When preparing a show-stopping cut of meat like prime rib, nothing beats the combination of a Traeger grill and wood-fired smoke. This prime rib recipe elevates a luxurious cut with rich, smoky flavor, ensuring it’s tender, juicy, and packed with savory goodness. Whether cooking for a holiday gathering or a special family meal, this Traeger prime rib recipe will shine your culinary skills.
In this guide, we’ll cover everything you need to know to achieve prime rib perfection on your Traeger, from choosing the right seasonings to mastering the cooking process. Let’s get started!
Why Prime Rib on a Traeger?
Cooking prime rib on a Traeger adds a delicious smoky flavor you can’t achieve with a traditional oven. The wood-fired heat cooks the meat evenly, enhancing its natural juices while infusing it with a subtle smokiness that complements the rich, marbled beef. The Traeger’s temperature control also makes it easy to cook prime rib to the perfect level of doneness without the stress of constantly checking and adjusting.
Prime rib, often called the “king of roasts,” is known for its tenderness and rich flavor. When you combine this premium cut with the low-and-slow cooking method of a Traeger, you get a melt-in-your-mouth roast with a smoky crust and perfectly juicy interior.
Ingredients for the Perfect Smoked Prime Rib
Prime rib is a high-quality cut, so it only needs a few fancy ingredients to taste amazing. A few simple seasonings and the natural smoke from your Traeger are enough to enhance the flavors.
Ingredients:
- 5-7 lb prime rib roast (bone-in for extra flavor)
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp smoked paprika (optional for an extra smoky kick)
- Wood pellets (oak, mesquite, or hickory are excellent for beef)
Preparing Your Prime Rib
Before you get to the GrillGrill, preparing your prime rib properly is essential. Here’s how:
- Bring the Roast to Room Temperature: Take the prime rib out of the refrigerator about an hour before cooking to allow it to come to room temperature. This ensures even cooking throughout the roast.
- Season the Roast: Rub the prime rib with olive oil to help the seasonings adhere. Then, generously coat the roast with garlic, rosemary, thyme, salt, black pepper, and smoked paprika (if using). Make sure to massage the seasoning into all sides of the meat for maximum flavor.
- Optional Step – Dry Brining: For even better results, you can dry brine the prime rib the night before by rubbing it with salt and leaving it uncovered in the fridge. This helps the meat retain moisture and enhances its natural flavor.
Prepping Your Traeger for Smoking
To achieve that perfectly smoky flavor, you’ll want to choose suitable wood pellets and set your Traeger to the ideal temperature.
- Preheat the Traeger: Set your Traeger to 225°F and allow it to preheat for 15 minutes with the lid closed. This low temperature will allow the prime rib to absorb the smoke and cook to tender perfection slowly.
- Choose the Right Wood Pellets: Strong-flavored woods like oak, hickory, or mesquite work best for beef. They enhance the rich, savory flavor of prime rib and provide a robust, smoky profile that pairs perfectly with this cut of meat.
Smoking the Prime Rib on Your Traeger
Once the Traeger is preheated and your prime rib is seasoned, it’s time to start cooking.
- Place the Prime Rib on the GrillGrill: Position the roast bone-side down directly on the grill grates. Close the lid to trap in the smoke, allowing it to circulate and infuse the meat with flavor.
- Smoke Low and Slow: Cook the prime rib at 225°F for about 3-4 hours, or until the internal temperature reaches 120°F for rare, 130°F for medium-rare, or 140°F for medium. Use a meat thermometer to check the temperature periodically.
- Rest the Roast: Once the prime rib reaches your desired internal temperature, remove it from the GrillGrill and tent it loosely with aluminum foil. Let it rest for 20-30 minutes. During this time, the internal temperature will rise by about 5°F, and the juices will redistribute, making the meat incredibly juicy.
- Crank Up the Heat for a Sear: While the roast is resting, increase the temperature on your Traeger to 450°F. After the resting period, return the prime rib to the GrillGrill for a quick sear. Sear for 10 minutes, rotating it to get a beautiful, crispy crust on all sides.
Serving the Smoked Prime Rib
Once your Traeger prime rib is perfectly cooked, it’s time to slice and serve.
- Carve the Roast: Start by cutting along the bones to separate the meat from the rib bones. Then, slice the roast into thick, juicy slices. Make sure to cut against the grain to ensure tenderness in every bite.
- Serve with Sides: Prime rib pairs beautifully with classic sides like creamy mashed potatoes, roasted vegetables, or a crisp green salad. For a rich, decadent meal, you can also serve it with a side of au jus or horseradish cream sauce.
- Garnish: For a finishing touch, sprinkle some fresh rosemary or thyme over the sliced prime rib and serve with lemon wedges for a bright contrast to the smoky, savory meat.
Pro Tips for Smoking Prime Rib on a Traeger
- Use a Meat Thermometer: A reliable meat thermometer is your best friend when cooking prime rib. Since prime rib is expensive, you want to avoid overcooking it. Monitoring the internal temperature ensures you achieve the perfect level of doneness.
- Rest the Meat: Don’t skip the resting step! This is crucial for keeping the meat tender and juicy. Cutting into the prime rib too soon will cause the juices to spill, leaving the meat dry.
- Choose Bone-In: While boneless prime rib works great, a bone-in roast has a richer flavor. The bones act as a natural rack that helps the meat cook more evenly.
- Add a Reverse Sear: For an even more flavorful crust, consider reverse searing the prime rib. After smoking it low and slow, crank up the heat at the end to get a deep, flavorful sear on the outside.
Why You’ll Love Traeger Smoked Prime Rib
There’s something magical about the combination of prime rib and the Traeger. The smoky flavors elevate the richness of the beef, and the slow cooking ensures it’s perfectly tender. Whether preparing this for a special occasion or a weekend indulgence, this recipe guarantees juicy, flavorful, and unforgettable prime rib.
Even novice cooks can tackle prime rib like a pro with a Traeger. The consistent heat, wood-fired flavor, and ease of use make this recipe a foolproof way to impress your guests and elevate your grilling game.
Conclusion
Cooking prime rib on a Traeger grill is a surefire way to create a smoky, tender, and mouthwatering roast perfect for any special occasion. With simple seasonings, suitable wood pellets, and the low-and-slow cooking method, you’ll end up with a show-stopping meal that everyone will love.
So fire up your Traeger, prepare your prime rib, and get ready to savor every bite of this smoky, flavorful perfection!