Serves
About 6–8
Ingredients
Herb Crust
- ¼ cup fresh rosemary leaves
- ¼ cup fresh flat-leaf parsley leaves
- ¼ cup minced garlic
- ¼ cup canola oil
- 3 tbsp Dijon mustard
- 2 tbsp finely ground black pepper
- 2 tbsp kosher salt
Roast
- 1 (5–7 lb) bone-in prime rib roast, trimmed of top fat
Instructions
1.
Prepare the Herb Crust. In a food processor combine rosemary, parsley, garlic, canola oil, Dijon mustard, salt, and black pepper. Pulse until finely chopped and well blended.
2.
Season the Roast. Coat the entire prime rib evenly with the herb mixture.
3.
Rest. Place the roast uncovered in the refrigerator for at least 4 hours.
4.
Preheat Grill. Preheat your Traeger grill to 250°F.
5.
Cook the Roast. Place the prime rib bone-side down on the grill grates. Insert a thermometer probe into the thickest part of the roast. Cook until the internal temperature reaches 120–130°F, about 3–4 hours.
6.
Rest. Remove the roast from the grill and tent loosely with foil. Rest for 15 minutes before slicing.
Serving
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