Slow Cooker Prime Rib Recipe

5 from 1 vote

Slow Cooker Prime Rib Recipe

Master the perfect, flavorful Slow Cooker Prime Rib Roast with this easy, foolproof recipe! Ideal for holidays or special occasions, it pairs wonderfully with creamy horseradish sauce for a memorable meal.

Prep Time20

Cook Time4

Resting time30

Total Time4 50

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 660kcal

Author: Briana

Equipment

Ingredients

5 pound prime rib roast (also known as a beef ribeye roast or a standing rib roast, bone-in or out)
2.5 tablespoons kosher salt, divided (to taste)
1.5 - 2 teaspoons coarse ground black pepper (to taste)
1-2 tablespoons avocado oil (as needed)
8 tablespoons unsalted butter, softened (1 stick)
1 tablespoon prepared horseradish (optional)
1 tablespoon Dijon mustard (optional)
10-12 cloves garlic, minced (1 head of garlic)
1 tablespoon fresh thyme, minced
6 sprigs fresh thyme
1 cup beef stock (as needed)

Instructions

Season the outside of the roast generously with 1.5 - 2 tablespoons of kosher salt and 2 teaspoons black pepper on all sides. If possible, let it sit, uncovered in the fridge for 12-14 hours before cooking to allow the seasoning to penetrate the meat and create a crispier crust on the fat cap.
When it's time to cook, allow the roast to sit out at room temperature for about an hour before searing. This will help promote a more even cook. Heat a large skillet over medium-high heat.
To the hot skillet, add 1-2 tablespoons of avocado oil (as needed) to the skillet. Add the seasoned prime rib roast, and cook 4 minutes on the ribs side. Turn, and cook for 2-3 minutes on each of the other sides, until browned, holding the roast upright in the skillet with tongs if necessary. Once browned on all sides, remove from the skillet and set aside.
In a medium-sized bowl, combine 1 stick of softened butter, 1 tablespoon fresh thyme, 1 tablespoon of prepared horseradish, 1 tablespoon of Dijon mustard, and the minced garlic with more salt and pepper. Combine very well until a paste-like texture is achieved.
Slather the mixture all over the tops and sides of the roast, don't put it on the bottom of the roast, however.
Add the beef stock and thyme to the slow cooker. You don't need much beef stock, about 1 cup is fine. Transfer the prime rib to the slow cooker, ribs side down (where the bones would be).
Cover and cook on the low heat setting for 3 to 5 hours or until just below the desired temperature is reached in the center, which is the thickest part of the roast! We use an oven-safe meat thermometer to monitor the temperature so that we don't overcook it. *You'll want to the prime rib out 5-8°F below your intended temperature, as it will continue to cook as it roasts. For medium rare, this is around 125-130°F, and for our 5.5-pound roast, this took about 3 hours and 15 minutes. Each slow cooker is different, however, which is why you want to use a meat thermometer.
Transfer roast to cutting board. Cover roast loosely with foil; let stand for 20-30 minutes before carving, then cut into slices. Serve with your favorite sides, and our creamy horseradish sauce, and enjoy!
Store leftovers in an airtight container in the fridge for up to 4-5 days.

Notes

Select the right cut. Choose a high-quality prime rib roast with good marbling for the best flavor and tenderness.
Season well in advance. Season the roast with salt and pepper at least 12-24 hours before cooking if you have time. This dry brining enhances flavor and helps form a crispier crust. This is a large cut of meat, so it will take a little bit of preparation to have it taste its best.
Let the roast sit out at room temperature before searing. Let the roast sit out at room temperature for about an hour before cooking. This promotes a more even cook.
Don't skip searing. Sear the roast on all sides in a hot skillet before adding the garlic herb butter mixture and placing it in the slow cooker. This creates a flavorful crust and locks in juices.
Don't overcrowd the slow cooker. Ensure the roast fits comfortably in your slow cooker. Overcrowding can lead to uneven cooking.
Use an instant read thermometer. To achieve your desired level of doneness, and avoid overcooked meat, use a meat thermometer. For medium-rare, aim for an internal temperature of around 130°F. The cooking time will vary depending on the size of your prime rib and your crock pot, so it's better to monitor the temperature rather than watch the time for the best results!
Don't use too much liquid. Unlike other slow cooker recipes, prime rib doesn't require a lot of liquid. A small amount of beef broth will be enough.
Let the meat rest. After cooking, let the roast rest for at least 20-30 minutes before carving. This allows the juices to be redistributed, ensuring tender and juicy meat!
To reheat in the oven: wrap the leftover roast in foil, then reheat gently in a 250°F oven until the internal temperature reaches about 120-125°F. This can take some time, anywhere from 30 minutes to 1 hour depending on how much beef is left. This helps to keep the beef juicy.
You can also reheat gently in the air fryer, on the stovetop, or in the microwave, but these will cook the meat faster and potentially dry it out, so be careful.

Nutrition