Bone-In Rib Roast Crock Pot Recipe
Description
A bone-in rib roast is a decadent meal that you can make in your crock pot. This dish is perfect for a special occasion or a Sunday dinner. It is especially great in the winter months when you want to warm up with something satisfying. The crock pot allows you to slow-cook the roast to perfection, so it is juicy and tender. Plus, it is incredibly easy to make. All you need to do is add the ingredients and let the slow cooker do the work. This bone-in rib roast is sure to impress your guests and leave them asking for seconds.
Prep Time
Prep time for this dish is about 10 minutes. You will need to rub the spices together to form a paste for the roast. This paste is what gives the roast its delicious flavor. You will also need to prepare the vegetables and herbs for the stuffing. After that, you can place everything in the crock pot and let it do its magic.
Cook Time
Cook time for this dish is about 8 hours. You want to make sure that the roast is cooked through, but not overcooked. The internal temperature should reach 145 degrees F. You can check the temperature with a meat thermometer to ensure that it is cooked to perfection. The longer you cook it, the more tender and juicy it will be.
Ingredients
- 1 (4-5 lb) bone-in rib roast
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 1 teaspoon ground coriander
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup olive oil
- 1 onion, chopped
- 3 carrots, chopped
- 3 stalks celery, chopped
- 1/2 cup white wine
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 3 cups beef broth
Instructions
- In a small bowl, mix together the garlic, cumin, smoked paprika, oregano, coriander, onion powder, garlic powder, black pepper and salt.
- Rub the spice mixture all over the roast.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion, carrots and celery and cook until softened, about 10 minutes.
- Add the white wine and cook until the liquid has reduced by half, about 5 minutes.
- Stir in the parsley and thyme.
- Place the vegetables in the bottom of a 6-quart slow cooker.
- Place the roast on top of the vegetables.
- Pour the beef broth over the roast.
- Cover and cook on low for 8 hours.
- Remove the roast from the slow cooker and let rest for 10 minutes before slicing.
- Serve the roast with the vegetables and the pan juices.
Equipment
- Small bowl
- Large skillet
- 6-quart slow cooker
- Meat thermometer
Notes
If you don't have a slow cooker, you can make this dish in the oven. Preheat the oven to 350 degrees F and cook for about 2 hours, or until the internal temperature reaches 145 degrees F. You can also add potatoes to the slow cooker for an all-in-one meal.
Nutrition: Per Serving
- Calories: 500 kcal
- Carbohydrates: 10 g
- Protein: 30 g
- Fat: 40 g
- Saturated Fat: 15 g
- Cholesterol: 95 mg
- Sodium: 500 mg
- Potassium: 500 mg
- Fiber: 3 g
- Sugar: 4 g
- Vitamin A: 5000 IU
- Vitamin C: 10 mg
- Calcium: 25 mg
- Iron: 10 mg
Recipe Tips
The best way to ensure that your roast is cooked to the proper temperature is to use a meat thermometer. The internal temperature should reach 145 degrees F before serving. You can also add potatoes to the slow cooker for an all-in-one meal. To make this dish even more flavorful, add some fresh herbs to the vegetables before cooking. Fresh rosemary, thyme and sage all work great. You can also substitute the white wine with red wine or chicken broth.
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