Pepper & Rosemary Prime Rib — Holiday Perfection

Start with a 5–7 lb bone-in prime rib and coat it generously with a paste made from ¼ cup finely minced fresh rosemary, ¼ cup Dijon mustard, 3 tbsp Worcestershire sauce, 3 tbsp minced garlic, 3 tbsp cracked black pepper, and 2 tbsp kosher sea salt. Wrap tightly with plastic wrap and refrigerate overnight. Set your grill (e.g., Traeger) to 200°F with hickory until the internal temperature of the prime rib reaches 100°F. Remove from the grill and set aside tented with foil. Crank the grill up to 450°F+, return the roast, and sear until you hit your preferred final internal temp (e.g., 120°F - 125°F). Pull the prime rib, tent with foil, and let it rest 10 minutes before carving. Serve with creamed horseradish, Yorkshire puddings gravy, a side of veggies & potatoes for an incredible dinner.