Our Traeger Smoked Prime Rib Roast is a boneless rib roast seasoned with rosemary, salt, pepper, and garlic, then cooked in a roasting pan on a pellet grill or smoker with a mirepoix and finished with a pan au jus. This easy Traeger method delivers a smoky crust and a tender, juicy interior—once you try it, you may never want to cook prime rib in the oven again.
Smoked Prime Rib Recipe
If you’ve ever wished for extra oven space during holiday cooking, here’s a simpler solution: use a pellet smoker like a Traeger. Start with a good-quality boneless rib roast, apply a straightforward rub, and let steady smoke and gentle heat transform the beef. The technique combines low-and-slow smoking to keep the interior moist with a final burst of higher heat to develop an attractive crust and color.
Seasoning is intentionally simple: kosher salt, coarse pepper, onion powder, granulated garlic, and rosemary enhance the natural flavor of the beef without masking it. Bringing the roast closer to room temperature before cooking helps it cook evenly from edge to center.
Why You’ll Love This Dish
- Smoky flavor — Deep, savory smoke from the pellet grill pairs perfectly with classic herbs and spices.
- Simple seasoning — Pantry-friendly rub gives rich, balanced flavor with minimal effort.
- Juicy interior — Low-temperature smoking preserves moisture; finishing hot creates a crust without overcooking.
- Homemade au jus — Pan juices strained into a flavorful sauce are ideal for serving thin slices.
Recipe Shopping List
Here’s a concise list of what you’ll need. For exact measurements and a printable recipe card, see the recipe section below.
- Boneless rib roast — Choose well-marbled beef for the best flavor and tenderness.
- Kosher salt, coarse black pepper — The foundation of the rub.
- Onion powder and granulated garlic — Add savory depth and aromatics.
- Rosemary — Fresh or dried for an earthy herbal note.
- Chopped onion, carrots, and celery — A simple mirepoix placed in the pan beneath the roast gives flavor to the pan juices.
- Beef broth — Used to deglaze and create the au jus.
How To Make This Recipe — Overview
This overview summarizes the main steps. Follow the full instructions in the recipe card below when you cook.
- Bring roast to temperature: Remove the roast from the refrigerator at least one hour before cooking.
- Make the rub: Combine salt, pepper, onion powder, garlic, and rosemary, then coat the entire roast.
- Prepare the pan: Spread chopped onions, carrots, and celery in a high-sided roasting pan and set the roast on top.
- Smoke low: Preheat the pellet grill to 250°F and cook the roast for about one hour, then add beef broth to the pan.
- Finish and rest: Increase the heat until the internal temperature reaches your target (120°F for medium-rare recommended), then remove and rest the roast 20 minutes before slicing. Strain pan juices and skim fat to make au jus.
Recipe FAQ
Time varies by roast size and grill stability. Always rely on internal temperature rather than cooking time for consistent results. For medium-rare, remove when the roast reaches 115–120°F; it will rise slightly while resting.
Mild, slightly sweet woods like cherry or blends designed for grilling work very well. Hickory can be used if you prefer a stronger smoke flavor. Use what you enjoy and what’s available.
A common approach is to smoke at 250°F for the initial phase, then increase heat near the end to develop color and crust. Aim to remove the roast at around 120°F for medium-rare; adjust if you prefer a different doneness.
If you prefer more well-done meat, you can: 1) cook to a higher internal temperature (for example, 130°F for medium); 2) pull at 120°F and briefly warm slices in hot au jus before serving; or 3) sear individual slices quickly in a very hot skillet to increase doneness on the exterior.
Serve This With
A prime rib centerpiece pairs beautifully with salads, pasta, rice, and potatoes. Choose sides that balance richness with bright or textured components.
Salads
- Greek salad
- Caesar salad
- Balsamic vinaigrette
Pasta
- Creamy mushroom pasta
- One-pot asparagus pasta
- Browned butter pasta
Rice
- Wild rice pilaf
- Mushroom risotto
Potatoes
- Smoked smashed potatoes
- Smoked baked potato
- Scalloped potatoes
Reader Reviews
“I tried this my first time ever doing Prime Rib; it came out fantastic.”
– Willie
Recipes Using Leftover Prime Rib
- 15+ leftover prime rib ideas
- Beef noodle soup with prime rib
- Prime rib French dip
- Leftover prime rib breakfast sandwich
- Smoked prime rib bones (for stock)
- Prime rib sandwich pinwheels
- Beef barley soup with prime rib
Traeger Prime Rib Roast
Smoking a prime rib on a pellet grill elevates the roast with a subtle smoky depth and a tender texture. This method is approachable for anyone who has roasted beef before and gives reliably impressive results.
Ingredients
- 5-pound boneless rib roast
- 4 tablespoons kosher salt
- 1 teaspoon coarse ground black pepper
- 1½ teaspoons onion powder
- 1 teaspoon granulated garlic
- 1 teaspoon dried rosemary
- 1 cup chopped onion
- ½ cup chopped carrots
- ½ cup chopped celery
- 2 cups beef broth
Instructions
- Remove the roast from the refrigerator at least one hour before cooking so it can approach room temperature. Preheat your pellet grill or smoker to 250°F.
- Mix the kosher salt, coarse black pepper, onion powder, granulated garlic, and rosemary in a bowl to create the rub. Coat the entire roast evenly with the rub, using all of it.
- Place chopped onions, carrots, and celery in the bottom of a high-sided 9″ x 13″ roasting pan. Set the rib roast on top of the vegetables.
- Place the roasting pan in the center of the preheated smoker and cook at 250°F for about one hour.
- After one hour, pour the two cups of beef broth into the pan to combine with pan juices and vegetables. This will create the base for the au jus.
- Increase the smoker heat to a higher setting and continue cooking until the roast’s internal temperature reads 120°F for medium-rare (adjust to your preferred doneness).
- Remove the roast when it reaches the target temperature and let it rest on a cutting board, loosely tented, for about 20 minutes before slicing. The internal temperature will rise slightly while resting.
- Strain the pan juices through a fine-mesh sieve, skim off excess fat, and serve the remaining juices as au jus alongside slices of prime rib.
Notes
Always use an accurate instant-read or probe thermometer for best results. For a more pronounced crust, sear slices briefly in a hot cast-iron skillet before serving. If you prefer a more done roast, either cook to a higher internal temperature or warm slices in hot au jus prior to serving.
Nutrition Information (per serving)
Calories: 721 | Total Fat: 60g | Saturated Fat: 18g | Cholesterol: 207mg | Sodium: 2450mg | Carbohydrates: 3g | Fiber: 1g | Sugar: 1g | Protein: 43g
