- 8
- 30 mins
- 240 mins
Ingredients
- Beef Rib Roast
- 1/2 1/2
- cup butter, softened
- 2 2
- tablespoons finely chopped garlic
- 1 1
- tablespoon finely chopped fresh thyme leaves
- 4 4
- teaspoons salt
- 2 2
- teaspoons pepper
- 1 1
- cup Progresso™ beef-flavored broth (from 32-oz carton)
- 5 5
- to 6 lb bone-in beef rib roast
- 1 1
- tablespoon vegetable oil
- Creamy Horseradish Sauce
- 1 1
- cup sour cream Save $
- 2 2
- tablespoons prepared horseradish
- 1 1
- tablespoon chopped fresh chives
- 1 1
- teaspoon Dijon mustard
- 1/4 1/4
- teaspoon pepper
Preparation
Step 1
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.
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. 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.
4
Meanwhile, stir together Creamy Horseradish Sauce ingredients. Serve with roast
Top sliced roast with more fresh chives or thyme leaves.
Creamy Horseradish Sauce can be prepared up to two days ahead; cover and refrigerate, and stir before serving.