Description
Indulge in a tender and flavorful Slow Cooker Prime Rib, a luxurious yet effortless centerpiece for your special occasions. This method ensures a perfectly cooked roast with minimal hands-on time, allowing you to enjoy a sumptuous meal without the stress.
Ingredients
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For the Prime Rib Roast:
- 1 (5-pound) boneless beef rib roast
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup beef broth
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For the Horseradish Sauce:
- 1/2 cup sour cream
- 2 tablespoons prepared horseradish
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh chives, chopped
- Salt and freshly ground black pepper, to taste
Instructions
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Prepare the Roast: Pat the prime rib roast dry with paper towels. Rub the entire roast with olive oil, ensuring an even coating.
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Season the Roast: In a small bowl, combine minced garlic, chopped rosemary, chopped thyme, kosher salt, and black pepper. Rub this herb mixture evenly over the surface of the roast, pressing gently to adhere.
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Sear the Roast: Heat a large skillet over medium-high heat. Place the seasoned roast in the hot skillet and sear each side until browned, approximately 2-3 minutes per side. This step enhances the flavor by creating a savory crust.
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Prepare the Slow Cooker: Transfer the seared roast to the slow cooker. Pour the beef broth into the slow cooker, around the sides of the roast to avoid washing away the seasoning.
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Cook the Roast: Cover the slow cooker with its lid. Set it to cook on low heat for 3 to 5 hours, depending on your desired level of doneness. For medium-rare, aim for an internal temperature of 130°F (54°C); for medium, 140°F (60°C). Use a meat thermometer to check the temperature, inserting it into the thickest part of the roast.
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Rest the Roast: Once the desired internal temperature is reached, remove the roast from the slow cooker and place it on a cutting board. Tent it loosely with aluminum foil and allow it to rest for 20 minutes. This resting period lets the juices redistribute throughout the meat, resulting in a moist and tender roast.
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Prepare the Horseradish Sauce: While the roast rests, in a small bowl, mix together sour cream, prepared horseradish, Dijon mustard, and chopped chives. Season with salt and freshly ground black pepper to taste. Stir until well combined.
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Serve: After resting, slice the prime rib roast against the grain into desired thickness. Serve with the horseradish sauce on the side.
Notes
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Choosing the Roast: Opt for a well-marbled boneless beef rib roast for optimal tenderness and flavor.
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Searing Importance: Searing the roast before slow cooking enhances the depth of flavor and helps lock in juices.
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Monitoring Doneness: Cooking times can vary based on the size of the roast and the specific slow cooker used. It’s advisable to start checking the internal temperature after 3 hours to prevent overcooking.
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Resting Period: Allowing the roast to rest before slicing ensures the meat retains its juices, resulting in a succulent serving.
- Prep Time: 15 minutes
- Cook Time: 3 to 5 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: Approximately 6 ounces of cooked prime rib
- Calories: 500
- Sugar: 1g
- Sodium: 450mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 120mg