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
BEST PRIME RIB SOUP RECIPE - HOW TO MAKE PRIME RIB SOUP
Steps:
- In a large pot over medium heat, heat oil. Add onions, carrots, and celery and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add beef ribs and cover with broth and water. Add bay leaf, thyme, and rosemary. Season with salt and pepper. Cover with lid and bring to a boil. Reduce heat and let simmer until meat is tender and falling apart, 1 hour and 30 minutes. Add more broth as necessary. Remove ribs, bay leaf, thyme, and rosemary. Shred meat with a fork and discard thyme and rosemary. Return to pot and add red wine and barley. Simmer until barley is tender, 1 hour. Season with more salt and pepper to taste.
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From myrecipes.com
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From holysmokescolorado.com
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From justeasyrecipe.com
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From the350degreeoven.com
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From therecipes.info
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From chowhound.com
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From yummly.com
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From allrecipes.com
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From delishably.com
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From cdkitchen.com
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From cullyskitchen.com
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