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November 11, 2022
If you’re looking for a festive meal with flair, I’ve got you covered. My Holiday Prime Rib menu features all the best elements of a holiday meal. We’re serving Holiday Prime Rib, Horseradish Sauce, and Blue Cheese Rosemary Mashed Potatoes.
The best part? It’s all cooked on the Traeger! This holiday menu will impress the harshest critic and please all pallets. The flavor profile is full of fresh herbs and my decadent rubs. Putting together a holiday menu can be stressful; let me take one thing off your list this year. Holiday Prime Rib could be a new family favorite.
Festive dining has never tasted better. There’s something special about a holiday meal done BBQ-style. Every bite is flavorful and seasoned to perfection. Say goodbye to bland meals and hello to eating like a pit boss.
As always, I added my twist to these classic holiday favorites. You won’t believe the difference between this menu and similar line-ups. The secret ingredient? My signature rubs. Once you try it, you’ll never be without it.
This fancy holiday menu includes three dishes, each with its own unique set of ingredients. Here’s what you need to add to your shopping cart.
Here’s the main equipment I used for this holiday dinner. You can find more of my favorite grilling must-haves in the equipment and tools section.
You can find a detailed demonstration of these recipes in the recipe card and video at the bottom of this post. Enjoy this brief overview of how I pulled this feast together.
This Christmas buffet was ready in about 3 ½ hours. The prime rib was perfectly juicy and had a gorgeous crust. The au jus sauce made it even better! I topped the prime rib with a dollop of horseradish sauce, which gave this meal style. The potatoes had just the right texture, and the blue cheese paired well with our prime rib.
This is a meal to remember; that’s better than any catering company.
You can save any leftovers for another fantastic dinner. Leftover prime rib can be kept in the fridge for 5-7 days or in the freezer for 6 months. The au jus sauce will last 3-4 days or indefinitely in the freezer. The veggies will last about a week in the fridge. I don’t recommend freezing the leftover veggies, as the texture will be off once they thaw.
You can store leftover mashed potatoes in the refrigerator for 3-5 days. If you plan on reheating them, I recommend putting a few slivers of butter over the top and covering the pan with foil until they’re warmed. This prevents them from drying out.
Traeger Ironwood 885, pecan pellets, roasting pan, Stone + Wood Cutting Boards, Lodge 8-inch cast iron skillet, heavy-duty aluminum foil, 1 or 2 half-size deep aluminum pans, instant-read meat thermometer.
Heath Riles BBQ Beef Rub
Heath Riles BBQ Garlic Butter Rub
Heath Riles BBQ Beef Injection (1/4 cup mixed with 16 oz Beef Stock)
• Prime Rib Roast, approximately 8 lbs (ours was tied, trimmed and ready to be cooked from the Butcher Shoppe, call (850)458-8782 to order yours today!)
Mushrooms, we used 16 oz
Whole Garlic Cloves
Fresh Rosemary, divided
Mirepoix Blend (carrots, onion, celery)
2 sticks Butter, we used Irish Butter
Beef Stock, divided, 16 oz for Injection & 48 oz for vegetable mix
Heath Riles BBQ Garlic Jalapeño Rub (to taste)
3-4 tbsp prepared horseradish (the more you add, the spicier it will become)
1 cup Sour Cream
2-3 tbsp Worcestershire
1 tsp Dijon Mustard
Salt & Pepper (to taste)
1 tsp Champagne Vinegar
Heath Riles BBQ Everyday Rub
Whole Russet Potatoes (we cooked 4, you can adjust to the number of people you are feeding)
1 stick of Butter (or more depending on amount you choose to cook)
Get Traeger Grill up to temp, we cooked at 375º and used Pecan Pellets for this cook.
Mix 1/4 cup of Heath Riles BBQ Beef Injection with 16 oz of Beef Stock to get ready to inject your Prime Rib Roast.
In a pan, mix Vegetables (mushrooms, whole garlic cloves, thyme, rosemary, mirepoix), Butter and 48 oz of Beef Stock. Season with Heath Riles BBQ Beef Rub & Heath Riles BBQ Garlic Butter Rub.
Place pan of vegetables on the grill while preparing your Prime Rib.
Inject prime rib with Beef Injection mixture.
Season prime rib with Garlic Butter Rub and Beef Rub.
Add herbs on top if you wish, we used fresh rosemary.
Place meat on the grill and cook until it reaches an internal temperature of 124º-125º. Our total cook time was 3 hours and 15 minutes.
Allow meat to rest before cutting.
Mix all ingredients together.
Place in refrigerator at least 1 day prior to using to allow flavors to merry.
Place potatoes on grill at 375º. Allow to cook for approximately 2 hours or until soft and ready to serve.
Take skin off of the potatoes and place in a bowl to mix all ingredients.
Add above ingredients, quantities are really up to you and your liking
Place mixture in an oiled cast iron skillet or serving dish of your choice that can go back on the grill.
Add blue cheese crumbles and Everyday Rub on top
Place back on the grill until mixture is bubbly and golden brown on top.
December 05, 2022