Slow-Cooker Prime Rib

Name: Slow-Cooker Prime Rib
Total time: 18 min
Ingredients: 1 (5-lb.) standing rib roast (prime rib), chine bone removed; tied; 3 tablespoons kosher salt; 1 tablespoon black pepper; ½ cup (4 oz.) unsalted butter, softened, divided; 3 medium garlic cloves, minced (1 Tbsp.); 2 teaspoons finely chopped fresh thyme leaves; 1 teaspoon finely chopped fresh rosemary; 2 tablespoons olive oil; ¼ cup beef broth

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Total: 18 hours, 20 minutes

Servings: 3.5

Author : Robby Melvin

Ingredients

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1 (5-lb.) standing rib roast (prime rib), chine bone removed; tied3 tablespoons kosher salt1 tablespoon black pepper½ cup (4 oz.) unsalted butter, softened, divided3 medium garlic cloves, minced (1 Tbsp.)2 teaspoons finely chopped fresh thyme leaves1 teaspoon finely chopped fresh rosemary2 tablespoons olive oil¼ cup beef broth

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Instructions

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Step 1

Sprinkle roast evenly all over with salt and pepper. Chill, uncovered, 12 hours or up to 24 hours.

Step 2

Let roast stand at room temperature 1 hour. Stir together butter, garlic, thyme, and rosemary in a small bowl. Set aside.

Step 3

Heat oil in a large skillet over medium-high. Cook roast in hot oil on all sides until well browned, 3 to 4 minutes per side. Transfer roast to a 6-quart slow cooker, rib side down. Rub 2 tablespoons of the butter mixture on top and sides of roast; add beef broth. Cover and cook on LOW until a meat thermometer registers 135°F for medium-rare, 3 to 3 1/2 hours. (For medium, cook until a meat thermometer registers 145°F, about 4 hours.) Transfer roast to cutting board, and loosely cover with foil; let stand 30 minutes before carving. Serve with remaining butter mixture.