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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.<\/p>\n
Slow-Cooker Prime Rib Roast<\/strong><\/p>\n (a\/k\/a Beef Rib Roast)<\/p>\n \u00bd <\/strong>cup butter, softened<\/p>\n 2\u00a0 <\/strong>tablespoons finely chopped garlic<\/p>\n 1\u00a0 <\/strong>tablespoon finely chopped fresh thyme leaves<\/p>\n 4\u00a0 <\/strong>teaspoons salt<\/p>\n 2\u00a0 <\/strong>teaspoons pepper<\/p>\n 1\u00a0 <\/strong>cup beef-flavored broth (1 cup is 8 ounces)<\/p>\n 5\u00a0 <\/strong>to 6 lb bone-in beef rib roast<\/p>\n 1 \u00a0tablespoon vegetable oil<\/p>\n <\/p>\n 1 – <\/strong>In a small bowl, mix softened butter, garlic, thyme, salt and pepper. Set aside.<\/p>\n 2 \u00a0–<\/strong>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.<\/p>\n 3 – <\/strong>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.<\/p>\n For medium-rare, cook 3 hours 30 minutes to 4 hours, or until meat thermometer inserted in center reads 135\u00b0F.<\/p>\n For medium, cook 4 hours 30 minutes to 5 hours, or until meat thermometer inserted in center reads 145\u00b0F.<\/p>\n Transfer roast to cutting board. Cover roast loosely with foil; let stand 30 minutes before carving. Cut into slices.<\/p>\n **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.<\/p>\n Make a good gravy of the drippings with flour, a fat like butter, and the beef drippings.<\/p>\n The recipe for horseradish sauce is below.<\/p>\n Horse Radish sauce<\/strong>:<\/p>\n 1 <\/strong>cup sour cream<\/p>\n 2 <\/strong>tablespoons prepared horseradish<\/p>\n 1 <\/strong>tablespoon chopped fresh chives<\/p>\n 1 <\/strong>teaspoon Dijon mustard<\/p>\n \u00bc <\/strong>teaspoon pepper<\/p>\n The horseradish root should be minced as fine as you can get it. It is fierce, so remember that when you are preparing this.<\/p>\n 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.<\/p>\n 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, \u00a0.<\/p>\n","protected":false},"excerpt":{"rendered":"