Active time: 20 min.Total time: 18 hours, 20 min., including 12 hours chilling
Yield: Serves 6 (serving size: 1 slice)
Here’s that super tasty holiday dinner recipe you’ve been looking for. In addition to adding loads of flavor, the seasoning and overnight sitting makes for the best crust that’ll keep the juices sealed once the roast is put in the slow cooker. You can find rib roast at most grocery store meat counters. Ask your further to trim, remove the chine cone, and tie the roast. Serve with red wine, roasted vegetables, and salad.
- 1(5-lb.) standing rib roast (prime rib), chine bone removed; tied
- 3 tablespoons kosher salt
- 1 tablespoon black pepper
- 1/2 cup (4 oz.) unsalted butter, softened, divided
- 3medium garlic cloves, minced (1 Tbsp.)
- 2 teaspoons finely chopped fresh thyme leaves
- 1 teaspoon finely chopped fresh rosemary
- 2 tablespoons olive oil
- 1/4 cup beef broth
How to Make It
Sprinkle roast evenly all over with salt and pepper. Chill, uncovered, 12 hours or up to 24 hours.
Let roast stand at room temperature 1 hour. Stir together butter, garlic, thyme, and rosemary in a small bowl. Set aside.
Heat oil in a large skillet over medium-high. Cook roast in hot oil on all sides until well browned, 3 to 4 minutes per side. Transfer roast to a 6-quart slow cooker, rib side down. Rub 2 tablespoons of the butter mixture on top and sides of roast; add beef broth. Cover and cook on LOW until a meat thermometer registers 135°F for medium-rare, 3 to 3 1/2 hours. (For medium, cook until a meat thermometer registers 145°F, about 4 hours.) Transfer roast to cutting board, and loosely cover with foil; let stand 30 minutes before carving. Serve with remaining butter mixture.
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