Yes, it is possible to make an amazing prime rib in the slow cooker! Searing the meat before it goes into the slow cooker is the key.
Makes 8 to 10 servings.
6- to 8-pound rib roast
4 tablespoons olive oil
Salt and pepper to taste
Meat thermometer
1. Trim excess fat from the roast.
2. In a large, heavy bottomed skillet, heat the oil until sizzling. Place the roast, fat side down, onto the oil and allow to cook until browned, 3 to 4 minutes. Turn the roast to the side and do the same, then flip it to brown the other side. Turn off the skillet.
3. Place the roast in the slow cooker. Season with generous sprinkling of freshly ground black pepper and kosher or sea salt. Cover and cook on Low for 6 hours.
4. Check the internal temperature of the meat by inserting the thermometer into a meaty section between some ribs. For medium, the temperature should read about 145 degrees F. If it’s at that temperature or 5 to 10 degrees below, take it out of the slow cooker and let it rest on a warm plate. It can rest uncovered for 15 to 30 minutes.