|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 87g||111%|
|Saturated Fat 33g||167%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 0g||1%|
|Total Sugars 0g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This succulent boneless prime rib roast and gravy are cooked in record time in an Instant Pot. Ready in just over an hour, it's the perfect solution for home cooks with a busy schedule. For much of the "cook time," the prime rib sits in the pressure cooker as the pressure is released and the "keep warm" setting turns on. This ensures the roast won't overcook.
Although coming from the same cut, prime rib roast and rib eye (or simply prime rib) are slightly different. The prime rib is the whole cut, with or without bones, and the rib eye is the resulting steak-looking piece that is cut before the meat is cooked. Both are wonderfully delicious and great cuts but are only truly prime as designated by the USDA if the package says so.
This tender, flavorful Instant Pot prime rib is an excellent choice for special occasions or holiday meals, as it serves four generous portions. Serve it with gravy, roasted garlic mashed potatoes, and steamed green beans.
Click Play to See This Instant Pot Prime Rib Come Together
4 pounds boneless beef prime rib roast
Coarsely ground black pepper
1 cup beef stock (unsalted)
1/3 cup dry red wine (Cabernet Sauvignon, Merlot, Shiraz, or Pinot Noir)
Sprigs of fresh herbs (rosemary, thyme, dill, basil, or parsley), optional
2 tablespoons vegetable oil
3 tablespoons all-purpose flour
Gather the ingredients.
Take the roast out of the refrigerator and let come to room temperature for 1 to 2 hours. Season the roast on all sides with kosher salt and coarsely ground black pepper.
Place the trivet in the Instant Pot. Add the beef stock and red wine, or simply 1/3 cup more beef broth if you don't cook with wine. If desired, toss a few sprigs of fresh herbs into the pot.
Place the roast on the trivet. Lock the lid in place and ensure the vent is in the "sealing" position. Choose the manual setting, high pressure, and set the time for 5 minutes.
When the time is up, do not remove the lid or release the pressure. Leave the roast in the pot for 35 more minutes. The pot automatically switches its mode to the "keep warm" setting.
Once the 35 minutes have passed, open the pot and measure the inner temperature of the meat at the thickest part. It should register approximately 115 F. If the temperature is still too low, put the lid back on, and leave it on warm for 5 to 10 minutes longer and then check it again. The temperature will go up about 8 degrees every 10 minutes on warm. The goal of 115 F may seem low, but when searing, the temperature will increase by about 10 to 15 degrees, and when resting, the temperature will increase by about 5 to 10 degrees, resulting in a medium-rare roast measuring 130 F to 135 F. If your roast is smaller than a 4-pound cut, check the temperature 5 to 10 minutes earlier.
Remove the roast to a plate. Strain the liquids into a cup and set aside.
Remove the trivet, select the highest sauté setting on the pot, then add the vegetable oil. Once hot, add the roast and sear it until brown on all sides, approximately 10 minutes. Alternatively, brown the roast in a heavy skillet on the stovetop. Remove the roast to a platter, tent with foil, and let it rest for 25 minutes.
With the pot still on the sauté setting, add the flour to the drippings. Continue to cook the roux mixture for 2 minutes. Gradually add the strained liquids to the roux and continue cooking until the gravy is smooth and thickened. Taste for salt and adjust the seasonings.
Transfer the gravy to a bowl and serve it alongside the roast. Carve the roast and enjoy your meal.