› Budget Menu & Dirt Cheap Recipes › Dirt Cheap Dinners › Prime Rib Roast II
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December 24, 2018 at 11:29 pm #395034
mos
Prime Rib Roast II*
4 lb beef prime rib roast, boneless
Kosher salt
Black pepper, coarsely ground
1 cup beef stock, unsalted
1/3 cup dry red wine
Optional: sprigs of fresh herbs
3 tbs all-purpose flour
Place the trivet in the Instant Pot. Add the beef stock and red wine. If desired, toss a few sprigs of fresh herbs into the pot.
Place the roast on the trivet. Lock the lid in place and ensure the vent is in the “sealing” position. Choose the manual setting, low pressure, and set the time for 5 min.
When the time is up, do not remove the lid or release the pressure. Leave the roast in the pot for 35 min longer. The roast should register approximately 115°. If it is still too low, put the lid back on and leave it on warm for 5 to 10 min longer and then check it again. Searing and then resting will increase the temperature. Remove the roast to a plate. Strain the liquids into a cup and set aside.
Choose the highest sauté setting and add 2 tbs of vegetable oil to the pot. Sear the roast on all sides for a total of about 10 min, or until all sides are well browned. Alternatively, the searing may be done in a heavy skillet on the stovetop.
Remove the roast to a platter. Tent with foil and let it rest for 15 min. With the pot still on the sauté setting, add 3 tbs of flour to the drippings. Continue to cook the roux mixture for 2 min. Gradually add the strained liquids to the roux and continue cooking until it the gravy is smooth and thickened. Taste and adjust the seasonings.
Transfer the gravy to a bowl and serve it alongside the roast. Serves 8
*This is not a $2.50 per serving meal. However, if you REALLY watch for the mark-down meats…especially during holidays…you can get a budget-friendly prime rib roast. The day after a holiday is a great time to pick up expensive cuts of meat like this and throw them in the freezer for the next holiday!
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› Budget Menu & Dirt Cheap Recipes › Dirt Cheap Dinners › Prime Rib Roast II