Ingredients

The following ingredients have 4 Servings
  • 5 Pound Standing Rib Roast (Prime Rib)
  • 2 Heaping Tablespoons of Kosher Salt
  • 1 1/2 Teaspoons Black Pepper
  • 4-6 Cloves Garlic (minced)
  • 4 Tablespoons Butter (Unsalted)
  • 1 Cup Beef Broth

Instruction

  • 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.
  • Gently slice down through the meat, following the bones to remove them from the meat. Discard the ribs.
  • Rub 2 heaping tablespoons of Kosher salt over entire roast and especially rub it into the slits.
  • Place the meat onto a plate. Refrigerate the meat, uncovered, at least 24 hours and up to 96 hours.
  • 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.
  • 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.
  • Place the broth in instant pot.
  • Place a trivet in the pot.
  • Season the meat with pepper.
  • Mix the butter and garlic in a bowl, and rub it all over the meat. Carefully lower the meat onto the trivet.
  • Place the lid on the instant pot and cook at high pressure for 8 minutes.
  • 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.
  • 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.
  • Slice meat into 3/4-inch-thick slices. Season with coarse salt to taste along with any drippings turned to gravy, and serve.