PRESSURE COOKED PRIME RIB RECIPES

Name: The Perfect Hard Boiled Eggs
Prep time: 2 min
Cook time: 10 min
Yield: 1 - 12 servings
Cuisine: Modern
Ingredients: 1 cup of water; 1-12 large eggs

THE PERFECT HARD BOILED EGGS – INSTANT POT RECIPES

The Perfect Hard Boiled Eggs – Instant Pot Recipes image

This method is super simple. From fridge to cooker, you can make 1 to 12 eggs with the same recipe. We call it the 5-5-5 method.

Provided by Instant Brands Culinary Team

Prep Time 2 minutes

Cook Time 10 minutes

Yield 1 - 12 servings

Number Of Ingredients 2

Ingredients

1 cup of water
1-12 large eggs

Steps:

Pour water into the inner pot and place in your Instant Pot.
Place eggs in the inner pot on the included steam rack.
Set steam release to the Sealing position.
Select Pressure Cook or Manual, set to High pressure and adjust to 5 minutes.
After cooking, let sit 5 minutes for Natural Release, then Quick Release.
Let soak in ice water bath for 5 minutes for fast cooling and easy peeling.

SLOW-COOKER FAUX PRIME RIB ROAST RECIPE: HOW TO MAKE IT

Slow-Cooker Faux Prime Rib Roast Recipe: How to Make It image

This is my first original recipe, inspired by a great holiday dinner with friends. I wanted to see if I could do something similar with a less expensive cut of meat. The Faux Prime Rib Roast can also be baked in a covered Dutch oven at 350° for about 1-1/2 hours or until 165°. The beef is also delicious served with regular or horseradish mashed potatoes. —Kimberly Kuhlman, Bryan, Texas

Provided by Taste of Home

Categories Dinner

Total Time 08 hours 35 minutes

Prep Time 20 minutes

Cook Time 08 hours 15 minutes

Yield 8 servings.

Number Of Ingredients 14

Ingredients

2 pounds small Yukon Gold or medium red potatoes, quartered
3 tablespoons water, divided
1 pound fresh baby carrots
8 tablespoons butter, softened, divided
6 tablespoons prepared horseradish
5 to 6 garlic cloves, minced
2 teaspoons dried rosemary, crushed
2 teaspoons dried thyme
2 teaspoons pepper
3/4 teaspoon salt
1 boneless beef chuck roast (4 to 5 pounds)
2 cups beef broth
1/2 cup white wine or additional beef broth
1 tablespoon all-purpose flour

Steps:

Microwave potatoes with 2 tablespoons water, covered, on high until potatoes just begin to soften, 7-10 minutes, stirring occasionally. Transfer to a 6-qt. slow cooker; add carrots. Meanwhile, mix 6 tablespoons softened butter with horseradish, garlic and seasonings; refrigerate half of butter mixture., In a Dutch oven, heat remaining 2 tablespoons plain butter over medium heat. Brown roast on all sides; transfer to slow cooker. Add broth and wine to Dutch oven; cook 2-3 minutes, stirring to loosen browned bits from pan. Pour over meat. Spread butter mixture over roast; cook, covered, on low until beef is tender, 8-10 hours., Remove roast and vegetables to a serving platter; tent with foil. Mix flour and remaining water until smooth; gradually stir into cooking juices. Cook, covered, on high until thickened, 15-20 minutes., Cut roast into thick slices. Top with remaining butter mixture; drizzle with 1 cup gravy. Serve with potatoes, carrots and remaining gravy.

Nutrition Facts : Calories 626 calories, FatContent 34g fat (16g saturated fat), CholesterolContent 178mg cholesterol, SodiumContent 726mg sodium, CarbohydrateContent 32g carbohydrate (6g sugars, FiberContent 4g fiber), ProteinContent 48g protein.

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This method is super simple. From fridge to cooker, you can make 1 to 12 eggs with the same recipe. We call it the 5-5-5 method.
From recipes.instantpot.com
Reviews 5
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Let soak in ice water bath for 5 minutes for fast cooling and easy peeling.

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