Reverse-Seared Instant Pot Prime Rib and Gravy

Name: Reverse-Seared Instant Pot Prime Rib and Gravy
Cook time: 25 min
Total time: 1 min
Ingredients: One 4-pound boneless prime rib roast; 3 large cloves garlic, quartered lengthwise; 1 sprig rosemary; Kosher salt and freshly ground black pepper; 1 1/4 cups low-sodium beef broth, plus more as needed for thinning the gravy; 1/2 cup dry red wine; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 2 tablespoons chopped soft herbs, such as chives, parsley or chervil

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Cook Time: 25 minutes

Total: 1 hours, 30 minutes

Servings: 9

Cost: $6.10 /serving

Author : Food Network Kitchen

prime rib main dish

Reverse-Seared Instant Pot Prime Rib and Gravy

Ingredients

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One 4-pound boneless prime rib roast3 large cloves garlic, quartered lengthwise1 sprig rosemaryKosher salt and freshly ground black pepper1 1/4 cups low-sodium beef broth, plus more as needed for thinning the gravy1/2 cup dry red wine3 tablespoons unsalted butter3 tablespoons all-purpose flour2 tablespoons chopped soft herbs, such as chives, parsley or chervil

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Instructions

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Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.