Herb Crusted Prime Rib - Reverse-Seared, Paleo

1 Pat the rib roast dry with paper towel and generously season all sides with salt and pepper. Set on a sheet pan lined with a wire rack and refrigerate for 4 hours to overnight.
2 When ready to cook, remove the rib roast from the fridge and let it stand at room temperature for 1 hour. Pat it dry with paper towel.
3 Preheat your Traeger grill or oven to 250F.
4 In a bowl, combine the butter or ghee, parsley, rosemary, thyme and sage. Mix until incorporated. Evenly spread the mixture on all sides of the rib roast.
5 Transfer the rib roast on the sheet pan and wire rack to the Traeger or bottom rack of your oven and cook until the internal temperature reaches 120F for a medium-rare finish, approximately 2 hours for a 5 pound roast. If using a Traeger, insert the meat probe or MEATER probe into the thickest part of the roast for an accurate temperature reading.
6 Preheat a cast-iron skillet over high heat. Add 2 tablespoons of the rendered butter reserved in the baking sheet and heat until shimmering. Add the rib roast and, using a large spoon, continuously baste with the melted butter until browned, around 60 seconds. Flip and cook an additional 60 seconds while continuing to baste. Repeat on all sides until a crust develops all over and the internal temperature of the roast reaches 135F.
7 Transfer to a carving board and let it rest 15 minutes before carving.