Prep time: 15 minutes | Cook time: 2 hours 15 minutes | Serves: 8

Ingredients :

2 tablespoons crushed black peppercorns
1 tablespoon salt
1 three-bone prime rib roast, about 7¼ pounds
1 tablespoon canola oil
½ cup cilantro leaves
½ cup Italian parsley leaves
¼ cup oregano leaves
¼ cup hazelnuts, toasted and skins removed
¼ cup sherry vinegar
5 garlic cloves, chopped
½ teaspoon crushed red pepper flakes
½ cup olive oil
Kosher salt and freshly ground black pepper

Directions :

1. Soak 2 handfuls of apple or oak wood chips in water for at least 30 minutes in advance.
2. Mix the salt and
peppercorns in a basin.
3. Brush the roast all over with canola oil, and season it with the peppercorn mixture. Let the roast rest at room temperature for an hour.
4. Add cilantro, parsley, oregano, hazelnuts, vinegar, garlic, and pepper flakes to a food processor, and process them until finely minced; add the oil gradually while the motor is running and process until a thin paste forms. While the roast cooks, season the mixture with salt and black pepper, pour into a serving bowl, then cover the bowl, and let them rest at room temperature.
5. Prepare the Traeger grill for indirect cooking over 350 degrees F/ 175 degrees C.
6. Drained one handful of the wood chips and add to the charcoal, then close the lid.
7. When smoke starts to develop, place the roast on the grill grate with bone-side down. Cook the roast for 2 hours 25 minutes until it has an internal temperature of 120 to 125 degrees F/ 55 degrees C (medium rare). 8. Drain the remaining wood chips and add them to the charcoal after the first hour of cooking. After taking the roast off the grill, give it about 20 minutes to rest. 9. Slice the roast thickly, against the grain. Serve the dish warm with the pesto.
Per Serving: Calories 397; Total fat 19.1g; Sodium 431mg; Total Carbs 16.8g; Fiber 5.3g; Sugars 6.4g; Protein