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7 min read

Instant Pot Prime Rib

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Paired with: Cline Family Cellars Small Berry Mourvedre

Total: 33 mins

Prep: 15 mins

Cook: 18 mins

Keep Warm: 30 mins

Yield: 8 servings


  1. 4 pounds beef prime rib roast (bone in)
  2. Kosher salt
  3. Black pepper (coarsely ground)
  4. 1 cup beef stock (unsalted)
  5. 1/3 cup dry red wine
  6. Optional: sprigs of fresh herbs
  7. 3 tablespoons all-purpose flour
  8. Gather the ingredients.
  9. Season the roast on all sides with kosher salt and coarsely ground black pepper.


  1. Place the trivet in the Instant Pot . Add the beef stock and red wine. If desired, toss a few sprigs of fresh herbs into the pot. The red wine adds to the flavor of the gravy, but if you don't cook with wine, add more beef stock.
  2. 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 five minutes.
  3. When the time is up, do not remove the lid or release the pressure. Leave the roast in the pot for 35 minutes longer (the pot automatically switches to the keep warm setting). The roast should register approximately 115 F. If it is still too low, put the lid back on and leave it on warm for five to 10 minutes longer and then check it again. Searing and then resting will increase the temperature. Remove the roast to a plate. Strain the liquids into a cup and set aside. (Note: The recipe is for a four-pound roast. If your roast is smaller, check the temperature five to 10 minutes earlier.)
  4. Choose the highest sauté setting and add 2 tablespoons of vegetable oil to the pot. Sear the roast on all sides for a total of about 10 minutes or until all sides are well browned. Alternatively, the searing may be done in a heavy skillet on the stovetop.
  5. Remove the roast to a platter; tent with foil and let it rest for 15 minutes. With the pot still on the sauté setting, add 3 tablespoons of flour to the drippings. Continue to cook the roux mixture for two minutes. Gradually add the strained liquids to the roux and continue cooking until the gravy is smooth and thickened. Taste and adjust the seasonings.
  6. Transfer the gravy to a bowl and serve it alongside the roast.
  7. Carve the roast and enjoy your meal!