Go Back
Prime Rib Roast And Baked Potatoes

Prime Rib Roast And Baked Potatoes - Crock-Pot® MulitMeal MultiCooker

Feta Topalu
Tender, juicy prime rib roast makes for a spectacular holiday dinner. This super simple, hands-off method ensures a perfectly moist, melt-in-your-mouth prime rib every time!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours 35 minutes
Total Time 3 hours 55 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

Beef Rib Roast

  • ½ cup butter, softened
  • 4 cloves garlic, minced
  • 1 teaspoon finely chopped thyme
  • 1 teaspoon finely chopped rosemary
  • 2½-3 pounds boneless beef rib roast
  • 2 tablespoons olive oil
  • ½ cup beef broth
  • Salt and pepper, to taste

Horseradish Sauce

  • ⅔ cup sour cream
  • 1½ tablespoons prepared horseradish
  • 1½ tablespoons chopped fresh chives
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste

Baked Potatoes

  • 4 medium russet potatoes
  • 2 tablespoons olive oil
  • Salt, to taste
  • Desired toppings

Instructions
 

For the Prime Rib

  • In small bowl, mix together the butter, garlic, thyme, rosemary, salt and pepper. Set aside.
  • Drizzle the prime rib beef with olive oil and season generously with salt and pepper.
  • Preheat the first pot (on the left) of the Crock-Pot® Multicooker on the 'Sear/Saute' HIGH setting. Once preheated, brown the beef on all sides (about 5-7 minutes). Transfer to a plate.
  • Rub the beef on all sides with the herb butter. Place back into the Crock-Pot® Multicooker.
  • Pour the beef broth into the same pot and cover with the lid.
  • Select the 'Slow Cook', 'LOW' setting for 4 ½ hours for the first pot. Then, press 'START'. Start checking for desired temperature with a meat thermometer after 3½ of cooking. For medium-rare, temperature should register 135°F. For medium, temperatures should register 145°F. Transfer the roast to a cutting board. Cover with foil; let stand 20 minutes before carving. Cut into slices.
  • While the roast is resting, stir together the horseradish sauce ingredients. Serve along with the roast.

For the Baked Potatoes

  • Prepare the potatoes by poking hole all over the surface with a fork.
  • Drizzle with olive oil and season generously with salt. Rub the olive oil and salt all over the potatoes.
  • Place the rack into the second pot (on the right) of the Crock-Pot® Multicooker. Arrange the potatoes over the rack.
  • Preheat the second pot on the 'BAKE', 'HIGH' setting for 75 minutes and press 'SYNC FINISH', ‘START'. Baking time will depend of the size of the potatoes, an additional 10-15 minutes may need to be added for larger potatoes. Potatoes are done when easily pierced with a knife.
  • Since the first pot is Synced, they will finish at the same time and the baked potatoes will remain warm until the roast is finished cooking.
  • For serving: slice the potatoes down the middle and fluff the center with a fork, serve with desired toppings.