How to cook a 5lb Prime Rib in 1 Hour - Pressure cooker
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- Опубликовано: 4 окт 2024
- Great way to make a quick prime rib in the pressure cooker.
Be sure to use a meat thermometer and check the temperature.
I do like a lighter sear, some people like it a bit stronger. Sear according to your preference.
Brown it more in the cast iron. Deglaze the cast iron with a chicken stock or beef stock...pour in a bit of wine, cook it down...put that in the bottom of the slow cooker with the herbs......after cooking, put that back on the cast iron to crisp up the outside or throw it in the oven at 450 to brown that outside more...let the meat sit before you cut into it....add a roux to the sauce in the pot and turn that into a gravy....
You know what you're doing. You said pretty much everything to turn this from a 3 star to a 5 star. #worththeeffort.
Thanks you, Ean, you know the deal.
Ean needs a pressure cooker channel
Ean, yes! I think I will trying this and use your suggestions. But I'm thinking of just searing in the oven , prior to putting in the pressure cooker.
I would sub if you make a channel.
You have the basic's down Pat but here's a few tips...When you sear meat your suppose to let it sit in the pan for 3-4 minutes to get some color on the prime rib...do not move it around ever 2 seconds, you didn't sear it long enough and you need to do all sides and then put water or beef stock in your cast iron to get up all the bits from the bottom of your cast iron pan, that's were all the favor is. Just a little tip for you...otherwise you did a good job and one more thing, buy yourself an electric knife, they work great on Roast and other meats for carving, you won't regret it. Thanks for the recipe!
I enjoyed your video sir 👍, and a TOAST TO ALL THE HATTERS, don't mind them haters are gonna hate. I bet you and your family enjoyed it. Thnx for the video i learned alot and also alot from the comments aswell as some of the people gave some excellent advice. This video and some of the comme nts was perfect. ❤❤
damn so many chefs leaving comments. Looks great! I cannot see how that rib can be flawed.
Looks great i will do this thanks
You need to brown it a lot more, for flavor. Sealing in the juices is a myth. And you should cut across the grain, which runs the same direction as the bones.
Thanks a lot. It worked and the meat was awesome
ok if you are in a hurry this is an option , probably not your first choice as a cooking option , I wouldn't call the negative coments " haters " . I applaud anyone who actually tries and goes to the trouble of making and posting a video
Thanks, I appreciate that. Also there are always way to make it better, and I like to do that.
But with this channel, I'm really aiming for fast, easy and low interaction. The thing I like most about the pressure cooker is "set-and-forget", you basically ignore it until the beeper goes off. Which is IMO the biggest benefit.
simply amazing......bet it tasted great.... prim rib to pot roast
Ya cast iron skillet is good, but why dint u do it in the IP?then u can delaglaze and add ure liquid in there already. Perfect flavor. And quicker pressure time.looks good to me though. I made one in oven at CHRISTMAS. Had an ip .but I had just opened it .lol Dint know anything about it yet then. But I'm learning now .I e a big 8qrt duo .luv it
Thanks for the suggestion, I think it's a great idea, I'll try it with a smaller cut sometime. Some might find it hard to tumble a large chunk of meat in the IP. I also really really love my cast iron pan, almost as much as my silicon spatula.
Thank you.
You called it. You do like to hear the sound of your own voice... perhaps tone it down a bit .
looks great!
Jessica Keeney SUBD you Jessica
The Real JoeyB Dallas Fort Worth Texas USA utilizing the Traeger Timberline 1300
Gosh this looks so yummy!! I bought a six pound prime rib but everyone I talked to said don’t use my instant pot
Lots of people say that, check out the other comments. I tried it, and it worked great.
Good grief. Give the guy a break. He cooks it the way he wants. You cook it the way you want.
looks awesome ..fyi Use big cooking forks next time brother would have made it a little easier
Yummmy
Oh lawdy!!! That looks so dang good!!!! New sub here!
THANK YOU!! For making a great video!! I'm sorry people are so hateful. You gave me the courage to cook mine in my IP tonight.
Did you let it natural release? I have found that doing the natural release is a must with any kind of meat (I am pretty sure it's the same as letting it rest). Also someone else said that you are steaming the roast and that is not true! Yes there must be water but that is to keep what you are cooking from getting dried out. It works by heating the air and pressurizing it to penetrate what you are cooking faster without over cooking like a microwave (as well as under-cooking in areas and being totally disgusting). AND the best part is that it takes all the spices and gets it into the food as if you were marinading it for hours before hand.
I personally would use the pot to sear as much of the meat as I could and use some kind of wine or something to deglaze it so that it could cook into the meat. As well as saute some onion and fresh garlic, rosemary etc. before putting the tray/meat in. Also cook for closer to an hour and do a natural release. Might look up on how to cut it as I don't think this was the best way.
I'm glad you're liking it. Too many people are afraid to try new things. My "worst case" is dinner is delayed 30 minutes while we wait for pizza. :)
Any info on pressure release????
Prime Rib should not fall apart. It should be tender and stable
That looks delicious. What temp should it be inside for Med-Med-rare?
www.canada.ca/en/health-canada/services/general-food-safety-tips/safe-internal-cooking-temperatures-chart.html
145-165F.
63-71C
Being that you are preparing it in a pressure cooker, I would consider searing it after you cook it for 1 hour. Take out of pressure cooker, pat it dry, smear with an oil, then pan sear it.
can i ask why you kept taking it out lol
Temperature at the center?
145 F www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/safe-minimum-internal-temperature-chart/ct_index
You never gave the pressure setting. Also, invest in a good meat fork. Where’s the crust?
I used the high pressure setting.
yeah not impressed What was the temp you were looking for during the extra 10 mins Xs 2 ?
I check the temp to 160°F which is minimum per the USDA
This guy needs a couple of forks to cook with!
Nowhere near enough seasoning for that size of meat.
Man that looks good,,,but where's my invite bro? I bet it tasted amazing
Yeah, it was great. I love how you can use a pressure cooker to make meals such much quicker.
You're always invited to subscribe & Like :)
Was this a April fools how to video?
Didn’t sear it enough, and you need large cooking forks and prime rib should not fall apart
How about a pork loin in my nuwave pressure cooker
I've had lean pork loin come out fork tender but still a little dry and stringy in pressure cooker. Tried it several different ways, low, hi, resting in between. Seems like not enough marbling in the meat.
I don't quite see the point seeing that you can cook it in an oven in a little over two hours.
When I get home from work, I don't want to wait 2 hours. I don't really want to wait 1 hour, but that's do-able.
Please invest in another cutting board that one is a disgrace. Really
I have half a dozen IKEA cutting boards in rotation and I throw them in the dishwasher after every use. Most meals I end up going through 2 or 3, and it drives my family crazy.
I've had most of them for over a decade, some for nearly 20 years. If you look at the one in this video it actually has a little "M" engraved in the bottom corner, that's from when I had roommates in University back in the 90's.
The nice thing about these cutting boards is that they don't pick up tastes from the dishwasher.
How big is your pressure cooker? I have a 6.5 qt . Yes good blog your voice could have been turned up a bit!
Why does he touch it so much?
Why do you care so much??????
Hey Matt!! Are you on Instagram??
How to completely fuck up prime rib in an hour...
When you sear meat, be patient
As a prime rib lover I was shocked to see you slicing the pieces so thin. This is a crime as you really need at least 1/2" thick to enjoy a prime rib. This becomes more like a regular roast at those slices. Unless you are trying to stretch this meal to a large group, this sure seems like a waste e of a quality piece of meat.
I have small kids (5 &7 at the time of this video. They need the pieces cut very small across the grain to be able to chew it.
Gotcha. That makes sense.
It's not the knife. It's that shit was chunk of meat you made.
"I'm going to sear it to lock in those juices." I don't think you quite managed to sear it!
That being said, it looks like everyone has picked your video to hate on, so I will say no more.
Overcooked! Too much brown!
Look at the comments, other people complain it's raw.
Sear it for 3 minutes each side. You move it too often. To much touching of the meat. Worst sear I have ever seen. Need some hard searing in this. Looks like a boil to me. Sorry
Sorry, but this method is not good. Instead, follow this method: Season the meat liberally with salt and pepper for two days uncovered in the fridge. Then cook it in oven, sous vide, pressure cooker, or whatever method you want. At the very end of the cook, turn up your oven as high as it will go (550 degrees ideally) and brown the prime rib for 5-8 minutes.
look at all that blood
it's not that bad. he didn't let it rest, which he does say you should do. think he sliced it to show the doneness of the meat. also that looks medium well to me.
more blood please
Not impressed has to be a better way, especially in an instant pot
Turn off your Tv it’s irritating
No, no, and NO WAY do you make prime rib in an instant pot !!11
I did, it was fast and delicious, do you see how great the meat in the photo looks?
Debra Breto and the reason for this is, Debra...please explain your thoughts on this
The Real JoeyB Dallas Fort Worth Texas USA utilizing the Traeger Timberline 1300
Talk too much get to point an also play with meat too much just get into pot and get to the cooking
That looks disgusting
yuck
Get out of the kitchen, Matt