Prime Rib Roast
Prime Rib Roast
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Ingredients
| 3 | lb. prime rib/standing roast | |
| ½ |
tablespoon salt | |
| ½ |
tablespoon ground black pepper | |
| 1 | tablespoon vegetable oil | |
| 2 | cups white onion, sliced ½-inch wide | |
| 1 | tablespoon fresh garlic, thinly sliced | |
| 3 | cups portobello mushrooms, diced into one-inch cubes | |
| 3 | cups baby potatoes, halved | |
| 1 | tablespoon fresh rosemary, lightly chopped | |
| ½ |
teaspoon ground cumin | |
| ¼ |
tablespoon chili flakes | |
| ¼ |
teaspoon salt | |
| ¼ |
cup red wine |
Directions
Serves: 4
Prep Time: 15 minutes
Cook Time: 1 hour, 30 minutes – 1 hour, 45 minutes
Note: This recipe was created using a multi-use electric cooker.
Place roast on a tray, and season with salt and pepper, ensuring all sides are seasoned. Heat vegetable oil on “brown” setting on slow cooker, and add roast. Brown all sides; then remove and place back on the tray. Keep the oil in the slow cooker and the setting on “brown”. Add all remaining ingredients excluding the red wine. Let the vegetables lightly brown for three to five minutes. Add red wine, and stir to combine. Place the beef on top of the vegetable and wine medley. Set to slow cook on low for one hour. Remove the roast when the internal temperature reaches 145°F. Rest on a rack for 20 minutes.
Set slow cooker back to “brown”, and allow the remaining liquid to reduce until the vegetables are nicely glazed.
Once beef has rested, remove the bone and slice into ¼-inch slices. Serve with the vegetables.