Instant Pot Prime Rib and Au Jus Recipe (2024)

FAQs

How do restaurants make prime rib so tender? ›

How do restaurants make prime rib so tender? The secret to restaurant-style prime rib is cooking the meat super slow at low temperatures. I recommend cooking prime rib at no higher than 200 degrees F. This cooks the meat very slowly, turning the fat into butter and rendering the proteins juicy and soft.

If it's still tough, you will need to cook it longer. The pressure cooking process breaks down tough meat, making it tender. Put the lid back on, seal the pressure cooker, and cook at high pressure for another 10 to 20 minutes.

Classic Prime Rib Au Jus: 1/4th cup of meat juices and drippings from the roasting pan. 2 cups of beef broth. 1 tablespoon of Worcestershire or soy sauce (optional)

It's no secret that roasts need to cook slow and slow, but for that killer crust on a prime rib the secret is to hit it with a lot of heat first. Like our other prime rib recipes, this rosemary-rubbed prime rib cooks at 450F for 20 minutes before cooking for another 60 to 90 minutes at 350F.

Many recipes for prime rib call for cooking the meat at a high temperature first and then lowering the heat. Here, we roast the prime rib low and slow in the oven for the most tender results. Allow 2 to 2-1/2 hours for rare or 2-1/4 to 3-1/4 hours for medium.

How to Cook Prime Rib in the Oven. Here, one of the most classic ways to cook prime rib: the reverse sear method. You'll cook the prime rib low and slow in the oven, then crank up the heat at the end to achieve a crisp outside.

Pressure Cook Pot Roast

Place the browned chuck roast in Instant Pot Pressure Cooker. Don't forget to add in all the meat juice too! Make sure the chuck roast is at least partially submerged in the cooking liquid.

If your roast is tough in the Instant Pot, it likely needs to be cooked longer. Chuck roast will become more tender the longer it cooks, so extra time may be needed. However, you can overcook beef in the Instant Pot, so keep an eye on it if you add extra time.

The Instant Pot won't come to pressure without a bit of liquid. We found 1 cup was just enough to avoid stewing the beef. Don't throw out the sauce at the end. It's amped up with flavor from cooking with the beef and is absolutely decadent spooned over medium-rare slices.

Jus is a specific type of sauce, made from meat juice that has typically been derived from a roast. It's thus typically served as an accompaniment to meat, especially roast beef, which is then known as beef "au jus".

What is the difference between a jus lie and an au jus? ›

Recipes for Au Jus

Methods vary for creating au jus for such dishes as roast rib of beef -- sometimes called prime rib. Poultry, lamb, and veal can also be served au jus. A thickened version of jus called "jus lié" -- or "fond lié -- is prepared by adding cornstarch or arrowroot to brown stock and then simmering.

Beef broth is made by simmering beef bones, mirepoix (typically onion, carrots, and celery), hearty herbs, and spices in water, to extract flavor into the liquid. Au jus is basically beefed up beef broth. Amplify the savory flavor of beef broth by simmering it with drippings from roast beef (double beef flavor).

Searing is an important part of roasting a prime rib.

Rule #7: Season Well, and Season in Advance

For best results, salt your prime rib on all surfaces with kosher salt at least 45 minutes before you start cooking it, and preferably the day before, leaving it in the fridge uncovered overnight. Initially, the salt will draw out some moisture and end up dissolving in it.

Cook the Rib

Place the roast fat side up, bone side down, in a large roasting pan. Cook for 15 minutes, then reduce the oven temperature to 325°F. This allows the heat to sear the roast, trapping the juicy flavors inside while the rest of the meat cooks.

Prime rib is also known as a standing rib roast. The roast comes from the same part of the animal that the ribeye does: the primal rib section. If you are at a restaurant and ask for the prime rib you will get a slice of meat from the cooked roast most likely.

There are several ways to velvet, but at its most basic level, it involves marinating meat with at least one ingredient that will make it alkaline. This is what tenderizes the meat, especially cheaper, tougher cuts. “People go for either egg white or baking soda as they are both alkaline ingredients.

How do large restaurants typically prepare prime rib? - Quora. Low and slow, overnight, in a low temperature oven called an Alto-Sham. We season the meat with salt and pepper (under the fat cap) and load at 200⁰ F at about 11 PM. it's usually like 200⁰ for 8 hours, then hold at 140⁰ until service begins the next day.

The salt helps trap the heat to better cook the prime rib. “It conducts the heat and seals it,” says Betz.