Prime Rib Crockpot Recipe
This prime rib crockpot recipe gives you a tender, well-seasoned roast with a garlic herb crust and rich juices. A slow cooker keeps the roast moist, and a quick sear before and after adds the browned edges.
8
servings20
minutes5
hoursA boneless rib roast is rubbed with garlic, rosemary and thyme, seared, then slow cooked on a bed of onions. The pan juices turn into an au jus.
Ingredients
1 boneless prime rib roast (4 to 5 lb), tied
2 tbsp kosher salt
1 tbsp black pepper
6 cloves garlic, minced
2 tbsp chopped fresh rosemary
1 tbsp fresh thyme leaves
3 tbsp softened butter
2 tbsp olive oil
2 large onions, thickly sliced
1 cup beef broth
1/2 cup dry red wine or extra broth
1 tbsp Worcestershire sauce
Directions
- Take the roast out of the fridge 1 hour before cooking and pat it very dry.
- Mix the salt, pepper, garlic, rosemary, thyme and butter into a paste. Rub it all over the roast.
- Heat the olive oil in a large skillet over high heat. Sear the roast for 2 to 3 minutes per side, including the ends, until deeply browned.
- Lay the onion slices in the bottom of a 6-quart slow cooker. Set the roast on top, fat side up.
- Pour the broth, wine and Worcestershire around the roast, not over it, so the crust stays put.
- Cover and cook on LOW for 4 to 5 hours. Start checking at 4 hours.
- Pull the roast when a thermometer inserted in the center reads 135°F for medium-rare or 145°F for medium. It will rise about 5 degrees as it rests.
- Transfer to a cutting board, tent with foil and rest for 20 minutes.
- Strain the juices into a saucepan and simmer 5 minutes to concentrate. Season to taste.
- Remove the string, slice against the grain and serve with the jus.
Notes
- Do not cook this on HIGH, it overcooks the outer layer. Ask the butcher to tie the roast so it holds its shape. A bone-in roast will need extra time, so rely on the thermometer. Leftover prime rib makes excellent sandwiches and keeps 4 days. Serve with mashed potatoes, roasted asparagus and horseradish cream.
Why prime rib in a slow cooker works
A prime rib roast is expensive, and the fear of overcooking it is real. The slow cooker brings the temperature up gently, so the roast moves from rare to medium-rare slowly instead of racing past it. It also frees the oven for sides on a busy holiday.
The trade-off is no crust from dry heat, so the sear matters. A hard sear in a hot skillet plus a garlic herb butter rub gives the outside flavor and color before the roast goes in. The result is a tender, rosy roast that slices cleanly, and you get a pot of hearty juices that become the base of a quick sauce.
Ingredient notes
Boneless prime rib roast: A 4 to 5 lb roast fits in a 6-quart cooker. Ask the butcher to tie it so it keeps its shape.
Kosher salt: Two tablespoons sound like a lot, but a thick roast needs it. Pat the roast dry first so the salt sticks.
Fresh rosemary and thyme: Dried herbs turn dusty in a paste. Chop the fresh ones fine.
Butter: Softened butter holds the garlic and herbs against the meat.
Onions: Thick slices on the bottom lift the roast out of the liquid and soak up the drippings.
Tips for the best result
Pour liquid around the roast: Pour the broth, wine and Worcestershire around the meat, not over it. That keeps the crust from washing off.
Use a thermometer: Start checking at 4 hours on LOW. Pull at 135°F for medium-rare or 145°F for medium. The roast rises about 5 degrees while it rests.
The most common mistake is cooking by time alone: Every roast and cooker differs, and an extra hour turns expensive beef gray. Rest it for 20 minutes under foil before slicing. A meat thermometer with a probe and alarm lets you walk away and avoid opening the lid, which cools the cooker and stretches the cook.
Swaps and variations
Use extra beef broth in place of the wine. Swap the herbs for a thick coat of Dijon and cracked pepper. A bone-in roast also works if it fits, with a longer cook. Make a quick sauce from the strained juices with a splash of cream or a spoonful of horseradish.
A frozen or partly thawed roast does not work. It spends too long in the unsafe temperature zone, so thaw it completely in the fridge first. If you want a darker crust, slide the rested roast under a hot broiler for two or three minutes, watching so the butter does not burn.
What to serve with it
Serve with mashed potatoes, roasted asparagus or green beans, and popovers or dinner rolls. Spoon the strained juices over the slices and offer horseradish cream on the side. Carve against the grain at the table. Carve thick slices and pass the sauce, since people tend to take bigger pieces of prime rib than they expect. Let the roast sit on a cutting board with a tent of foil while you make the sauce. That rest is what keeps the slices pink and juicy, so do not skip it even if the table is waiting.
Storing, freezing and reheating
Refrigerate leftover slices within 2 hours. They keep for 3 to 4 days with some juices spooned over them.
To reheat, warm slices in a covered skillet with a splash of broth over low heat for a few minutes, so they stay pink. You can freeze slices for up to 2 months wrapped tightly with the juices. Thaw overnight in the fridge. Slice cold leftovers thin for sandwiches with horseradish mayo, which is a great second life for a roast this good.
Prime Rib Crockpot Recipe at a glance
- Prep time: 20 minutes
- Cooking time: 5 hours
- Servings: 8 servings
- Ingredients: 12, led by boneless prime rib roast (4 to 5 lb), kosher salt, black pepper, garlic
Tips for Prime Rib Crockpot Recipe
Do not cook this on HIGH, it overcooks the outer layer. Ask the butcher to tie the roast so it holds its shape. A bone-in roast will need extra time, so rely on the thermometer. Leftover prime rib makes excellent sandwiches and keeps 4 days. Serve with mashed potatoes, roasted asparagus and horseradish cream.
Prime Rib Crockpot Recipe FAQ
How long does Prime Rib Crockpot Recipe take?
Prime Rib Crockpot Recipe takes 5 hours of cooking after 20 minutes of prep.
How many people does Prime Rib Crockpot Recipe serve?
This recipe makes 8 servings.
What do I need to make Prime Rib Crockpot Recipe?
12 ingredients, led by boneless prime rib roast (4 to 5 lb), kosher salt, black pepper, garlic. Amounts are in the recipe card above.
