Perfect Prime Rib
A spectacular main dish for any special dinner. This prime rib roast is tender, succulent, and oh so flavorful! Your family will remember this one.
Equipment
- Shallow baking pan
- Meat thermometer
Ingredients
- 1½ cups ghee melted
- ¼ cup Traeger's Prime Rib Rub
- 10-12 lb prime rib roast
- 1 Tbs dried rosemary chopped
Instructions
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.
Roasting Instructions
- 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!
