LOW AND SLOW PRIME RIB RECIPES

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.

Steps:

• Mix up 1 tablespoon + 1 teaspoon each of onion salt, seasoned salt, and garlic powder, for a total of 1/4 cup of seasoning mix.
• Pat the seasoning mix on both ends of the roast as well as the fat side. (The salt may not stick as well on the fat side, but don’t worry about it.)
• Set the seasoned roast on a roasting rack, bone-side down and fat-side up. Place the rack in a large roasting pan, and insert your meat thermometer into the middle of the roast.
• Place the roast into a 500° preheated oven, uncovered, and cook for 5-6 minutes per pound.
• Then shut the oven off completely, and DO NOT OPEN THE OVEN DOOR FOR TWO HOURS. 
• After two hours, check the temperature of the meat. If your thermometer reads 135-140°F, it’s done! (If it isn't quite to temp yet, just put it back in the oven at 375°F until it's done.)
• Creamy Horseradish Sauce