Gluten-Free Slow Cooker Prime Rib Roast
A foolproof method for preparing tender, juicy prime rib using a slow cooker. This herb-crusted roast combines garlic powder, rosemary, and thyme for aromatic flavor, while the low-and-slow cooking process ensures even doneness throughout. Perfect for holiday entertaining or special occasions when you want restaurant-quality results without the fuss. The slow cooker maintains consistent temperature while the beef broth and optional red wine create natural au jus for serving.
Ingredients
- 4 to 5 pounds prime rib roastchuck roast1:1budget
different cut but works in slow cooker
- 1 tablespoon coarse sea salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ½ cup beef broth
- ½ cup red wine
- 2 onions onions, quartered
- 4 cloves garlic, minced
Instructions
- 1
Pat the prime rib dry using paper towels
- 2
Rub the entire surface of the meat with olive oil
- 3
Combine coarse sea salt, black pepper, garlic powder, onion powder, dried rosemary, and dried thyme in a small bowl
- 4
Rub the seasoning mixture all over the prime rib
- 5
Place quartered onions and minced garlic at the bottom of the slow cooker
- 6
Carefully place the seasoned prime rib on top of the onions and garlic
- 7
Pour beef broth and red wine around the meat, avoiding pouring over the seasonings
- 8
Cover and cook on low setting for 6 hours or until desired doneness
- 9
Remove prime rib and let rest for 15 to 20 minutes before slicing
- 10
Slice and serve, using cooking juices as sauce if desired
Tips
Use a meat thermometer to check doneness - 130-135°F for medium-rare, 135-145°F for medium.
Don't skip the resting period as it allows juices to redistribute for more tender slices.
Save the cooking liquid to make gravy or use as au jus for serving.
Good to Know
Refrigerate leftover prime rib for up to 3-4 days in airtight container.
Season the roast up to 24 hours ahead and refrigerate. Bring to room temperature before cooking.
Slice against the grain and serve with cooking juices, horseradish sauce, or Yorkshire pudding.
Common Mistakes
Use a meat thermometer to avoid overcooking the expensive cut.
Don't pour liquid over the seasoned meat to keep the crust intact.
Allow proper resting time to prevent juices from running out when sliced.
Substitutions
FAQ
Can I cook this on high heat instead?
Yes, but reduce time to 3-4 hours. Low heat produces more tender results for this expensive cut of meat.
How long will leftovers keep in the refrigerator?
Properly stored prime rib will keep 3-4 days refrigerated. Slice only what you need to maintain moisture.
Can I freeze the cooked prime rib?
Yes, wrap tightly and freeze up to 3 months. Thaw overnight in refrigerator and reheat gently to avoid drying out.