Active time: 20 min. Total time: 16 hours, 30 min., including 12 hours chilling
Yield: Serves 6 (serving size: 1 slice)
What’s the secret to an extra succulent prime rib roast? Your slow cooker. You may not believe us, and we understand why you’d hesitate to throw a top dollar cut of meat in a crockpot. This is a revolution that must be tasted. And of course, you don’t just season the meat and toss it in the slow cooker, set it and forget it style. First, you’ve got to achieve the perfect crust. We seasoned our prime rib in salt, pepper, and herbs de Provence to give it a slight floral hint and let it sit overnight—at least 12 hours—and then given it another hour of sitting at room temperature. Then we pan sear the roast until it’s browned on all sides and can lock all those flavors and juices in. Only after achieving the perfect crust is the roast ready for hours in the slow cooker. And this is not your average roast. Sure, the slow cooker bypasses any messes and allows you to cook hands off, but it also yields results that will make you a believer. You cannot truthfully understand until you try—have we sold you on this yet? This prime rib roast makes a perfect centerpiece for your Easter lunch or dinner. Serve with red wine and immense satisfaction.
- 1(5-lb.) 2- to 3-rib prime (standing) rib roast, chine bone removed
- 3 tablespoons herbes de Provence
- 4 teaspoons kosher salt
- 2 teaspoons black pepper
- 2 tablespoons olive oil
- 1/2 cup beef broth
- 1/4 cup dry red wine
- 1 tablespoon unsalted butter
- Flaky sea salt (such as Maldon), for serving
How to Make It
Stir together herbes de Provence, salt, and pepper in a small bowl; rub mixture evenly over roast. Chill, uncovered, at least 12 hours or up to 24 hours. Let roast stand at room temperature 1 hour.
Heat oil in a large skillet over medium-high. Cook roast on all sides until well browned, 3 to 4 minutes per side. Transfer roast to a 6-quart slow cooker, rib side down. Add beef broth and wine; cover and cook on LOW until a meat thermometer inserted in thickest portion registers 130°F to 135°F for medium-rare, 3 to 3 1/2 hours. (For medium, cook until a meat thermometer inserted in thickest portion registers 140°F to 145°F, about 4 hours.)
Transfer roast to cutting board, and loosely cover with aluminum foil; let stand 30 minutes before carving. Meanwhile, pour red wine mixture from slow cooker through a fine mesh strainer into a bowl, discarding solids. Transfer strained mixture to a small saucepan. Bring to a boil over medium-high, and cook until slightly reduced, about 2 minutes. Remove from heat; stir in butter until melted. Serve roast with butter-wine sauce and sea salt for sprinkling.
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