Time to sack up, march bravely into the unknown, and emerge with a new way to prepare the King of All Beef.
- 1 (5‑lb.) standing rib roast, chine bone removed; tied
- 3 tbsp. kosher salt
- 1 tbsp. black pepper
- 1⁄2 cup (4 oz.) unsalted butter, softened, divided
- 3 medium garlic cloves, minced (1 tbsp. )
- 2 tsp. finely chopped fresh thyme leaves
- 1 tsp. finely chopped fresh rosemary
- 2 tbsp. olive oil
- 1⁄4 cup beef broth
If you utter the words “slow cooker prime rib” in the presence of people who take their meat seriously, they’ll react as if you stuffed one of their children into a slow cooker. That’s a little silly, if you ask me. I mean, if something goes wrong you can always just make another child, but if you ruin prime rib it will scar your soul forever.
Nevertheless, fortune favors the bold. Time to sack up, march bravely into the unknown, and emerge with a new way to prepare the King of All Beef.
Sprinkle roast evenly all over with salt and pepper. Chill uncovered at least 12 hours or up to 24 hours.
Let the roast sit at room temperature 1 hour.
Stir together butter, garlic, thyme, and rosemary; set aside.
Heat olive oil in a large skillet over medium-high heat.
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 tbsp. of the butter mixture on top and sides of roast; add beef broth.
Cover and cook on LOW until a meat thermometer registers 135° for medium-rare, 3 to 3 1⁄2 hours. (For medium, cook until a meat thermometer registers 145°, about 4 hours.)
Transfer roast to cutting board; loosely cover with foil. Let it rest 30 minutes before carving.
Serve with remaining butter mixture.