Instant Pot Prime Rib Recipes

Steps:

• 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.

Steps:

• Lightly crush peppercorns, cumin seeds, and red pepper flakes in a mortar and pestle. Transfer to a small bowl and stir in brown sugar, salt, and cinnamon. Season ribs on both sides with all of dry rub, patting it on if needed.
• Pour wine into Instant Pot. Arrange ribs in pot, orienting them so they're standing up on their bones and leaning against walls of pot and each other (rather than stacking them flat, one on top of the other), which ensures even cooking. Lock on lid, making sure steam release valve is in the proper sealed position. Select Manual and program for 9 minutes at high pressure. Let pressure release naturally for 10 minutes, then manually release pressure. Unlock lid and transfer ribs to a rimmed baking sheet. Let cool.
• Meanwhile, program cooker to Saute for 10 minutes to reduce juices remaining in cooker insert. Strain through a fine-mesh sieve into a heatproof measuring cup or jar (you should have about 3/4 cup juices). Let cool; cover and chill.
• Prepare a grill for medium-high heat. Clean and oil grate. Spoon congealed fat off cooking liquid, then transfer remaining liquid to small pot. Add vinegar and garlic and bring mixture to a boil. Cook, swirling pan occasionally, until liquid is reduced by half, about 3 minutes. Strain through a fine-mesh sieve into a glass measuring cup.
• Rub a little bit of oil on ribs to lightly coat. Grill ribs (meaty side down) until lightly browned, about 2 minutes. Turn ribs, brush sauce onto exposed side, and grill until underside is lightly browned, about 2 minutes. Turn ribs again and brush with sauce. Continue to grill, turning occasionally and brushing with sauce, until ribs are lightly charred on both sides, about 6 minutes total.
• Transfer ribs to a cutting board. Let cool 5-10 minutes before cutting into individual ribs. Drizzle remaining sauce over, then sprinkle with herbs.
• Do Ahead: Ribs can be pressure-cooked 3 days ahead. Transfer to an airtight container and chill.

Steps:

• Combine juice, vinegar, and liquid smoke in a multi-functional pressure cooker (such as Instant Pot®). Add bay leaves.
• Add a trivet to the pot and place ribs on top, trimming as needed to fit. Close and lock the lid; set valve to sealing. Choose high pressure and set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid.

Steps:

• 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.

Steps:

• Mix brown sugar, chili powder, parsley, salt, garlic powder, black pepper, cumin, onion powder, and paprika in a bowl using a fork, breaking up any large clumps. Rub spice mixture over both sides of the ribs.
• Place a steam rack inside a multi-functional pressure cooker (such as Instant Pot®). Pour water and cider vinegar into the bottom of the pot. Lower ribs into the pot by curving them around the edge. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place ribs on the foil. Top with barbeque sauce.
• Broil ribs until sauce is bubbling, about 3 minutes.

Steps:

• Take your dry rub and massage it into the ribs on all sides.
• Add beef broth to the bottom of your instant pot.
• Place ribs in the instant pot.
• Distribute the BBQ sauce over the top of the meat.
• Lock the lid on the Instant Pot with the vent closed. Cook on high pressure for 40 minutes, then natural release fo 15-20 minutes.
• Remove ribs and place on a cookie sheet (use foil for easy cleanup). Cover meat with some more BBQ sauce and broil for 3 minutes.
• Serve!