Reverse Seared Instant Pot Prime Rib And Gravy Recipes

AMAZING INSTANT POT PRIME RIB

Steps:

• Score the fat cap of a 3 lb. boneless beef rib roast.
• Generously season your roast on all sides with sea salt and ground black pepper. Give it a good coating, even if it seems like too much salt. Trust us, you want to coat it all over!
• Place the trivet in the Instant Pot. Place the roast in the trivet. Add 1 cup unsalted beef stock and ½ cup red wine.Optional step: Add a few sprigs of fresh herbs to the Instant Pot, such as rosemary, thyme, or parsley.
• Lock the lid in place and make sure the vent is in the "sealing" position. Choose the manual setting, low pressure, and set the timer for 5 minutes.Once the 5 minutes is done, do not remove the lid or release the pressure. Leave the roast in the pot for 30 more minutes. The Instant Pot will automatically switch modes to the "keep warm" setting.
• Once 30 minutes are up, open the pot and insert a meat thermometer at the thickest part of the rib. As always, be careful when removing the lid.The meat thermometer should read approximately 115°F. If the temperature is too low, put the lid back on and leave it on warm for 5 to 10 minutes longer, then check again. When searing, the temperature will rise, so you want to pull the prime rib out of the pot early (before it cooks to your desired temperature).Remove the roast to a plate. Strain the liquids from the Instant Pot into a cup, and set aside.
• Remove the trivet from the Instant Pot. Select the highest saute setting. Add 3 Tbsp. vegetable oil to the pot. Place the prime rib roast back and sear it until it browns on all sides, approximately 10-15 minutes. The prime rib should have a nice crust on it. If you prefer, you can brown the roast in a cast-iron skillet on the stovetop.
• Insert the meat thermometer into the thickest part of the prime rib and make sure you cook it to your desired degree of doneness. For quick reference, the temperature for medium-rare prime rib is 135 °F and 145 for medium.Remove the roast to a platter, tent with foil, and let it rest for 15 minutes.Add the strained liquids back to the pot, then add 3 Tbsp. all-purpose flour and stir to make a gravy.

REVERSE SEAR INSTANT POT PRIME RIB ROAST

Steps:

• Score the fat cap of a 3-pound boneless beef rib roast by cutting in a cross-hatch pattern.
• Generously season the roast on all sides with sea salt and ground black pepper. Give it a good coating, even if it seems like too much salt.
• Place the trivet in the Instant Pot, then place the roast on top of the trivet. Add 1 cup unsalted beef stock and ½ cup red wine. Optionally, add a few sprigs of fresh herbs.
• Lock the lid in place and make sure the vent is in the "sealing" position. Choose the manual setting, low pressure, and set the time for 5 minutes.Once the time is done, do not remove the lid or release the pressure. Leave the roast in the pot for 30 more minutes. The Instant Pot will automatically switch to the "keep warm" setting.
• Once 30 minutes is up, open the pot and insert a meat thermometer at the thickest part of the rib. Be careful when removing the lid. The meat thermometer should read 115°F. If it is too low, put the lid back on and leave it on warm for 5 to 10 more minutes.
• Remove the roast to a plate and strain the liquids from the pot into a cup. Set aside.
• Remove the trivet from the pot. Select the highest saute setting. Add 3 tablespoons vegetable oil and place the prime rib roast back into the pot. Sear on all sides until it browns, approximately 10-15 minutes.
• Check the temperature of the roast again to make sure it's cooked to your desired degree of doneness. For medium-rare, it should read 135°F. Tent with foil and let it rest for 15 minutes before carving.
• To make the gravy, add the strained liquids back to the pot along with 3 tablespoons all-purpose flour. Stir.

PRIME RIB WITH BEEF GRAVY

Steps:

• For the prime rib: Use the tip of a knife to make slits in the fat of the prime rib and stuff with slices of garlic. In a small bowl, mix the salt and pepper. Create a crust of salt and pepper all over the meat. Let stand at room temperature for 30 minutes.
• Preheat the oven to 450 degrees F. Put the prime rib on a rack in a roasting pan.
• Roast the meat for 10 minutes at this temperature, then turn the oven down to 350 degrees F. Roast until the meat registers 120 degrees F on an internal meat thermometer for a medium-rare roast, 1 hour 30 minutes to 1 hour 45 minutes (about 15 minutes per pound). Remove the meat to a cutting board, loosely tent with foil and let stand 20 minutes.
• For the gravy: In the meantime, pour off most of the fat from the roasting pan, leaving about 1/4 cup. Put the roasting pan on top of the stove over medium heat. Whisk the flour into the fat and cook for 2 to 3 minutes. Vigorously whisk in the beef stock and mustard. Add the thyme, rosemary and garlic. Bring to a low boil, then reduce the heat to a simmer. Cook, whisking, until the mixture begins to thicken. Add the sherry vinegar and cook 1 more minute. Transfer to a serving dish.
• Remove the ties from the prime rib. Slice the prime rib and bones and serve with the gravy.

INSTANT POT RACK O' RIBS SANDWICH

Steps:

• Whisk together the chile powder, salt, paprika, onion powder, garlic powder, pepper and 2 tablespoons of the sugar in a small bowl until completely combined and no lumps remain. Spread the mixture evenly over the ribs, pressing it into the flesh on all sides. Let sit at room temperature for at least 1 hour or wrap tightly with plastic wrap and let sit, refrigerated, for up to 48 hours.
• When ready to cook the ribs, add the apple cider to a 6-quart Instant Pot®. Set the rack in the bottom of the pot and stand the ribs up on the rack so the bones are pointing up and down, coiling both rib racks around the perimeter of the pot.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 35 minutes.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid.
• Let the ribs sit, uncovered, to cool slightly, about 10 minutes (if you try and move the ribs while they are hot, they will fall apart). Transfer the ribs to a rack set inside a baking sheet and let sit until cool enough to handle, about 10 minutes more.
• When cool enough to handle, remove the bones; they will be loose enough to pull out of the rack with little or no resistance. Using small tongs, pliers or your fingers, pinch each bone on the larger, exposed end and jostle to loosen, then pull straight back to remove. You may have to hold the meat in place when you pull the bones. Discard the bones. Tent the ribs with foil and set aside until ready to sauce.
• Meanwhile, remove the rack and set the pot to high saute. Add the barbecue sauce, ketchup, mustard, Worcestershire and remaining 1/2 cup sugar and cook, stirring frequently, until the sauce is reduced and thickened, 20 to 25 minutes.
• Position an oven rack in the highest position in the oven and set to broil on high.
• Generously brush the ribs with the sauce and broil until the sauce is bubbling and browning in spots, 1 to 4 minutes, depending on your broiler. Reserve the remaining sauce for serving.
• Combine the butter and garlic in a small bowl and brush liberally over the entire surface of both loaves of bread, crust and cut sides. Toast the bread on a baking sheet under the broiler, 1 to 2 minutes per side.
• Place one rack of ribs on the bottom half of each loaf meaty-side up. Drizzle with the remaining sauce and top with the pickles, onions and the top half of the loaf. Cut into 3-inch sandwiches and serve with chips.

REVERSE-SEAR PRIME RIB ROAST

Steps:

• Season roast generously with kosher salt. Cover loosely with plastic wrap and refrigerate, 8 hours to overnight.
• Remove roast from refrigerator and allow to come to room temperature, about 2 hours.
• Preheat oven to 200 degrees F (95 degrees C).
• Mix butter, rosemary, thyme, and black pepper together in a small bowl; spread butter mixture over roast. Place roast in a large roasting pan.
• Bake roast in the preheated oven until internal temperature reaches 115 degrees F (46 degrees C) for medium-rare, about 3 1/2 hours. Remove from oven and tent with aluminum foil; allow to rest, about 20 minutes.
• Increase oven temperature to 500 degrees F (260 degrees C). Uncover roast.
• Return roast to the oven and bake until well-browned, 6 to 10 minutes. Slice and serve.