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Backyard Blogging.

Prime Rib Roast

Melt-in-your-mouth Prime Rib is yours for the holidays by infusing rich and delicious smoke, marinating it with herbs and vinegar, and wowing your guests.


1 (6 lbs) Boneless Prime Rib Roast
5 cloves Garlic, Coarsely Chopped
2 Tbsp Red Wine Vinegar
1/2 cup Fresh Parsley, Coarsely Chopped
1 Tbsp Fresh Rosemary Needles
1/2 cup Olive Oil or Vegetable Oil
Traeger Prime Rib Rub, or Coarse Salt and Pepper
2 cups Low-Sodium Beef Broth


Tie the roast at 2-inch intervals with butcher’s string.

In a blender jar or small food processor, combine the garlic, red wine vinegar, parsley, and rosemary. Add a couple tablespoons of the oil and pulse to chop the garlic and herbs. Add the remaining oil in a small stream until the mixture is well blended.

Place roast into a large resealable plastic bag and pour the herb mixture over the roast, coating it on all sides.

Allow the roast to marinate for two hours at room temperature or refrigerate for several hours. If marinating in the refridgerator, meat should come to room temperature before roasting.

Remove the roast from plastic bag and discard the marinade. Liberally season the roast on all sides with Traeger Prime Rib Rub.

Place the roast, fat-side up, in a v-shaped rack in a roasting pan. Pour the beef broth into the bottom of the pan.

When ready to cook, set the temperature to High and preheat, lid closed for 15 minutes.

Arrange the pan with the prime rib on the grill grate and roast for 30 minutes.

After 30 minutes, reduce the temperature to 250℉ and continue to cook until the internal temperature of the roast reaches 130℉ for medium-rare, about 2 to 3 hours.

Transfer the roast to a cutting board and let rest, loosely covered with foil, for 20 minutes.

For the Beef Au Jus: Pour the pan drippings into a small saucepan and skim off any fat that rises to the top. Taste the jus for seasoning, adding salt and pepper as needed. Rewarm before serving.

Carve the roast into thick slices and serve with the beef au jus. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

Recipe and photo from Traeger.