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Traeger Prime Rib Roast
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.
Course
dinner
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
2
hours
hours
Total Time
2
hours
hours
10
minutes
minutes
Servings
8
Calories
4911
kcal
Author
Nicole Johnson
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
Combine salt, pepper, onion powder, garlic, and rosemary in a bowl and mix it all together with a spoon to create your "rub mix".
Coat your entire rib roast with the rub. Make sure to use it all. After the rib roast is coated, set it to the side.
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.
Place the pan with the roast in it onto the center of your Traeger grill that has been pre-heated to two-hundred and fifty degrees F°.
Cook at 250° for one hour.
After one hour, pour the two cups of beef broth into the bottom of the cake pan.
Turn your Traeger up to 350° and let it cook for approximately one hour or until the internal temperature reaches 125°.
Pull the roast off of the grill when it hits 125° and let it rest for fifteen minutes before slicing.
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
Calories:
4911
kcal
|
Carbohydrates:
21
g
|
Protein:
459
g
|
Fat:
319
g
|
Saturated Fat:
110
g
|
Cholesterol:
1360
mg
|
Sodium:
30694
mg
|
Potassium:
9368
mg
|
Fiber:
4
g
|
Sugar:
7
g
|
Vitamin A:
365
IU
|
Vitamin C:
20.2
mg
|
Calcium:
228
mg
|
Iron:
17.5
mg