This is a tried, true, and trusted herb-crusted prime rib recipe. No gimmicks, no stress, just perfectly cooked, wood-fired beef every single time. It's rich, indulgent, and dramatic, prepared low and slow on a Traeger grill.
1. Add rosemary, parsley, garlic, canola oil, Dijon, salt, and pepper to a food processor. Pulse until finely chopped and fully blended.
2. Coat the entire prime rib with the herb mixture. Place uncovered in the refrigerator for at least 4 hours so the flavors can really work their magic.
3. Preheat your Traeger grill to 250°F, lid closed, for about 15 minutes.
4. Place the prime rib bone-side down on the grill. Insert a Meater probe into the thickest part of the roast (avoiding bone and big fat pockets). Cook until internal temp reaches 120–130°F for rare to medium-rare (about 3–4 hours).
5. Remove from the grill, tent loosely with foil, and rest for 15 minutes.
6. Slice thick. Serve confidently. Accept praise.
