Slow Cook a Rib of Beef

This Slow Cooker Prime Rib Roast is the easiest and best way to cook standing rib roast! Minimum effort and maximum flavor – try my recipe for deliciously tender beef cooked to perfection in your crockpot.

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Prime Rib Roast (a.k.a Standing Rib Roast) is undoubtedly THE most delicious and spectacular of beef roasts. We always serve it on New Year's Eve as it is such an amazing roast to share with family and friends.

I have been roasting my rib of beef in the oven for years but this time I decided to cook it in my slow cooker.

I was sceptical that crockpot prime rib was the way to go but it was THE BEST we have ever tried! Incredibly succulent beef, tender and with fantastic flavor, what more can you ask for?

Slow Cooker Prime Rib Roast

Prime rib and wing rib are truly special roast cuts. This is reflected in the price so they are usually reserved for special occasions like Christmas or celebrations.

Cooking such an expensive cut can be intimidating, especially if you have never roasted one before. It can be quite tricky to get the timing just right and inexperienced cooks err on overcooking the beef ending with a sad, dry roast.

I have certainly made my share of mistakes, which is why I am so thrilled with how incredibly simple it is to cook your prime rib in a slow cooker.

How to choose the right joint

Prime rib is the same as a Standing Rib Roast or Wing Rib. It usually comes on the bone and a 2-3 rib joint, approximately 2.5 kg / 5-6 pounds will serve 6-8.

It pays to buy a slightly larger joint if you can afford it as it will shrink slightly as it cooks and you will carve it off the bone. Plus leftovers are to die for!

What you will need

You will need a large capacity slow cooker for this recipe. Check the beef roast fits into your crockpot before attempting this recipe! Smaller roasting joints which can dry out in the oven are ideal for the slow cooker treatment.

• Standing rib roast – either prime rib (fore rib) or wing rib (sirloin). A two rib joint is usually around 2.5kg (5.5 pounds) and should fit a 6+ L slow cooker
• Sea and pepper
• Dried thyme or mixed herbs
• Bay leaves and rosemary
• Onion – I leave the skin on but you can peel if preferred
• Wine (or more broth) for deglazing the pan
• Bay leaves and fresh rosemary
• Beef broth
• Vegetable oil
• Xanthan gum or cornstarch to thicken the gravy
• Worcestershire sauce and mustard to flavor the gravy

Cooking Prime Rib to Perfection

Prime rib tastes best cooked rare to medium rare but you can cook it to your preference by using an instant read thermometer. Remember that the temperature of the joint will continue to rise slightly as it rests.

Check your meat is cooked properly by inserting the thermometer into the middle part of the joint avoiding any bones. Leave for 20 seconds  and then check the temperature against the chart below.

The "pull from the heat" temperature should be 5-7°F (3-4°C) lower thanthe final cooking temperatures listed on this chart as the temperature will continue to rise slightly as the beef rests.

Prime Rib Roast Temperature Chart

Rare	120-129°F	49-54°C
Medium Rare	130-134°F	55-57°C
Medium	135-144°F	58-62°C
Medium Well	145-154°F	63-67°C
Well Done	155-164°F	68-73°C

How to make Slow Cooker Rib of Beef

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

Allow the beef to come to room temperature for 30 minutes or up to an hour for a large joint.

Slice the fat on top of the joint on the diagonal to create a diamond pattern (unless already prepared). Season the beef library with several turns of the salt and pepper mill on all sides and sprinkle with dried thyme.

Heat the oil in a large skillet and sear the beef over high heat on all sides, using tongs to turn it. Set aside.

Add the sliced onion to the hot pan and pan fry until colored on both sides. Set aside.

Deglaze the hot pan with a generous slug of red wine (or you can use Marsala) and cook for a couple of minutes until reduced. Use a wooden spoon to scrape any browned bits loose (all the yummy flavor hides in these!).

Pour the pan juices into the slow cooker. Add the onion, bay leaves and rosemary. Place the rib joint in the crock pot resting it on the bones with the skin side uppermost. Pour in the beef broth.

Cover and cook for approximately 3-3 ½ hours or until the desired temperature is reached on an instant read thermometer (see notes for a guide).

Rest the beef for a minimum of 20 minutes, loosely covered with foil while you prepare the gravy.

Make the gravy

Strain the cooking liquid from the slow cooker into a saucepan. Stir in Worcestershire sauce, mustard and the xanthan gum (or cornstarch slurry). Bring to a simmer, cooking until the gravy thickens. Check the seasoning and adjust if needed.

How to Carve a Rib of Beef

Although I have photographed the beef on the bone while slicing, it is actually easier to separate the bones from the joint before carving.

Remove any string from the joint. Position a sharp knife between the ribs and meat and slice pushing against the bones to release the meat from the ribs. Slice the meat thinly across the grain and serve.

What to serve with Slow Cooker Prime Rib

This spectacular roast deserves the best sides! Here are some suggestions from the blog archives

• Goose Fat Roast Potatoes
• Lazy Slow Cooker Mashed Potatoes
• Classic Green Bean Casserole
• Braised Red Cabbage
• Quick smashed Greek potatoes
• Creamy Sprouts With Bacon

HAVE YOU MADE MY SLOW COOKER PRIME RIB RECIPE? Please leave a rating, post a photo on myFacebook page, share it onInstagram, or save it toPinterestwith the tag #supergoldenbakes and make my day!

For the roast

• ▢ 5 ½ pounds (2 ½ kg) stand rib roast
• ▢ salt and pepper
• ▢ 2 tsp dried thyme or mixed herbs
• ▢ 2 tbsp vegetable oil
• ▢ 1 onion , sliced into rounds
• ▢ ⅓ cup (80ml) red wine deglazing the pan
• ▢ 2 bay leaves
• ▢ 1 sprig fresh rosemary
• ▢ 1 cup (240ml) beef broth / beef stock from a stock cube

For the gravy

• ▢ 1 tsp xanthan gum or see notes
• ▢ 1 tbsp Worcestershire sauce or soy sauce
• ▢ 2 tsp mustard
• ▢ Salt and pepper , to taste

Prepare the joint

• Allow the beef to come to room temperature for 30 minutes or up to an hour for a large joint.

• Slice the fat on top of the joint on the diagonal to create a diamond pattern (unless already prepared). Season the beef library with several turns of the salt and pepper mill on all sides and sprinkle with dried thyme. Allow the beef to come to room temperature for 30 minutes or so.

• Heat the oil in a large skillet and sear the beef over high heat on all sides, using tongs to turn it. Set aside.

  

• Add the sliced onion to the hot pan and pan fry until colored. Set aside.

  

• Deglaze the hot pan with a generous slug of red wine (or you can use Marsala) and cook for a couple of minutes until reduced. Use a wooden spoon to scrape any browned bits loose (all the yummy flavor hides in these!).

  

• Pour the pan juices into the slow cooker. Add the onion, bay leaves and rosemary. Place the rib joint in the crock pot resting it on the bones with the skin side uppermost.

  

• Cover and cook for approximately 3-3 ½ hours or until the desired temperature is reached on an instant read thermometer (see notes for a guide). Check the temperature after 3 hours or sooner if you use a smaller joint than the one specified.

• Rest the beef for 20-30 minutes or longer, loosely covered with foil while you prepare the gravy.

Make the gravy

• Strain the cooking liquid from the slow cooker into a saucepan. Stir in Worcestershire sauce, mustard and the xanthan gum (or cornstarch slurry). Bring to a simmer, cooking until the gravy thickens. Check the seasoning and adjust if needed.

Slice and serve

• Remove any string from the joint. Position a sharp knife between the ribs and meat and slice pushing against the bones to release the meat from the ribs.

• Slice the meat thinly across the grain and serve with the gravy and your choice of sides.

Prime Rib Roast Temperature Chart

Check your meat is cooked properly by inserting the thermometer into the middle part of the joint avoiding any bones. Leave for 20 seconds  and then check the temperature against the chart below.

The "pull from the heat" temperature should be 5-7°F (3-4°C) lower than the final cooking temperatures listed on this chart as the temperature will continue to rise slightly as the beef rests.

Rare 120-129°F (49-54°C)

Medium Rare 130-134°F (55-57°C)

Medium 135-144°F (58-62°C)

Medium Well 145-154°F (63-67°C)

Well Done 155-164°F (68-73°C)

How to thicken the gravy

You can use cornstarch (cornflour) instead of Xanthan gum to thicken the gravy. Dissolve a teaspoon of cornstarch in a little cold water and add to the simmering gravy.

Calories: 1266 kcal | Carbohydrates: 3 g | Protein: 57 g | Fat: 111 g | Saturated Fat: 46 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 48 g | Cholesterol: 251 mg | Sodium: 396 mg | Potassium: 994 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 6 IU | Vitamin C: 2 mg | Calcium: 42 mg | Iron: 6 mg

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Source: https://www.supergoldenbakes.com/slow-cooker-prime-rib/

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