Diva Q's Herb-Crusted Prime Rib

This herb-crusted prime rib by Diva Q is slow-smoked to perfection, creating a juicy, tender roast with an aromatic crust of rosemary, garlic, and Dijon. Rich, flavorful, and perfectly cooked, it’s an impressive centerpiece for any feast.

March 07, 2024

Prep Time: 15 mins

Cook Time: 5 hours

Servings: 4

Difficulty: Medium

Ingredients

1/4 cup fresh rosemary leaves
1/4 cup fresh flat-leaf parsley leaves
1/4 cup minced garlic
1/4 cup canola oil
3 tablespoons Dijon mustard
2 tablespoons finely ground black pepper
2 tablespoons kosher salt
1 (5-7 lb) bone-in prime rib roast

Recipe by: Danielle "Diva Q" Bennett via Traeger Grills

Instructions

Step 1

In a food processor, combine the following ingredients: Rosemary, Parsley, Garlic, Canola oil, Mustard, Salt, Pepper, and pulse until the herbs are finely chopped and the ingredients are well combined.

Step 2

Coat the prime rib evenly with the herb mixture. Then, refrigerate it uncovered for 4 hours.

Step 3

When ready to cook, set the Traeger grill temperature to 250℉ (121℃), close the lid, and preheat for 15 minutes. Use the Super Smoke feature if available.

Step 4

Place the prime rib on the grill grates bone-side down, and insert a probe into the thickest part of the roast, avoiding bones and large fat pockets. Close the lid and cook at 250℉ (121℃) until the internal temperature reaches 120℉ to 130℉ (49℃ to 54℃) for rare to medium-rare, which should take about 5 hours. Begin checking the internal temperature every 45 minutes after the first 2 hours, maintaining a consistent grill temperature throughout the cook and using the Super Smoke feature if available.

Step 5

Once cooked, remove the prime rib from the grill, tent it loosely with foil, and let it rest for 15 minutes. After resting, carve the prime rib and serve.