Thursdays Are For Cooking…

I have posted this recipe before, but since it’ s still chilly in my kingdom, and trying to rain, it seems like a good time to post it again. Also, it’s good for Sunday dinner , which ought to be after you get home from wherever you go on Sunday morning.

Slow-Cooker Prime Rib Roast

(a/k/a Beef Rib Roast)

½ 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 (1 cup is 8 ounces)

5  to 6 lb bone-in beef rib roast

1  tablespoon vegetable oil

1 – In a small bowl, mix softened butter, garlic, thyme, salt and pepper. Set aside.

2  –Spray 6-quart slow cooker insert with cooking spray. Pour beef-flavored broth into the 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.

3 – 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.

**If you have a Dutch oven or a deep skillet, it is easier to brown the beef in it, and not get splatters. And use either a pair of kitchen forks or two pairs of tongs to turn it.

Make a good gravy of the drippings with flour, a fat like butter, and the beef drippings.

The recipe for horseradish sauce is below.

Horse Radish sauce:

1 cup sour cream

2 tablespoons prepared horseradish

1 tablespoon chopped fresh chives

1 teaspoon Dijon mustard

¼ teaspoon pepper

The horseradish root should be minced as fine as you can get it. It is fierce, so remember that when you are preparing this.

I would add quartered red potatoes and baby carrots to the cooker, to save some time when dinnertime comes around. And include a good green salad and a goodly portion of fresh buttermilk biscuits with butter.

It is not being cooked as a standing rib roast. That is an entirely different affair. However, this is a nice, peaceful meal that makes you feel full and grateful afterwards that you are a carnivore, while you are enjoying that large cup of coffee and wondering why your pants waistband is so tight,  .