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Perfect Slow Cooker Prime Rib with Garlic Herb Butter Recipe

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This slow cooker prime rib with garlic herb butter is incredibly tender, juicy, and infused with garlicky, herby goodness. It’s the perfect stress-free holiday main course that makes you look like a culinary hero.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 6 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme leaves, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 (4-5 pound) boneless prime rib roast
  • 2 tablespoons olive oil or avocado oil
  • 1 cup low sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper, for seasoning

Instructions

  1. Make the garlic herb butter: In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, parsley, kosher salt, black pepper, and red pepper flakes if using. Mix until well combined and set aside at room temperature.
  2. Prepare the prime rib: Pat the prime rib roast dry with paper towels. Season generously on all sides with salt and pepper. Let sit at room temperature for 30 minutes.
  3. Sear the roast: Heat a cast iron skillet over high heat for 3-4 minutes until smoking hot. Add the olive oil and swirl to coat. Carefully place the prime rib in the pan and sear for 2-3 minutes per side, including the ends, until a deep, dark brown crust forms.
  4. Apply the herb butter: Transfer the seared roast to a cutting board. Let cool for 2 minutes, then rub the garlic herb butter all over the roast, working it into every nook and cranny.
  5. Prepare the slow cooker: Pour the beef broth and Worcestershire sauce into the bottom of the slow cooker. Place the buttered prime rib into the slow cooker, fat side up.
  6. Cook low and slow: Cover and cook on LOW for 5-6 hours for medium-rare (130-135°F internal temperature) or 6-7 hours for medium (140-145°F). Check internal temperature with a meat thermometer starting at the 5-hour mark.
  7. Rest the roast: Carefully transfer the roast to a cutting board. Tent loosely with aluminum foil and let rest for 15-20 minutes.
  8. Make the au jus (optional): Pour the cooking liquid through a fine-mesh strainer into a small saucepan. Skim off excess fat. Bring to a simmer over medium heat and reduce for 5-7 minutes until slightly thickened. Season with salt and pepper to taste.
  9. Slice and serve: Remove twine if tied. Slice the prime rib against the grain into 1/2-inch thick slices. Arrange on a warm platter, spoon a little au jus over the top, and serve immediately with remaining au jus on the side.

Notes

For best results, let the roast come to room temperature before cooking. Always rely on a meat thermometer for doneness. The roast will continue to cook while resting, so remove it from the slow cooker about 5 degrees before your target temperature. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: slow cooker prime rib, prime rib recipe, garlic herb butter prime rib, holiday prime rib, easy prime rib, Christmas dinner, beef roast

Find it online: https://siennaspoon.com/perfect-slow-cooker-prime-rib-with-garlic-herb-butter-recipe/