There’s something truly special about serving a perfectly cooked prime rib roast—it feels festive, comforting, and downright impressive. But here’s the secret: you don’t need to fuss over the oven or spend hours babysitting your roast. With the slow cooker, you can achieve a tender, flavorful, and juicy prime rib with hardly any effort.
This recipe is cozy, simple, and absolutely foolproof—perfect for holiday dinners, family gatherings, or even a Sunday supper when you want something extra special. With just a handful of pantry staples and a trusty crockpot, you’ll have a prime rib that tastes like it came straight from a steakhouse.
Recipe Info
| Category | Prep Time | Cook Time | Servings | Calories (approx. per serving) |
|---|---|---|---|---|
| Dinner | 15 minutes | 6–7 hours (low) | 6–8 | ~550 kcal |
Ingredients You’ll Need
- 1 (4–5 lb) prime rib roast (bone-in or boneless)
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried rosemary (or 2 tsp fresh, chopped)
- 1 teaspoon dried thyme (or 2 tsp fresh, chopped)
- 1 cup beef broth
- 1 large onion, quartered
- 3–4 sprigs fresh rosemary (for garnish, optional)
Step-By-Step Instructions
- Prep the roast. Pat the prime rib dry with paper towels. Rub it all over with olive oil, garlic, salt, pepper, rosemary, and thyme.
- Sear for flavor (optional). Heat a skillet over medium-high heat and sear each side of the roast for 2–3 minutes until golden brown. This step adds extra flavor but can be skipped if you’re short on time.
- Layer the crockpot. Place onion quarters in the bottom of your slow cooker. Pour in beef broth .
- Add the roast. Place the seasoned prime rib on top of the onions. Cover with the lid.
- Cook low and slow. Cook on LOW for 6–7 hours or until the internal temperature reaches your desired doneness (135°F for medium-rare, 145°F for medium).
- Rest before slicing. Remove the roast and tent it with foil. Let rest for at least 15 minutes before slicing—this ensures the juices stay in the meat.
- Serve with the juices. Strain and spoon some of the cooking juices over the sliced roast for extra flavor.
Tip: Use a meat thermometer for accuracy—prime rib is best served medium-rare to medium for maximum tenderness.
Helpful Notes & Tips
- Don’t skip resting. Resting the roast allows juices to redistribute, keeping the meat tender and juicy.
- Use quality broth. A good beef broth makes the au jus richer and more flavorful.
- Timing matters. Every crockpot cooks differently—start checking the roast’s internal temp after 5½ hours.
- Storage: Leftovers can be stored in the fridge for up to 4 days. Slice thinly and enjoy in sandwiches or wraps.
Recipe Variations
- Herb Butter Prime Rib: Rub the roast with softened butter mixed with garlic and herbs before searing.
- Garlic & Onion Lovers: Add extra cloves of garlic and a few more onions for deeper flavor..
Serving Suggestions
- Pair with creamy mashed potatoes, roasted vegetables, or Yorkshire pudding for a traditional holiday meal.
- A crisp green salad or roasted Brussels sprouts adds a lighter balance.
- Don’t forget a side of horseradish sauce or creamy Dijon mustard for dipping!
Conclusion
This Crockpot Prime Rib Roast is proof that holiday-worthy meals don’t have to be complicated. With just a few simple steps and plenty of patience, you’ll end up with a tender, flavorful centerpiece that feels straight out of a fine dining restaurant. Gather your loved ones, carve into this juicy roast, and enjoy a cozy, unforgettable meal together.