Thursdays are for cooking….
You got an apple?
This is another recipe from Betty Crocker, using the slow cooker method, which does give you very tender beef at the end of the cooking period. And the reason for the slow cooker method is that Aysel is always looking for slow cooker/crock pot stuff, so that her signif other won’t burn anything, including water. 🙂
Slow-Cooker Prime Rib Roast
½ cup butter, softened
2 tablespoons finely chopped garlic
1 tablespoon finely chopped fresh thyme leaves
4 teaspoons salt
2 teaspoons pepper
1 cup beef-flavored broth (1 cup is 8 ounces)
5 to 6 lb bone-in beef rib roast
1 tablespoon vegetable oil
Instructions:
1 – In small bowl, mix softened butter, garlic, thyme, salt and pepper. Set aside.
2 –Spray 6-quart slow cooker insert with cooking spray. Pour beef-flavored broth into slow cooker. Rub beef roast all over with vegetable oil. Heat 12-inch skillet** over medium-high heat. Cook 4 minutes on ribs side, then turn and cook 1 to 3 minutes each on other sides, until browned, holding roast upright in skillet with tongs if necessary.
**If you have a Dutch oven or a deep skillet, it is easier to brown the beef in it, and not get splatters. And use either a pair of kitchen forks or two pairs of tongs to turn it.
3 – Transfer to slow cooker, ribs side down. Rub butter mixture on top and sides of roast.
Cover and cook on Low heat setting 3 to 5 hours or until desired temperature in center, as follows:
— For medium-rare, cook 3 hours 30 minutes to 4 hours, or until meat thermometer inserted in center reads 135°F.
— For medium, cook 4 hours 30 minutes to 5 hours, or until meat thermometer inserted in center reads 145°F.
Transfer roast to cutting board. Cover roast loosely with foil; let stand 30 minutes before carving. Cut into slices.
Make a good gravy of the drippings with flour, a fat like butter, and the beef drippings. If you need more beef broth than the cooker produced, use the canned broth. Don’t be shy about using these convenience products. They save a lot of time.
The recipe for horseradish sauce is below.
Horse Radish sauce:
1 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon chopped fresh chives
1 teaspoon Dijon mustard
¼ teaspoon pepper
The horseradish root should be minced as fine as you can get it. It is fierce, so remember that when you are preparing this. You can also get it at the grocery store in various levels of heat from brisk to mild.
I would add quartered red potatoes and carrots to the cooker, to save some time when dinnertime comes around. Always have plenty of veggies to accompany this. Acorn squash baked in the oven is a very good choice.
It is not being cooked as a standing rib roast. That is an entirely different affair. However, this is a nice, peaceful meal that makes you feel full and grateful afterwards that you are a carnivore, while you are enjoying that large cup of coffee with dessert and wondering why your pants waistband is so tight.
Did I mention dessert? This beef rib roast, or any beef roast, is so completely normal that a well-prepared apple pie with vanilla bean ice cream is always a good final note for this meal. Anyone who does not enjoy this kind of food has to be a space alien!
Slow cook a Prime rib of beef? Heresy I tell you. If you ever get the urge to destroy a beautiful piece of beef like that please give it to me instead so I can prepare it as god intended, roasted slowly til rare.
That’s if you have a fire and a spit to put the beef on. Most people don’t, unless they have some kind of fire pit in the back yard. That’s the ONLY real way to cook it right.
The alternative is oven roasting, which tends to dry it out, in my view.
num num. Loves ya muchly Mi’Lady Ex, and your culinary delights could possibly tempt me to leave God’s Country for the frozen tundra north of Kaintuck. Have made many a orastable beast in the crockett pot, but have yet to ruin…err cook up a standing prime rib in one. Another big advantage to being down here. The fire pit, smoker, or grill doesn’t get buried in white, cold, flakes, nor do we have to chip ice from same like a work gang on a tramp destroyer. We also have access to multitudes of seasoned oak, hickory, and pecan to properly prepare standing prime rib. You are correct in that oven roasting can have a tendency to dry it out.
I used a similar recipe weekend past to do an eye of round beef orast beast. Since you have been posting these, I’ve gotten into the habit of using a commercial beef broth instead of plain water. To make the doc happy, been trimming almost all of the fat away, and per your recommendation, using the Mrs. Dash Lemon flavored no salt sprinkles. Percurlating lowly all night made that rascal just fall completely apart. Being just me for the most part, I’ll take some quart sized freezer bags with a healthy serving and the au juice, freeze it and have plenty of ready made for later. Per your recommendation, too, I’ve upped my measure of garlic. Used to I just sprinkled/spread till it felt good. Making an effort to measure it out and it’s helped.
Keep up the good work.
Thank you, I will. I hope that Mrs. Dash and the other stuff does you good.
There is also something called sour salt, which my sister uses in stuffed cabbage rolls, and which turns out to be powedered lemon, zero NaCl. Near the same flavor as table salt without the consequences.
You just hang in there.
The trick is the reverse sere, Ex. In a roasting pan with rack slowly bring the internal temp to 120F. Then hammer it under the broiler for a couple minutes each side, say eight minutes total. Pull and let rest under a foil tent while you make Yorkshire Pudding. Residual heat should carry the internal temp up to 130 +/- a few, which is rare but not bleeding. It that’s not done enough, slice off their portions an dunk in the pot of au jus you have simmering on the back burner.
I’m moving to your house, Ed.
I want this! Back in the 70s there was a prime rib restaurant in Silver Spring, MD called Sir Walter Raleigh Inn, if memory serves. Their prime rib was magnificent, the best I have ever had. Price was moderate, maybe $9.95 per person.
$9.95 was not cheap in the 70s but it was definitely within the budget for special occasions.
Ex’s recipe sounds like a good way to approach a deliciously tender rib roast.
BTW, with St. Patrick’s day right around the bend, slow cooking a corned beef in a crock pot renders a wonderfully tender brisket.
I have done a roast in the slow cooker. The flavor was wonderful, and it was incredibly tender. And it did not last very long, either. 🙂
Corned beef works great in one of the modern computer-controlled pressure cookers (e.g., an Instant Pot or equivalent) too. For a 3lb brisket, 80 min on high pressure; then remove the brisket, add the cabbage/carrots/quartered small red potatoes to the leftover broth, and give those 5 min on high pressure.
Works great to prepare a fine, (mostly) traditional corned beef and cabbage with potatoes and carrots meal. Wanna guess what we had last Sunday – and when the other half of the brisket/veggies/potatoes will be served again? (smile)