Rub herb butter over standing rib roast, along with 4 ingredients, into slow cooker for a showstopping dish that I plan my entire Easter menu around

This slow cooker herb butter prime rib is the sort of showstopping dish I plan my whole Easter menu around. It reminds me of the standing rib roasts my mother used to make for special Sundays on the farm, only this version lets the slow cooker do the babysitting. With just six ingredients, you rub a fragrant compound butter all over a raw standing rib roast, nestle it into the crock, and let it gently cook until it’s tender, rosy, and rich with beefy flavor. It’s a practical, no-fuss way to serve a classic Midwestern holiday centerpiece without being tied to the oven all day.

I like to serve this prime rib with buttery mashed potatoes or cheesy scalloped potatoes, a simple green vegetable like roasted asparagus or green beans, and a crisp salad with a tangy vinaigrette to cut through the richness. Warm dinner rolls or a crusty loaf are perfect for soaking up the juices from the slow cooker. For holidays, I’ll add deviled eggs and a molded gelatin salad, just like my mother did, and finish the meal with something lemony or a light chiffon pie to keep the whole spread from feeling too heavy.

Servings: 6–8

1 (4–5 pound) beef standing rib roast (prime rib), bones in if possible

Set your slow cooker on the counter and make sure the insert is dry and clean. Pat the standing rib roast dry all over with paper towels. This helps the herb butter cling to the meat instead of sliding off.

In a small bowl, stir together the softened butter, minced garlic, chopped rosemary, chopped thyme, kosher salt, and black pepper until you have a smooth, fragrant herb butter. Take a moment to really mash the herbs into the butter so every bite of meat will be seasoned.

Place the raw standing rib roast into the empty slow cooker insert, bone side down if it has bones. With clean hands, scoop up the herb butter and rub it all over the roast—top, sides, and ends—pressing it into any crevices and along the fat cap. The roast should be generously coated, as in those close-up kitchen shots where you can see every swipe of butter on the beef.

Cover the slow cooker with the lid. Cook on LOW for 5 to 7 hours, depending on the size of your roast and how you like it done. For a rosy medium-rare center, start checking the internal temperature with an instant-read thermometer at about 4 1/2 hours; you’re aiming for 130°F–135°F in the thickest part. Remember the temperature will climb a bit as it rests.

Once the roast reaches your desired doneness, carefully lift it out of the slow cooker and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 20–30 minutes. This rest is where the juices settle back into the meat, just like my mother always insisted, so don’t rush it.

While the roast rests, you can skim excess fat from the juices in the slow cooker and spoon the drippings into a gravy boat or small pitcher to pass at the table. The juices are rich and buttery from the herb rub and make a lovely au jus for the meat and potatoes.

To serve, slice the prime rib across the grain into thick slices, cutting between the bones if your roast is bone-in. Arrange the slices on a warm platter, spoon a little of the slow cooker jus over the top, and bring it straight to the table as the centerpiece of your meal.

If you prefer a deeper crust and more color on the outside, you can sear the roast in a hot skillet with a little oil before rubbing on the herb butter, or slip the cooked roast under a broiler for 3–5 minutes after it comes out of the slow cooker (watch closely so the butter doesn’t burn). For a different flavor profile, swap the rosemary and thyme for a tablespoon of dried Italian seasoning, or add a teaspoon of smoked paprika for a gentle smokiness. If you’re watching salt, reduce the kosher salt to 1 teaspoon and let folks season at the table. This same method works for a smaller 3-pound roast—just start checking the temperature earlier, around 3 1/2 hours. Leftovers make wonderful roast beef sandwiches the next day; chill the meat well, slice it thin, and serve on soft rolls with a smear of horseradish or mustard and a drizzle of the reserved juices warmed on the stove.