Traeger Prime Rib
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This Traeger Prime Rib will serve up the perfect flavor for your holiday meal! Simple seasonings and a few hours will make the most melt-in-your-mouth Prime Rib!
What You Will ❤️ About Smoked Prime Rib Dinner
- Perfection – Trust your meat thermometer for a perfect prime rib every single time!
- Delicious Crust – The crust on this prime rib had the most delicious savory flavor! I wanted to just eat all the outside pieces!!!
- Quick Prep Time – It only takes about 10 minutes to get your prime rib ready for the smoker!
Boneless Prime Rib Roast Ingredients
You don’t need any fancy ingredients – simple herbs and spices will make a delicious prime rib dinner for your family! Here’s what you’ll need:
- Boneless Prime Rib – we went with a 5 lb boneless prime rib because why pay for the bones?! And it worked wonderfully! I highly recommend going to a butcher for this – it’s an expensive cut – get a good one!
- Kosher Salt & Black Pepper – you can add a seasoning rub for Beef or even the Traeger Prime Rib Rub
- Salted Butter – must be room temperature and soft! No microwaving though…It needs to still be in a solid form to stick to the prime rib.
- Fresh Herbs: Rosemary & Thyme – you can also add fresh oregano and sage if you like. I highly recommend fresh herbs in the butter – it adds so much more flavor!
- Minced Garlic – we were out of fresh so we used “jar”lic
How to Make Traeger Prime Rib recipe
This is a fairly simple recipe – which is great for me! It was perfect for our holiday meal! Here’s a quick guide on how to make this delicious prime rib:
- Remove Prime Rib (and your butter) from refrigerator for 2-4 hours so it can come to room temperature. This allows the muscles to relax so they are tender!
- Preheat Traeger temperature to 225º. I used the Traeger Signature blend pellets for this recipe.
- While the grill is warming up, trim any large pockets of fat from the top of the roast down to 1/4 inch thick. Season on all sides with an even sprinkling of salt and pepper.
- In a small bowl, using a hand mixer, beat together softened butter, garlic, herbs, salt, and pepper. Slather the entire roast with a thick coat of the garlic butter – use ALL OF IT!
- Place the roast on a flat rack elevated above a baking sheet on the smoker. Close the lid, and smoke the roast at 225º until the internal temperature reaches 120º for Rare or 130º for Medium. This took about 3 hours of smoke time.
- Turn the temperature on the Traeger up to 400º and sear until you reach your desired internal temperature. Pull the roast off at 130º for rare, 135º for medium rare or 140º for medium.
- We went about 30-40 minutes to get to a medium rare/medium per the desire of the house. I’m much more a rare girl!!! I would have taken it off after 20-25 minutes although the crust was delicious!
- Remove the prime rib to the cutting board and let rest for 15-20 minutes before slicing and serving. Feel free to tent with aluminum foil if you like.
- Drizzle the drippings over the roast or serve on the side for dipping. Serve with horseradish sauce.
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Tips, Tricks & FAQs
Store leftovers in an airtight container (I like these glass ones) in the refrigerator for up to a week. Reheat in the microwave for 1-2 minutes or in the air fryer for 3-4 minutes.
You can either use an instant read meat thermometer or a wireless thermometer (like a Meater) and check it on your phone. This isn’t a really long cook and it doesn’t stall – so the instant read worked fine.
Yes! Do not put prime rib directly on grill grates – you don’t want a pound of butter draining into your Traeger. Whether you use a cookie sheet or a roasting pan – be sure the meat is off the surface of the pan with a cooking rack so the bottom isn’t boiling in butter.
I would say it will take 5-10 minutes more per pound but always rely on your thermometer!
We got about 10 – 1″ slices from this prime rib.
Get Heather’s NEW cookbook – Air Fryer Cooking for One today!
20 Must-Have Traeger Accessories
I absolutely love my Traeger Pellet Grill and you can pretty much use it right out of the box! But over the years I’ve definitely found that there are some Traeger smoker accessories that make everything a lot easier!
Delicious Sides to Serve with Prime Rib
- Smoked Green Beans with Bacon (put this under the roast if you have a rack for stacking and the butter drips into it!! Whoa Nellie!)
- Smoked Cheesy Potatoes
- Smoked Brussels Sprouts with Bacon
Favorite Sides with Veggies
- Air Fryer Cauliflower Parmesan
- Culvers Strawberry & Blue Cheese Salad
- Cheddar’s Broccoli Cheese Casserole
More Traeger Main Dishes
Traeger Prime Rib
Equipment
Ingredients
- 5 pound boneless prime rib roast
- 1 tbsp coarse sea salt
- 2 tsp black pepper
Instructions
- Remove Prime Rib (and your butter) from refrigerator for 2-4 hours so it can come to room temperature. This allows the muscles to relax so they are tender!
- Preheat Traeger temperature to 225º. I used the Traeger Signature blend pellets for this recipe.
- While the grill is warming up, trim any large pockets of fat from the top of the roast down to 1/4 inch thick. Season on all sides with an even sprinkling of salt and pepper.
- In a small bowl, using a hand mixer, beat together softened butter, garlic, herbs, salt, and pepper. Slather the entire roast with a thick coat of the garlic butter – use ALL OF IT!
- Place the roast on a flat rack elevated above a baking sheet on the smoker. Close the lid, and smoke the roast at 225º until the internal temperature reaches 120º for Rare or 130º for Medium. This took about 3 hours of smoke time but always check sooner with your meat thermometer! We were outside in Iowa in snow! ๐
- Turn the temperature on the Traeger up to 400º and sear until you reach your desired internal temperature. Pull the roast off at 130º for rare, 135º for medium rare or 140º for medium.We went about 30-40 minutes to get to a medium rare/medium per the desire of the house. I’m much more a rare girl!!! I would have taken it off after 20-25 minutes although the crust was delicious!
- Remove the prime rib to the cutting board and let rest for 15-20 minutes before slicing and serving. Feel free to tent with aluminum foil if you like.
- Drizzle the drippings over the roast or serve on the side for dipping. Serve with horseradish sauce.
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