prime rib  kosher salt black pepper steak seasoning cayenne pepper 


unsalted butter  head of garlic herbs de Provence dried thyme dried rosemary


Mix seasoning into a bowl and rub all over the prime rib.

Place on a rack over a tray and refrigerate overnight, uncovered.

Through the amazing process of diffusion, the meat will absorb the seasoning and also the moisture back into the meat.

Add softened butter, herbs, and garlic cloves to a food processor. Blend until a paste is formed.

 Add to a small ziplock bag and refrigerate overnight.

Six hours before you plan on eating the prime rib, pull it out of the fridge along with the butter. Give it 2 hours to come to room temperature.

After 1 hour and 45 minutes, set your Traeger to 225 ℉. Preheat for 15 minutes.

Use Super Smoke if you have that option 

Spread half of the herbed butter over the roast. Place the prime rib on the grill, insert the probe, and set to 120℉.

When the probe reaches 120℉, pull it off the grill. Rest for 15 minutes (the meat, not you) 😬. Kick up the Traeger's temperature to 450°F. to reverse sear the roast.

Brush roast with the remaining herbed butter. Re-insert the probe and set the temperature to 130°F or 135°F for medium-rare to medium.

When it's ready, remove the prime rib and wrap it in foil for 15 minutes.

Slice and serve with horseradish sauce on the side