Delicious Crockpot Prime Rib Recipe For The Whole Family
Looking to make something mouthwateringly delicious for holiday dinners? Maybe it’s a regular weekend but your carnivorous side is in the mood to indulge. Either way, our crockpot prime rib recipe with a classic creamy horseradish sauce will have you celebrating.
Also known as a standing rib roast, this cut of meat has a high amount of fat marbling. It comes from the loin muscle, the same part of the animal as a ribeye steak. Because the loin muscle is not under as much strain as other parts of the animal, this is one of the best, most tender cuts of meat. If all goes well, the meat should fall right off the bone.
Full disclosure: this meal is a relatively high-calorie one because fat means flavor. Each serving amounts to about 400 calories. In terms of nutrition, you’ll get some protein, iron, calcium and vitamin A, which is reassuring. If you want a slightly less fatty option, ask your local butcher for the ‘first cut’ which is the area closer to the loin.
Is A Slow Cooker Prime Rib Roast Difficult To Cook?
If you’ve never attempted to cook a prime rib before because you were scared, don’t stress. Yes, it’s a costly piece of meat and yes, it requires gentle handling. But if you use a crockpot slow cooker, there’s no need to be uncertain or intimidated. You just need time to let it do its thing. It’s a longer process, but an easier one, we promise, and you’ll end up with meat that retains its juiciness.
How Much Meat Do I Need?
How much meat you buy will depend on how many people will be partaking and whether your slow cooker prime rib is an entrée or main.
As a general rule, you’ll get one serving from each pound of bone-in meat. Speaking of which, if you want a traditional aesthetic, buy meat with the bone in. Alternatively, you could ask the butcher to cut off the bones and have them tied back. This keeps the hearty flavor of the bones while ensuring that serving up is quick and uncomplicated.
Prime vs Choice
A prime grade cut of beef is more expensive because it usually has more marbling which improves the texture. Having said that, a choice grade cut of meat can be equally tasty. In fact, most prime rib roasts sold at supermarkets are choice grade.
Delicious Crockpot Prime Rib Recipe
So, first things first. For approximately 8 servings, you’ll need the following ingredients.
5 lbs. prime rib roast
¼ cup butter, softened
2 cups beef broth/stock
¼ cup Worcestershire sauce
2 bay leaves
3 heaped tsp. crushed garlic or 4 cloves garlic, peeled and smashed
1 lb. fingerling potatoes, washed
3 large carrots, peeled and chopped
3 celery stalks, chopped
1 large red onion, peeled and chopped
1 tsp. garlic powder
¼ tsp. coarse ground black pepper
1 tsp. sea salt
1 tsp. dried thyme
1 tsp. dried rosemary
1 tsp. dried sage
1 cup sour cream
1 tbsp. fresh chives, chopped
2 tbsp. prepared horseradish
1 tsp. Dijon mustard
¼ tsp. pepper
Salt to taste
½ tsp. Worcestershire sauce (optional)
roasted garlic (optional)
Instant read meat thermometer
Large serving platter
Gravy boat for sauce
Creamy Horseradish Sauce:
You can make the horseradish sauce up to two days before serving.
- The prepared horseradish should really only contain salt and vinegar – any other ingredients might change the taste of the sauce slightly.
- If you’re including the garlic, simply roast it in foil, olive oil and a touch of salt.
- Mix all the ingredients together. Just make sure you cover it in the fridge and give it a good stir before putting it on your table.
Horseradish adds heat. Remember that the horseradish will be more noticeable after some time so don’t be tempted to add extra if you can’t handle the heat.
Prime Rib Roast:
At least 4 hours prior to putting your crockpot prime rib in for roasting, season your meat liberally. Mix your salt, pepper, garlic powder, and herbs, sprinkle and then pat the seasoning in. Cut slits into the meat and insert half the garlic into the cuts you made. Refrigerate uncovered with the fatty side on top.
Take your prime rib out of the fridge and leave at room temperature for 30 minutes to an hour before you begin the roasting process. Now is the time to chop up your veggies to get ready to roast. Or if you are anything like us, then you will opt for a food processor to help get the job done.
Before you put the beef into the slow cooker, rub some vegetable oil all over it and heat up a large skillet to a medium-high temperature. Use tongs and sear the meat on all sides for approximately 4 minutes a side.
Spray your crockpot with cooking spray. Put bay leaves, Worcestershire sauce, and broth into your slow cooker and give it a stir.
Place the garlic and your vegetables into the pot evenly.
Brush the meat with the softened butter and transfer to the crock pot slow cooker – the fatty side should remain on top. Turn the cooker to low heat and put the lid on. Maintaining a low heat is key to ensuring your meat doesn’t dry out and cooks evenly – high heat is the enemy here.
When about 4 hours have passed, a thermometer inserted in the center of your roast (not touching bone) should read 135 degrees Fahrenheit. When the meat reaches 135 degrees, you’ll have cooked it to medium rare. If you prefer it to be a little more done, wait for another hour and it will reach an internal temperature of 145°F.
Remove the prime rib from the slow cooker, cover loosely with foil and let it rest. Wait for the heat to redistribute before checking if the meat is at your preferred level of doneness. Bear in mind that you can always cook it a bit longer if necessary, but if you overcook it, that’s the end of that. Allow your crockpot prime rib to set minutes before serving.
Cut off the twine and remove the bones. Transfer to a cutting board and top with fresh herbs of your choosing. Thyme and chives work well.
Et voilà, that’s it – a succulent prime rib that’s fit for a feast! Now, all that’s left to do is carve into ½-inch pink slices, salt pepper to taste, and enjoy all the moreish, melt in your mouth goodness.
We hope you’ll agree that this crockpot prime rib recipe is bursting with flavor and worthy of any special occasion. It makes for a great meat lover’s alternative to a barbecue. The best part is that there are often leftovers, so make yummy sandwiches with what’s left of the meat and sauce.
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