There’s nothing quite like a perfectly seasoned prime rib to impress your guests. I’ve always loved the rich flavors and tender texture that come from using the right rub. After trying Traeger’s famous prime rib, I couldn’t resist creating my own copycat version that captures all those delicious notes.
Ingredients
To recreate Traeger’s mouthwatering prime rib at home, gather the following ingredients for the prime rib and the signature copycat rub.
For the Prime Rib
- 1 (4-5 pound) standing rib roast
- 2 tablespoons olive oil
- Salt, to taste
For the Traeger Copycat Rub
- 2 tablespoons kosher salt
- 1 tablespoon coarse black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional)
Tools and Equipment
To master the Traeger Prime Rib Rub copycat recipe, here are the essential tools and equipment you’ll need:
- Grill or Smoker: I love using a Traeger grill for its reliable temperature control and smoky flavor, but any quality smoker will do the trick.
- Digital Meat Thermometer: This is crucial for monitoring the internal temperature to achieve that perfect, juicy prime rib.
- Mixing Bowls: You’ll need a couple of bowls to blend your rub ingredients and coat the prime rib evenly.
- Basting Brush: Perfect for applying the rub smoothly and ensuring every inch of the meat is seasoned.
- Roasting Pan: A sturdy pan provides stability and catches drippings during the cooking process.
- Aluminum Foil: Helps keep the meat warm and locks in moisture once it’s cooked.
- Sharp Chef’s Knife: Essential for carving your prime rib with precision and ease.
- Tongs and Meat Fork: Handy tools for handling the meat safely and effectively while grilling.
Having these tools on hand will streamline your cooking process and help you achieve a restaurant-quality prime rib at home.
Make-Ahead Instructions
- Prepare the rub in advance. I mix all the rub ingredients in a small bowl the day before cooking. This allows the flavors to meld beautifully. Store the prepared rub in an airtight container at room temperature.
- Season the prime rib. On the day you’re ready to cook, take your standing rib roast and pat it dry with paper towels. Generously apply the rub all over the meat, ensuring every nook and cranny is covered.
- Refrigerate overnight. Once seasoned, place the prime rib on a rack inside a roasting pan. Cover it loosely with aluminum foil and refrigerate it overnight. This step helps the rub penetrate the meat enhancing the flavor and tenderness.
- Bring to room temperature. About an hour before you’re ready to cook remove the prime rib from the refrigerator. Let it sit at room temperature to ensure even cooking throughout.
Directions
Follow these steps to create a succulent Traeger Prime Rib Rub copycat that rivals the original. Each stage is crafted to enhance flavor and ensure perfect tenderness.
Prepare the Prime Rib
- Select Your Roast: Choose a standing rib roast weighing between 5 to 6 pounds for optimal results.
- Trim Excess Fat: Use a sharp chef’s knife to remove any excessive fat, leaving a thin layer to keep the meat moist during cooking.
- Pat Dry: Thoroughly pat the prime rib dry with paper towels to ensure the rub adheres properly.
Apply the Copycat Rub
- Mix the Rub: In a mixing bowl, combine ¼ cup kosher salt, 2 tablespoons black pepper, 1 tablespoon garlic powder, and 1 tablespoon smoked paprika.
- Even Coating: Drizzle 2 tablespoons of olive oil over the prime rib. Using a basting brush, evenly spread the rub mixture over all surfaces of the meat.
- Marinate Overnight: Place the seasoned prime rib on a roasting pan, cover it with aluminum foil, and refrigerate overnight to allow the flavors to penetrate deeply.
Cook the Prime Rib on the Traeger Grill
- Preheat the Grill: Set your Traeger grill to 225°F and allow it to reach the desired temperature.
- Bring to Room Temperature: Remove the prime rib from the refrigerator and let it sit at room temperature for about an hour before cooking.
- Insert Thermometer: Place a digital meat thermometer into the thickest part of the roast without touching bone to monitor internal temperature.
- Grill the Roast: Position the prime rib on the grill grates and cook until the internal temperature reaches 130°F for medium-rare, approximately 3 to 4 hours.
- Maintain Heat: Keep the grill closed as much as possible to maintain a consistent cooking temperature.
Rest and Slice
- Remove and Tent: Take the prime rib off the grill and tent it loosely with aluminum foil. Let it rest for at least 20 minutes to allow juices to redistribute.
- Carve the Roast: Using a sharp chef’s knife, slice the prime rib against the grain into ½-inch thick slices for maximum tenderness.
- Serve: Arrange the slices on a platter and enjoy your perfectly cooked Traeger Prime Rib Rub copycat!
Serving Suggestions
After mastering the Traeger Prime Rib Rub copycat recipe, I’ve found several ways to elevate your prime rib experience. Here are my top serving suggestions to complement the rich flavors of your perfectly cooked roast.
Classic Sides
Pair your prime rib with timeless side dishes that enhance its savory profile:
- Garlic Mashed Potatoes: Creamy and buttery, they balance the meat’s richness.
- Roasted Vegetables: A mix of carrots, Brussels sprouts, and asparagus adds color and nutrition.
- Yorkshire Puddings: Light and airy, perfect for soaking up juices.
Signature Sauces
Elevate your prime rib with these delicious sauce options:
- Creamy Horseradish Sauce: Adds a zesty kick that complements the beef.
- Red Wine Au Jus: A deeply flavorful sauce that enhances the meat’s natural juices.
- Chimichurri: Fresh and vibrant, offering a herbaceous contrast.
Beverage Pairings
Choose drinks that harmonize with the prime rib’s robust flavors:
| Beverage | Description |
|---|---|
| Full-Bodied Red Wine | Cabernet Sauvignon or Merlot provide rich tannins. |
| Dark Beer | Stout or porter offer malty sweetness. |
| Classic Whiskey | Smooth and bold, perfect for sipping. |
Plating Tips
Presentation is key to impressing your guests. Here’s how I like to plate my prime rib:
- Slice Against the Grain: Ensure each slice is tender by cutting opposite the meat fibers.
- Arrange Beautifully: Fan out the slices on a large platter for an elegant look.
- Garnish Thoughtfully: Add fresh herbs like rosemary or thyme for a pop of color.
- Serve with Sides and Sauces: Place sauces in small bowls and arrange sides around the meat for easy access.
Additional Ideas
For a unique twist, consider these additional serving ideas:
- Loaded Baked Potatoes: Top with cheese, bacon, and chives for a hearty side.
- Caesar Salad: Crisp romaine with creamy dressing provides a refreshing contrast.
- Garlic Bread: Crunchy and flavorful, perfect for mopping up sauces.
Conclusion
Trying out this Traeger Prime Rib Rub copycat recipe has been a game changer for my gatherings. There’s something truly special about serving a prime rib that’s been cooked with love and attention to detail. The flavors come together beautifully and the tenderness is unmatched. I’m excited for you to give it a try and impress your friends and family with this delicious dish. Happy cooking!
