches 120°F, increase the Traeger’s temperature to 450°F. Brush the prime rib generously with the smoked butter baste, and let it sear for about 15 minutes, or until the crust is deep golden-brown and crispy.
  • Remove the prime rib from the grill and tent it loosely with aluminum foil. Let it rest for 20-30 minutes. This resting period is crucial—it allows the juices to redistribute, making every bite tender and flavorful.

Preparing the Horseradish Sauce

  • While the prime rib is resting, combine the sour cream, horseradish, Dijon mustard, and white vinegar in a mixing bowl. Stir until well combined. Season with salt and pepper to taste. Let it chill in the fridge until ready to serve.

Serving and Enjoying

  • After the prime rib has rested, transfer it to a cutting board. Use a sharp carving knife to slice it into thick, juicy slices. Serve immediately with a side of the homemade horseradish sauce.