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Topic Title: Prime Rib Roast
Created on December 19, 2012 at 11:40 PM


I've got a 14 lb Rib Roast thawing in the fridge for Saturday and have never done a Prime Rib Roast on my Holland. Anyone have a receipe for me? I've got rib seasoning. Do you think I should put water in the drip pan like I do for turkeys and pork loin? Any help is appreciated.


Ken, you can do a search on this blog...just enter the words "prime rib" and you'll see several postings about cooking a prime rib. Good luck

Tom Kirkman

I do these on a regular basis now. Make sure you have a temperature probe.

1. Thaw the PR and coat the fat side with a little olive oil.

2. Apply a thick coating of kosher salt and Traeger Rib Rub to the fat cap.

3. Wrap in Saran Wrap and set in the refrigerator overnight.

4. Use the steamer pan on the Holland. This will hold the temp around 300F.

5. Take the PR out of the fridge and allow it to come to room temperature.

6. Cut an onion in 4 thick slices (about 1/2 inch thick) and set the PR corners on the onion slices in an aluminum roasting pan. Fill the pan bottom with Swanson Beef Stock to a level just shy of the bottom of the PR.

7. Set the pan containing the PR on the Holland, insert the temperature probe and cook until the internal temperature reaches about 125.

8. Remove from the grill and set on a table for 15 minutes. The temperature will continue to climb for a few minutes, reaching about 133 to 134F.

9. Enjoy a great medium rare PR. Delicious.