Best Slow Cooker Prime Rib Roast Recipes

SLOW-COOKER PRIME RIB ROAST

Slow-Cooker Prime Rib Roast image

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

Categories Entree

Time 4h

Yield 8

Number Of Ingredients 13

Ingredients

1/2 cup butter, softened
2 tablespoons finely chopped garlic
1 tablespoon finely chopped fresh thyme leaves
4 teaspoons salt
2 teaspoons pepper
1 cup Progresso™ beef-flavored broth (from 32-oz carton)
5 to 6 lb bone-in beef rib roast
1 tablespoon vegetable oil
1 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon chopped fresh chives
1 teaspoon Dijon mustard
1/4 teaspoon pepper

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, Carbohydrate 2 g, Cholesterol 125 mg, Fat 3, Fiber 0 g, Protein 35 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 0 g, TransFat 1 1/2 g

SLOW-COOKER FAUX PRIME RIB ROAST

Slow-Cooker Faux Prime Rib Roast image

This is my first original recipe, inspired by a great holiday dinner with friends. I wanted to see if I could do something similar with a less expensive cut of meat. The Faux Prime Rib Roast can also be baked in a covered Dutch oven at 350° for about 1-1/2 hours or until 165°. The beef is also delicious served with regular or horseradish mashed potatoes. -Kimberly Kuhlman, Bryan, Texas

Provided by Taste of Home

Categories Dinner

Time 8h35m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

2 pounds small Yukon Gold or medium red potatoes, quartered
3 tablespoons water, divided
1 pound fresh baby carrots
8 tablespoons butter, softened, divided
6 tablespoons prepared horseradish
5 to 6 garlic cloves, minced
2 teaspoons dried rosemary, crushed
2 teaspoons dried thyme
2 teaspoons pepper
3/4 teaspoon salt
1 boneless beef chuck roast (4 to 5 pounds)
2 cups beef broth
1/2 cup white wine or additional beef broth
1 tablespoon all-purpose flour

Steps:

Microwave potatoes with 2 tablespoons water, covered, on high until potatoes just begin to soften, 7-10 minutes, stirring occasionally. Transfer to a 6-qt. slow cooker; add carrots. Meanwhile, mix 6 tablespoons softened butter with horseradish, garlic and seasonings; refrigerate half of butter mixture., In a Dutch oven, heat remaining 2 tablespoons plain butter over medium heat. Brown roast on all sides; transfer to slow cooker. Add broth and wine to Dutch oven; cook 2-3 minutes, stirring to loosen browned bits from pan. Pour over meat. Spread butter mixture over roast; cook, covered, on low until beef is tender, 8-10 hours., Remove roast and vegetables to a serving platter; tent with foil. Mix flour and remaining water until smooth; gradually stir into cooking juices. Cook, covered, on high until thickened, 15-20 minutes., Cut roast into thick slices. Top with remaining butter mixture; drizzle with 1 cup gravy. Serve with potatoes, carrots and remaining gravy.

Nutrition Facts : Calories 626 calories, Fat 34g fat (16g saturated fat), Cholesterol 178mg cholesterol, Sodium 726mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 4g fiber), Protein 48g protein.