Pat the prime rib dry using paper towels. Rub the entire surface of the meat with olive oil.
In a small bowl, combine the coarse sea salt, black pepper, garlic powder, onion powder, dried rosemary, and dried thyme. Rub this seasoning mixture all over the prime rib.
Place the quartered onions and minced garlic at the bottom of the Crock Pot.
Carefully place the seasoned prime rib on top of the onions and garlic in the Crock Pot.
Pour the beef broth and red wine around the meat in the Crock Pot, ensuring not to pour it over the meat so the seasonings remain intact.
Cover the Crock Pot and cook on a low setting for 6 hours, or until the meat reaches your desired level of doneness. For a medium-rare finish, the internal temperature should be approximately 130 to 135 degrees Fahrenheit.
Once cooked, remove the prime rib from the Crock Pot and let it rest for about 15 to 20 minutes before slicing. This resting period allows the juices to redistribute throughout the meat.
Slice the prime rib and serve, using the juices from the Crock Pot as a sauce if desired.
Notes
- Red Wine Alternative: If omitting red wine, replace it with an equal amount of beef broth to maintain moisture and richness in the dish.- Monitoring Cooking Time: Cooking times may vary depending on the size of the roast and your crockpot. Use a meat thermometer to check for doneness.- Importance of Resting: Allow the cooked prime rib to rest before slicing to ensure juiciness.- Sauce Options: For a thicker sauce, simmer the Crock Pot juices with a cornstarch slurry.