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Meet my new favorite roast beef recipe! Reverse Sear Instant Pot Prime Rib Roast and gravy is the EASIEST way to make a rib roast. This reverse searing method results in a gorgeous, perfectly cooked roast every time! Plus, it's ready in under an hour.
This is hands down the best way to prepare your prime rib for the holidays! No stress!
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Cooking an Instant Pot Prime Rib roast means freeing up space in your oven and having only one pot to clean. It makes everything in one pot, from the roast to the gravy. So easy and stress-free.
This rocked my world! I had a boneless 5.7 roast staring at me, taunting me. I decided to take the plunge and try your method. It took 13 minutes plus 30 and was perfect! The gravy was delicious too. Thank you so much for posting!
Lori
Free up oven space by learning how to cook prime rib in Instant Pot! We have the perfect rub to use and make the gravy from drippings. This is the best rib roast recipe you will ever try!
Instant Pot Prime Rib Ingredients
- boneless beef rib roast
- Sea salt to taste
- Black pepper to taste
- beef stock
- red wine
- vegetable oil
- all-purpose flour
- Fresh herb sprigs like thyme rosemary, or parsley; optional
How to Cook Prime Rib in the Instant Pot
- Score the fat cap off a 3-pound boneless beef rib roast by cutting in a cross-hatch pattern.
- Generously season the roast on all sides with sea salt and ground black pepper. Give it a good coating, even if it seems like too much salt.
- Place the trivet in the Instant Pot, then place the roast on top of the trivet. Add 1 cup unsalted beef stock and ½ cup red wine. Optionally, add a few sprigs of fresh herbs.
- Lock the lid in place and make sure the vent is in the "sealing" position. Choose the manual setting, low pressure, and set the time for 5 minutes.
- Once the time is done, do not remove the lid or release the pressure. Leave the roast in the pot for 30 more minutes. The Instant Pot will automatically switch to the "keep warm" setting.
- Once 30 minutes is up, open the pot and insert a meat thermometer at the thickest part of the rib. Be careful when removing the lid. The meat thermometer should read 115°F. If it is too low, put the lid back on and leave it on warm for 5 to 10 more minutes.
- Remove the roast to a plate and strain the liquids from the pot into a cup. Set aside.
- Remove the trivet from the pot. Select the highest saute setting. Add 3 tablespoons of vegetable oil and place the prime rib roast back into the pot. Sear on all sides until it browns, approximately 10-15 minutes.
- Check the temperature of the roast again to make sure it's cooked to your desired degree of doneness. For medium-rare, it should read 135°F. Tent with foil and let it rest for 15 minutes before carving.
Great recipe. Came out perfect!
Laura on Pinterest
Instant Pot Rib Roast Tips
- Follow our Prime Rib Cooking Chart to find your ideal temperature.
- When searing, the temperature will rise. This is why you want to pull the prime rib out of the Instant Pot early before it cooks to your desired temperature.
- You can brown the roast in a cast-iron skillet on the stovetop if you prefer. This is another method of reverse searing prime rib.
- The roast should have a nice crust on it as you're searing it in the pot. Let the pot heat up first before adding the rib roast.
- Let the rib roast rest 15 minutes before carving. This helps lock in the flavor.
- Slice against the grain when cutting for the most tender prime rib.
- Please note, you will have to add more time if you want your your prime rib medium well to well done or if you purchase a larger roast. Always use a meat thermometer to check the doneness of your roast.
How to Choose the Perfect Prime Rib
I highly recommend purchasing a Boneless Prime Rib for cooking in the Instant Pot. Always look for a boneless rib roast with plenty of marbling.
Marbling refers to the streaks and flecks of white fat throughout a cut of beef. Fat is flavor, so plenty of marbling means your roast beef will taste amazing!
Prime Rib Seasoning
The seasoning is as simple as using salt and pepper. Use plenty of sea salt and black pepper for your rub. Double-check your beef stock is unsalted, as you won't want to over-salt your beef. You can also use our prime rib rub recipe. It is very simple but perfect for this recipe.
Fresh herbs like rosemary, thyme, and parsley are optional, but add a lovely flavor to the beef.
How to Make Prime Rib Gravy in the Instant Pot
Homemade gravy from drippings adds a lot of flavor to a roast beef recipe. It's simple to make, and tastes incredible!
To make the gravy, you will be mixing drippings with flour. It's very easy to do, and we'll show you how. It's incredible how such a simple, easy gravy recipe can taste as flavorful as this! Try my au jus for prime rib!
Instant Pot Prime Rib FAQs
Not only can you make boneless rib roast in an Instant Pot, but it will also be perfect. Tender, perfectly cooked, and so flavorful! It's so good, we're convinced the Instant Pot is the best way to cook prime rib.
You can easily cook a great prime rib in the Instant Pot by using the reverse sear method. Reverse searing the beef browns the outside while leaving the inside tender, juicy, and perfectly cooked.
Along with the easy homemade gravy from drippings, everything can be done in one pot. This makes Instant Pot roast beef a great choice for a quick and easy holiday dinner or special occasion meal!
Prime Rib Temperatures
- Rare: 125°F
- Medium-rare: 135°F
- Medium: 145°F
- Medium-well: 150°F
- Well-done: 160°F
Follow this easy Prime Rib Temperature Chart for your desired degree of doneness. Use a meat thermometer for accuracy.
How Much Prime Rib Per Person
As a 3-pound roast, this Instant Pot boneless prime rib recipe serves about 6 people. This is at ½ a pound of meat per person. For larger portions, it will serve 4 people.
Best Prime Rib Recipes
- Smoked Prime Rib
- Sous Vide Prime Rib
- Standing Rib Roast
- Air Fryer Prime Rib
- Boneless Prime Rib
- Grilled Prime Rib
- Slow Cooked Prime Rib
Serve with Horseradish Sauce for Prime Rib and Au Jus for Prime Rib, or any of my Sauces for Beef Tenderloin, as well as my best Side Dishes for Prime Rib!
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📋 Recipe
Amazing Instant Pot Prime Rib
Equipment
Ingredients
- 3 pounds boneless beef rib roast
- Sea salt to taste
- Black pepper to taste
- 1 cup unsalted beef stock
- ½ cup red wine
- 3 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- Fresh herb sprigs like thyme rosemary, or parsley; optional
Instructions
- Score the fat cap of a 3-pound boneless beef rib roast by cutting in a cross-hatch pattern.
- Generously season the roast on all sides with sea salt and ground black pepper. Give it a good coating, even if it seems like too much salt.
- Place the trivet in the Instant Pot, then place the roast on top of the trivet. Add 1 cup unsalted beef stock and ½ cup red wine. Optionally, add a few sprigs of fresh herbs.
- Lock the lid in place and make sure the vent is in the "sealing" position. Choose the manual setting, low pressure, and set the time for 5 minutes.Once the time is done, do not remove the lid or release the pressure. Leave the roast in the pot for 30 more minutes. The Instant Pot will automatically switch to the "keep warm" setting.
- Once 30 minutes is up, open the pot and insert a meat thermometer at the thickest part of the rib. Be careful when removing the lid. The meat thermometer should read 115°F. If it is too low, put the lid back on and leave it on warm for 5 to 10 more minutes.
- Remove the roast to a plate and strain the liquids from the pot into a cup. Set aside.
- Remove the trivet from the pot. Select the highest saute setting. Add 3 tablespoons vegetable oil and place the prime rib roast back into the pot. Sear on all sides until it browns, approximately 10-15 minutes.
- Check the temperature of the roast again to make sure it's cooked to your desired degree of doneness. For medium-rare, it should read 135°F. Tent with foil and let it rest for 15 minutes before carving.
- To make the gravy, add the strained liquids back to the pot along with 3 tablespoons all-purpose flour. Stir.
Video
Notes
- If you prefer, you can sear the prime rib in a cast-iron skillet on the stove instead of in the pot.
- You can substitute the red wine for additional beef stock if you prefer.
- Always use a meat thermometer when checking the temperature of beef for the best results and highest accuracy.
- Slice against the grain for the most tender prime rib.
- Please note, you will have to add more time if you want your your prime rib medium well to well done or if you purchase a larger roast. Always use a meat thermometer to check the doneness of your roast.
Shellie Jessup says
I want to use this recipe but 3# wouldn’t be enough as I am serving 11 people. I will be using a bigger roast. What is the recommendation for cook times and bigger roast? I have only 1 instapot. Should I do 2 smaller roasts separately and sear in the cast Iron? I would love to keep it to only the Instapot if possible. Help please!!!
Em Beitel says
Hi Shellie! Our suggestion would be to go with your thought of using two smaller roasts cooked separately unless you have a large Instant Pot. We can guarantee you'll have a perfectly cooked roast this way; the cook time would have to be increased for a larger roast. Thank you so much for your question!
Frances I Engel says
If using a larger cut of meat, is the time increased in the instapot?
Em Beitel says
Hi Frances! Yes, the time would increase. For a 4 lb. roast we would add a minute to the pressure cooking time, and at 5 lb. we would do about 8 minutes or so. Use a meat thermometer to check it after leaving it on the keep warm setting and if it's not quite ready, live it on the warming setting for another 5 minutes or so. As always we recommend making sure your Instant Pot can fit a larger roast. Thank you for your question!
Dennis says
This was absolutely delicious. I added garlic powder to the coating, but had to struggle with the time. I removed the roasted from the fridge 45 minutes before cooking. It was 3.5 pounds to I cooked it for 6 minutes. After the 30 minute wait it was only at 79 degrees, which I thought was way too low for a continued wait to bring up to temperature, so I pressure cooked again for 4 minutes with a 10 minute wait. This time it was 100 degrees, so I did it again for 3 minutes with a 10 minute wait. This time, it was about 115 degrees.
Em Beitel says
Hi Dennis! We are so happy you enjoyed this recipe. Thank you for your feedback - we're looking into what could have possibly gone wrong for you - we haven't had that happen before and are working on figuring out what could have caused it.
Chrissy says
I, and my family are more of an au jus fan rather than gravy. Do you have a recipe to make that?
Em Beitel says
Hi Chrissy! We do! You can find our au jus recipe here: https://bestbeefrecipes.com/boneless-prime-rib-recipe/. Just check the "How to Make Au Jus" header. Thank you for asking and please enjoy!
R K R says
I'm going to try this - Is the meat (on the trivet) totally above the liquid? I don't want to boil (or even simmer) it!
Em Beitel says
Hi there! Yes, it's totally above the liquid. No need to worry about that! Can't wait to hear what you think!
Lorraine says
What is the recommended serving size? Not sure how much 1 g is in your nutrition table.
Em Beitel says
So sorry Lorraine! There was an error with our recipe card that calculated it out to 1g, but that wasn't the intended serving size. We recommend about 1 lb. prime rib per person as a serving size, so about a sixth of the completed roast. Hope this helps!
Avivia Patrick says
When I pressure cook the “keep warm button is on at the start. I turn it off and proceed. Should I let it stay on from the start for the 5 mins. cooking time and also for the 30 mins pressure releasing time? Thanks
Em Beitel says
Hi Avivia! You should turn it off to proceed. The keep warm function should automatically switch on once the pressure cook time is up. Thank you for your question and we hope you enjoy!
Kate says
Will this recipe work for a bone-in rib roast?
Em Beitel says
Hi Kate! Thank you for your question! We do not recommend using a bone-in roast due to the differences in cook time.
Breena says
Hi Em!
I came searching for the "bone-in" answer also... So "no" at all, or do you have suggestions for additional time for a 7.5lb bone in rib roast? I have an 8qt Instant Pot. Thank you! Nervous about cooking my first prime rib (honestly didn't even realize that's what we bought when we bought it lol).
Em Beitel says
Hi Breena! I haven't made this recipe with a bone-in rib roast, and would honestly not recommend it - it would be hard for me to approximate a proper time, and I don't want to compromise your roast! For a roast of that size and bone-in I would really recommend an oven recipe like our slow roasted prime rib or rib roast recipe. They are super easy to make even if you've never cooked a prime rib before, and they aren't any extra work either, so if you have the oven space I think this would suit your needs better! I hope you had a great holiday!
Carrie says
My family loved this recipe when I made it not too long ago! Thank you!!
My question, would this technique be good for a new York strip loin roast?
I've been struggling to find an instant pot recipe with good reviews for this cut.
Em Beitel says
Hi Carrie! We're so glad you and your family enjoyed it - thank you for your comment! Yes, you would be able to use the same method. Please be mindful that if it is a larger roast or a bone-in new york strip, additional time will need to be added.
Lori says
This rocked my world! I had a boneless 5.7 roast staring at me, taunting me. I decided to take the plunge and try your method. It took 13 minutes plus 30 and was perfect! The gravy was delicious too. Thank you so much for posting!
Em Beitel says
That is so awesome, Lori! We're so glad it worked out so well for you and we're so happy you enjoyed it!
Jeff says
Do you turn sear off while making gravy?
Em Beitel says
Hi Jeff! No, you leave the IP on to make the gravy. Thank you for your question!
Cynthia says
Hi. I have a 3 to 4lb Prime Rib it is frozen do I have to thaw it out if not how do I adjust the cook time
Em Beitel says
Hi Cynthia! Yes, I recommend thawing it first. Leave it in the refrigerator overnight and then let it come to room temperature before cooking it. Thank you for your question!
Liz S says
Perfect!!! First time trying this method, others were too dry. The reverse sear method really worked. We had a 2 lb boneless prime rib (bought a 4 lb a while ago, cut in half, and froze the balance) defrosted for this meal and it was fantastic. Added some extra Montreal steak rub on the meat plus S & P. Used 5 min. low pressure and then 35 min. keep warm. Would recommend cornstarch vs flour for gravy, less lumps.
Added horseradish/garlic mashed potatoes and broccoli as sides.
Em Beitel says
That is so awesome, Liz! Thank you so much for sharing with us, we're so glad you had such a good experience with it!
Rachel says
I never comment on recipe pages but this was one of the best things I've made/ eaten in a long time! I've made lots of roasts and gravies in my life but not in the instant pot and not with the reverse sear method. I used my own chicken broth and I also wiped up the oil from searing, put in some butter, and cooked some onions before making the gravy. Amazing!!!
Isabel Laessig says
Rachel, that is so awesome to hear! Thank you so much for leaving a comment and letting us know how much you enjoyed it!