Prime rib recipes are popular during the holidays as families opt to serve this as the main dish for a special occasion meal. Many recipes call for the beef rib roast to be roasted in the oven, though it is possible to make pressure cooker prime rib as well.
What is Prime Rib?
According to the USDA, prime rib is also known as a standing rib roast. It is cut from the "prime" rib location, and because it usually includes six ribs, which allows it to stand in the oven on its bones. The "prime" in the name isn't to be confused with the USDA Prime quality grade. These cuts are available for purchase as "bone out" if you'd rather not have the ribs in tact.
If you've ever eaten a ribeye steak, you've eaten prime rib. The only difference is that it has been sliced into steaks before being cooked. A ribeye filet is a ribeye steak that has had the cap removed.
The USDA recommends roasting fresh beef rib roast at 325 degrees Fahrenheit. If it's bone-in, it should be cooked for 23 to 30 minutes per pound. If it's boneless, roast it for 39 to 43 minutes a pound. If you don't have that kind of time available, put your rib roast in the pressure cooker to dramatically speed up the process without drying out the meat or detracting from its flavor.
Pressure Cooker Prime Rib
Pressure cooker prime rib is a good way to cook the meat quickly. According to the Texas Department of Insurance, pressure cookers use the build up of steam to increase the temperature in the pod so the food cooks faster. There are some dangers associated with using pressure cookers, particularly those that are five years or older. Always follow manufacturer's directions to avoid injury.
Pressure cooker prime rib is a good option because the rib meat isn't naturally as tender as other cuts of beef. The steam created from the high pressure helps to break down the fibers in the meat to tenderize it and make it taste as though it's been cooking for hours.
Before you start to make your rib roast in the pressure cooker, bring it to room temperature. Cooking it from cold will take more time.
Once it's at room temperature, you'll want to sear the meat on all sides to lock in moisture and start the cooking process. Do this by heating a pan over high heat for three minutes until it is hot. Cook the meat on all sides for a few minutes until all of it is brown.
Place the rib roast in the pressure cooker and add any other ingredients as required by the prime rib recipe you're following. Lock lid into place and put the pressure regulator in place over the value. Put the pot over high heat. Reduce heat when the pressure indicator starts to rattle.
Cook the rib eye recipe for 35 to 45 minutes depending on size. Remove the pressure cooker prime rib from the stove and allow it to cool until the air vent closes. Unlock the lid and allow the meat to rest for at least 15 minutes before serving.
Prime Rib Nutrition
According to the USDA FoodData Central database, a 4-ounce serving of prime rib that's been trimmed to 1/8-inch fat contains 379 calories, 19 grams of protein and 33 grams of fat.
Prime rib isn't a good choice to include in your diet on a regular basis, as too much red meat has a number of health concerns. Generally speaking, according to the American Heart Association (AHA), red meat has more saturated fat than chicken, fish and vegetable proteins. This can raise cholesterol and worsen heart disease.
The AHA recommends choosing leaner cuts of red meat, which are generally "round," "sirloin" or "loin" cuts. Trim as much fat off as you can before cooking and pour off the melted fat after. Rely on healthier cooking methods such as baking, roasting and broiling. Limit your portion sizes to 2 to 3 ounces at a time, and reduce the amount of processed red meat in your diet such as hot dogs, sausages, salami, bacon, ham and beef jerky.
- U.S. Department of Agriculture: "Stand Up Your Holiday Feast with a Tasty Rib Roast"
- U.S. Department of Agriculture: "Roasting Those 'Other' Holiday Meats"
- Texas Department of Insurance: "Pressure Cookers/Steamers Safety"
- U.S. Department of Agriculture FoodData Central: "Beef, Rib, Small End (Ribs 10-12), Separable Lean and Fat, Trimmed to 1/8'' Fat, Prime, Raw"
- American Heart Association: "Meat, Poultry, and Fish: Picking Healthy Proteins"