Holiday Smoked Prime Rib Roast with Roasted Garlic & Rosemary Crust
By Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian · US & Metric Measurements · Ready in 3 hr 55 min
The ultimate holiday centerpiece: a bone-in standing rib roast slathered in roasted garlic-herb butter, slow-smoked at 225°F (107°C) for spinalis-to-center medium-rare richness, and finished at 450°F (232°C) for a crackling savory crust.
Ingredients (9)
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Helpful tools for making Holiday Smoked Prime Rib Roast with Roasted Garlic & Rosemary Crust:
- → ThermoWorks Thermapen ONE Instant-Read Meat Thermometer
- → Traeger Signature Blend 100% All-Natural Hardwood Pellets (20 lb Bag)
- → Bryco Goods Pink Kraft Butcher Paper Roll (18 Inch x 175 Feet, Unwaxed)
- → MEATER Plus Wireless Smart Meat Thermometer with Bluetooth Repeater
- → Traeger Pellet Grill BAC363 Drip Tray Liners (5-Pack)
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Step-by-Step Instructions
💡 Chef Tips for Best Results
- ✓Pro Tip 1: A large 7.5 lb (3.4 kg) thermal mass has substantial carryover cooking—pulling at 128°F (53°C) guarantees it settles at 135°F (57°C) medium-rare without a gray overcooked outer ring.
- ✓Pro Tip 2: Smoking on a wire rack over beef stock catches every drop of melted herb butter and beef drippings for an instant, smoky au jus.
- ✓Pro Tip 3: Clinical Nutrition Note: Prime rib is rich in Vitamin B12, zinc, and selenium; pairing with a bitter green salad aids bile production and lipid digestion.
🧊 Storage, Freezing & Safe Reheating
Wrap leftover prime rib tightly in foil and refrigerate for up to 4 days. To reheat without losing the pink center, dip individual slices into simmering 165°F (74°C) beef au jus for 30 seconds just before serving.
Frequently Asked Questions
How long per pound does prime rib take on a Traeger at 225°F?
Plan on 25 to 30 minutes per pound at 225°F (107°C) to reach an internal temperature of 120°F (49°C) before the high-heat sear. Always rely on an internal meat probe rather than the clock, as bone structure and marbling affect cook speed.
Can I cook this recipe with a boneless rib roast?
Yes, a boneless ribeye roast cooks identically and takes about 20 minutes less total time. Place it fat-cap up on the wire rack over the beef stock.
📖 More Recipes from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian. Explore all 30 recipes in this collection or look up the print & Kindle edition on Amazon.
Recipe by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook and edited for American kitchens by the RecipeVault Pro editorial team — US & metric measurements, USDA-safe doneness temperatures, and practical tips. Our editorial policy
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