Preparing a prime rib roast can feel like a high-stakes challenge, especially for special occasions. With this Reverse-Seared Instant Pot Prime Rib recipe, you’ll achieve a tender, perfectly cooked roast every time, without the stress of traditional roasting methods.

Using the Instant Pot ensures the meat stays moist and flavorful, while the final searing step locks in a crispy, golden-brown crust. This foolproof method takes the guesswork out of cooking, making it a reliable choice for holiday gatherings or dinner parties.

Paired with a rich, savory gravy, this roast is guaranteed to impress. Each bite boasts a harmonious blend of garlic, rosemary, and herbs, elevating your meal to an unforgettable dining experience.

Reverse-Seared Instant Pot Prime Rib and Gravy: Ingredients

Prime Rib Roast
The star of the dish, this succulent cut ensures a tender and juicy roast, while reverse-searing locks in flavor and creates a perfect crust.

Garlic & Rosemary
These aromatic staples infuse the roast with earthy depth and a subtle hint of sharpness, complementing the rich meat.

Beef Broth & Red Wine
A savory duo that forms the base for a rich, velvety gravy, adding complexity and depth to each bite.

Butter & Flour
Key components in creating a smooth, luscious gravy that enhances the roast’s savory flavors, tying the dish together.

Reverse-Seared Instant Pot Prime Rib and Gravy: Recipe Tips, Serving Suggestions, and FAQ

Recipe Tips

1. Choose the Right Cut
   For the best results, select a high-quality, well-marbled prime rib roast. The marbling ensures tenderness and richness. Don’t trim away too much fat before cooking, as the fat helps keep the roast juicy during pressure cooking and adds flavor to the gravy.
2. Monitor the Temperature
   An instant-read thermometer is essential for this recipe. Prime rib is best served medium-rare, so aim for 120°F when you remove it from the Instant Pot for searing. The internal temperature will rise slightly as it rests, reaching the perfect level of doneness.
3. Don’t Skip the Resting Period
   After searing, let the roast rest for at least 15 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful prime rib. Slicing too soon can cause the juices to run out, leaving the meat dry.

What to Serve with Reverse-Seared Instant Pot Prime Rib and Gravy

1. Creamy Mashed Potatoes
   The smooth, buttery texture of mashed potatoes pairs beautifully with the rich, savory gravy from the prime rib. The creaminess balances the robustness of the meat and helps soak up every bit of the flavorful sauce.
2. Roasted Vegetables
   A colorful assortment of roasted root vegetables—like carrots, parsnips, and Brussels sprouts—adds a sweet and earthy contrast to the bold flavors of the prime rib. The caramelized edges of the vegetables complement the crispy, seared exterior of the roast.
3. Yorkshire Pudding
   For a traditional touch, serve with Yorkshire pudding. These light, airy popovers are perfect for mopping up the delicious gravy, adding both texture and a bit of indulgence to the meal.

FAQ

1. Can I use a different cut of meat for this recipe?
   While prime rib is the preferred cut for its tenderness and flavor, you can substitute a boneless ribeye roast or even a sirloin roast. However, cooking times and results may vary, so adjust accordingly.
2. How do I know when the prime rib is done?
   An instant-read thermometer is key. For medium-rare, aim for an internal temperature of 120°F when searing. After resting, the temperature will rise to about 125°F-130°F, ensuring perfectly cooked meat.
3. What can I use instead of red wine for the gravy?
   If you prefer not to use wine, you can substitute with additional beef broth or a splash of balsamic vinegar for depth. The flavor won’t be quite as robust, but it will still create a tasty gravy.
4. Can I make this recipe in advance?
   Yes! You can pressure cook the prime rib ahead of time and sear it just before serving. Prepare the gravy in advance and reheat it gently on the stovetop. This can help reduce stress on the day of your gathering.

Reverse-Seared Instant Pot Prime Rib and Gravy

Holiday roasts can be daunting when striving for perfection, especially under pressure. Ease the challenge with this flavorful prime rib recipe that simplifies the process. Using a pressure cooker delivers a juicy, evenly cooked roast, while the final searing ensures a beautifully crisp, golden exterior.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine American

Ingredients

  

• 1 4- pound boneless prime rib roast
• 3 large cloves garlic quartered lengthwise
• 1 sprig of rosemary
• Kosher salt
• Freshly ground black pepper
• 1 1/4 cups low-sodium beef broth more for thinning gravy if necessary
• 1/2 cup dry red wine
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 tablespoons chopped soft herbs such as parsley, chives, or chervil

Instructions

 

• Using a small paring knife, create four evenly spaced slits about 1/2 inch deep on the top of the roast. Insert a piece of garlic and a few rosemary leaves into each slit. Repeat on the opposite side of the roast. For the ends of the roast, make two additional slits and fill them with the remaining garlic and rosemary.
• In a small bowl, mix 5 teaspoons of kosher salt with 1 tablespoon of ground black pepper. Coat the exterior of the roast with this mixture, pressing it firmly into the meat, and ensuring to fill the slits.
• Place the trivet into the bottom of the 6-quart Instant Pot® insert. Add the beef broth and 1/4 cup of the red wine. Place the roast on the trivet, with the fat side facing upward. Set the Instant Pot® to pressure cook on low for 10 minutes, activating the “keep warm” feature (refer to the manufacturer’s guide for model-specific settings). Once the cooking cycle completes, allow the pot to rest, sealed, for 45 minutes. Afterward, 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 Instant Pot®.
• Switch the Instant Pot® to sauté mode and add the butter. When the butter becomes foamy, sear the roast on all sides until a dark brown crust forms. The internal temperature of the roast should reach 120°F for medium-rare, requiring approximately 4 minutes per side. Move the roast to a cutting board and let it rest for 15 minutes before slicing.
• For the gravy, add the remaining 1/4 cup of red wine to the Instant Pot®, scraping the browned bits from the bottom. Cook until most of the wine has evaporated, then sprinkle in the flour. Stir to create a smooth paste, then gradually whisk in the reserved broth. Bring the mixture to a boil and simmer for about 5 minutes, ensuring the raw flour taste is cooked out. If the gravy thickens too much, add extra beef broth. Season to taste, strain through a mesh sieve, and stir in the chopped herbs before serving. Present the gravy alongside the prime rib.

Notes

Cook’s Note: Instant Pot® settings may vary; please consult the manufacturer’s manual for precise instructions.

Keyword Reverse-Seared Instant Pot Prime Rib and Gravy