Steam under pressure gets hotter than steam allowed to dissipate into the air. This is the principle behind pressure cooking, which uses pressurized steam to quickly cook foods while keeping them moist. Pressure cookers are often used to tenderize meat, especially tough cuts of meat. However, you can use them to quickly prepare prime cuts of meat as well, such as a rib roast, which can take hours to bake in the oven or on the grill.
Heat a heavy skillet over medium-high heat for 3 minutes or until very hot.
Blot the prime rib roast with paper towels to remove any moisture that has collected on its surface.
Add 1 or 2 tablespoons of oil to the bottom of the pan, then add the meat. Do not disturb the roast until it is well-browned. When it is ready, it will cease sticking to the bottom of the pan.
Brown the roast well on all sides.
Place the cooking rack in the bottom of the pressure cooker. Add 2 cups of water, or the minimum amount called for in the instruction manual.
Place the roast on the cooking rack, ribs down . Add any sauces or spices your recipe calls for.
Lock the lid into place and put the pressure regulator over the valve. Place the pot over high heat.
Reduce the heat when the pressure indicator begins to rattle to maintain its steady rocking motion.
Cook for approximately 35 to 45 minutes.
Remove the pressure cooker from the heat and let it cool until the air vent closes.
Unlock the lid and allow the meat to rest for 15 minutes before serving, or baste it with additional sauce and brown on the grill.