Holiday roasts can be tricky and nerve wracking when the pressure is on to pull off the perfect meal. Give yourself a break by making this prime rib roast that is packed with flavor and couldn’t be easier. Pressure cooking results in an ultra moist and incredible evenly cooked roast; browning it at the end creates a crisp, golden exterior that stays just way—crisp and golden.
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 25 min |
| Yield: | 8 to 10 servings |
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 25 min |
| Yield: | 8 to 10 servings |
Ingredients
- One 4-pound boneless prime rib roast
- 3 large cloves garlic, quartered lengthwise
- 1 sprig rosemary
- Kosher salt and freshly ground black pepper
- 1 1/4 cups low-sodium beef broth, plus more as needed for thinning the gravy
- 1/2 cup dry red wine
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 tablespoons chopped soft herbs, such as chives, parsley or chervil
Instructions
- Make 4 evenly spaced small slits about 1/2 inch deep on the top of the roast with a small paring knife. Put a few rosemary leaves on top of each slit and push them in using a piece of garlic. Repeat on the other side of the roast. Make two slits on the ends of the roast and stuff with the remaining rosemary and garlic.
- Combine 5 teaspoons salt and 1 tablespoon pepper in a small bowl and stir to combine. Sprinkle all over the roast, firmly pressing the mixture onto the exterior and stuffing some into the slits.
- Place the trivet in the bottom of the insert of a 6-quart Instant Pot®. Pour in the beef broth and 1/4 cup of the wine. Place the roast on the trivet, fat-side up, then set it to pressure cook on low for 10 minutes with the keep warm feature turned on (see Cook’s Note). Once the pressure cook cycle ends let the pot stand, closed, for 45 minutes. Open the lid and transfer the roast to a plate. Remove the trivet and pour the broth into a heatproof container. Rinse the insert and return it to the machine.
- Set the machine to sauté and add the butter. Once the butter is melted and foamy add the roast and sear until dark brown on all sides and an instant-read thermometer inserted into the center of the roast registers 120 degrees F for medium rare, about 4 minutes per side. Transfer the roast to a cutting board and let rest for 15 minutes before slicing.
- Meanwhile, immediately add the remaining 1/4 cup wine to the insert, scraping up the browned bits that are stuck to the bottom. Continue to cook until almost all the wine has evaporated then sprinkle in the flour. Stir until a uniform paste forms then whisk in the reserved broth. Bring to a boil and simmer until the flavor of the flour has cooked out, about 5 minutes. Adjust the seasoning, if needed, and whisk in a bit more beef broth if the gravy becomes too thick. Strain through a mesh strainer into a gravy boat and stir in the herbs right before serving. Serve alongside the roast.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 599 |
| Total Fat | 52 g |
| Saturated Fat | 22 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 26 g |
| Cholesterol | 119 mg |
| Sodium | 542 mg |
| Serving Size | 1 of 10 servings |
| Calories | 599 |
| Total Fat | 52 g |
| Saturated Fat | 22 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 26 g |
| Cholesterol | 119 mg |
| Sodium | 542 mg |
Reviews
I only wanted to do a 2lb rib roast, so I cooked the roast as stated at 10 min pressure cooker on low, but only kept on the warmer for 23 minutes instead. This left the very middle pieces at about medium rare, most of it at medium, and edge pieces at medium well, which was a perfect combo for us. The flavor was very good. Because I was going through all the work, I didn’t half the recipe for the gravy, but I have so much leftover that I should have. My husband loved the meat and flavor, but he said it came out more like a steak than prime rib, which was still good. Even though it took less time to cook because it was smaller, it still took longer than expected. These recipes always downplay how much time it takes. The rest time plus the searing time add up, so plan for extra time.
love how the video says pressure cook on low for 45 minutes. No mention that the instructions say low pressure cook for 10 minute, and keep warm for 45 minutes after without opening.
Did not have a thermometer so a little rare for my taste, but it turned out awesome, everyone loved the gravy. Making again next week.