20-Clove Garlic Confit Crockpot Prime Rib Roast Tips, FAQ & printable recipe

Tips for success

For the most flavorful result, sear the rib roast in a hot skillet with a little oil before adding it to the Crockpot. This adds a deep caramelized crust that enhances the final sauce.

If you have time, do this step—it takes just a few minutes and makes a noticeable difference. Alternatively, you can skip it for a truly dump-and-go meal.

When shredding the beef, remove any large pieces of fat or connective tissue. The fat will have rendered into the sauce, so the meat should be lean and tender.

If you prefer a thicker sauce, you can transfer the liquid to a saucepan and simmer it on the stove for a few minutes to reduce. This is optional, as the sauce is already rich and flavorful.

Variations

• Spicy Kick: Add 2-3 sliced jalapeños or a teaspoon of red pepper flakes with the garlic for a spicy twist. The heat will mellow during cooking, adding a subtle warmth.
• Herb Swap: Replace rosemary with fresh thyme or oregano. Use 4 sprigs of your chosen herb, or a mix of both.
• Beef Broth Substitute: If you don't have demi-glace, use 1 cup beef broth plus 1 tablespoon Worcestershire sauce. This will still provide a rich, savory base.
• Cheesy Sandwiches: Top the shredded beef with provolone or mozzarella cheese and place under the broiler until melted and bubbly for a cheesy steak sandwich.

Storage and make-ahead

Fridge

Store leftover beef and sauce in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze shredded beef and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently on the stovetop over medium-low heat, stirring occasionally, until hot. Add a splash of beef broth or water to loosen the sauce if needed.

Store leftover shredded beef and sauce in an airtight container in the refrigerator for up to 4 days. The beef will keep well and can be reheated gently on the stovetop or in the microwave. The sauce may solidify when cold; reheat with a splash of water or broth to loosen it.

You can assemble the entire dish a day ahead: place the roast, garlic, rosemary, butter, and demi-glace in the Crockpot insert, cover, and refrigerate overnight.

In the morning, place the insert in the slow cooker and cook on LOW as directed. This is a great make-ahead option for busy days or entertaining.

Serving ideas

Serve the garlic-butter shredded beef on toasted ciabatta rolls for a hearty sandwich. You can also pile it over mashed potatoes, polenta, or egg noodles. A side of roasted vegetables or a simple green salad balances the richness. For a steakhouse feel, serve with a glass of full-bodied red wine.

For a lighter option, serve the beef on a bed of arugula or mixed greens, drizzled with a little of the sauce. The garlic confit can be spread on the bread or stirred into the sauce.

Leftover beef can be used in tacos, quesadillas, or over nachos. The possibilities are endless, and the beef freezes well for future meals.

Frequently asked questions

Recipe card

20-Clove Garlic Confit Crockpot Prime Rib Roast

Prep 10 minCook 7 hRest 10 minTotal 7 h 20 minServes 6

Ingredients

• 3 1/2 lb boneless beef rib roast (prime rib)
• 20 cloves garlic, peeled
• 4 sprigs fresh rosemary
• 2 sticks salted butter
• 200 ml beef demi-glace
• 6 ciabatta rolls, split and toasted

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

720

Protein

45 g

Carbohydrates

25 g

Fat

48 g

Automatic estimate from the ingredient list, not laboratory-verified.