- 1 bulb of garlic, approx. 8 garlic cloves
- 2 sticks of butter softened
- 8 stems rosemary removed (broken in half or chopped up)
- 2 Tbsp olive oil
- 1 sprig thyme removed from stem (about teaspoon) optional
- If you like the flavor of other spices feel free to add them, but the first three are absolutes.
Start off with the oven 500º or Traeger on 450º
Make a paste out of the garlic, butter, olive oil, rosemary and other spices if you are using them. This works best when you can make the past a couple days ahead of time and allow it to sit on the roast.
Place the Rib on the Traeger or in the oven and sear for 15 minutes if using the oven, more like 20 to 30 minutes in the Traeger
After a nice golden brown sear on the top, drop the temperature to 300º
Cook until the internal temperature is 120º. This will take between 2 & 1/2 to 3 hours.
Remove and let it rest for at least an hour. The longer you let it rest the better this will taste.
These instructions are for a 5 rib, prime rib approximately 10 to 11 lbs. It will cook the rib to a medium color.
If eating at 2:00PM or 2:30PM start your process close to 9:30, no later than 10.
