Tie the roast crosswise at 2-inch intervals with butcher's twine.

In a blender or small food processor, combine the garlic, red wine vinegar, parsley, and rosemary. Add 2 tablespoons of the olive oil and pulse to chop the garlic and herbs. With the blender running, add the remaining oil in a slow stream until the mixture is well combined

Place the roast in a large resealable plastic bag and pour the herb mixture over the roast, rubbing to coat on all sides. Marinate the roast in the refrigerator for 2 hours.

Remove the roast from plastic bag and discard the excess marinade. Liberally season the roast on all sides with Traeger Prime Rib Rub, then let the roast come to room temperature.

When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.

Place the roast, fat-side up, in a v-shaped rack in a roasting pan. Pour 4 cups beef broth into the bottom of the pan.

Insert the probe into the thickest part of the roast, avoiding any large pockets of fat, if possible. Set the pan with the prime rib on the grill grates, close the lid, and roast for 30 minutes.

Reduce the Traeger temperature to 225℉ and continue to cook until the internal temperature of the roast reaches 130℉ for medium-rare, 2-3 hours.

Transfer the roast to a cutting board and let rest, loosely covered with foil, for 20 minutes.

Place the roasting pan over medium heat and deglaze with the remaining 2 cups of beef stock. Use a wooden spoon scrape up the brown bits from the bottom of the pan.

Strain the jus into a small saucepan, discarding the solids, and skim off any fat that rises to the surface. Taste and simmer over medium heat to reduce, if needed (if the jus tastes a little weak, reducing it will concentrate the flavor). Season with salt and pepper to taste.

Carve the roast into thick slices and serve with the beef au jus. Enjoy!