5 from 10 votes
Slow Cooker Prime Rib
This Slow Cooker Prime Rib recipe season a 4 to 5-pound rib roast with a flavorful dry rub of sea salt, black pepper, garlic powder, onion powder, rosemary, and thyme. Cooked gently in a crock pot along with onions, garlic, beef broth, and optional red wine, the roast develops tender, juicy meat infused with aromatic herbs. Cooking low and slow yields a medium-rare finish with minimal fuss, making prime rib accessible for home cooks using a slow cooker.
Prep Time
20 mins
Cook Time
6 hrs
Total Time
6 hrs 20 mins
Servings:
6
Calories:
989 kcal
Course:
Main Course
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 989
% 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.