When you want to tailgate and make a yummy slow cooker prime rib, here’s my twist on the Betty Crocker recipe.
Key is the advance preparation to dry out the meat before searing and a few extra ingredients. Also, if you’re grilling I suggest you get the Weber prime rib rack and a disposable EZ Foil casserole dish to put under the meat.
Start by dry aging the roast in the fridge for three nights in advance. Pat the roast down with paper towels and place it on a rack on top of a drip pan wrapped in paper towels. Each day one or twice a day change the paper towels.
At least 3-4 hours before cooking, but not more than 5-6 hours in advance, place the roast into your microwave or oven with no heat and let it warm up to room temperature. Skipping this step will really hurt your roast.
Before cooking, soften a whole stick of butter in the microwave (not fully melted but some may turn to liquid) and add Betty’s list of spices (salt, pepper, thyme). Rosemary and sage should also go into your bowl in equal amounts to the thyme in the original recipe. Set this aside for later.
When it’s time to cook, place a cup of beef broth into the slow cooker and add a handful of carrots, onion and celery to the bottom.
Rub the prime rib with vegetable oil and using a cast iron pan, sear the sides of the roast first, then the top. Done right this will give you a crisp outside crust.
Then put the roast into the slow cooker. Take the butter mixture and baste it all over the top of the roast.
Turn the slow cooker on low and follow the cook times and temperatures in the Betty recipe.
Remove the roast at the desired temperature and let rest for 30 minutes. I put the roast onto my rack for resting which warms it up for service during the rest period and heats the pan juices.
Enjoy!!
Here is Betty’s recipe for reference:
https://www.bettycrocker.com/recipes/slow-cooker-prime-rib-roast/bb08e958-b427-4be3-a47d-26f236763a16
by grantstern