Instant Pot Prime Rib
"It might seem crazy or down right impossible to make an entire prime rib in an Instant Pot, but I'm here to tell you that it is possible and totally delicious."
photo by Jonathan Melendez
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 1⁄2 cup unsalted butter, softened
- 6 garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons fresh oregano, chopped
- 1⁄2 teaspoon dried sage
- 1 tablespoon coarse black pepper
- 2 tablespoons salt
- 1 teaspoon cumin seed, crushed
- 1 teaspoon fennel seed, crushed
- 1⁄4 teaspoon cayenne pepper
- 4 -5 lbs prime rib roast (boned and tied)
- 1 cup beef stock
- 1 tablespoon cornstarch
directions
- In a small bowl, combine the butter, garlic, herbs and spices until fully incorporated. Then, spread the butter mixture evenly over all sides of the meat.
- Pour the beef stock at the bottom of a 6-quart or larger Instant Pot, and then place the trivet into the pot and place your roast on top. Lock on the lid, making sure the valve is set to seal. Cook on high pressure for 15 minutes, and after time is up, keep on warm for 30 minutes. If you're looking for medium-rare meat that is mostly pink with a red center, aim for a temperature of around 135 degrees F.
- Once the roast is at your desired temperature, carefully open the Instant Pot and transfer the roast to a small baking sheet, allow to rest for 20 minutes before carving.
- While the roast rests, remove the trivet from the Instant Pot and press the sauté button. In a small bowl, whisk together the cornstarch with a tablespoon of water. Bring the sauce to a simmer and stir in cornstarch mixture. Cook until the sauce has thickened. Give it a taste and adjust seasoning accordingly, adding more salt or pepper as needed.
- Serve the roast sliced with the sauce spooned over.
- Note: If you want to develop a golden brown crust on the roast, you can place it under the broiler, turning it on all its sides until fully browned all over.
Questions & Replies
-
How do you check the temperature of the meat inside a sealed pot? 15 min for med-rare! How long for Medium? Med-well? Well done?
-
Can I finish the roast with the fryer lid. -
Is 15 minutes in the instant pot for medium rare? I think reheating it back to pressure will overcook it. How long do you cook it for medium (warm pink center)? Is it better to cook it for 15 min and leave it on warm for longer like 40 min to get a warm pink center? -
How much longer if it’s not to desired temp?
Reviews
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Kinda afraid to experiment w/an expensive cut of meat. What if you don't want red center, but pink center? What would the exact times be for high pressure cooking and keep on warm - and which Instant Pot are you using? Too bad no reviews yet. I'll post one if you can give me better instructions for cooking time for pink center. Thank you!
Tweaks
-
This is an excellent recipe and does have great flavours. We always sear the roast before pressure cooking as we find this adds extra flavour to the gravy and also makes the juices much darker. An old cast iron dutch oven works great for the sear in a few ounces of olive oil and a dollop of salted butter.. Fat content in this roast is not for the faint of heart. Happy cooking everyone.
RECIPE SUBMITTED BY
Jonathan Melendez
North Hollywood, California
Jonathan Melendez is a passionate author, food photographer, cook, baker, and recipe developer whose blog, The Candid Appetite, has appeared prominently on such sites as, BonAppetite, People, Cosmopolitan, The Kitchn, Today, The Cooking Channel, Food52 and Joy the Baker. He has created and photographed recipes for Idaho Potato Commission, Wisconsin Milk Marketing Board, American Butter Institute and Jones Dairy Farm, to name a few. He lives in Los Angeles, CA.
