instant pot reverse sear prime rib

YIELD

6 servings

TYPE

Instant Pot

TIME

50 minutes

LEVEL

Beginner

– 3 pound boneless prime rib - Sea salt to taste - Black pepper to taste - 1 cup unsalted beef stock - 1/2 cup red wine - 3 tablespoons vegetable oil - 3 tablespoons all-purpose flour - Fresh herb sprigs, like thyme, rosemary, or parsley

Ingredients

Score fat cap.

1

Score the fat cap of a 3-pound boneless beef rib roast by cutting in a cross-hatch pattern.

Season your roast.

2

Generously season the roast on all sides with sea salt and ground black pepper. 

Place in  Instant Pot.

3

Place the trivet in the Instant Pot, then place the roast on top of the trivet. Add 1 cup unsalted beef stock and 1/2 cup red wine. Add in a few sprigs of fresh herbs.

Pressure cook.

4

Place lid on your Instant Pot, and cook on low pressure for 5 minutes. Once time is done, leave the roast in the pot for 30 minutes.

Check your meats temperature.

5

Once 30 minutes is up, open the pot and insert a meat thermometer at the thickest part of the rib. The meat thermometer should read 115 degrees.

Strain liquid.

6

Remove the roast to a plate and strain the liquids from the pot into a cup. Set aside.

Reverse sear.

7

Select the saute setting, add 3 Tbsp. vegetable oil and place the prime rib roast back into the pot. Sear on all sides until it browns.

Check temperature again.

8

Check the temperature of the roast again. For medium-rare it should read 135 degrees. Tent with foil and let it rest for 15 minutes before carving.

Make gravy.

9

To make the gravy, add the strained liquid back to the pot along with 3 Tbsp. all-purpose flour. Stir.

Serve, and enjoy!

10

Carve your prime rib, plate and serve with gravy and enjoy!