Prime Rib with Garlic Herb Butter

Prime Rib (Instant Pot)

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 !

Medium Rare Prime Rib with herb butter

Perfect Prime Rib

Sherry Reuter
Perfect Medium rare prime rib.
Prep Time 1 hr
Cook Time 6 hrs
Pressure Release 30 mins
Course Main Course
Cuisine American
Servings 4
Calories 200 kcal


  • Pressure Cooker


  • 6lbs Prime Rib
  • 4 TBSP Butter
  • 3 TBSP Black Pepper
  • 2 TBSP Kosher Salt
  • 2 Sprigs Fresh Rosemary, Thyme, Sage
  • 1 Cup Beef Broth or Stock


Prepping the Meat

  • With paper towels, remove excess moisture from the prime rib.
  • Rub with salt and pepper, and then sit at room remperature for 2 hours. This allows the prime rib to cook evenly.
  • After the rest period, add 1 cup of beef broth to the instant pot, and the place your prime rib inside on a trivet.
  • Cook on high pressure for 4 minutes, and then allow a full natural release.
  • After pressure release, insert a meat thermometer to the center of the prime rib. It should be about 125° F.
  • Heat a heavy cast iron skillet with the oil of your choice until it reaches a smoking point. Sear the prim rib for 1-2 minures per side. After searing all sides check the internal temperature with a meat thermometer.
  • Remove the meat from the pan, and then add in butter and the fresh herbs. When the butter has melted, pour this mixture over the top of the prime rib.
Keyword meat, medium rare, prime rib

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