• Using a very sharp knife, cut slits in the outer surface layer of fat, spaced 1 inch apart, in cross pattern, much like crossing on a baked ham. Do not cut into the meat.
  5 Pound Standing Rib Roast
• Gently slice down through the meat, following the bones to remove them from the meat. Discard the ribs.
• Rub 2 heaping tablespoons of Kosher salt over entire roast and especially rub it into the slits.
  2 Heaping Tablespoons of Kosher Salt
• Place the meat onto a plate. Refrigerate the meat, uncovered, at least 24 hours and up to 96 hours.
• Place the meat on the counter to rest for 2-3 hours so it takes the chill off. At the same time, set out the butter to soften.
• Heat the instant pot on "more saute" and add a small drizzle of oil. Brown each side of the meat. Remove the meat and turn off the pot.
• Place the broth in instant pot.
  1 Cup Beef Broth
• Place a trivet in the pot.
• Season the meat with pepper.
  1 1/2 teaspoons Black Pepper
• Mix the butter and garlic in a bowl, and rub it all over the meat. Carefully lower the meat onto the trivet.
  4-6 Cloves Garlic, 4 Tablespoons Butter
• Place the lid on the instant pot and cook at high pressure for 8 minutes.
• Leave the lid on and don't touch the pressure valve for 35 minutes. The IP will switch over to warming mode and the meat will continue to cook to 130-135 degrees.
• Remove roast from the instant pot and heat a skillet to medium high heat with a little oil. Brown each side of the roast. You can also place under a broiler in the oven if you want to brown it that way. Reserve drippings and place the meat under a little foil on a cutting board. Go to the gravy steps.
• Slice meat into 3/4-inch-thick slices. Season with coarse salt to taste along with any drippings turned to gravy, and serve.

For the Gravy

• Pour the liquid from the browning out through a strainer into a bowl and set aside.
• With the pot on the sauté setting, add 3 tablespoons of flour to the drippingsleft in the Instant Pot. Continue to cook the roux mixture for two minutes, whisking as it cooks.
• Gradually add the strained liquids to the roux and continue cooking until the gravy is smooth and thickened. Taste and adjust the seasonings.