Step

• 1

  Tie the roast at 2 inch intervals with butcher's twine.

• 2

  In a blender jar or small food processor, combine the garlic, red wine vinegar, parsley and rosemary. Add a couple tablespoons of the oil and pulse to chop the garlic and herbs. Add the remaining oil in a small stream until the mixture is well blended.

• 3

  Place roast into a large resealable plastic bag and pour the herb mixture over the roast, coating it on all sides.

• 4

  Transfer the roast to the fridge and marinate for 2 hours.

• 5

  Remove the roast from plastic bag and discard the marinade. Liberally season the roast on all sides with Traeger Prime Rib Rub and let the roast come to room temperature.

• 6

  Place the roast, fat-side up, in a v-shaped rack in a roasting pan. Pour 4 cups beef broth into the bottom of the pan.

• 7

  When ready to cook, set Traeger temperature to 400°F and preheat, lid closed for 15 minutes.

  400 ˚F / 204 ˚C

• 8

  Arrange the pan with the prime rib on the grill grate and roast for 30 minutes.

  400 ˚F / 204 ˚C

  00:30

• 9

  After 30 minutes, reduce the temperature to 225℉ and continue to cook until the internal temperature of the roast reaches 130℉ for medium-rare, about 2 to 3 hours.

  225 ˚F / 107 ˚C

  130 ˚F / 54 ˚C

  Super Smoke

• 10

  Transfer the roast to a cutting board and let rest, loosely covered with foil, for 20 minutes.

• 11

  For the Beef Au Jus: Place the roasting pan over medium heat and deglaze with 2 cups beef stock. Using a wooden spoon scrape up all the brown bits from the bottom of the pan.

• 12

  Strain the jus into a small saucepan discarding the solids and skim off any fat that rises to the top. Taste and simmer over medium heat to reduce if needed (if the jus tastes a little weak, reducing will concentrate the flavor). Taste the jus for seasoning, adding salt and pepper as needed. Rewarm before serving.

• 13

  Carve the roast into thick slices and serve with the beef au jus. Enjoy!