In this video, I will show you how to make the Perfect (BoneIn) Prime Rib Roast, or standing rib roast, smoked and reverse seared on my Traeger Pellet Grills (Traeger Junior Elite, and then reverse seared on the Traeger Ranger). You can also do this on the oven/stovetop as well.
#traegergrills #primerib #reversesear

Here are some items that were used in this video:
Knotty Wood Almond Pellets:
https://amzn.to/39KQoF2
Meater+ Temp Probe:
https://amzn.to/3qwSGgU
Kettle & Fire Bone Broth:
https://amzn.to/36J0Tqv

If you are interested in buying a Traeger or any accessories, use this link:
https://traeger.uym8.net/ryan
*Affiliate links above, so if you purchase something through them I will receive a small commission, but you will not pay more for the product(s). It just helps me out!

0:00 Intro
0:31 The Breakdown
2:23 Dry Brine
3:11 Season / Rub
5:12 Low & Slow
6:07 Horseradish Cream
7:15 Reverse Sear
7:58 Au Jus
9:58 The Slice
10:52 Devour
11:21 THANK YOU!

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Prime Rib Ingredients:
7 lb Prime Rib Roast (prime grade)
Kosher Salt, generous
23 tbsp olive oil
2 tsp fresh rosemary
2 tsp dried rosemary
2 tsp dried thyme
2 tsp cracked black pepper
10 garlic cloves, smashed

Horseradish Cream Ingredients:
1 cup sour cream
1/4 cup horseradish
1 tbsp stone ground mustard or dijon
1/2 tsp kosher salt
1 tsp white wine vinegar
Cracked black pepper, to taste
(combine all ingredients)

Au Jus Ingredients:
2.5 tbsp beef tallow
2.5 tbsp flour
4 cups beef bone broth
1 tsp kosher salt
1 tsp soy sauce
Cracked black pepper, to taste
(combine all ingredients) simmer for 45 minutes

Process:
Dry Brine the Prime Rib roast with a generous amount of Kosher Salt, and let rest uncovered in the fridge for 1 hour minimum or ideally, overnight. Combine olive oil, rosemary, thyme, pepper, and garlic to form a paste. Layer on paste to the prime rib roast. Meanwhile, fire your Traeger Pellet Grill, or oven, to 250ºF/121ºC. Place prime rib roast on a cooling rack with a drip pan to catch any rendered fat (beef tallow). Remove once the prime rib reaches an internal temperature of 122123ºF/50ºC, then move to a hot cast iron griddle or Traeger Ranger. I set mine to a preheated 400ºF/204ºC for the reverse sear. You can also crank the heat on your oven to 500ºF/250ºC for this step. Sear all side, remove from heat, and let rest 2030 minutes.