Ingredients
Scale
- 6 pound rib roast
- 4 tbsp coarse sea salt and freshly cracked black pepper (50/50 blend)
- 2 tbsp Traeger Prime rib rub
- 2 tbsp Avocado oil (binder)
- 4 Gallons Peanut oil for deep frying
Pomegranate Chimichurri
- 2 shallots, finely chopped
- 1 Fresno pepper or red jalapeño, finely chopped
- 4 garlic cloves, finely chopped
- ½ cup cilantro, finely chopped
- ⅓ cup flat-leaf parsley, finely chopped
- ⅓ oregano, finely chopped
- ½ cup red wine vinegar
- ½ teaspoon maldon sea salt
- 1 cup extra-virgin olive oil
- ½ cup Pomegranate seeds
Instructions
- Preheat the smoker to 250° F using hickory wood for a bold smoke flavor.
- Tie the bone-in rib roast with twine to secure the roast. Coat the prime rib with avocado oil as a binder then season it with salt, pepper and Traeger Prime Rib rub.
- Insert the MEATER 2 Plus probe into the center of the roast.
- Place the roast directly on the grill grates indirect of the heat. Let it smoke for 60-90 minutes, until it reaches an internal temperature of 110° F.
- Assemble the pomegranate chimichurri by hand chopping all of the fresh herbs. Combine all of the ingredients in a bowl then thoroughly mix. Place in the refrigerator until it’s time to serve.
- When the Prime rib has 30 minutes remaining, heat the peanut oil in a turkey fryer to 375° F.
- Remove the roast from the smoker once it reaches 110° F then carefully lower the prime rib into the hot oil. Deep fry until internal temperature reaches 125° F and Prime rib has a nice crust.
- Let the roast rest for 30 minutes then slice it into pieces of desired thickness.
- Serve the pomegranate chimichurri on top of each slice and enjoy!
- Prep Time: 60 minutes
- Cook Time: 2 hours 30 minutes
