Step 1

Take the roast out of your fridge at least an hour before cooking. Preheat your Traeger to 250°.

Step 2

Mix the salt, pepper, onion powder, garlic, and rosemary in a bowl and mix it all together with a spoon to create your rub. Coat your entire rib roast with the rub. Make sure to use it all. After the rib roast is coated, set it aside.

Step 3

Next, combine the onions, carrots, and celery in the bottom of a 9" X 13" high sided cake pan. Place the rib roast on top of the vegetables in the cake pan.

Step 4

Put the pan with the roast in it onto the center of your pre-heated Traeger. Cook at 250° for one hour.

Step 5

After one hour, pour the two cups of beef broth into the bottom of the cake pan.

Step 6

Turn your Traeger up high and let it cook until the internal temperature reaches 120°.

Step 7

Pull the roast off of the grill when it hits 120° and let it rest for twenty minutes before slicing.

Step 8

Pour the juices from the bottom of the pan through a strainer, skim the fat off of the top, and use the remaining juice for your au jus.