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Traeger Prime Rib Roast

What is better than Prime Rib? A smoked and grilled Traeger Prime Rib, that’s what. This boneless rib roast is seasoned with rosemary, salt, pepper, and garlic, and cooked in a pan with mirepoix and au jus. You’ll never go back to the oven version once you try this Traeger recipe.

smoked prime rib

Traeger Smoked Prime Rib Roast

If you’ve ever been in the kitchen on a holiday and have lamented about not having double ovens, let me just stop you right there.

Spoiler alert:

You don’t need double ovens if you get a Traeger.

I was slow to jump on this particular bandwagon, but I’m officially sold. You can do SO MUCH with these grills. It isn’t just a smoker, either. It is a grill and can be used as an OVEN as well.

We’ve made everything from bacon to turkey, and salsa verde to fajitas on that thing.

Update, we even make our own Traeger beef jerky and it is the BEST JERKY I HAVE EVER HAD.

Do you think you like smoked salmon? You have no idea how good smoked salmon can be until you taste it fresh off of a wood-pellet grill.

Smoked Prime Rib

I love wood-fired anything, and pellet grilling is so much more convenient than charcoal or campfire cooking. It tastes SO much better than cooking on a gas grill. I don’t even like food cooked on gas grills anymore, I’ve been so spoiled by this ultimate grilling machine.

We have TWO now, and I wouldn’t really raise a fuss if there was mention of a 3rd. (But don’t tell Jeremiah!)

Traeger Smoked Prime Rib

Why? Because I get alllll the good cookin’ from my husband of things like this prime rib on a Traeger.


Can you smell that?? Because I still can.

This is a super easy recipe. As in, even as a novice griller I would’ve been totally comfortable throwing this together and sticking it on the grill.

Traeger Prime Rib Roast

Thankfully though, today I didn’t have to. I love the weekends. Sleeping in and long lunches and time for shopping and relaxing and recharging.

Ideally.

Mine usually goes something like, work – cleaning – laundry – dishes – fighting kids – endless to-do lists – emails – photographing *something* – and then locking myself in my room for an hour or two for some quiet.

How Long Does it take to smoke a prime rib?

It depends. Never go by TIME when cooking a big roast. Always always always go by temp. That’s the only way to get consistent results.

For a medium-rare roast, pull it when the roast reaches 1170-120 degrees. It’ll continue cooking for a bit even after you pull it, so for that delicious color don’t leave it too long on the grill.

Traeger Smoked Prime Rib

What is the best wood to smoke a prime rib?

We really love the Traeger Gourmet blend, but I’ve also used Hickory and Cherry pellets with great success. Use what you have, and it’ll be delicious.

Traeger Smoked Prime Rib

What Temperature is best for smoking a prime rib?

We like to smoke ours at 250° for about an hour, and then crank it up to high until it reaches 120° inside using an internal probe. The end pieces will always be more done than the middle pieces, especially if you are cooking a very large roast.

You’re going to find a LOT of different opinions on this out there though, and most of them will most likely be some degree of “right” and will result in a delicious smoked prime rib. Do your thing!

As long as you pull the roast when the internal temp reaches 120 you’re going to love it.

Traeger Smoked Prime Rib

What if I Don’t Like Medium-Rare Prime Rib?

If you aren’t a fan of medium-rare prime rib, I promise I won’t give you any crap about it…unless we are in person. Then all bets are off. 😉 But really – you have some options if you like a rib roast that is cooked a little more.

  1. Cook it a little longer. Pull the roast at 130 if you want the entire thing to be a little more towards medium & medium-well.
  2. Still, pull it at 120°, but give it a 30-second bath in some hot au jus right before servings.
  3. Pull at 120°, but sear individual slices of rib roast in a blazing hot cast-iron skillet on the stovetop.

Traeger Smoked Prime Rib

This post is not sponsored or endorsed by Traeger. We just love their grills and use them alllllll the time. We post what we cook, around here. Besides the frozen pizzas, that is.

There ARE affiliate links in the post, however, and in most of my posts. If you click through and buy something using one of my affiliate links, I’ll earn a few pennies to a few dollars, and it won’t add anything to your purchase price at all.

Traeger Prime Rib Roast

Traeger Prime Rib Roast

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes

Prime Rib on the Traeger is another must try. Like most things cooked on the T, it takes it to the next level. If you've cooked a prime rib roast before, then this will be a breeze. 

Ingredients

  • 5 pound boneless rib roast
  • 4 tablespoon kosher salt
  • 1 teaspoon coarse ground black pepper
  • 1 1/2 teaspoon onion powder
  • 1 teaspoon granulated garlic
  • 1 teaspoon rosemary
  • 1 cup chopped onion
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 2 cup beef broth

Instructions

  1. Take the roast out of your fridge at least an hour before cooking. Preheat your Traeger to 250°.
  2. Mix the salt, pepper, onion powder, garlic, and rosemary in a bowl and mix it all together with a spoon to create your rub. Coat your entire rib roast with the rub. Make sure to use it all. After the rib roast is coated, set it aside.
  3. Next, combine the onions, carrots, and celery in the bottom of a 9" X 13" high sided cake pan. Place the rib roast on top of the vegetables in the cake pan.
  4. Put the pan with the roast in it onto the center of your pre-heated Traeger. Cook at 250° for one hour.
  5. After one hour, pour the two cups of beef broth into the bottom of the cake pan.
  6. Turn your Traeger up high and let it cook until the internal temperature reaches 120°.
  7. Pull the roast off of the grill when it hits 120° and let it rest for twenty minutes before slicing.
  8. Pour the juices from the bottom of the pan through a strainer, skim the fat off of the top, and use the remaining juice for your au jus.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 721 Total Fat: 60g Saturated Fat: 18g Trans Fat: 0g Unsaturated Fat: 27g Cholesterol: 207mg Sodium: 2450mg Carbohydrates: 3g Fiber: 1g Sugar: 1g Protein: 43g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
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Kent webber

Sunday 3rd of November 2019

Going to try it...

Ed Matthews

Saturday 7th of September 2019

When we buy a Rib Roast...are we really getting rib roast. Google.....MEAT GLUE .....Read and View

Nicole Johnson

Saturday 7th of September 2019

Buy from a reputable butcher and ask questions if this is a thing that concerns you, and you should be good to go. Meat glue sounds like a thing that I would generally avoid, especially on google. :D

Jason

Sunday 16th of June 2019

Love the write up. HATE THE ADS!!! Had to be at least 30 I had to close to read..

Nicole Johnson

Sunday 16th of June 2019

Ad blockers might be a good option for you. There shouldn't be anything you needed to close out though. The ads should be able to be scrolled by, and unobtrusive. If you are seeing otherwise please feel free to email me a screenshot at orwhateveryoudo@gmail.com!

Yvette

Monday 20th of May 2019

When you say turn to “High”, what temperature would that be? Thanks.

Nicole Johnson

Monday 20th of May 2019

As high as it'll go. :D We crank it up all the way and hope it gets to 425-450°.

Dan

Friday 26th of April 2019

If I follow the above instructions and have the same size roasts. How long after the one hour 250* time until the roast would reach the 130* temp? Thanks

Nicole Johnson

Sunday 28th of April 2019

It is really impossible to guess. Even if the roast is the same size, it can cook at different rates depending on the makeup / marbling / etc. The best thing to do is to keep a probe in the roast so you can monitor temps without opening the grill.