Just when you thought prime rib couldn’t get any more indulgent, we upgraded to an American Wagyu Black-grade Prime Rib Roast from Snake River Farms and prepared it Traeger-style, slathered in seasoned butter and basted repeatedly until the exterior developed a beautiful, deeply browned crust. The result is a tender, flavorful roast with subtle smoke and rich, buttery flavor. Welcome to the year of the Butter-Basted Smoked Prime Rib.
Butter-Basted Smoked Prime Rib Roast
A standing rib roast is the ultimate special-occasion centerpiece: tender, beefy, and surprisingly simple to prepare. We prefer cooking prime rib on a pellet grill because the wood-fired notes pair exceptionally well with large beef roasts, but this butter-basting method adapts easily to a conventional oven if you don’t use a pellet grill.
For this roast we cooked at 350°F from start to finish, which produces a nicely browned exterior with good smoke flavor. If you want more smoke, you can begin at 200–225°F for the first hour and then increase to 350°F to finish; otherwise, keep the roast at 350°F and follow the instructions below.
Check out more Traeger recipes for inspiration!
Where to Buy a Rib Roast
You can find excellent rib roasts at many grocery stores and warehouse markets, but for an extra-special experience we sometimes choose American Wagyu from Snake River Farms. Their Black-grade American Wagyu delivers exceptional marbling and a buttery texture that stands up beautifully to this cooking method.
That said, this butter-basting technique works with any quality rib roast—prime, choice, or Wagyu—so choose the cut that suits your budget and taste.
More great beef recipes and serving ideas in the recipe index.
Helpful Tools
A few reliable tools make cooking a rib roast easier and help you get consistent results. None are strictly required, but they do save time and reduce stress.
Digital Wireless Thermometer
A good wireless thermometer is indispensable for roasts. It lets you monitor internal temperature remotely and prevents overcooking. Set alarms for target temperatures to protect your investment in a high-quality roast.
Good Baster
Plastic basters often crack or lose suction. A glass baster is more durable and handles hot juices better, making it ideal for frequent basting during a long cook.
Stay-Put Cutting Board
A textured or grooved cutting board keeps the roast from sliding while you slice. It makes carving safer and cleaner, especially for large, juicy roasts.
Sharp, High-Quality Knife
A sharp slicing knife makes clean cuts and preserves juices. If you cook roasts and briskets often, invest in a quality slicer or pitmaster knife and keep it sharp.
Great Spices
Simple seasonings—salt, pepper, and garlic powder—work brilliantly when combined with butter. A smoky SPG-style rub can add depth if you prefer a more pronounced crust.
See our leftover roast ideas to transform any leftovers into new meals.
Recipe Shopping List
Here are the main items you’ll need. For precise amounts, refer to the ingredients list below.
- Rib roast (bone-in or boneless)
- Butter (salted or unsalted, softened)
- Salt, black pepper, garlic powder (or an SPG-style rub)
Follow along for more recipe inspiration and plating ideas.
How To Make This Recipe
This overview summarizes the main steps. Follow the full instructions and timing below for best results.
- Preheat – Heat your pellet grill or oven to 350°F for a steady roast temperature.
- Prepare the butter – Combine softened butter with salt, cracked black pepper, and garlic powder (or your preferred rub). Rub the seasoned butter over the entire roast, then place it in a grill-safe roasting pan. Lightly sprinkle kosher salt on top.
- Start roasting – Put the roast in the grill and cook for 30 minutes. Use a baster or spoon to collect melted butter and pan juices and baste the roast. Continue to baste every 15–20 minutes while it cooks.
- Monitor internal temperature – Cook until the roast is about 3–5°F below your desired final internal temperature, as it will rise a few degrees during resting. Use a reliable thermometer and refer to the guide below for doneness targets.
| STEAK TEMPERATURES | PULL | FINAL |
| RARE | 115°F | 120°F |
| MID-RARE | 125°F | 130°F |
| MEDIUM | 130°F | 135°F |
| MEDIUM-WELL | 135°F | 140°F |
| WELL | 140°F | 145°F |
- Rest – Remove the roast and let it rest 15–20 minutes so juices redistribute and carryover cooking raises the internal temperature slightly.
- Make au jus – Strain pan juices and simmer them with a splash of beef stock (or wine, if desired) to make a simple au jus. Serve with prepared horseradish on the side.
- Slice and serve – Carve against the grain into even slices and serve with steakhouse-style sides.
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Serve This With
Create a steakhouse-style meal with fresh bread and high-quality butter, along with classic sides. Some favorites:
- Fresh milk rolls or crusty bread
- Grilled asparagus
- Smoked parmesan potato stacks or au gratin potatoes
- Caesar salad or marinated sautéed mushrooms
- Horseradish mashed potatoes
Make sure to prepare sides that complement the rich, beefy flavor of the roast.
Got Leftovers?
Leftover prime rib is versatile. Popular options include beef barley soup, sliced sandwiches, pinwheels with horseradish sauce, hearty beef stew, thinly shaved wraps with bleu cheese, or classic Philly-style cheesesteaks. Save bones for smoking or for making rich stock.
For many households, leftover roast becomes the next day’s star—so plan a few recipes to make the most of every bite.
Butter-Basted Smoked Prime Rib — Recipe Summary
Yield: 8 servings • Prep Time: 10 minutes • Cook Time: ~2 hours • Total Time: ~2 hours 10 minutes
Ingredients
- 6-pound rib roast (American Wagyu or your preferred grade)
- 1 cup salted butter, softened
- 3 tablespoons salt/pepper/garlic (SPG) or to taste
Instructions
- Preheat pellet grill or oven to 350°F.
- Combine softened butter with salt, pepper, and garlic powder. Rub all over the roast and place it in a roasting pan. Sprinkle kosher salt on top.
- Cook for 30 minutes, then baste with melted butter from the pan. Continue cooking and basing every 15–20 minutes.
- Remove when the internal temp is 3–5°F below your desired final temperature. Tent and rest 15–20 minutes.
- Strain pan juices and simmer with beef stock to make au jus if desired. Slice and serve with horseradish and sides.
Notes
- This method works with any quality rib roast.
- To maximize smoke flavor, start at 200–225°F for the first hour, then increase to 350°F to finish.
Nutrition (Estimate per serving)
Calories: 891 • Total Fat: 68g • Saturated Fat: 34g • Cholesterol: 271mg • Sodium: 671mg • Protein: 71g