Prime Rib in Crockpot

CJoy

Try with different meats such as pork chops or tenderloin and any veggies desired.

Ingredients

1 cup red wine

1 cup beef stock

1 bay leaf

3 cloves garlic, peeled and smashed

3 celery stalks, chopped

1 large red onion, chopped

3 large carrots, peeled and chopped

1 lb. fingerling potatoes, scrubbed clean, skins on

1 tsp. dried rosemary

1 tsp. dried sage

1 tsp. salt

1 tsp. ground black pepper

1 tsp. garlic powder

Approximately 3 to 4lbs. prime rib roast or standing rib roast, bone-in

Place red wine, beef stock and a bay leaf into a slow cooker. Stir to combine.

Arrange garlic, celery, onion, carrots and fingerling potatoes in the broth mixture on the bottom of the slow cooker in an even layer.

Sprinkle rosemary, sage, salt, pepper and garlic powder all over a prime rib roast. Pat the spices into the meat.

Place the standing rib roast with the bone side down and the fat side up on top of the vegetables.

Turn the slow cooker on low heat and cover with the lid.

Cook for 3 hours on low, or until the roast's internal temperature reaches 135 degrees, for medium-rare. Cook an additional hour, or until the roast's internal temperature reaches 145 degrees, for medium.

Remove the roast and place on a serving platter. Allow the meat to rest for 10 minutes before serving. Arrange the vegetables on the serving platter around the roast. Serve the cooking liquid in a gravy boat, if desired.

CARIN's Notes.

I cook the veggies on high for a couple hours first in the beef broth and red wine. Then add prime rib or meat of choice and cook on low. Start checking temperature at 3 hours!

I use carrots, celery, sweet onion, butternut squash, etc. any veggies of choice.

Add cornstarch slurry to help thicken gravy.

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