This succulent boneless prime rib roast—along with gravy—is cooked in record time in an Instant Pot. The roast and gravy are ready in just over an hour, so it's the perfect solution for home cooks with a busy schedule. The Instant Pot pressure cooker has other advantages as well. It's a good option if your oven isn't working properly or if it's full of other holiday dishes. Plus, the Instant Pot doesn't heat up the house like a conventional oven.
If you need an extra-special main dish for Christmas, New Year's Eve, Valentine's Day, or any special occasion, this tender, flavorful Instant Pot prime rib is an excellent choice. For a complete meal, serve it with the easy gravy, roasted garlic mashed potatoes, and steamed vegetables.
- 4 pounds beef prime rib roast (boneless)
- Kosher salt
- Black pepper (coarsely ground)
- 1 cup beef stock (unsalted)
- 1/3 cup dry red wine
- Optional: sprigs of fresh herbs
- 3 tablespoons all-purpose flour
Gather the ingredients.
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. If desired, toss a few sprigs of fresh herbs into the pot. The red wine adds to the flavor of the gravy, but if you don't cook with wine, add more beef stock.
Place the roast on the trivet. Lock the lid in place and ensure the vent is in the "sealing" position. Choose the manual setting, low 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 minutes longer (the pot automatically switches to the keep warm setting). The roast should register approximately 115 F. If it 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. Searing and then resting will increase the temperature. Remove the roast to a plate. Strain the liquids into a cup and set aside. (Note: The recipe is for a 4-pound roast. If your roast is smaller, check the temperature 5 to 10 minutes earlier.)
Choose the highest sauté setting and add 2 tablespoons of vegetable oil to the pot. Sear the roast on all sides for a total of about 10 minutes, or until all sides are well browned. Alternatively, the searing may be done in a heavy skillet on the stovetop.
Remove the roast to a platter; tent with foil and let it rest for 15 minutes. With the pot still on the sauté setting, add 3 tablespoons of 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 it the gravy is smooth and thickened. Taste and adjust the seasonings.
Transfer the gravy to a bowl and serve it alongside the roast.
Carve the roast and enjoy your meal!
- A dry red wine works best for this roast and there are many options. Cabernet sauvignon, merlot, shiraz, and pinot noir are all good choices.