With my Instant Pot prime rib recipe, I got to make my very own delicious serving of prime rib steak. It’s one of the best beef recipes for the holiday season, or for a fancy weeknight dinner. I thought I would need an oven just to cook one perfect prime rib cut, but apparently an Instant Pot can do the same. It’s even easier and more convenient than the oven. An Instant Pot is a programmable electric pressure cooker which means that you don’t need to worry about overcooking the meat. It has a “keep warm” setting that will allow it to stay heated after cooking.
That’s why the only thing I had to think about was how to prepare and perfectly season the boneless prime rib. When seasoning a standing rib roast, I recommend doing it in advance or the day before. This is to give the seasoning some time to flavor the raw meat. But, if you’re in a rush, then make sure to season the meat no later than 2 hours before cooking.
To prepare the meat, I made criss-cross patterned slits on the outer fat layer first and then rubbed kosher salt all over it. You can also use a prime rib rub seasoning for this step. After that, I kept it in the refrigerator overnight. The next day, the prime rib was ready to cook. I prepared my Instant Pot and placed the seasoned meat inside with a trivet.
For this prime rib Instant Pot recipe, I used a reverse sear method which means that I cooked the meat first in the Instant Pot. Then, I seared it over a skillet to achieve the perfect brown on each side. If you want it medium rare, the meat should be cooked to an internal temperature of around 135 degrees Fahrenheit. Use a meat thermometer to accurately measure it.
After I was done cooking and searing the prime rib, I used the leftover prime rib drippings from the meat to make a homemade gravy. This prime rib gravy recipe is made from the leftover liquid from browning the meat, and I just added in the flour to the Instant Pot before changing the settings to Saute. Keep stirring until it’s smooth and thick, and then you’re ready to serve it with the meat.
I also made some mashed potatoes and grilled asparagus while cooking the prime rib roast beef. So, by this time, I was ready to plate and eat this meat. It was really delicious, tender, and savory that I saved some of the leftovers to share with some of my friends and family.
How To Make Instant Pot Prime Rib
Achieve a beautiful brown crust even with an Instant Pot prime rib through the reverse sear method. Serve up tender and juicy bites of meat complete with a rich gravy, perfect for the holidays.
Ingredients
- 5 lbs standing rib roast prime rib
- 2 tbsp kosher salt, heaping
- 1½ tsp black pepper
- 6 cloves garlic, minced
- 4 tbsp butter, unsalted
- 1 cup beef broth, or beef stock
- ⅓ cup dry red wine, Merlot, Shiraz, Cabernet Sauvignon, or Pinot Noir
- sprigs of fresh herbs, rosemary, thyme, sweet basil, or parsley, optional
For Gravy:
- 3 tbsp flour
Instructions
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Using a very sharp knife, cut slits in the outer surface layer of fat, spaced 1-inch apart, in a cross pattern, much like crossing on a baked ham. Do not cut into the meat. Gently slice down through the meat, following the bones to remove them from the meat. Discard the ribs. Rub salt over the entire roast and especially rub it into the slits.
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Place the meat onto a plate. Refrigerate the meat, uncovered, for at least 24 hours and up to 96 hours. Place the meat on the counter to rest for 2 to 3 hours so it takes the chill off. At the same time, set out the butter to soften.
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Heat the Instant Pot on More Saute and add a small drizzle of oil. Brown each side of the meat. Remove the meat and turn off the pot. Place the beef broth and dry red wine in the Instant Pot. If desired, add in the sprigs of fresh herbs into the pot.
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Place a trivet in the pot. Season the meat with pepper. Mix the garlic and butter in a bowl, and rub it all over the meat. Carefully lower the meat onto the trivet. Place the lid on the Instant Pot and cook at High Pressure for 8 minutes. Leave the lid on and don't touch the pressure valve for 35 minutes. The IP will switch over to warming mode and the meat will continue to cook to 130 to 135 degrees F.
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Remove roast from the Instant Pot and heat a skillet to medium-high heat with a little oil. Sear each side of the roast. Reserve drippings and place the meat under a little foil on a cutting board.
Gravy:
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Pour the liquid from the browning out through a strainer into a bowl and set aside. With the pot on the sauté setting, add flour to the drippings left in the Instant Pot. Continue to cook the roux mixture for 2 minutes, whisking as it cooks.
- Gradually add the strained liquids to the roux and continue cooking until the gravy is smooth and thickened. Taste and adjust the seasonings.
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Slice meat into ¾-inch-thick slices. Season with coarse salt to taste along with any drippings turned to gravy, and serve.
Nutrition
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