20-Clove Garlic Confit Crockpot Prime Rib Roast Step-by-step instructions

Before you start

Before you start, pat the beef roast dry with paper towels (no need to season—the butter and demi-glace provide plenty of flavor). Peel the garlic cloves; you need 20 whole cloves. Pick the rosemary sprigs and rinse them.

Measure the demi-glace. If your Crockpot is not large enough to hold the roast comfortably, cut the roast into two or three large chunks. Have the ciabatta rolls ready to toast at the end.

Instructions

Layer and Slow-Cook

1. 1Layer the Roast and Aromatics
   Place the boneless beef rib roast into the Crockpot ceramic insert. Nestle the 20 peeled garlic cloves around and on top of the roast. Tuck the fresh rosemary sprigs between the roast and the garlic. Add the 2 sticks of salted butter, cut into chunks if desired, and pour the beef demi-glace over everything. Cover with the lid.
   Look for The roast sits surrounded by garlic, rosemary, butter, and dark demi-glace.
   Tip For deeper flavor, sear the roast in a hot skillet before adding to the Crockpot, but this is optional.
2. 2Set the Crockpot to Low
   Set the Crockpot to LOW and cook covered for 7 hours. Do not lift the lid during cooking. The roast will slowly break down in the butter and garlic, becoming tender enough to shred.
   Look for The liquid will bubble gently around the roast.
   Tip Resist the urge to peek—each lift of the lid releases heat and extends cooking time.

At the end of this phase, the Crockpot is filled with the roast, garlic, rosemary, butter, and demi-glace. The lid is on, and the slow cooker is set to LOW. You may see a little steam escaping, but no need to peek. The butter will melt and mingle with the demi-glace, creating a fragrant bath. The roast is raw and will not be cooked yet; it will cook over the next 7 hours.

Shred and Mash

3. 3Check for Tenderness
   After 7 hours, test the roast with two forks. It should pull apart easily with little resistance. If it is not yet fork-tender, cover and continue cooking on LOW for 30 minutes to 1 hour more. Let it rest for 3 minutes before slicing.
   Look for The meat separates easily when twisted with forks.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For a prime rib roast, the internal temperature for shredding is well above 145°F (63°C); it will be around 200°F (93°C).
4. 4Mash the Confit Garlic
   Using a fork, mash the softened garlic cloves into the cooking liquid until they form a smooth, golden paste. Stir to incorporate the garlic into the butter and demi-glace mixture.
   Look for The garlic cloves are tender and mash easily into a paste.
   Tip The garlic will be sweet and mellow after slow cooking—no sharp bite remains.
5. 5Shred the Roast
   Remove the roast from the Crockpot to a cutting board. Using two forks, shred the beef into bite-size pieces, discarding any large pieces of fat. Return the shredded beef to the Crockpot and stir to coat with the garlic-butter sauce. Let it rest for 3 minutes before slicing.
   Look for The beef shreds into moist, tender strands.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Shred while the beef is still warm for the best texture.

After 7 hours, the kitchen smells intensely of rosemary and garlic. The roast is fork-tender and falls apart easily. The garlic cloves are soft and golden, mashing into a smooth paste.

The sauce is rich and buttery, with a deep beefy flavor. At this point, the beef is fully cooked and safe to eat; it has reached at least 145°F (63°C) internally, but it will be much higher for shredding.

Assemble and Serve

6. 6Let the Beef Rest
   Let the shredded beef rest in the warm Crockpot (turned off or on warm) for at least 10 minutes before serving. This allows the juices to redistribute and the meat to stay moist.
   Look for The beef absorbs the garlic butter sauce as it rests.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting is essential for the most tender, juicy meat.
7. 7Toast the Ciabatta Rolls
   Split the ciabatta rolls and toast them until golden and crisp. Place a generous pile of the garlic-butter shredded beef on the bottom half of each roll. Spoon extra garlic confit and sauce over the meat.
   Look for The rolls are golden and crisp on the cut sides.
   Tip Toasting the rolls prevents them from becoming soggy.
8. 8Serve the Sandwiches
   Top each sandwich with the other half of the roll and serve immediately. The beef should be hot, moist, and full of garlic-rosemary flavor.
   Look for The sandwiches are stacked high with tender beef and garlic.
   Tip Serve with extra sauce on the side for dipping.

The shredded beef is coated in the garlic-butter sauce, glossy and fragrant. The ciabatta rolls are toasted and crisp. Each sandwich is piled high with tender beef, with extra sauce spooned over. The first bite is a perfect balance of savory beef, sweet roasted garlic, and buttery richness. The sandwiches are best served immediately, while the beef is hot and the rolls are crisp.

Common mistakes

A common mistake is lifting the lid during cooking, which releases heat and can extend the cooking time. Another is using garlic that is not fully peeled, which can leave bitter papery bits in the sauce.

If the roast is not shredding after 7 hours, it may need more time—continue cooking in 30-minute increments. Do not overcook to the point of dryness; the meat should be moist, not stringy. Finally, do not skip toasting the rolls, as they will become soggy otherwise.

How to tell it’s done

The roast is done when it shreds easily with two forks, with no resistance. The internal temperature of the beef will be well above the safe minimum of 145°F (63°C) for whole cuts; for shredding, it typically reaches around 200°F (93°C).

The garlic cloves should be soft enough to mash into a paste. The sauce should be thick and glossy, coating the back of a spoon. Let the meat rest at least 3 minutes before serving to allow juices to redistribute.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest