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Prime Rib

January 10, 2020

Prime rib with garlic herb butter
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Okay guys. I know that some of you have read the title of this post and are seriously judging me. Prime rib? In and INSTANT POT? Am I crazy? Absolutely not. This recipe is absolutely perfect, and so easy!

This was actually my first time making a prime rib. I almost convinced myself that I didn’t need to spend so much money on one cut of meat. But, my sister was gifted one from a friend, and I was so jealous that I had to run to the store and splurge on my own.

Now, I’ve got a problem. My oven is still broken, which leaves me with three options for how to make this Prime Rib without ruining it.

Option 1: A Crock Pot. I actually didn’t consider this method until typing this post! I’ve Googled it, and that seems to be a surprisingly good way to cook Prime Rib! Maybe I’ll give it a try next time?

Option 2: A counter top Turkey Roaster Oven. I used this method to make a Roast Beef, and I’d say that it was good, but not GREAT. Traditionally, to make prime rib you would start with very high heat and then cut off the oven and let the residual heat carry over the cooking. Because the roaster oven is so much smaller, I didn’t think it would retain heat long enough to cook it through.

Option 3: My favorite appliance ever, The Instant Pot! This is my favorite method to cook almost anything! It’s the method that most resembles oven cooking. A short amount of time at a high temperature, and then cooking with residual heat as the temperature drops.

There is one small complication that comes with instant pot cooking for a prime rib, or any cut of meat you are looking to have Medium-Medium Rare. Because of the way the lid locks in place, and doesn’t have a window view, it is difficult to check the temperature of the meat. There was definite trial and error here. I was very afraid of overcooking! For my 6 pound roast, I started with low pressure for 5 minutes, and then checked the temperature after a full natural release.

Let’s talk flavoring. For something as nice as prime rib, you really only need heavy salt and pepper! If that’s all you use, I assure you, you will not be disappointed! However, because I can be a little extra at times, we cover this in butter, garlic, and fresh herbs! My favorite herb combination to use for anything is rosemary, thyme, and sage! You can conveniently by those as a trio at most grocery stores, it’s usually labeled poultry blend. You can use dried herbs as well, but I always suggest fresh when they are available!

When It comes to cooking anything in your instant pot, you aren’t likely to get that amazing crunch on the outside. To combat this, I suggest cooking your roast to about 10 degrees lower the desired. I wanted Medium rare, so I pulled it out of the instant pot at about 120 degrees. I then moved it to a smoking hot cast iron pan, get it as hot as you can. Set off your smoke detector If you have to, I assure you, it I worth it! Once you’ve got your char on both sides, drop in your butter and fresh herbs. Remove the meat from the pan and then pour any remaining herb butter over the top! It is PERFECT.

If you guys try this recipe, please let me know what you think!

And as always, remember,

Never let what someone else brings to the table be the only thing you have to eat !

Prime rib with garlic herb butter

Prime Rib

A perfectly medium cooked prime rib, made quickly with a pressure cooker.
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Course: Main Course
Cuisine: American
Keyword: christmas, dinner, Prime rib
Prep Time: 29 minutes
Cook Time: 5 minutes
Full Natural Release: 30 minutes
Servings: 16
Author: sherry reuter


  • 1 Pressure Cooker I love my instant pot


  • 6 pound Prime Rib
  • 4 Tbs Butter
  • 1 Sprig Rosemary
  • 4 Clove Garlic
  • 1 Tbsp Salt
  • 1 Tbsp Olive Oil
  • 1 Cup Beef Broth


  • Allow the Prime Rib to come to room temperature by sitting on the counter for roughly 30 minutes before cooking.
  • With softened butter, mix in chopped rosemary, garlic, salt, and pepper. Coat the prime rib with this entirely.
  • Pour the beef broth into the bowl of your pressure cooker, and the place in your prime rib on a rack.
  • Set the pressure cooker for 5 minutes. After the timer has finished, allow the pressure cooker to come to a full natural release, around 30 minutes.
  • Remove the prime rib from the pressure cooker and use a meat thermometer to check the temperature. I prefer mine to be around 10 degrees below desired as we will further cooking it when we add the sear. If it is not at your desired temperature, continue to let it warm in the pressure cooker- but do not add any more time.
  • In a cast iron or heavy bottom pan, heat the olive oil until nearly smoking. Brown your prime rib on all sides. Rest your prime rib for 10 minutes before carving- and then enjoy!


Calories: 541kcal | Carbohydrates: 1g | Protein: 23g | Fat: 49g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 534mg | Potassium: 380mg | Fiber: 1g | Sugar: 1g | Vitamin A: 88IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 2mg
Tried this recipe?Mention @TheSweetSherryPie or tag #SweetSherryPie!

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