I rarely get a prime rib. They just cost too much. However, I was in the supermarket and they had them on sale. I pried my wallet open and went for it!
I started by making six slits in the top of the roast. I slivered a garlic clove and pushed the slices into the slits.
I gave the roast a generous rub with Traeger's Prime Rib Rub. I put a carrot cut in chunks, a celery stalk cut in chunks, and half an onion cut in chunks in a roast pan. I poured 500 ml (2 cups) beef stock over the vegetables. I put a rack over the pan. I put the roast on the rack.
I put the pan in my Traeger Timberline which was preheated to 350 F.
I cooked the roast to an internal temperature of 125 F. My 1.5 kg (3 pound) roast took about 1 hour 15 minutes.
I brought the roast inside, put it on a cutting board and tented with foil.
I took the liquid out of the pan and defatted it, reserving the vegetables in a saucepan. I added 25 ml (2 tablespoons) of red wine and 15 ml (1 tablespoon) Worcestershire sauce to the liquid. I added water to bring the liquid up to 500 ml (2 cups).
I poured the water over the vegetables and brought it to a boil. I reduced heat and simmered for 5 minutes.
I strained the liquid off the vegetables. At this point, I would just use the liquid as an au jus to pour over the beef and potatoes. However, I was informed by a higher power, that there would be gravy.
I melted 50 ml (1/4 cup) of butter in a saucepan and stirred in 50 ml (1/4 cup) of flour to make a roux. I added the au jus and stirred for a few minutes to thicken and cook out the flour.
I cut the bones off the roast and sliced.
The Verdict
This was wonderful! I do love a prime rib and the Traeger does an excellent job on it. It is better with au jus rather than gravy but, again, I was assured that the gravy was better. I will admit it was tasty gravy.
Disco
I started by making six slits in the top of the roast. I slivered a garlic clove and pushed the slices into the slits.
I gave the roast a generous rub with Traeger's Prime Rib Rub. I put a carrot cut in chunks, a celery stalk cut in chunks, and half an onion cut in chunks in a roast pan. I poured 500 ml (2 cups) beef stock over the vegetables. I put a rack over the pan. I put the roast on the rack.
I put the pan in my Traeger Timberline which was preheated to 350 F.
I cooked the roast to an internal temperature of 125 F. My 1.5 kg (3 pound) roast took about 1 hour 15 minutes.
I brought the roast inside, put it on a cutting board and tented with foil.
I took the liquid out of the pan and defatted it, reserving the vegetables in a saucepan. I added 25 ml (2 tablespoons) of red wine and 15 ml (1 tablespoon) Worcestershire sauce to the liquid. I added water to bring the liquid up to 500 ml (2 cups).
I poured the water over the vegetables and brought it to a boil. I reduced heat and simmered for 5 minutes.
I strained the liquid off the vegetables. At this point, I would just use the liquid as an au jus to pour over the beef and potatoes. However, I was informed by a higher power, that there would be gravy.
I melted 50 ml (1/4 cup) of butter in a saucepan and stirred in 50 ml (1/4 cup) of flour to make a roux. I added the au jus and stirred for a few minutes to thicken and cook out the flour.
I cut the bones off the roast and sliced.
The Verdict
This was wonderful! I do love a prime rib and the Traeger does an excellent job on it. It is better with au jus rather than gravy but, again, I was assured that the gravy was better. I will admit it was tasty gravy.
Disco
