Traeger Smoked Prime Rib (so dang good)
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- Опубліковано 4 вер 2024
- This smoked prime rib on the pellet grill is my new go-to prime rib roast recipe! After making many prime ribs on the grill, both professionally and on my own back deck, I can definitely say that this rib roast was the best that I have ever done. With a horseradish butter crust and a simple reverse sear method, this smoked prime rib on the Traeger is tender, melt-in-your-mouth, and delicious!
If you’re wanting to make a prime rib on the grill this Christmas or for any special occassion, try this easy prime rib roast recipe!
For the full Smoked Prime Rib Recipe visit: pelletsandpits...
@TraegerGrills @wsauceofficial #pelletgrill #smokedprimerib #primerib #traeger #traegergrills
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Grab the recipe here ... pelletsandpits.com/smoked-prime-rib-recipe/
Look at Amy adding music! I typically make prime rib for Christmas dinner. And I never use the same recipe / method twice, so I really appreciate the timing of this video, and yes I will be doing your method this Christmas. Thanks guys!
Hey thats great...thank you
Wow, that's a fantastic smoked and grilled Prime Rib cooked to a perfect rare to medium rare . Job well done Neil and Amy. What a great meal you folks had. Thanks for sharing with us. Keep up ther great recipes and the fine meals you cook up and for the added fun you both provide. Fred.
Glad you enjoyed it Fred....
Wow Neal that prime rib looks amazing. I also don’t like rosemary. Great cook on it. Enjoy!!!! Have a wonderful day Neal with your family.
Thanks bud
O , man that looks AWESOME after my shower I'm on my way to your place for dinner ! I like my prime rib medium . THANK YOU FRANK FROM MONTANA.....
I thank this is my favorite cook you have done! Amazing cook and video thanks for sharing! Nicely done mate!
Hey Thanks Paul.....
Looks fantastic. I do this on my camp chef pellet grill (it is dying, time to replace it). I usually cut the twine off, salt/season between the bones and meat, and re-tie with new twine.
Awesomeness! Love that sauce, and combined with how you did the rub was next level deliciousness👍😊
Thank you Bobbi....loved this one for sure
I made this recipe and it was perfect and probably the best thing I have ever made. Your directions were on point. Thanks. I was in the Navy too and i should of went in as a cook.
First thanks for your service...and secondly thanks for the feedback
That looks simply incredible Neal!! So juicy and I bet so tasty. Especially with that smoky goodness. Speaking of which I did a couple New York strips on my smoker last night, one of them I used 'Que That. They were nothing short of amazing!
I know this sounds crazy... take 100 percent and break it down....use first 25 % smash 50% shake that then 25% que on top of a steak....its crazy good.....
@@PelletsandPits I will definitely have to give that a try. Sounds like a great combination!
WOW!!!!! looks FANTASTIC.......Now I've just got to do one this week.....hope the snow stays away a bit longer.
Thanks for this easy recipe.......I'll have to try the drip tray....it'll be a first for me
Hope you enjoy it!
That looks incredible and I'll bet it would be a great recipe to try on my cheaper pellet grill. Nice touch with the seasoning and au jus.
Absolutely....dont let the different smoker get ya...it will work....its extremely similar to what I did two years ago on my Pit Boss
Smoked prime rib is my Christmas season go to. I’m doing that sauce in a couple of weeks for sure!
It's so good!
I LOVE smoked prime rib! A restaurant near us made it every other week as a special so we ate it regularly. And I’ve made several myself using my pellet smokers over the years. Reverse searing the roast is the only way to go. They come out so juicy and flavorful. The slather is interesting. I’ve seen a compound garlic and herb butter before but never with horseradish. Sounds good to me. I also like the way you used onion and garlic under the roast while it cooks to make your au jus. Brilliant! Our holiday supper is already planned but maybe a little post-holiday treat will be warranted. Family and friends would appreciate it. Thanks again for the tips.
Hey thats great...thanks for commenting...
Excellent job Neal ! Mouth is watering up here 😂. That sauce is also fantastic ✌️ Cheers brother 🍻
Glad you enjoyed it
You probably didn't have any leftovers, but one that size at our place would leave a nice enough sized piece to shave thin slices off, place on a french bread roll with some of that horseradish sauce, and a side bowl of the aujus for dipping. OOOOOO WEEEEEE!
Check out my other channel ahhahaha. Spot on. Perfect example
Such a fine looking Prime Rib. Perfect doneness & great crust. And Yes to the au jus, horseradish and the Rosemary (I love rosemary on any grilled or smoked meat, but the best is with leg o lamb! Speaking of which, how about doing one coming soon?).
My man...read my mind...have one in the freezer
Another one for the bucket list! Lookin' Good! Thanks!
You bet!
Great
Thanks John
I like Rosemary in small amounts but it is good on roasts etc
Amen...I think thats where it gets me...small amounts are great...on a roast it spreads that flavor around...on a steak it seems to much...
@@PelletsandPitsYep
Looking good!! I’m doing one for CHRISTMAS and a twice smoked ham
Absolutely...we are posting a smoked ham this week as well
It’s 6 o’clock in the morning when I am watching this and I’ll look and think about is that roast beef there’s a pile of drool on my kitchen table what should I do?
hahaha grab some sliders buns of the refrigerator top and go to town...hhahaha no one is judging
Love all your videos.. one small question. Do you think it is worth taking the bones out of the ribeye? If so with or without is better?
If you have any leftover ( not kidding, it could happen ), make breakfast hash with it. You'll be glad you did.
Heck yeah...we sliced it thin and made cheesesteaks....that hint of smoke...yum
I realize temps are most important, it could you please mention times it took for your grill to get to temp. Yes, I know grills, outside tempt etc will vary. 👍🤛🙏😎🦅🇺🇸
Didn't know you started a second channel! Just subscribed
Hey I appreciate that....
@@PelletsandPits been watching you since about 10K subs Love you and the wife
Thanks for sharing. Looks amazing !!
Thanks for watching!
Right-on!!! On what slab of beef would you use an injector with your own flavor?
Honestly im not a huge fan of injecting...we have done it several times before my UA-cam journey and just couldn’t justify the taste vs work...ive even done whole garlic cloves and didnt think much about it.....I think when doing pastrami by injecting it will speed up the brine process by half....
Looks great
Thanks!
do a smoked brisket on a pellet grill!
I have..hahahah wasnt my best...but tried a Different method that time..I would change things to do that exact method...
I want that prime rib so bad 😊
Try salting in between the ribs and meat. Then retie the ribs to the meat.
Can I sear on a open flame BBQ like charcoal or do you think the butter and garlic would burn......we like ours med rare also (for me more rare)
Absolutely...the butter will likely flare up...but just be mindefull
🤠😳
Putting a sauce with sour cream on that beautifully cooked piece of meat just hurts my soul.
So good
I'm allergic to Rosemary I'll have to find a substitute
sage and thyme are a good one...cheers
@@PelletsandPits Thanks !
Because you don't use enough salt. There is a ratio of salt to prime rib to use.
Athouth thats 10 true...still no taste in the meat when that big...
im doing this on my smoker as well.......follow.....U
heck yeah....thinking about doing a whole smoked filet like this for Christmas
Loving everything, except the mayo.
Sorry bud but to rare for me awesome cook though