Cooking a Prime Rib roast in a Instant Pot???

[jaxs]

Thanks... looks great. I understand both sides of this... Old school would oven cook. We have and it was great but.... Also understand many have no experience with a Instant Pot. We didnt when we bought ours and have been on a interesting adventure since. It dose what it does very well. Kind of like a air fryer. My wife would have no interest in it. Replaced our countertop toaster oven with one that also air frys.
She has been very impressed.

anyway might try this lonk with a regular roast first.

:laughing: It's a free country and everyone deserve's to do their thing when they feel like it. Since a neighbor passed,his widow wear's her wedding gown while walking her dogs. As for prime rib,an associate asked for and put ketsup on his steak at the Plaza in N.Y. A few minutes later the chef appeared to stare :grumpy: then retreated without a word.

 

[PILOON]

At the price of beef these days I'd prefer to stay with the tried and true methods.
Good old fashioned 'in the oven' done med rare and, thanks, I'll have the outside cut.
That with oven baked spuds, a few carrots and charred onions.
Spuds cut in X with butter and a dab of sour cream.
Oh, for a veg, add charred cauliflower.

Top it all off with a nice cherry pie 'a la mode'.

LOL, happy tummy!

Burp

 

[MF RED in MT]

I'm a big fan of the wife's new cooking method for the last 3 years during the holidays for prime rib roast.

There are a few steps she follows (sorry I don't know) and I think there are a couple of variations to this cooking method.

But in a nut shell it's cooking the roast at 500 degrees F for 5 minutes per pound (5 lb. roast x 5 minutes = 25 minutes at 500F), then she turns OFF the oven and "keeps the oven door closed" for another 2 hours.

The roast is great !

KC

Here's a link I found about one of these recipes:

Chef John'''s Perfect Prime Rib | Allrecipes

 

[RickB]

I'm a big fan of the wife's new cooking method for the last 3 years during the holidays for prime rib roast.

There are a few steps she follows (sorry I don't know) and I think there are a couple of variations to this cooking method.

But in a nut shell it's cooking the roast at 500 degrees F for 5 minutes per pound (5 lb. roast x 5 minutes = 25 minutes at 500F), then she turns OFF the oven and "keeps the oven door closed" for another 2 hours.

The roast is great !

KC

Here's a link I found about one of these recipes:

Chef John'''s Perfect Prime Rib | Allrecipes

My father in law cooked prime rib that way every New Years Day, rest his soul. Perfect every time, never had better.

 

[Popgadget]

Count me among those that think turning a standing rib roast into pot roast is a bad idea. Crock pots and pressure cookers are great for making a tough piece of meat edible, but to me it would be criminal to put a good (and expensive) piece of meat in one.

My favorite method is to rub the roast with olive oil, then coarse salt and pepper, cook it in a 200 degree oven until it’s 120 internal.
Then take it out and set the oven (Or grill) to incinerate. Put the roast back in the oven long enough to brown the exterior and get a little bark on it. This commonly known as a reverse sear.

 

[Molalla1]

Count me among those that think turning a standing rib roast into pot roast is a bad idea. Crock pots and pressure cookers are great for making a tough piece of meat edible, but to me it would be criminal to put a good (and expensive) piece of meat in one.

My favorite method is to rub the roast with olive oil, then coarse salt and pepper, cook it in a 200 degree oven until it’s 120 internal.
Then take it out and set the oven (Or grill) to incinerate. Put the roast back in the oven long enough to brown the exterior and get a little bark on it. This commonly known as a reverse sear.

I like . . . :thumbsup:

 

[/pine]

For "rare" beef 120* is the preferred temperature...since roasts etc. continue to cook after being removed from the heat source a temperature slightly below the ideal when it is removed from heat is suggested...

 

[Molalla1]

For "rare" beef 120* is the preferred temperature...since roasts etc. continue to cook after being removed from the heat source a temperature slightly below the ideal when it is removed from heat is suggested...

Yes! and another yes.

 

[Industrial Toys]

I built this double wall steel hinged box that pivots in and out of the fireplace. Use it for baked potatoes. Not exactly my favourite way of eating potatoes. If I had a restaurant, I could charge TOP dollar for my REAL FIRE BAKED Potatoes! lol