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!