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Perfect Slow Cooker Prime Rib Roast with Garlic Herb Butter

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A showstopping prime rib roast that’s foolproof tender with a crackling crust, made effortlessly in the slow cooker and finished under the broiler. The garlic herb butter infuses the meat with incredible flavor, making it perfect for holidays or special dinners.

Ingredients

  • Prime Rib Roast (bone-in, 4-6 pounds)
  • Unsalted Butter (1/2 cup, softened)
  • Fresh Garlic (6-8 cloves, minced)
  • Fresh Rosemary (2 tablespoons, chopped)
  • Fresh Thyme (1 tablespoon, leaves stripped)
  • Kosher Salt (2 teaspoons)
  • Freshly Ground Black Pepper (2 teaspoons)
  • Beef Broth (1 cup, low-sodium)
  • Optional for Au Jus: Splash of red wine (Cabernet or Merlot)
  • Optional for Au Jus: Worcestershire sauce (1 tablespoon)

Instructions

  1. Make the Garlic Herb Butter: In a small bowl, combine the softened butter, minced garlic, chopped rosemary, and thyme leaves. Add a teaspoon of kosher salt and a teaspoon of black pepper. Mash it all together with a fork until evenly mixed. Set aside. Can be made a day ahead.
  2. Prep the Roast: Pat the prime rib dry with paper towels. Let the roast sit at room temperature for about 45 minutes to an hour.
  3. Season and Butter: Rub the garlic herb butter all over the roast, getting into every nook and cranny. Season the outside with the remaining kosher salt and black pepper.
  4. Sear the Roast: Heat a cast iron skillet over medium-high heat until smoking hot. Add a splash of high-smoke-point oil. Sear the roast for 2-3 minutes per side until a deep brown crust forms, about 10-12 minutes total. Use tongs to sear the ends.
  5. Set Up the Slow Cooker: Pour the beef broth into the bottom of the slow cooker. Place the seared roast on top, fat-side up. Add wine and Worcestershire if using.
  6. Cook Low and Slow: Cover and cook on LOW for 4-5 hours for a 4-pound roast, or 5-6 hours for a 6-pound roast. Start checking internal temperature at 3-hour mark. Pull at 125°F for medium-rare.
  7. Rest the Roast: Transfer roast to a cutting board. Tent loosely with aluminum foil and let rest for at least 20 minutes.
  8. Broil for the Crust (Optional): Preheat broiler to high. Place rested roast on a baking sheet and broil for 2-3 minutes, watching closely, until crust bubbles and darkens.
  9. Slice and Serve: Slice against the grain into 1/2-inch to 3/4-inch thick slices. Spoon reserved pan juices over the top.

Notes

For best results, choose USDA Choice or Prime grade prime rib. Let roast sit at room temperature for 1 hour before cooking. Do not cook on HIGH. Use a meat thermometer to avoid overcooking. Pull roast at 125°F for medium-rare due to carryover cooking. Resting is essential for juicy meat. Every slow cooker runs differently; check liquid temperature after first hour (should be around 200°F).

Nutrition

Keywords: prime rib, slow cooker prime rib, garlic herb butter prime rib, holiday roast, beef roast, easy prime rib, Christmas dinner

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