Prime Rib Roast

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Crock Pot Rib Eye Roast

Crock Pot Rib Eye Roast


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


  1. In small bowl, mix softened butter, garlic, thyme, salt and pepper.
  2. Set aside.
  3. Spray 6-quart slow cooker insert with cooking spray.
  4. Pour beef-flavored broth into slow cooker.
  5. Rub beef roast all over with vegetable oil.
  6. Heat 12-inch skillet over medium-high heat.
  7. 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.
  8. Transfer to slow cooker, ribs side down.
  9. Rub butter mixture on top and sides of roast.
  10. Cover and cook on Low heat setting 3 to 5 hours or until desired temperature in center.
  11. For medium-rare, cook 3 hours 30 minutes to 4 hours, or until meat thermometer inserted in center reads 135°F.
  12. For medium, cook 4 hours 30 minutes to 5 hours, or until meat thermometer inserted in center reads 145°F.
  13. Transfer roast to cutting board.
  14. Cover roast loosely with foil; let stand 30 minutes before carving.
  15. Cut into slices.
  16. Meanwhile, stir together Creamy Horseradish Sauce ingredients.
  17. Serve with roast.

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