Slow Cooker Prime Rib
Description
Now you can have this decadent main dish with the convenience and ease of the slow cooker!
Ingredients
- 6-8 Pound Prime Rib, boneless
- 1-2 Tablespoons Kosher Salt
- 2 teaspoons Black Pepper, cracked
- 1/3 Cup Butter, softened
- 1 Tablespoons Rosemary, fresh, chopped
- 8 Cloves Garlic, minced
Instructions
- Cut just into the fat pad on top of the meat at a diagonal and then turn the opposite direction and cut again to make a diamond pattern.6-8 Pound Prime Rib
- Rub the salt and pepper all over the meat and place in the fridge for 12-24 hours.1-2 Tablespoons Kosher Salt, 2 teaspoons Black Pepper
- Remove from the fridge and set on the counter for 1 hour.
- Heat a skillet over medium high heat and brown each side of the meat.
- Remove to a slow cooker fat side up.
- Mix the butter, rosemary and garlic and then rub all over the top of the meat.1 Tablespoons Rosemary, 1/3 Cup Butter, 8 Cloves Garlic
- Cook on low for 3-5 hours or until desire temperature is reached. We like medium at 140 degrees, about 3.5 to 4 hours.
- Allow to rest with a little foil draped over the top for 20 minutes to 1 hour before slicing.
Notes
Prime rib will keep for up to a week in the refrigerator or can be frozen for 1 month.
Nutrition
Calories: 1452kcal