Skip to main content

Instant Pot Standing Rib Roast

Welcome back! 
Today, we have a delicious cut of beef that once again features the Instant Pot, a super handy tool that can cook so many different things. The ribeye is the part of meat connected to the rib (surprising, huh?), and it's known for being rather tender and flavorful because of the fat marbling in that part of the meat. With the Instant Pot, it gets super soft and juicy too, making it a great, protein-packed dish.

Instant Pot Standing Rib Roast


Ingredients:

  • 1 ribeye stand (about 5 pounds)
  • Salt and pepper to taste
  • 1 cup beef broth
  • 1/3 cup red wine
  • Herbs: thyme, bay leaf, rosemary (optional)

Directions:

  1. Remove the bone from the meat (there should now be about 4 pounds of boneless meat now).
  2. If the meat is a little loose, you can use twine to wrap it up.
  3. Rub with salt and pepper.
  4. Sear all sides, about 10 minutes in total.

  5. In the instant pot, add the beef broth and red wine, along with any herbs. Put the trivet in and put the rib on top. You can also add some other seasonings onto the meat now like garlic powder or Italian seasoning.
  6. Cover and cook at high pressure for 13 minutes.
  7. Don't release the steam/open, just keep warm for 35 minutes.
  8. Now, release the steam and take the rib out.
  9. Brown the meat either in the oven (broil until brown) or on the stove top (8-10 minutes).
  10. Take it back out, cover for 10 minutes, and then you can cut it.


Cooking it like this should make it about medium well (on the outside cuts) to medium (on the inside cuts). If you prefer it more or less cooked, just increase/decrease the time kept warm in the Instant Pot (step 7) by 5 minutes. When served with some roasted vegetables, this becomes a great meal. You can also thinly slice leftovers and put it in a sandwich, it's great!
The ribeye often comes attached to the bone. With that, you can make some beef broth that's great for soups. Also, from the leftover juices after cooking the meat in the instant pot, you can make your own gravy:

Gravy

Directions:

  1. Take the herbs out of the instant pot.
  2. Add 3 tablespoons flour.
  3. Use the saute mode and cook until it thickens.
This makes a gravy that pairs very well with the ribeye. Now you can make good use of even the leftover juices!

-Chefpo
Labels:

Comments

Post a Comment

Popular posts from this blog

Tiramisu

Welcome back to Chez Chefpo!  Today, we've got a classic Italian dessert: Tiramisu! No twists on this one, this is your classic tiramisu that's about as traditional as it gets. In fact, it's truly comparable to the authentic tiramisu that you could find in Italy (more about this below)! While this is not the cheapest recipe, it is actually pretty easy and is definitely worth making because it is veramente delicioso! Tiramisu Makes one 7" by 9" pan Ingredients: Cream: 4 egg yolks 50 grams sugar 16 ounces Mascarpone cheese (preferably room temperature) 200 grams heavy whipping cream 2-3 tablespoons Kahlua* Coffee Mixture: 120 mL cooled espresso (if you don't have this, 2 tablespoons of espresso powder plus 120 mL of hot water will do) 2-3 tablespoons Kahlua* You will also need: 1 package, or about 24, lady fingers Cocoa powder to be dusted onto the top *If you don't have Kahlua, you can just use rum.  Here's a reference for some of the more special ingre...
Post a Comment
Read more

Chocolate Chip Cookies

Welcome back!  Today, we have a recipe for the most iconic cookie ever: Chocolate Chip Cookies! Loaded with smooth chocolate, these cookies are an absolute treat that everyone is sure to love. Plus, this recipe's pretty easy to whip up quickly, so it's super convenient when you need to prepare something for a party or if you just want some indulgent snacks.  Chocolate Chip Cookies Makes 18 cookies Ingredients: 1 stick (1/2 cup) butter, softened 100 grams white sugar 75 grams brown sugar 1 teaspoon vanilla extract 1 large egg 1 1/2 cups (190 grams) all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder (optional) 1/2 teaspoon sea salt 6 ounces chocolate chips or chunks Directions: In a mixing bowl, cream the butter with the white and brown sugar. Add in the vanilla extract and egg and mix. Sift the flour, baking soda, baking powder, and sea salt into the wet mixture. Mix this together, but don't overmix! Add the chocolate chips or chunks and mix. Let the cooki...
Post a Comment
Read more

Fig Crème Fraîche Cake

Welcome back!  Today, we have a cake featuring an interesting fruit: the fig! Figs are typically eaten dried or in some processed form because they don't stay fresh for long, so making this dish out of fresh figs was quite nice. Once completed, the fig flavor blends in very well with the rest of the cake and creates a dessert that is flavorful but not overly rich. Fig Crème Fraîche Cake Makes a 9" cake Ingredients: 1/2 pound figs, quartered (if you have big figs, maybe 6-8 slices) 120 grams cake flour 50 grams almond flour 2 teaspoons baking powder 1/4 teaspoon salt 50 grams sugar 60 grams honey 120 grams crème fraîche 3 eggs 1 teaspoon vanilla extract 1 tablespoon Grand Marnier 1/2 cup melted butter Directions: In a bowl, sift in the dry ingredients (cake flour, almond flour, baking powder, and salt). Mix this together. In another bowl, put in the sugar, honey, and crème fraîche, and mix them together.  One add a time, add the eggs and mix thoroughly. Add in the vanilla ...
Post a Comment
Read more