Instant Pot Prime Rib
- Restaurant-quality prime rib made easy in your Instant Pot.
- Perfectly juicy, tender beef with a flavorful crust in a fraction of the traditional roasting time.
- The ultimate special occasion main course that’s surprisingly simple to prepare.
- Prep Time: 20
- Cook Time: 45
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American
Ingredients
Scale
- 1 (4-5 lb) prime rib roast (bone-in preferred)
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary
- 1 cup beef broth (low-sodium preferred)
- 2 sprigs fresh thyme (optional)
- 1 teaspoon dried oregano (optional)
- 2 tablespoons Dijon mustard (optional)
- 1 tablespoon Worcestershire sauce (optional)
- 2 medium shallots, finely diced (optional)
- 2 bay leaves (optional)
Instructions
- Remove the roast from the refrigerator 1-2 hours before cooking. Pat dry with paper towels.
- In a small bowl, combine salt, pepper, and minced garlic. If using Dijon mustard, add it to create a paste.
- Rub the seasoning mixture all over the roast, covering all surfaces. Let rest for 30 minutes.
- Set Instant Pot to Sauté on HIGH. When hot, add olive oil.
- Carefully place the seasoned roast in the pot, searing each side for 2-3 minutes until golden brown.
- Remove the roast temporarily. Add ¼ cup beef broth to deglaze, scraping up browned bits.
- Add remaining broth and optional aromatics (shallots, bay leaves, additional herbs).
- Place the trivet in the pot, then position the seared roast on the trivet, fat side up.
- Secure the lid, set valve to Sealing. Select Pressure Cook (HIGH) for 25-30 minutes (5-6 minutes per pound for medium-rare).
- When cooking completes, allow natural pressure release for 15 minutes, then quick release remaining pressure.
- Check internal temperature (130-135°F for medium-rare). If needed, cook for additional 3-5 minutes.
- Transfer to a cutting board, tent with foil, and rest for 15-20 minutes before slicing.
- Optional: While meat rests, use the liquid in the pot to make au jus by simmering on Sauté mode.
- Slice against the grain and serve with au jus on the side.
Notes
- The cooking time is based on 5-6 minutes per pound for medium-rare results. Adjust accordingly for your preferred doneness.
- For rare beef, cook 4-5 minutes per pound (125-130°F internal temperature).
- For medium, cook 7-8 minutes per pound (135-140°F internal temperature).
- The resting period is crucial – don’t skip this step as it allows juices to redistribute throughout the meat.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 serving (approximately 6 oz)
- Calories: 405
- Sodium: 720
- Fat: 30
- Saturated Fat: 12
- Unsaturated Fat: 15
- Carbohydrates: 1
- Protein: 32
- Cholesterol: 95
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