How To Cook Prime Rib In Ninja Foodi Grill

When it comes to cooking Prime Rib in the Ninja Foodi, y'all will hear everything from "It works great" to "No, don't practise information technology!" I have to exist honest, I was in the "No, don't do information technology" army camp. So I figured, how bad could it plow out? What if I pressure cook i and employ the TenderCrisp hat for the other one? How will they compare? Let's notice out!

It took me forever to find a prime rib roast anywhere most where I live and, when I did notice ane, it was boneless. I would have preferred bone-in, but sometimes you have to take what y'all can get.

I must tell you, I was really nervous about this one. The 6-pound prime rib cost me over a hundred dollars and I questioned my sanity when deciding to do this comparison. I have a method that I use in the oven for perfect prime rib every unmarried time, then why even risk this?

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Well, because the Ninja Foodi has yet to permit me downwardly and I'm a very curious person. I figured, even if the pressure level cooked prime rib was overdone, I'd but make the virtually expensive vegetable beefiness soup ever!

I also know that many of you want to cook a prime rib in the Ninja Foodi and I hope to help you lot with choosing the best method for getting the results y'all want.

How large of a Prime Rib will fit in the Ninja Foodi?

3 pound boneless prime number rib roast

I would look for a prime rib that is vi pounds or less.  This would be for the 6.5 qt and the 8 qt because you want to exist able to place your prime rib on the rack in the depression position and have plenty of room for using the TenderCrisp hat. Even if y'all pressure cook the prime rib, I remember y'all'll want to crisp the top and render the fatty that does not render during pressure cooking.

You might be able to go a little bigger, but that will really depend on the shape of the prime rib.

I know this sounds silly, but if you lot are really intent on cooking the prime rib in the Foodi and don't want to have to cut it to fit, I would take the inner pot with you so y'all tin can get a better visual on size. Some prime rib roasts are going to exist taller and some wider.

If you merely can't bring yourself to practise that, no worries! IF your prime rib is too wide, just piece a 2" steak from it and freeze information technology until y'all want to cook up a delicious rib eye!

How to season a prime rib roast?

This is completely up to you! You can use simple salt and pepper and exist just fine. The wonderful flavor of the prime rib comes from the marbling and this cut of beefiness needs very little seasoning to be delicious.

I happen to beloved garlic and rosemary, then I employ both (forth with common salt and pepper) to season my prime rib roasts. You could fresh thyme in place of the rosemary or skip the fresh herbs all together.

If you choose to use garlic and plan on using the TenderCrisp lid, I don't recommend but mincing the garlic and rubbing it all over the prime rib. Garlic burns very hands and you do non want to gustatory modality burnt garlic on this beautiful and expensive prime rib.

What I do is cut 6-eight slits in the fat cap on the top of the prime rib and insert whole garlic cloves into the slits. I detect this gives a subtle garlic flavor to the prime rib.

Tin I cook the Prime Rib in the oven?

Absolutely! I've been doing but that for years and the method I use most often is the closed-door method. This is fairly uncomplicated. Permit the prime rib to come to room temp, I usually take it out of the refrigerator 2 hours before I program on cooking it. Preheat the oven to 500° F/260° C  for 10-15 minutes. Season the prime rib how yous like it. Place the prime rib on a roasting pan. I similar to utilise one that has a rack to elevate the meat higher up the juices.

Place the pan with the prime rib on the middle or lower rack of the oven. I unremarkably take the top rack and move it down to the middle or you can remove 1 of the oven racks if your prime rib is besides tall. This will all depend on the size of your oven.

Roast on 500° F/260° C for five minutes per pound. This applies to bone-in or boneless, usually. When the time is up, do not open the oven door. Leave the oven off and let the prime rib proceed to cook for 2 - 2½ hours. I like my prime rib medium rare to rare, and then I normally temp at the ii-hour mark. If yous similar yours more washed, go the whole 2½ hours.

If you lot like your prime number rib more towards the medium/well done side, then I would recommend dropping the temperature of the oven after the initial roast on 500° F/260° C to 250° F/120° C and roasting another 30 minutes or until the meat reaches 5-10 degrees lower than your desired temperature.

You can besides slow roast a prime rib in the oven on a low temperature of 250° F/120° C for several hours until the temperature reaches your desired doneness. Remember to allow for carryover cooking and remove the prime rib 5-10 degrees lower than your final desired temp.

For irksome roasting I also recommend searing the prime number rib first, so that you create what's chosen the Maillard Reaction. This chemical reaction usually but occurs at temperatures greater than 285° F/ 140° C, then the lower oven roasting doesn't ever accomplish the desired consequence. Spend the few extra minutes searing the prime rib. Information technology'due south worth it.

Should I sear the prime rib before cooking it in the Ninja Foodi?

If I had it to do over once more, I would sear the meat first. Especially with the pressure level cooked prime rib. The prime rib I roasted on a high temperature did take the benefits of the Maillard Reaction, but I wonder, if I had seared information technology outset, would that have made any difference?

I would say information technology is okay not to sear the prime number rib if you are roasting at a loftier temp for a period of time, although next time I'm going to try searing it kickoff.

If you are pressure level cooking your prime rib, I definitely recommend searing it. As you volition come across in my results, the pressure level cooked prime rib just didn't accept the flavour evolution on the outside that is created by the Maillard Reaction and it was definitely missed!

What should the last temperature be for Prime Rib?

Of course, this depends on how you lot similar information technology cooked. Besides keep in heed that the temperature will go on to rising a few degrees. Although with the airtight-door method (as described in a higher place), there is not every bit much carry-over cooking once y'all remove it from the oven as there is if you remove the prime rib from a hot oven/Ninja Foodi.

• Rare: 120-129°F/49-54°C
• Medium Rare: 130-134°F/55-57°C
• Medium: 135-144°F/58-63°C
• Medium Well: 145-154°F/63-67°C
• Well Done: 155-164°F/68-73°C

Prime rib is best cooked rare to medium rare. Anything above this volition outcome in a chewier texture. Also keep in mind when cooking a prime rib that the ends volition be more done than the middle. I don't recommend cooking to a center temp higher than 135°F/58°C. You tin can ever pan sear the centre slices if they need to be cooked longer.

Some other proficient rule of thumb is to consider reheating. Since it's just Jeff and me hither, I always want the very center to be on the rare side, then when I reheat information technology, the prime rib does non overcook.

Is there a formula for cooking Prime Rib in the Ninja Foodi?

I have to answer "yeah" and "no" to this question, because it depends on how you desire to cook the prime rib, how big it is, and if it'due south room temp or not. At that place are and so many variables to cooking, that formulas should only be used as guides. Use a thermometer to temp your meats and you will have a much improve and more than consistent outcome.

If yous want to pressure level cook your prime number rib and so use the TenderCrisp lid to crisp upwardly the top and return the fatty, the timing will exist different than if you strictly desire to apply the TenderCrisp chapeau to cook the roast.

There is too the question of doneness. I prefer my steaks and prime rib to be medium rare to rare and I always desire to err on the side of rare. I realize that is not anybody's preference and I will give my best suggestions on how to melt your prime number rib then it is perfect for y'all!

Size also plays a role. The larger the prime number rib, the longer it is going to take to cook. I volition give my best suggestions, but please use these as guidelines merely and remember, you tin always cook an underdone prime rib longer, only y'all tin can't uncook it.

Unfortunately, due to the expense of this cutting of meat and the difficulty I have in finding it, I couldn't exercise multiple tests to figure out exactly what will work for medium or well done prime rib. What I did instead is cut my 6-pound prime rib into two 3-pound roasts and cooked one under pressure followed by some crisping and the other one was strictly cooked using the TenderCrisp lid.

Hither are my results and my recommendations for cooking your prime rib in the Ninja Foodi.

Pressure Cooking a Prime Rib in the Ninja Foodi

Allow me start off past maxim, I was scared -- really scared -- to force per unit area cook a prime rib. I have seen in many Facebook groups where people have tried it and said it worked out simply fine, but I couldn't wrap my caput around it.

I imagined this grey, overcooked hunk of meat that I paid a year'southward salary on and just shook my head and said, "no style." Then, I got to thinking almost information technology. If I controll the pressure cook time, surely I can control the temperature of the meat, just like in the oven. The added moisture from force per unit area cooking tin can only assistance, correct? Well, after searching high and low in my rural expanse for a prime rib, I finally constitute ane.

I decided to cut the six pound prime rib in one-half and compare a pressure-cooked prime number rib to 1 cooked using the TenderCrisp lid only. This is what I did for the pressure-cooked prime number rib.

What I did:

First, I allowed the prime rib to sit out for almost two hours to take the chill off. So, I cut slits in the fatty cap and stuck garlic cloves in them, and then seasoned all over with fine grind body of water salt and eatery pepper. The ratio I used is 2 parts salt to 1 role pepper and I used about i½ Tablespoons for each 3-pound prime rib. If you lot don't have restaurant pepper (which is just coarser), use fresh cracked pepper. Even regular pepper would be fine. I would use a little less regular pepper, so information technology isn't too peppery. Unless you like fiery, and and then become for it!

I placed some fresh sprigs of rosemary on the rack in the low position and also placed onion slices on the rack, put the prime number rib on top of the onions and rosemary, and added 1 cup of beef broth to the inner pot and lowered in the prime rib.

I set the pressure on high for 3 minutes and crossed my fingers. The Ninja Foodi took 9 minutes to come to pressure level, cooked for 3 minutes, then I allow it naturally release. The pivot dropped around the 10 minute marker. I knew this was not enough time, so I left information technology alone for a total of 15 minutes. When I removed the hat and took a temperature, I was shocked at how low the temp was.

The temperature in the heart was only 57°F/14°C! I was expecting it to be closer to 90-100°F/32-38°C. I immediately put the lid back on and let it sit in the all the same hot and steamy pot for another 10 minutes. And so, now it'south been "naturally releasing" for 25 minutes and the temperature in the center of the prime rib was only 82°F/28°C. It's getting closer, simply nevertheless not up to the temperature I was hoping for.

Instead of putting the force per unit area chapeau back on, I decided that I would finish the prime rib with the TenderCrisp lid to attempt to render the fatty on the superlative and develop that swell flavor. I broiled for 10 minutes and the temperature came up to 95°F/35°C, even so not ready! I set up the broil function for x more minutes and the temperature was 105°F/41°C.  Notwithstanding not there, so, I broiled some other 10 minutes and this brought the temperature up to 122°F/50°C. Good enough for me. I took it out and allow it rest for 15 minutes.

The results: The prime rib cooked this way was more consistently cooked throughout. The outer slices were the aforementioned doneness as the inner slices. I call up I could take cooked this 1 longer, too. Merely a touch, but it was adept. The outer crust did not take the flavor that the prime number rib did using only the TenderCrisp lid. The meat itself was very comparable in flavor and texture. I had Jeff taste both the pressure cooked 1 and the TenderCrisp lid prime rib and he liked the texture of the meat of the pressure-cooked prime rib improve. We both agreed the outer crust was better on the prime rib cooked only with the TenderCrisp hat.

Full Cook Time (time to force per unit area included): 57 Minutes

What I would recommend: Offset of all, I strongly recommend searing the prime number rib roast Earlier pressure cooking. I think this will make a big difference in the event. I would too increase the pressure cook time i½ minutes per pound, followed by a natural release of 30 minutes. Then finish up with broiling for x-xv minutes or until your desired temperature is released.

Would I recommend this method for cooking a Prime number Rib in the Ninja Foodi: Probably not. It'south not considering it wasn't skillful.
Information technology was. I call back with searing it kickoff, the crust would develop a better flavor and then it might just be BETTER than in the oven or with using the TenderCrisp chapeau merely.

The reasons I wouldn't recommend it are: because of all the variables of fourth dimension to pressure based on temperature of the meat, amount of liquid used, along with the fact that you can't cheque on information technology. It's an expensive piece of meat and, I call up, having more than control over the outcome will requite you more peace of mind.

At present, if you are the daring type, go for it! Information technology was surprisingly good! I'm the daring type, so, I think the next fourth dimension I run beyond a prime rib, I'll snatch it upward and try searing, followed past pressure cooking. When I do, I'll update the post! If yous effort this method, please allow me know your results!

Cooking a Prime Rib in the Ninja Foodi using the TenderCrisp Hat Merely

I prepared the prime number rib the aforementioned manner I did for pressure level cooking. I preheated the Ninja Foodi on broil for ten minutes, placed the rack with the prime rib into the Ninja Foodi, and broiled for twenty minutes. How did I decided on that time? Honestly, I was thinking of 5 minutes per pound and, for some reason, I had 20 minutes in my caput instead of 15 minutes. It worked perfectly to really develop that crust. Any longer than this and I recollect we may have encounter some bug with burning the summit. To play the safe card, I would go with 5 minutes per pound on bake.

I would recommend using the v minutes per pound rule of thumb just like in the oven.Even though the broil part doesn't get upward to 500° F/260° C, this timing will work because of the minor enclosed infinite and less heat loss. It did a slap-up task to create the crust we want to see and I don't think searing the meat is necessary. If yous exercise decided to sear the prime rib, then I would lower the time to about 4 minutes per pound.

DON'T OPEN THE Lid

One time the bake time is done, DON'T OPEN THE Chapeau! It'south hard. Really hard. Jeff had to talk me out of peeking and temping the meat at this point and I'm so glad he did. You don't want all that heat to escape when we know it'due south not done yet.

Turn on the Bake/Roast function and decrease the temperature to 250°F/121°C.

What I did: I used the Bake/Roast function on 250°F/121°C for 10 minutes and checked the temp at this point. It was only 75°F/24°C. I continued to roast the prime number rib for another 10 minutes at 250°F/121°C and the temp was 110°F/43°C. After another five minutes on Broil/Roast at 250°F/121°C, the temp came up to 118°F/48°C. That was enough for me to pull it out and let it residuum for fifteen-twenty minutes.

The results:The outer slice was cooked to medium, the second slice was medium-rare, and the heart slice was definitely on the rare side. This was perfect for me, but you lot can cook the prime number rib to any temperature y'all adopt.

Total Melt Time: 45 minutes using a combination of Broil and Broil/Roast.

What I recommend:Afterwards you broil the prime number rib for iv-5 minutes per pound, I suggest changing over to Bake/Roast (don't open up the hat) and lower the temp to 250°F/121°C and melt an additional 9-12 minutes per pound, depending on how y'all like to serve your prime rib. I encourage you to take a temp midway through, just to make certain you aren't overcooking your meat. Let for at least a 5° increase in temperature during the resting stage and remember to err on the side of undercooked rather than overcooked. You can always pan sear any slices that need to be cooked longer.

Final thoughts: I was VERY happy with the consequence of cooking a prime number rib in the Ninja Foodi using the TenderCrisp lid only! VERY HAPPY!

The prime rib, cooked this way, was just as good and probably even a picayune better than using the oven method I usually use. The time savings lonely is worth it, but it is a little more than hands-on.

I recollect I could have cooked my prime rib a niggling longer and felt pretty dumb when I watched the video back and realized I had my full time all screwed up. I take no idea why I thought the prime number rib had been cooking for 55 minutes, when in fact the total cook time was only 45! I hope no ane judges me too harshly for that screw upward, it's hard to keep everything direct when filming a video and cooking with two different methods.

Would I recommend this method for cooking a prime rib in the Ninja Foodi? YES, absolutely! In fact, this is at present my preferred method for smaller prime rib roasts.

The bottom line is, both were fantastic! Yes, it was very scary. I actually idea I was going to waste money on the one I force per unit area cooked, but it was fine. It's some other lesson for me that you can use any cooking method y'all want as long as you manage the time and temperature for that particular food. Happy Cooking!

Prime Rib in the Ninja Foodi

How to cook a prime number rib roast using the TenderCrisp chapeau on the Ninja Foodi

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Prep Fourth dimension 5 mins

Cook Time 45 mins

Resting Fourth dimension 15 mins

Total Time 1 hour v mins

Grade Dinner

Cuisine American

Servings 6

Calories 686 kcal

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• 3 pound prime rib roast
• 6-8 cloves garlic
• one Tbsp Body of water Salt fine grind
• ½ Tbsp pepper fresh cracked or coarse grind
• 3 sprigs Rosemary
• ½ onion sliced

• Let the prime rib to sit at room temp for about 2 hours to accept the chill off. Preheat the Ninja Foodi on broil for 10 minutes.

• Cut 6-8 slits in the fat cap on summit nigh ½-1" deep and insert a garlic clove into each i. The garlic should not be sticking out too much.

• Place sprigs of Rosemary and onion slices on the reversible rack in the depression position. Place the prime rib on elevation. Identify the rack in the Ninja Foodi and broil for v minutes per pound. Don't open the lid.

• After the Ninja Foodi goes through the cool cycle and without opening the lid, select the Bake/Roast function and set the time based on weight and how you lot similar your prime rib cooked. Run into Notes. Check a temperature halfway through cooking and accommodate fourth dimension equally needed.

• Once the internal temperature is 5° less than the fashion you want it cooked, remove the rack with the prime rib and permit it to rest for 10-15 minutes. Serve & Enjoy!

Cooking Guidelines: These are only guidelines, use a thermometer to cheque the internal temperature of your prime number rib to ensure accurate cooking.

5 minutes per pound on broil, followed by 8-12 minutes per pound on Broil/Roast at ii50°F/121°C

Temperatures for Prime number Rib

• Rare: 120-129°F/49-54°C
• Medium Rare: 130-134°F/55-57°C
• Medium: 135-144°F/58-63°C
• Medium Well: 145-154°F/63-67°C
• Well Done: 155-164°F/68-73°C

** If you want to pressure level cook your prime rib, see mail for instructions

Calories: 686 kcal Carbohydrates: 2 yard Poly peptide: 31 one thousand Fatty: 60 g Saturated Fatty: 25 g Cholesterol: 137 mg Sodium: 1265 mg Potassium: 533 mg Fiber: 1 grand Sugar: 1 m Vitamin C: 2 mg Calcium: 27 mg Iron: three mg

Keyword Prime Rib in the Ninja Foodi

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Virtually THE RECIPE AUTHOR, LOUISE LONG

Louise is a full-time recipe creator and nutrient blogger @ The Salted Pepper. She has over 30 years ofexperience with cooking and recipe development. She endemic a restaurant for several years and was a full-time RN until retiring to web log full-fourth dimension.

Louise has several very active Facebook groups that help people with the basics of cooking and getting the most out of the Ninja Foodi.

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Only Cooking with Louise

Seeing the need for easy, succulent, and loftier quality recipes, she is focusing all of her efforts creating recipes specifically for the Ninja Foodi. Her recipes are easy for the home cook to follow and provide step-past-pace instructions.

Louise is also a YouTube creator and you can find virtually of her recipes in video format on The Salted Pepper YouTube channel.

She is very responsive to messages and eager to help in whatever fashion she tin.

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