That prime rib roast is beautiful. I just didn't take the chance on doing mine in the IP yesterday. Just went ahead and cooked it in the oven; we love the high heat sear, then lower temp, and roast at a low heat until the temp we like is reached. It is so darned good. Had purchased a 4-bone and have a bit of leftovers, thank goodness.

After the details you have posted and the picture, I might just try a small one at sometime before Christmas next year. We started a tradition of having prime rib every Christmas several years ago and truly look forward to it.

That looks perfect! I use my IP a lot but have never tried a beef roast. Just doesn't seem.... right, especially with prime rib! Have you done other roasts in the IP? I've done chickens and pork, always perfection, and Italian beef in mine but lose my nerve with roast beef. Actually, I've never made prime rib now that I think about it.

That looks so much nicer than my my 8 hour ordeal discussed on another thread. Curses!

I’m confused about your differentiation between prime rib roast and standing rib roast, given you had a bone-in roast.

I don't see bones in the pictured roast.

Probably because she loosened the bone from the two bone roast at about 4pm.

:)

Sheesh, I have done rumps and eyes with the same recipe and the same results. Both slice beautifully for Italian or French dips.

FOAS, a Prime rib is prime grade, all others are standing rib roasts. I need to read your post but Cindy alerted me to it. Eight hours??? I would lose my mind and call for pizza.

Yes, I always loosen the bone away. Sometimes I tie it back on after seasoning but this time I wanted to sear the meat all over. I placed the bones next to the roast for cooking. I had those for lunch, cavewomen style.

Walnut, when the roast go on sale next time, grab it and try the IP. I can post the recipe if you like.

What is "loosen the bone"? Do you remove the bones?

FOAS, a Prime rib is prime grade

Sorry but that’s not correct. Might be the way your butcher refers to it but prime rib does not imply USDA Prime.

Peppi, that looks perfectly done. Merry Christmas!

Elery has done various roasts in the IP, but they are all very well done and falling into pieces, we've never done a rare one. Elery did see yours on FB, but didn't volunteer, LOL.

Annie

With prime ribs done like that, it will kill all the sous vide business. :-)

Thumbs up!

dcarch

It certainly does look NICE!

I've always thought a prime rib roast and standing rib roast were the same piece of meat. The only difference is the standing rib has the bones. It seems most people just say "prime rib" for both with "prime" not referring to the grade/quality. That would have to be "USDA Prime," as FOAS mentioned.

@Pkramer60: I would love to have the recipe. Thanks for offering to post it.

Peppi, I never would have thought of this. It looks wonderful! I'd love to have the recipe. Do you need a very big IP to fit it in? I have a 6-quart (that I haven't used yet).

Ladies, I used my 8 quart but depending on the size of your roast, the 6 quart will do the job. The recipe comes from the Facebook group Rootitoot Instant Pot. If you are nervous about using a rib roast, try and eye of the round or rump when they go on sale.

Rare Roast Beef

You can dry-brine the roast ahead of time if you like: rub the roast with 2 tsp

kosher salt and refrigerate, covered for 12-24 hours.

3 - 4 lb beef roast

salt and pepper

1 Tbsp oil

1 1/2 cups beef broth (or part broth, part red wine)

2 tsp Worcestershire sauce

2 tsp soy sauce

3 cloves garlic, minced

1 tsp herbs of your choice (optional)

1/2 cup water

2 1/2 Tbsp flour

Season the roast generously with salt (unless you have brined it – it has enough salt) and

pepper. Hit the Saute button and when the display says Hot, add the oil.

Brown the roast on all sides. Brown. Not grey. If you want a nice rich, beefy flavour, brown that meat.

Transfer the roast to a plate. Deglaze the pot: add the broth and/or wine and the Worcestershire and soy sauces to the pot. Scrape all the browned bits off the bottom and into the liquid. Add the garlic and any herbs you like, rosemary, basil, thyme. Put the trivet in and the roast on the trivet.

Close the lid and make sure the valve is set to Sealing. Push the Pressure Cook (or Manual) button and adjust the time using the + and - buttons to get to either 3 or 4 minutes. That's not a typo.

THREE of FOUR minutes. Three for rare, four for medium-rare.

When it beeps that it's done, leave it for 50-60 minutes on Keep Warm: 50 for a smaller roast, 60 for a larger one.

Open the pot and check the temperature with an instant-read thermometer. 115 for rare, 125 for medium-rare. If it's not quite there, close the pot for another 5 minutes or so.

Transfer the roast to a plate and cover with tin foil.

Whisk together the flour and water until completely smooth. Remove the trivet and hit the Saute button. When it's boiling, add about half the flour/water slurry to thicken. If you want it thicker, add a little more. Add salt and pepper to taste.

The roast will be perfectly succulent and tender.

Note: I did not use the soy sauce in the broth.

Thanks, Peppi. I'm surprised there's so much liquid.

@pkramer60: Thank you so very much for the recipe.