Slow-Cooker Prime Rib Roast

 


Ingredients

Beef Rib Roast

  • 1/2
    cup butter, softened
  • 2
    tablespoons finely chopped garlic
  • 1
    tablespoon finely chopped fresh thyme leaves
  • 4
    teaspoons salt
  • 2
    teaspoons pepper
  • 1
    cup Progresso™ beef-flavored broth (from 32-oz carton)
  • 5
    to 6 lb bone-in beef rib roast
  • 1
    tablespoon vegetable oil

Creamy Horseradish Sauce

  • 1
    cup sour cream
  • 2
    tablespoons prepared horseradish
  • 1
    tablespoon chopped fresh chives
  • 1
    teaspoon Dijon mustard
  • 1/4
    teaspoon pepper

Steps

1 In 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 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.

4 Meanwhile, stir together Creamy Horseradish Sauce ingredients. Serve with roast.

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