Ingredients: |
Ingredients: 4 pounds beef prime rib roast (boneless)
Kosher salt
Black pepper (coarsely ground)
1 cup beef stock (unsalted)
1/3 cup dry red wine (Cabernet sauvignon, merlot, shiraz, or pinot noir)
2 tablespoons vegetable oil
Optional: sprigs of fresh herbs (rosemary, thyme, dill, basil, or parsley)
3 tablespoons all-purpose flour
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Directions: |
Directions:1. Gather the ingredients.
2. Season the roast on all sides with kosher salt and coarsely ground black pepper.
3. 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.
4. 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.
5. 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.
6. 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. By searing, the temperature will increase. If your roast is smaller than a 4-pound cut, check the temperature five to 10 minutes earlier.
7. Remove the roast to a plate. Strain the liquids into a cup and set aside.
8. Remove the trivet from the pot, and select the highest sauté setting in the pot. Add 2 tablespoons of vegetable oil to the pot. Place the prime rib roast back and sear it until brown on all sides, approximately 10 minutes. Alternatively, brown the roast on a heavy skillet on the stovetop. Remove the roast to a platter, tent with foil and let it rest for 15 minutes.
9. With the pot still on the sauteé 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 the gravy is smooth and thickened. Taste for salt and adjust the seasonings.
10. Transfer the gravy to a bowl and serve it alongside the roast.
10. Carve the roast and enjoy your meal! |
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