Rib Roast Onion Red Wine Beef Stock Extra Virgin Olive Oil Garlic Powder Salt & Pepper

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Step 1

Start by slicing your rib of beef into a max of 2 ribs so that it will fit in the instant pot and remove the bones. The bones can then be put to one side for beef soup, beef stew, or beef stock.

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Step 2

Spray the rib roast with extra virgin olive oil (approximately 2tsp). Season the rib roast with salt, pepper, and garlic powder. Place in the fridge overnight to marinate.

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Step 3

The next day peel and dice your onion and sauté with the rest of the olive oil. When the onions start to change colour, turn off sauté and deglaze with red wine. Add in beef stock if using thawed.

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Step 4

Add the trivet to the instant pot and place the prime rib onto the trivet. If using frozen beef stock, find a suitable gap for it now.

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Step 5

Place the lid on the instant pot, set the valve to sealing and cook for 10 minutes on pressure cook.

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Step 6

Don’t release pressure and allow to sit for 30 minutes before turning the valve from sealing to venting.

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Step 7

Remove the beef rib roast from the instant pot and allow to rest for 5 minutes before slicing. Slice your roast beef and serve.

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