• You can either purchase ribeye steak or a prime rib and take it yourself. I have purchased and cut a prime rib; if you already have the ribeye steaks, you can skip the next paragraph.
• Start by placing the bone-in prime rib roast on a cutting board, fat side up. Decide how thick you want your steak to be; they are typically 1-1.5 inches. Using a sharp knife, make a mark across the top of the roast to mark each steak. Then, follow the incisions and apply firm, even pressure to get even steaks.
• Take the ribeye out of the refrigerator 2 hours before cooking time. Then, using a basting brush, cover the ribeye with oil. Then, cover with salt and pepper. You can add a rub here if you like. If you have time, allow the steaks to sit in the fridge for 1-2 hours. Allow the meat to return to room temperature before you cook them.
• Load the pellets, prime, and set the grill to 300°F. For ribeye steaks, I recommend fruitwood, such as cherrywood or applewood.
• Once the smoker has come to temperature, put the steaks on the grill with the fat cap facing the hot spot. Insert the temperature probe into the thickest part.
• Start making the jus if you would like to serve it with your steak; I have included the steps just below.
• You don’t have to flip the steaks, but I recommend rotating the meat to ensure grill marks, an even roast, and no burning in the brown crust that forms.
• When the steaks reach an internal temperature of 110°F-115°F on your instant-read meat thermometer, remove them and place them on a preheated charcoal or gas grill (or a cast iron pan on the stovetop).
• Keep a close eye on the steaks. Allow them to cook for 2 minutes, then rotate them 90° to get the grill marks. After two more minutes, flip them and do the same thing.
• Place the steaks on a cutting board and cover with foil when they have reached your desired doneness. Medium rare is 135°F, this will give you the most tender and juicy steaks.
• During the resting period, the juices in the steak will redistribute, and the temperature will also rise.
• Know you can cut the steaks as you desire and serve.
• Ensure you run the shutdown cycle on your Traeger.

Making The Red Wine Jus (Optional)

• Start making it when you put the meat on the grill, giving you plenty of prep time. Don’t forget to use a good red wine. I used a high-acidic, full-bodied Bordeaux.
• Put a saucepan on medium heat and add the oil and shallots. Fry until soft, add the sugar, and caramelize. (7 mins)
• Add the port, wine, and herbs. Simmer on medium for 15 mins until the alcohol has burned off and reduced by half. (20mins)
• Add the stock and slowly simmer on low heat. (60 mins)
• Strain the herbs add the garlic, and simmer on low. (20 mins)
• Do not let the sauce boil and remove the heat when the garlic is softened.
• Season to taste, and add the butter and parsley before serving making sure the butter has dissolved.
• Note: A “jus” is just a fancy french word for sauce!