Make the Absolute Best Prime Rib With These Pro Roasting Secrets

This is how to make the best prime rib.

Prime rib is the perfect Christmas feast. It’s extravagant and impressive, but it’s often an expensive cut.

Nichole Daily, from Traeger Grills, showed us how to cook it right.

You’ll want to start salting the meat the day before. Letting the salt sit on the meat for 24 hours concentrates its savory, meaty flavor.

Before cooking, coat with a liquid-gold mayonnaise mixture to seal in the flavor. Dust with Traeger Prime Rib Rub to boost flavor and give it a beautiful crust.

The key to perfect prime rib is to cook it low and slow. This method ensures that the meat is cooked to a perfect medium rare every time.

Herb Crusted Prime Rib With Au Jus

By Mandy Tanner of Traeger Grills

INGREDIENTS

Serves: 10

Prime Rib and Jus

• 1 (3- to 4-bone) standing rib roast (10 to 12 lb.)
• Kosher salt
• Traeger Prime Rib Rub, as needed
• 1 bunch sage
• 1 bunch rosemary
• 1 bunch thyme
• 1 bunch parsley
• 3 tbsp mayonnaise
• 2 tbsp Dijon mustard
• 2 tbsp Worcestershire sauce
• 3 medium carrots, cut into 1-inch pieces
• 3 celery stalks, cut into 1-inch pieces
• 1 large yellow onion, cut into 1-inch pieces
• 2 bay leaves
• 3 garlic cloves, smashed
• 1 tbsp olive oil
• 4 cups beef stock
• Freshly ground black pepper

Horseradish Sauce (optional)

• 1/4 cup prepared horseradish
• 2 tbsp mayonnaise
• 2 tbsp sour cream
• 1/2 tsp Traeger Prime Rib Rub

METHOD

1. Prepare the Rib Roast

Position a rack on a rimmed baking sheet. Place the rib roast on the rack and pat dry with a paper towel. Season all over with kosher salt and refrigerate uncovered for at least 24 hours and up to 48 hours.

2. Preheat and Prep

Remove the prime rib from the refrigerator and let it sit at room temperature for 1 hour. Prep the remaining ingredients during this time.

3. Debone the Roast

With a long sharp knife, slice between the meat and bones, following the inner curve of the bones. Remove the bone plate in one piece with the bones attached. Sprinkle the rib plate with Traeger Prime Rib Rub and reserve.

4. Prepare the Herbs

Set aside 1 sprig each of sage, rosemary, and thyme for the au jus. Chop enough parsley to get 2 tablespoons. Finely chop enough sage, rosemary, and thyme to get 1 tablespoon of each. Reserve the chopped herbs and leave the remaining herbs whole.

5. Tie the Roast

Combine 3 tablespoons mayonnaise, Dijon mustard, and 1 tablespoon Worcestershire sauce in a small bowl. Coat the prime rib with a thin layer of the mayo mixture on all sides. Place the prime rib fat cap down on a work surface with the deboned side facing up. Spread the whole herb sprigs over the roast where the bones had been. Replace the rib plate and tie the bones securely back onto the roast with butcher’s twine.

6. Season the Roast

Flip the roast over and season the top with more Traeger Prime Rib Rub. Sprinkle the reserved chopped herbs over the top and sides.

7. Prepare the Roasting Pan

Spread the carrots, celery, onion, garlic, bay leaves, and reserved herb sprigs on the bottom of a roasting pan. Drizzle with olive oil. Place the rack over the vegetables and the roast bone-side down on the rack.

8. Preheat the Grill

Preheat the Traeger with the lid closed to 250°F (about 15 minutes).

9. Start Cooking

Insert a leave-in thermometer into the thickest part of the roast. Place the roasting pan directly on the grill grate, close the lid, and cook for 2 hours.

10. Add Beef Stock

Combine beef stock and the remaining 1 tablespoon Worcestershire sauce in a medium saucepan and bring to a simmer. Add the warmed beef stock mixture to the roasting pan with the vegetables. Continue to cook until the internal temperature of the prime rib is between 120°F to 125°F for medium rare (2 to 3 hours).

11. Make Horseradish Sauce (Optional)

Mix horseradish, mayonnaise, sour cream, and Traeger Prime Rib Rub in a small bowl. Cover and refrigerate until ready to serve.

12. Rest the Roast

Transfer the roast to a rimmed baking sheet and tent with foil. Let rest for at least 40 minutes and up to 1 hour.

13. Prepare the Au Jus

Strain the liquid in the roasting pan into a small saucepan, discarding the vegetables and bay leaves. Season to taste with salt and pepper and keep warm for serving.

14. Serve

Remove the butcher’s twine from the prime rib. Separate the meat from the bones, discard the herb sprigs, and transfer the meat to a cutting board. Slice the roast against the grain. Serve warm with au jus and horseradish sauce, if desired. Enjoy!

Find more from Traeger on Instagram, @traegergrills, or on their website, traeger.com.

Find the recipe on Traeger’s website.