Meat Church Prime Rib
By Matt Pittman
Delight in the Meat Church Prime Rib designed by Matt Pittman. This tender prime rib is given a Meat Church rub crust and slow-roasted over mesquite pellets for a kick of bold flavor. Pro tip from Matt– melt a generous amount of butter over the prime rib while it rests after cooking to take this roast to the next level.
Prep Time
20 Min
Cook Time
3 Hr
Pellets
Mesquite
Ingredients
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This recipe serves:
8
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 | (8-10 lb) boneless rib-eye roast, choice grade or higher |
| To Taste | kosher salt |
| To Taste | Meat Church Holy Cow BBQ Rub |
| To Taste | Meat Church Gourmet Garlic and Herb Seasoning |
| Worcestershire sauce, beef stock, or water, for basting (optional) | |
| 3 Tablespoon | unsalted butter, preferably high-quality |
This recipe serves:
8
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 | (8-10 lb) boneless rib-eye roast, choice grade or higher |
| To Taste | kosher salt |
| To Taste | Meat Church Holy Cow BBQ Rub |
| To Taste | Meat Church Gourmet Garlic and Herb Seasoning |
| Worcestershire sauce, beef stock, or water, for basting (optional) | |
| 3 Tablespoon | unsalted butter, preferably high-quality |
Steps
1
Truss the prime rib by tying butcher's twine around the outside in 1-inch intervals. This will help the roast hold its shape and cook evenly.
2
Generously season the rub all over with salt. Let sit for 1 hour.
3
Wash the salt off and pat the roast dry. Generously season on all sides with Meat Church Holy Cow BBQ Rub, then with Meat Church Gourmet Garlic and Herb Seasoning. Let sit for 15-20 minutes.
4
When ready to cook, set the Traeger temperature to 275°F and preheat with the lid closed for 15 minutes.
275 ˚F / 135 ˚C
5
Insert the probe into the thickest part of the roast, avoiding any large pockets of fat. Place the rib roast directly on the grill grates, close the lid, and cook until the internal temperature reaches 125°F for medium-rare, or your preferred temperature. If desired, baste the roast with Worcestershire sauce, beef stock, or water every 45 minutes.
125 ˚F / 52 ˚C
6
Remove the roast from the grill and transfer to a cutting board with a well. Place the butter on top of the roast, tent with aluminum foil, and let rest for 10-15 minutes. As the roast rests, the butter will melt over the meat and the internal temperature will continue to rise to a final temperature of 130-135°F.
135 ˚F / 57 ˚C
7
Slice the roast and serve. Enjoy!
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