instant pot reverse sear prime rib
– 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
Score fat cap.
Score the fat cap of a 3-pound boneless beef rib roast by cutting in a cross-hatch pattern.
Season your roast.
Generously season the roast on all sides with sea salt and ground black pepper.
Place in Instant Pot.
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.
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.
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.
Remove the roast to a plate and strain the liquids from the pot into a cup. Set aside.
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.
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.
To make the gravy, add the strained liquid back to the pot along with 3 Tbsp. all-purpose flour. Stir.
Serve, and enjoy!
Carve your prime rib, plate and serve with gravy and enjoy!