Step 1

Using a very sharp knife, cut slits in the outer surface layer of fat, spaced 1 inch apart, in cross pattern, much like crossing on a baked ham. Do not cut into the meat.

Step 2

Gently slice down through the meat, following the bones to remove them from the meat. Discard the ribs.

Step 3

Rub 2 heaping tablespoons of Kosher salt over entire roast and especially rub it into the slits.

Step 4

Place the meat onto a plate. Refrigerate the meat, uncovered, at least 24 hours and up to 96 hours.

Step 5

Place the meat on the counter to rest for 2-3 hours so it takes the chill off. At the same time, set out the butter to soften.

Step 6

Heat the instant pot on "more saute" and add a small drizzle of oil. Brown each side of the meat. Remove the meat and turn off the pot.

Step 7

Place the broth in instant pot.

Step 8

Place a trivet in the pot.

Step 9

Season the meat with pepper.

Step 10

Mix the butter and garlic in a bowl, and rub it all over the meat. Carefully lower the meat onto the trivet.

Step 11

Place the lid on the instant pot and cook at high pressure for 8 minutes.

Step 12

Leave the lid on and don't touch the pressure valve for 35 minutes. The IP will switch over to warming mode and the meat will continue to cook to 130-135 degrees.

Step 13

Remove roast from the instant pot and heat a skillet to medium high heat with a little oil. Brown each side of the roast. You can also place under a broiler in the oven if you want to brown it that way. Reserve drippings and place the meat under a little foil on a cutting board. Go to the gravy steps.

Step 14

Slice meat into 3/4-inch-thick slices. Season with coarse salt to taste along with any drippings turned to gravy, and serve.

Step 15

Pour the liquid from the browning out through a strainer into a bowl and set aside.

Step 16

With the pot on the sauté setting, add 3 tablespoons of flour to the drippingsleft in the Instant Pot. Continue to cook the roux mixture for two minutes, whisking as it cooks.

Step 17

Gradually add the strained liquids to the roux and continue cooking until the gravy is smooth and thickened. Taste and adjust the seasonings.