Ribeye Roast on Traeger

This smoked Ribeye Roast on Traeger is tender, juicy, and flavorful. It's the perfect holiday meal for Christmas or New Year's Eve!

Gather a boneless ribeye roast, garlic cloves, fresh thyme and rosemary, olive oil, and kosher salt and pepper.

1. Gather Ingredients

Chop or blend the herbs, garlic, and olive oil to mince them. Stir in the salt and pepper. This is the rub for the meat.

2. Make Garlic-Herb Rub

Rub the garlic-herb oil mixture onto your ribeye roast. Make sure to coat the entire outer portion of the roast. Use more herbs and salt as needed for bigger roasts.

3. Rub on Meat

Smoke the ribeye roast at 250 degrees F until it reaches an internal temp of 120 F. About 2 hours.

4. Smoke the Ribeye Roast

Once the roast reaches 120 F, remove the roast from the grill and rest the meat for about 20 min. Meanwhile, turn the temperature knob on the Traeger to "high" or 450 F.

5. Rest Meat

While the meat is resting and the grill is heating up, you can make your horseradish sauce. Combine all ingredients in a bowl and stir.

6. Make Horseradish Sauce

When the grill is heated and the meat has finished resting, place it back on the hot Traeger to reverse sear. Flip the roast every 5-10 minutes.

7. Reverse Sear Roast

When the roast reaches an internal temp of 135 F (for medium-rare), remove from the Traeger. Slice & serve immediately with the horseradish sauce.

8. Slice & Serve