Slow Cooker Prime Rib
User Reviews
5
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Prep Time
20 mins
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Cook Time
6 hrs
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Total Time
6 hrs 20 mins
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Servings
6
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Calories
989 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Prime Rib
Description
The recipe begins with patting the prime rib dry and rubbing the entire surface with olive oil to help the seasoning adhere. A blend of coarse sea salt, black pepper, garlic powder, onion powder, dried rosemary, and thyme is evenly applied, creating an herbaceous crust. Quartered onions and minced garlic form a flavorful bed in the crock pot, which also traps moisture and infuses the beef with aromatics during cooking. The seasoned prime rib is carefully placed on top, and beef broth and optional red wine are poured around—taking care not to wash off the seasoning.
Cooking on a low setting for approximately 6 hours gently breaks down connective tissue while preserving juiciness, with medium-rare achieved at an internal temperature near 130-135°F. After cooking, the roast rests for 15 to 20 minutes allowing juices to redistribute. The resulting meat is tender and flavorful, richly seasoned and enhanced by slow infusion of garlic and onion aromas.
This prime rib can be sliced for a special dinner centerpiece paired with sides like roasted vegetables or mashed potatoes. For sauce lovers, the cooking juices can be thickened with a cornstarch slurry to make a pan sauce. If red wine is omitted, replacing it with additional beef broth preserves moisture and depth. Use a thermometer to monitor doneness closely as crock pot temperatures and roast sizes vary.
Ingredients
- 4 to 5 pounds prime rib roast
- 1 tablespoon sea salt coarse
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon rosemary dried
- 1 teaspoon thyme dried
- 1/2 cup beef broth
- 1/2 cup red wine optional
- 2 onion quartered
- 4 cloves garlic minced
Instructions
- Pat the prime rib dry using paper towels. Rub the entire surface of the meat with olive oil.
- In a small bowl, combine the coarse sea salt, black pepper, garlic powder, onion powder, dried rosemary, and dried thyme. Rub this seasoning mixture all over the prime rib.
- Place the quartered onions and minced garlic at the bottom of the Crock Pot.
- Carefully place the seasoned prime rib on top of the onions and garlic in the Crock Pot.
- Pour the beef broth and red wine around the meat in the Crock Pot, ensuring not to pour it over the meat so the seasonings remain intact.
- Cover the Crock Pot and cook on a low setting for 6 hours, or until the meat reaches your desired level of doneness. For a medium-rare finish, the internal temperature should be approximately 130 to 135 degrees Fahrenheit.
- Once cooked, remove the prime rib from the Crock Pot and let it rest for about 15 to 20 minutes before slicing. This resting period allows the juices to redistribute throughout the meat.
- Slice the prime rib and serve, using the juices from the Crock Pot as a sauce if desired.
Notes
- If omitting red wine, substitute with an equal amount of beef broth to maintain moisture and flavor.
- Use a meat thermometer during cooking to ensure desired doneness, since slow cooker times can vary based on roast size and crock pot model.
- Allow the prime rib to rest for 15-20 minutes after cooking to help juices redistribute and improve tenderness.
- To create a thicker sauce, reduce the cooked juices with a cornstarch slurry before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 989 kcal
% Daily Value*
| Calories | 989kcal | 49% |
| Carbohydrates | 7g | 2% |
| Protein | 42g | 84% |
| Fat | 85g | 131% |
| Saturated Fat | 34g | 170% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 38g | 190% |
| Cholesterol | 183mg | 61% |
| Sodium | 1376mg | 57% |
| Potassium | 799mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 4mg | 4% |
| Calcium | 49mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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