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cooked and ready to eat prime rib

Slow-cooked prime rib with a red wine sauce

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Course Main Course

Ingredients
  

  • 4-5 lbs prime rib
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 cup beef broth
  • 1 cup red wine
  • 2 tbsp cornstarch
  • 2 tbsp water

Instructions
 

  • Season the prime rib liberally with a dry rub of salt, pepper, thyme, and garlic powder
  • Heat a large skillet or pan over high heat and sear the prime rib until browned
  • Remove the prime rib from the skillet and place in the slow cooker
  • Pour in the beef broth and red wine
  • Cook on low for 6 to 8 hours or until the internal temperature reaches 135 F for medium-rare results
  • Once the prime rib is fully cooked, remove it from the crock pot or slow cooker and let it rest
  • Whisk together cornstarch and water in a small dish, ensuring no lumps
  • Cook the juices from the slow cooker and the cornstarch mixture in a saucepan and bring to a simmer. Ensure you mix continuously until the sauce thickens but is not sticky or too creamy
  • Serve the sliced prime rib and pour the red wine sauce on top for presentation and flavor

Notes

*Photo by foodathon licensed under CC BY-SA 2.0