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Adjust Servings:
Prime Standing Rib Roast – 5 lb (2 ¼ kg) Boneless, tied
Kosher Salt – 3 tbsp
Ground Black Pepper – 1 tbsp
Butter – ½ cup Unsalted
Garlic – 3 cloves
Thyme – 2 tsp Fresh, chopped
Rosemary – 1 tsp Fresh, chopped
Olive Oil – 2 tbsp
Beef Broth – ¼ cup

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Slow Cooker Prime Rib

Slow Cooker Prime Rib

  • Slow Cooker
  • 18h 20 min
  • Serves 6
  • Medium




Looking for an out-of-this-world delicious main course for your holiday or weeknight meal? Check out this recipe for an easy slow cooker prime rib. The perfect seasoning and the rest in the fridge overnight yield the best crust that will keep the juices in as the roast cooks.

The most flavorful, fork-tender prime rib in a rich gravy comes together easily in a slow cooker. As you would imagine, it makes for a warming, scrumptious meal. Want to take it up a notch and transform it into a super-satisfying comfort food dinner spread? Serve it over roasted vegetables and complement it with a salad and red wine.



Season all sides of the roast liberally with salt and pepper. Refrigerate, uncovered, overnight.


Remove the roast from the fridge and let it come to room temperature for about an hour.


Combine softened butter, minced garlic, thyme, and rosemary in a bowl; set aside.


Heat oil in a skillet until hot, add the roast and cook on all sides until brown, about 4 minutes per side.


Place the roast in the bottom of a 6-quart slow cooker, rib side down. Coat the sides and top of the roast with two tablespoons of the butter mixture and add beef broth.


Cover and cook on LOW until a meat thermometer reads 145°F for medium, about 4 hours. Transfer the roast to a cutting board and loosely cover with foil. Let sit for half an hour before carving.


Serve with remaining herby garlic butter mixture.

Hopefully, this article inspired you to attempt cooking a prime rib in your slow cooker. It is the perfect main course for celebratory dinners and weeknight meals alike!


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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