A spectacular main dish for any special dinner. This prime rib roast is tender, succulent, and oh so flavorful!
Perfect Prime Rib
- Shallow baking pan
- Meat thermometer
- 1½ cups ghee melted
- ¼ cup Traeger's Prime Rib Rub
- 10-12 lb prime rib roast
- 1 Tbs dried rosemary chopped
The night before…
- The night before serving the prime rib roast, melt the ghee and add the Traeger Prime Rib Rub. Mix the ghee and Traeger seasoning well with a small whisk.
- Place the rib roast in the shallow baking pan bone side down.
- Then pour the ghee/seasoning mixture all over the roast coating it well.
- Sprinkle the roast with salt, pepper, and rosemary.
- Cover the roast and refrigerate it overnight to marinate.
- About 3 hours before putting the roast in the oven, take it out of the refrigerator and set it on the counter to warm to room temperature.
- After 3 hours, preheat the oven to 500°.
- Set the timer for 20 minutes. Cook the roast at 500° for 20 minutes.
- When the 20 minutes is up, without opening the oven door, turn the oven temperature down to 320°.
- Continue to cook the roast for 320° for 13-15 minutes per pound for medium-rare.
- For medium-rare, the internal meat temperature should read 120°. (For a rare roast, the internal meat temperature should be 115°)
- Once the roast is out of the oven, let it rest for about 10 minutes before slicing. This allows the juices to distribute evenly throughout the roast.
- Finally, slice, serve, and enjoy!
Prime Rib Roast is my family’s request every year for Christmas dinner.
They take pictures of it to send to their friends. The dog sits by the table and salivates while waiting for a bone. It’s talked about repeatedly before and after Christmas.
This is THE MEAL of the year.
Buying a Prime Rib Roast
Planning for a prime rib Christmas dinner begins about two weeks prior to Christmas.
I call my local HyVee store’s meat department and order the roast by December 15 letting them know how big a roast I’ll need. Calling an ordering the roast ahead ensures that one is available and gives the butcher time to place the order for his inventory.
When Christmas is over, I make sure to tell the people working the meat counter that the roast they provided was spectacular and made Christmas dinner very special. They really enjoy knowing their work made someone’s holiday special.
Setting the Table
I like to make the table very pretty for Christmas dinner. Would you believe those holly sprig plates and red chargers come from Dollar Tree? I also get out the crystal stemware and special flatware that comes in a velvet-lined box, light candles, and make a pretty but simple centerpiece. The tablecloth is a little antique gem I found at a thrift store – it’s silk and labeled “Made in Occupied Japan.”
Dark Horse Big Red Blend goes beautifully with prime rib. It has a deep, rich flavor of dark berry and black currant with just the right tartness to complement a rich meal. Ask for it at your local wine shop.
The rolls in this photos are my Feather-light Dinner Rolls. These rolls are so simple to make! They don’t need to hours to rise and can be ready very quickly.
The green beans are simply oven roasted with potato wedges drizzled with olive oil and seasoned with salt, garlic powder and a course black pepper blend from Corky’s Cookout.
Perfect Prime Rib isn’t that hard. It takes a little planning, but the planning and effort are so worth it!