Holiday Prime Rib Recipe by Traeger Grills

Yes, it's pricy. But nothing says "special occasion" like prime rib—especially one bathed for several hours in fragrant hickory smoke and cooked at a relatively low temperature to ensure the roast is uniformly pink throughout. If you want to maximize the exposure of the meat to the smoke, substitute a 4- to 5-pound boneless prime rib roast for the bone-in version. Tie it at 1-1/2 inch intervals with butcher's string before roasting.

[jonbarton]

Ben's comments are pretty much spot on.  I find myself more and more using my Traeger in combination with my gas grill and my oven, though less with the latter.  The pellet grill is far superior when it come to any sort of real slow roasting like, for example, pork shoulder or a steamship round of beef.  For steaks and burgers I smoke for a half hour or so and the finish on a hot gas grill.  Works real well.

[Ricky]

I use my trier as an oven more than I do a smoker. The wood gives great flavor for baking as well. I bake frozen pizzas all the time and they're awesome. I also roast turkey for Thanksgiving and potato casserole's as well. When I bought mine I never realized all the uses I would get for it. Love my.

[Ricky]

I made sandwiches from my prime rib and they were fantastic

[michellejankowski]

We made this yesterday and it was fantastic. It did take a little over 4 hours to get to 140 degrees. Highly recommend!

[BenSchnose]

I don't understand something about all these Traeger Grills recipes. When I look up an alternate recipe for the same things from another source their smoking times are usually double than these recipes. It seems like they want me to use my smoker as an oven. What's the point? I'll just cook it in the oven and save on pellets. I bought a smoker to taste the smoke. But Traeger recipes want me to cook my meat with minimal time as possible. I don't mind a long smoke time to get quality smoked meat that are alternatively so much more expensive in the stores. I do love my smoker, thanks Traeger!