Yield
Marinade for a 6–8 lb prime rib roast or several steaks
Ingredients
- ⅓ cup low-sodium soy sauce
- ⅓ cup olive oil
- ¼ cup apple cider vinegar
- ¼ cup Worcestershire sauce
- 3 tablespoons stoneground Dijon mustard
- 2 tablespoons garlic paste
- 2 tablespoons finely chopped fresh rosemary
- 1½ tablespoons onion powder
- 1½ tablespoons dried parsley flakes
- 1 tablespoon dried thyme
- 1 teaspoon Redmond Real Salt Kosher Sea Salt
- 1 teaspoon black pepper
Instructions
1.
Prepare the Marinade: In a bowl, whisk together the soy sauce, olive oil, apple cider vinegar, Worcestershire sauce, Dijon mustard, garlic paste, rosemary, onion powder, parsley flakes, thyme, kosher sea salt, and black pepper until fully combined.
2.
Marinate the Beef: Place the prime rib roast or steaks in a large food-safe container or resealable bag. Pour the marinade over the beef and coat thoroughly. Cover and refrigerate overnight.
3.
Preheat the Grill: Preheat your Traeger grill to 200°F.
4.
Cook the Prime Rib: Place the marinated prime rib on the grill and cook at 200°F for 1 hour.
5.
Finish the Roast: Increase the grill temperature to 350°F and continue cooking until the internal temperature reaches 125–130°F.
6.
Rest and Serve: Remove from the grill and allow the roast to rest before slicing and serving.
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