Servings: 4-6

Prep Time: 12-24 hours (dry brine)

Cook Time: 3-4 hours

Equipment: Traeger Ironwood XL, elevated rack, roasting pan, stovetop

Ingredients

• Prime Rib Roast (Bone-In, 5 lbs)
• Uncle Dibbz Top of the Line Brine – 2 tbsp
• Uncle Dibbz Texas Steak Rub – 2 tbsp
• Olive Oil – 2 tbsp (optional for seasoning adhesion)

Mirepoix:

• 2 large carrots, chopped
• 2 celery stalks, chopped
• 1 large yellow onion, quartered
• 4 garlic cloves, smashed
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• Uncle Dibbz King Creole Blend – 1 tbsp

Au Jus:

• Pan drippings (from the roasting pan)
• 1½ cups beef broth (added after the cook)
• Salt and cracked black pepper, to taste

Smoked Recipe Instructions

1. Dry Brine (12-24 Hours Ahead)

1. Pat the prime rib dry with paper towels and place it on a wire rack set over a baking sheet.
2. Generously coat the roast with Uncle Dibbz Top of the Line Brine on all sides.
3. Leave uncovered in the fridge for 12-24 hours to enhance flavor and create a crispy crust.

2. Prepare the Prime Rib

1. Remove the roast from the fridge 1-2 hours before cooking to let it come to room temperature.
2. Pat the roast dry again to remove excess surface moisture from the brine.
3. Coat the roast with Uncle Dibbz Texas Steak Rub, ensuring even coverage. Use olive oil if needed to help the rub adhere.

3. Prepare the Mirepoix

1. In a roasting pan, combine the carrots, celery, onion, garlic, rosemary, and thyme.
2. Sprinkle the veggies evenly with Uncle Dibbz King Creole Blend.

4. Set Up the Traeger

1. Preheat your Traeger Ironwood XL to 225°F with mesquite or oak pellets.
2. Place the roasting pan with the mirepoix on the lower rack and the seasoned prime rib on the elevated rack directly above it. This setup lets the drippings fall into the veggies for a rich base.

5. Smoke the Prime Rib

1. Smoke the roast at 225°F until it reaches:
   • 110°F for Rare
   • 120°F for Medium Rare
   • 130°F for Medium
2. This will take approximately 2.5-3 hours for a 5 lb roast.

6. Reverse Sear

1. Once the roast reaches your desired internal temperature, increase the Traeger to 450°F or transfer the roast to a preheated cast iron skillet.
2. Sear the roast for 10-15 minutes until the crust is crispy and browned.

7. Rest the Roast

1. Remove the roast and tent loosely with foil.
2. Let it rest for 30-40 minutes. During this time, the internal temperature will rise slightly, and the juices will redistribute.

8. Prepare the Au Jus

1. After the cook, place the roasting pan with the mirepoix on the stovetop over medium heat.
2. Add 1½ cups of beef broth and bring to a boil, scraping the bottom of the pan to deglaze for 5 minutes.
3. Strain the liquid through a fine mesh sieve into a saucepan, discarding the solids.
4. Season the au jus with salt and cracked black pepper to taste. Keep warm on low heat.

9. Slice and Serve

1. Slice the prime rib into thick portions (¾–1 inch).
2. Serve with warm au jus on the side.

Optional Oven Roasting Method

For Those Without a Smoker:

1. Preheat your oven: Set the oven to 450°F for the initial sear.
2. Sear the Prime Rib: Place the seasoned roast on a roasting rack inside a roasting pan. Roast uncovered for 20 minutes to develop a crust.
3. Lower the Oven Temperature: Reduce the oven to 250°F and continue cooking until the internal temperature reaches your desired doneness:
   • 120°F for Rare
   • 130°F for Medium Rare
   • 140°F for Medium
4. This will take approximately 2-3 hours for a 5 lb roast.
5. Rest the Roast: Remove the roast from the oven, tent it loosely with foil, and let it rest for 30-40 minutes.
6. Prepare the Au Jus: Place the roasting pan with the mirepoix on the stovetop over medium heat. Add 1½ cups of beef broth, deglaze the pan, strain the liquid, and season to taste.

This oven method delivers a flavorful, tender prime rib with a beautiful crust!