Smoking prime rib on a Traeger results in perfectly juicy, tender meat every time. It’s presentation and wonderful flavor make it perfect for any special occasion meal! This guide shares how to make Traeger Prime Rib and includes all of my top tips and tricks for working with this cut of beef!
What Is Prime Rib?
Prime rib is one of the most decadent cuts of meat you can buy. In a nutshell, prime rib is a type of roast made from the beef rib primal — just under the front section of a cow’s backbone.
A whole prime rib includes six ribs (ribs 6 through 12, to be precise!) and typically weighs between 12 to 16 pounds.
It’s an expensive cut of beef that yields incredibly tender, juicy results if cooked properly. Prime rib is traditionally roasted in the oven and then served with au jus (a type of gravy made from the pan drippings).
However, the recipe I’m sharing with you today is for smoked prime rib on a Traeger.
Smoking prime rib infuses the meat with even more flavor thanks to the wood pellets, and so long as you use a digital probe thermometer to track the temperature of the meat it’s difficult to overcook!
What Is “Prime” Beef?
Many people mistakenly believe that prime rib derives its name from the USDA grade of beef labeled as “Prime.” Not so!
“Prime” is a term used to denote the highest quality cuts of beef on the market. Other terms used to denote quality beef are “Choice” and “Select” — but “Prime” is the best and therefore the most expensive of any cut of beef.
The USDA grades beef based on its age and the amount of marbling it contains (i.e. intramuscular fat).
If you want to go all out on your Traeger prime rib, by all means purchase “Prime” level prime rib! It will have a good amount of marbling, will be super tender, and will have lots of flavor.
However, you can still find excellent prime rib on the market that’s labeled “Choice” or “Select.” Talk to your local butcher for their recommendation and purchase whatever prime rib fits your budget.
Boneless vs Bone-in Prime Rib
Prime rib can be purchased with the bones in or you can buy boneless prime rib.
Both will work in this recipe, but we typically purchase bone-in prime rib because it creates a more flavorful roast. Plus, the bones act as a natural roasting rack when placing the meat directly on the Traeger grill grate!
How Much Does Prime Rib Cost?
If you’re cooking on a budget, this is not the Traeger recipe for you!
Prime rib can cost anywhere between $10 to $25 per pound. That adds up to $50 to $200 for a whole roast, depending on how many ribs you purchase.
Remember that prime rib bearing the “Prime” label will be the most expensive, with “Choice” and “Select” being more affordable — but still high-quality — options.
How to Select a Good Prime Rib
Since you’ll be investing a good chunk of money into a prime rib roast, you want to ensure you’re buying a quality one! Look for the following when purchasing prime rib:
Choosing a Prime Rib
- Vibrant red flesh with milky white marbling — if the fat looks yellow, don’t buy it!
- Some fat on the ends of the prime rib – this adds flavor and moisture.
- “First cut” prime rib — ribs 10 – 12 are known as the first cut or loin cut. They’re leaner and more tender than the second cut (ribs 6 – 9).
Also note that a larger prime rib roast is harder to overcook (this is NOT a cut of beef you want to cook until well done!).
When to Make Traeger Prime Rib
We typically reserve smoking prime rib on a Traeger for very special occasions, like Christmas dinner.
Because prime rib is more expensive, it’s the perfect meal to prepare for anniversaries, special birthdays, engagement celebrations, and so on.
Tools Needed for This Recipe
There are a few specific pieces of kitchen equipment you must have in order to successfully smoke prime rib on a Traeger.
- Traeger or other pellet grill — A regular grill will not work for this!
- Wood pellets — Our favorite pellets to use are Traeger Blend Flavor or the Hickory Wood Pellets when smoking prime rib.
- Roasting pan (optional) — You’ll want to smoke the prime rib in a roasting pan if you plan on collecting the pan drippings to make au jus.
- Probe thermometer — An absolute must! A probe thermometer is the only guaranteed way to cook and serve the prime rib to an exact internal temperature of 130ºF.
- Carving knife and fork — For carving and serving the succulent prime rib.
- Large cutting board — I recommend using a cutting board with a deep groove around the edges when carving the roast. The groove is helpful for preventing the juices from the meat from spilling onto your countertop.
Traeger Prime Rib Recipe Ingredients
When it comes to cooking prime rib on a Traeger, you don’t want to load up the roast with too many rubs or aromatics. The meat itself is flavorful, so you want to keep it the star of the recipe!
For this recipe, you’ll need a 7- to 8-pound prime rib (4 ribs) but you may scale up the recipe to smoke an entire prime rib roast if desired. You may use bone-in or boneless prime rib on the Traeger.
If you can’t find a prime rib at your local grocery store or butcher, specific prime ribs I recommend ordering from Snake River Farms are:
You’ll also need butter and your favorite prime rib rub (click that link for my go-to Traeger prime rib rub recipe!).
How to Prep a Prime Rib Before Cooking (Dry Aging + Rub)
I highly recommend buying your prime rib in advance so you can let it dry age in your refrigerator for up to 3 days before smoking it – you’ll get the best flavor this way!
What is dry aging? It’s a fancy way of saying letting your prime rib sit in the fridge, exposed to the air, so that the oxygen in the atmosphere has time to start breaking down the meat. This helps tenderize it and makes it even more flavorful!
Step 1: Dry Age the Prime Rib (Optional but Recommended)
- Pat the prime rib dry with clean paper towels.
- Place the prime rib on a wire rack (like a cooling rack), then place the wire rack over a clean plate or baking pan.
- Place the prime rib (on the rack and plate) in the fridge, making sure nothing is touching the meat.
- Let sit in the fridge, uncovered, for 2 to 3 days.
Step 2: Coat with Prime Rib Rub
- After dry aging your prime rib for up to 3 days, mix together the prime rib rub and coat the meat with it. (Depending on your taste preferences, you may have some rub leftover. As such, use a clean spoon to scoop it out of the container so you don’t contaminate it with raw meat.)
- Return the prime rib to the fridge (on a platter or large plate) and let sit for an additional day – that’s 3 to 4 days total of dry aging before smoking the prime rib on the Traeger!
Do You Have to Dry Age Prime Rib Before Cooking It?
NO! However, dry aging prime rib results in a more flavorful roast overall. And since you’re already spending so much money on a premium cut of beef, why not go the extra mile to make it taste sensational?
If you don’t dry age, then just coat with the prime rib dry rub 12 – 24 hours in advance (refrigerated) before proceeding with the recipe!
How to Smoke a Prime Rib on a Traeger
Many smoked prime rib recipes have you sear the meat on the stove before transferring it to the Traeger, but I prefer to use the reverse sear method. This means smoking the meat first, then finishing quickly in a super hot oven.
The reverse sear method locks in the gorgeous smoky flavors from the Traeger, and that final blast of heat in the oven kills any lingering bacteria on the outside of the roast.
- For improved flavor, dry age the prime rib up to 3 days before smoking (see section above for an overview of the prime rib dry aging process).
- Coat the meat with a prime rib rub 12 to 24 hours before smoking. You need to do this even if you’re skipping the dry aging step!
- An hour before smoking the prime rib, remove it from the refrigerator to bring it to room temperature.
- If you’re cooking a boneless prime rib, you’ll need to tie it at this stage using kitchen twine. Tie the prime rib at both ends, making sure the twine runs parallel to where the bones were removed.
- While the prime rib comes to room temperature, preheat your Traeger grill to 250ºF. (Make sure to follow the Traeger manufacturer preheating instructions before adding meat to the grill!)
- Once the Traeger temperature has reached 250ºF, either place the prime rib directly on the grill with the bones facing down OR if you plan on making au jus with the prime rib drippings after it’s finished cooking, place the prime rib bone-side down in a roasting pan or disposable foil tray.
- Smoke the meat for 3 to 3 ½ hours, or until it reaches an internal temperature of 110 – 115ºF.
- Near the end of the smoking time, preheat your oven to 450ºF.
- Transfer the prime rib to a roasting pan (if you opted to grill it directly on the grill grates, otherwise use the same pan you used from the beginning).
- Coat the prime rib with softened butter. Transfer to a 450ºF oven and roast just until the internal temperature reaches 120 – 125ºF.
- Remove the prime rib from the oven, then tent with foil and let rest for 20 to 30 minutes to allow the juices time to redistribute throughout the meat.
- Slice the roast into individual ribs and serve with homemade horseradish sauce if desired.
Recipe Tip
- The temperature will continue to rise during the rest time. We recommend 130 – 135ºF (medium rare) for the final temperature.
- While the roast rests, we always do all the last minute things like set the table or finish up any side dishes to go with our meal.
How long does it take to smoke a prime rib?
Plan on smoking prime rib for roughly 30 minutes per pound of meat, 3 to 3 1/2 hours at 250ºF total and then finished in a 450ºF oven to kill any lingering bacteria on the exterior of the roast.
However, this cook time is only a rough approximation! You really should base your cook time on the internal temperature of the meat. To test the internal temperature, a probe thermometer is a MUST!
A variety of factors can affect how long your Traeger prime rib takes to smoke:
- Each cut has a different composition: different weights, different marbling, large pockets of fat, etc. can affect the total cook time.
- The internal temperature of your meat before you start cooking. Starting with cold meat will take longer.
- The weather outside can cause a pellet smoker to run hot or cold. Ours often runs cold during the winter regardless of the temperature we set it to.
How to Carve a Prime Rib
Cooking the prime rib on a Traeger is the tricky part — once that’s done, carving it is easy! Make sure you have a sharp knife and carving fork on hand.
Here’s how to slice a perfect slice of prime rib:
- Use a carving fork to hold the meat in place.
- Run a carving knife along the rib bones to remove the meat from the bone.
- Set the larger pieces cut-side down, then cut against the grain to create thick, juicy slices of prime rib.
Tips for Making the Best Prime Rib
- Dry age prime rib for at least 24 hours before adding prime rib rub – this maximizes the flavor of your Traeger prime rib!
- Bring the prime rib to room temperature before cooking — this will take 1 – 2 hours. Cooking a roast straight from the fridge takes longer to cook.
- Smoking times are really just guidelines! Use a meat thermometer and smoke prime rib no further than 110 – 115ºF before transferring it to the oven for perfectly medium-rare and juicy beef. A probe thermometer makes easy work of this.
- Preheat the oven early! You want to move the smoked prime rib directly to the oven once it reaches 110 – 115ºF, so start the preheating process before the meat is ready to transfer.
- It’s better to buy a slightly larger prime rib — smaller prime rib roasts cook faster and therefore are easier to overcook.
- For more smoke flavor — smoke for an hour first on the “smoke” setting on your Traeger. Note that this will affect the total time it takes to cook the prime since the first hour you’ll be cooking more than 100ºF lower than the recipe calls for (i.e. it will take longer).
Prime Rib FAQs
Got questions about how to make this traditional holiday meal?Here are the answers to a few commonly asked questions.Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Do I have to have a Traeger to make this recipe?
No, you can use any pellet smoker that functions similarly and has similar settings.
What’s the difference between first cut vs second cut prime rib?
First cut prime rib refers to ribs 10 – 12. This is also known as the loin end or small end, and this part of the prime rib roast is more tender and slightly leaner.
Second cut prime rib refers to ribs 6 – 9. This is also known as the chuck end or blade end, and this part of the prime rib roast is fattier.
First cut prime rib is what I recommend buying, but either cut will deliver fantastic results!
Should I use bone-in or boneless prime rib?
This Traeger recipe can be made with either bone-in or boneless prime rib.
I suggest using a probe thermometer to track the internal temperature of the meat since bone-in and boneless prime rib have slightly different cooking times.
Using a probe thermometer means you don’t have to open and shut the Traeger lid constantly to check the temperature, as that leads to heat loss!
Note that the bones in the prime rib add both flavor and moisture. They also act as a natural roasting rack and make the large roast easier to cook.
However, deboning the meat means you can season all sides of the meat before smoking. If you debone the prime rib, secure the ribs back onto the meat using butcher’s twine!
How much prime rib should you purchase per person?
Count on one rib serving two people. That’s roughly 1 pound of prime rib per person!
What wood should be used for smoking a prime rib?
Hickory and oak pair well with beef.
We don’t like using wood with really strong flavors (i.e. Mesquite) for prime rib. You want the flavor of the smoke to enhance the flavor of the prime rib without overpowering the natural flavor of the meat.
We also often use the Traeger blend, which is a mix of maple, hickory, and cherry.
What temperature should a prime rib be smoked at?
Smoke the prime rib at 250ºF for approximately 3 to 3 ½ hours, then finish it in a 450ºF oven until the prime rib internal temperature reaches 130ºF.
Should you cook prime rib bones down or fat side down?
Cook it with the bones down and the fat up. As the prime rib cooks, the fat will break down and start to drip down the sides of the meat.
Cooking bone side down and fat side up produces a self-basting effect that keeps meat super moist, and all that fat results in big flavor!
How do you know when prime rib is done?
The only guaranteed way to know when the prime rib is finished is to use a thermometer to test the internal temperature of the roast. You want it to be 130ºF (medium rare) after it has finished the 20 – 30 minute rest.
If you overcook prime rib, it won’t be as juicy and tender!
Traeger Prime Rib Tip
- A reliable thermometer is essential to preparing this traditional holiday meal. We prefer a probe thermometer that can be left in the thickest part of the roast while it cooks.
What internal temperature should prime rib be cooked to?
It depends how you like yours cooked! In my opinion, this is one cut of beef that’s best served medium rare or rare.
- Rare: 120ºF – 125ºF
- Medium-rare: 130ºF – 135ºF
- Medium: 135ºF – 140ºF
- Well-done: 145ºF or higher (please do NOT cook prime rib to this stage!)
How long should you let prime rib rest?
It needs to rest for 20 to 30 minutes. This gives the juices time to redistribute throughout the roast and makes for a super tender bite.
After you remove the meat from your electric smoker, the prime rib’s internal temperature will continue to rise during the resting period, bringing it up to medium-rare (our preferred serving temp).
What Kind of Wine Goes Best with Prime Rib?
I suggest pairing your prime rib from the smoker with a medium to full bodied red wine. The following varieties of red wine generally go beautifully with beef:
- Bordeaux
- Cabernet Sauvignon
- Malbec
- Merlot
What to Serve with Traeger Prime Rib Roast
Prime rib isn’t complete without homemade horseradish sauce!As far as side dishes go, we like to serve prime rib with some kind of potato, a green veggie, and an orange veggie.
Here are some delicious sides that pair well with this Traeger smoked prime rib recipe:
- Potatoes: browned butter parmesan mashed potatoes, gremolata smashed potatoes, blue cheese mashed potatoes, mascarpone mashed potatoes, or duch*ess potatoes.
- Vegetables: balsamic Brussels sprouts, green beans with mushrooms and bacons, lemon roasted broccolini, roasted asparagus, or apple cider roasted squash.
- Salads: Italian mixed greens salad, butternut squash salad, copycat Olive Garden salad.
- Bread: sweet potato dinner rolls or rustic rosemary garlic bread.
Traeger Prime Rib Storage Instructions
For best results, wrap any leftover prime rib tightly in plastic wrap, then seal in a zip-top plastic bag or airtight storage container. (The plastic wrap prevents the expensive beef from drying out in the fridge!)
You’ll need to eat the prime rib within 5 days.
How to Reheat Leftover Prime Rib
Prime rib can be reheated like any other leftovers, but I do NOT suggest microwaving it. Instead, wrap slices of prime rib in foil and warm in a 300ºF oven until done to your liking.
We love eating cold slices of leftover prime rib in sandwiches. (We have a meat slicer, so we will usually slice the leftovers thinner.) Serve slices of beef on a crusty sandwich roll with leftover horseradish sauce and whatever other toppings you like!
Try Making Smoked Prime Rib at Home!
Next time you’re looking for a tried and tested prime rib recipe for the holiday season, give this Traeger prime rib a try!
Did you think this flavorful prime rib was perfectly done? Leave a comment below and give it a review for others to see what you thought of this holiday dinner favorite!
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of Traeger smoked prime rib!
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Smoked Chicken is a great summer meal. The chicken turns out incredibly flavorful, tender and juicy. Perfect for BBQs or any time you want to cook a whole chicken but want to do something a little different than traditional roasting.
Learn how easy it is to make smoked pork ribs with fall off the bone tender meat! MangoHabanero Pork Ribs are full of flavor and perfect for your next summer BBQ.
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Have you ever had smoked prime rib?
Traeger Prime Rib
Yield: 8
Prep Time: 1 day
Cook Time: 3 hours 30 minutes
Rest Time: 30 minutes
Total Time: 1 day 4 hours
Smoking prime rib on a Traeger results in perfectly juicy, tender meat every time! This guide shares how to make Traeger Prime Rib and includes all of my top tips and tricks for working with this cut of beef!
Ingredients
- 7- to 8-pound prime rib (I recommend bone-in but boneless may also be used)
- Prime rib rub
- Butter, softened
- Horseradish sauce (optional, for serving)
Instructions
Dry Age the Prime Rib (Optional)
- Pat the prime rib dry with clean paper towels.
- Place the prime rib on a wire rack (like a cooling rack), then place the wire rack over a clean plate or baking pan.
- Place the prime rib (on the rack and plate) in the fridge, making sure nothing is touching the meat.
- Let sit in the fridge, uncovered, for 2 to 3 days.
Coat with Dry Rub
- After dry aging your prime rib for up to 3 days, mix together the prime rib rub and coat the meat with it. (Depending on your taste preferences, you may have some rub leftover. As such, use a clean spoon to scoop it out of the container so you don’t contaminate it with raw meat.)
- Return the prime rib to the fridge (on a platter or large plate) and let sit for an additional day – that’s 3 to 4 days total of dry aging before smoking the prime rib.
Smoke the Prime Rib
- An hour before smoking the prime rib, remove it from the refrigerator to bring to room temperature.
- If you’re cooking a boneless prime rib, you’ll need to tie it at this stage using kitchen twine. Tie the prime rib at both ends, making sure the twine runs parallel to the bones.
- While the prime rib comes to room temperature, preheat your Traeger grill to 250ºF. (Make sure to follow Traeger manufacturer preheating instructions before adding meat to the grill!)
- Once the Traeger has preheated, either place the prime rib directly on the grill with the bones facing down OR if you plan on making au jus with the prime rib drippings after it’s finished cooking, place the prime rib bone-side down in a roasting pan or disposable foil tray.
- Smoke the meat for 3 to 3 ½ hours, or until it reaches an internal temperature of 110 - 115ºF.
- Near the end of the smoking time, preheat your oven to 450ºF.
- Transfer the prime rib to a roasting pan (if you opted to grill it directly on the grill grates, otherwise use the same pan you used from the beginning).
- Coat the prime rib with softened butter.
- Transfer to a 450ºF oven and roast just until the internal temperature reaches 125 - 130ºF.
- Remove the prime rib from the oven, then tent with foil and let rest for 20 to 30 minutes to allow the juices time to redistribute throughout the meat.The temperature will continue to rise during this time. We recommend 130 - 135ºF for the final serving temperature.
- Slice the roast into individual ribs and serve with homemade horseradish sauce if desired.
Notes
Please read through the blog post above this recipe card for TONS of tips on selecting the best prime rib, dry aging prime rib, carving prime rib, FAQs and much more.
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Nutrition Information:
Yield: 8Serving Size: 1
Amount Per Serving:Calories: 1353Total Fat: 108gSaturated Fat: 43gTrans Fat: 0gUnsaturated Fat: 50gCholesterol: 329mgSodium: 250mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 89g
GoodLifeEats.com offers recipe nutritional information as a courtesy. This provided information is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
