Instant Pot Herbed Rib Roast with Horseradish Cream

Instant Pot Herbed Rib Roast with Horseradish Cream

Author note: Transform the hours of cook time for a rib roast into barely over an hour by using the Instant Pot. The rib roast is coated with salt and herbs and then cooked with a decadent red wine sauce. Serve with horseradish cream or a traditional pan gravy. This recipe is as also featured on the Sur La Table website (click here).

4 1/2 to 5 pounds prime rib roast

3 tablespoons extra-virgin olive oil

1/2 teaspoon freshly ground pepper

3 teaspoons kosher salt

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh tarragon, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon fresh sage, chopped

2 tablespoons unsalted butter

3 cloves garlic, crushed

1 shallot, halved

1 tablespoon tomato paste

1 cup beef stock

1 1/2 cups dry red wine

1 teaspoon Worcestershire

2 tablespoons soy sauce

horseradish cream sauce, for serving (recipe below)

  1. One hour before cooking, remove the rib roast from the fridge.  Evenly coat the roast with the oil, salt, pepper and chopped herbs. Set aside.
  2. Place the butter into the Instant Pot. Using the sauté feature, melt the butter. Add the shallot, garlic and tomato paste into the Instant Pot. Sauté for 5 minutes or until the tomato paste begins to brown and stick to the bottom of the pan. Stir frequently.
  3. Deglaze the pan with the beef stock and red wine. Scrape up any remaining brown bits. Add the worcestershire and soy sauce. Stir to combine.
  4. Place the rib roast inside the Instant Pot. Secure the lid and cook on high pressure for 45-50 minutes.
  5. Turn off the Instant Pot and let rest for 20 minutes. Release the pressure naturally.
  6. Place the rib roast on a rimmed cutting board. Cover the meat with foil and let rest for 20 minutes.
  7. Slice and serve with a side of horseradish cream or gravy*.

*to make the gravy, add two tablespoons of flour to the remaining pan juices in the Instant Pot. Bring the pan juices and the flour to a boil using the sauté feature. Simmer for 10 minutes, or until the sauce has thickened.

for the horseradish cream

1 cup sour cream

1/4 cup jarred horseradish

1/4 teaspoon white wine vinegar

1/2 teaspoon kosher salt

1/2 cup finely chopped green onion

2 tablespoons heavy cream

zest of 1 lemon

  1. Place all ingredients into a small bowl. Stir until combined. Place in the fridge and serve chilled.

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