HOW TO COOK A PRIME RIB ROAST IN CROCK POT RECIPES
SLOW-COOKER PRIME RIB ROAST RECIPE - BETTYCROCKER.COM
Prime rib in a slow cooker? You got it! Try this hearty and flavorful bone-in roast that only takes 30 minutes of prep time. The prime rib slow-cooker technique lets you save space in the oven while you whip up our Creamy Horseradish Sauce for dipping. The combination is delicious, beautiful and easily achievable. Add this slow-cooker prime rib recipe to the table the next time you need a showstopping centerpiece.
Provided by Betty Crocker Kitchens
Total Time 4 hours 0 minutes
Prep Time 30 minutes
Yield 8
Number Of Ingredients 13
Steps:
- In small bowl, mix softened butter, garlic, thyme, salt and pepper. Set aside.
- Spray 6-quart slow cooker insert with cooking spray. Pour beef-flavored broth into slow cooker. Rub beef roast all over with vegetable oil. Heat 12-inch skillet over medium-high heat. Cook 4 minutes on ribs side, then turn and cook 1 to 3 minutes each on other sides, until browned, holding roast upright in skillet with tongs if necessary.
- Transfer to slow cooker, ribs side down. Rub butter mixture on top and sides of roast. Cover and cook on Low heat setting 3 to 5 hours or until desired temperature in center. For medium-rare, cook 3 hours 30 minutes to 4 hours, or until meat thermometer inserted in center reads 135°F. For medium, cook 4 hours 30 minutes to 5 hours, or until meat thermometer inserted in center reads 145°F. Transfer roast to cutting board. Cover roast loosely with foil; let stand 30 minutes before carving. Cut into slices.
- Meanwhile, stir together Creamy Horseradish Sauce ingredients. Serve with roast.
Nutrition Facts : Calories 420 , CarbohydrateContent 2 g, CholesterolContent 125 mg, FatContent 3 , FiberContent 0 g, ProteinContent 35 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 780 mg, SugarContent 0 g, TransFatContent 1 1/2 g
SLOW-COOKER PRIME RIB RECIPE | MYRECIPES
Here’s that super tasty holiday dinner recipe you’ve been looking for. In addition to adding loads of flavor, the seasoning and overnight sitting makes for the best crust that’ll keep the juices sealed once the roast is put in the slow cooker. You can find rib roast at most grocery store meat counters. Ask your butcher to trim, remove the chine cone, and tie the roast. Serve with red wine, roasted vegetables, and salad.
Provided by Robby Melvin
Total Time 18 hours 20 minutes
Yield Serves 6 (serving size: 1 slice)
Number Of Ingredients 9
Steps:
- Sprinkle roast evenly all over with salt and pepper. Chill, uncovered, 12 hours or up to 24 hours.
- Let roast stand at room temperature 1 hour. Stir together butter, garlic, thyme, and rosemary in a small bowl. Set aside.
- 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.
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- Place roasting pan over medium-high heat. Pour red wine into pan; scrape bottom with wooden spoon, scooping up crispy bits to deglaze pan. Add the drippings that have settled to the bottom of the fat separator, making sure not to add the fat. Cook until reduced by half, 5 to 8 minutes. Place a fine sieve in a medium heatproof bowl. Pour juices into strainer. Using a wooden spoon, press down on solids to extract juices. Discard solids. Serve the juices warm with the prime rib.
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