Beef stew with gravy in a slow cooker

Ingredients:

• 1 boneless Prime Rib cut weighing 1.8 kg.
• 3 large cloves garlic, quartered lengthwise
• 1 sprig of rosemary
• 1 1/4 cups lightly salted beef broth, plus more as needed
• 0.5 cups dry red wine
• 3 tablespoons unsalted butter
• 3 tbsp. flour
• 2 tablespoons chopped soft herbs, such as chives, parsley, or chervil
• Special equipmentInstant Pot 6-quart multicooker with stand

Preparation:

1. Make four evenly spaced, small slits about 1 cm deep on the surface of the meat. Place a few rosemary leaves in each slit and press them in with a piece of garlic. Repeat on the other side of the cut. Make two slits on the ends of the cut and fill with the remaining rosemary and garlic.
2. Combine 5 teaspoons of salt and 1 tablespoon of black pepper in a small bowl and stir. Rub the mixture into the meat, pressing firmly on the outside and pushing a little into the slits.
3. Place the trivet in the bottom of the slow cooker. Pour in the beef broth and 1/4 cup of wine. Place the meat on the trivet, fat side up, then set the pressure cooker to low pressure for 10 minutes, using the keep warm function, according to the manufacturer's instructions. Once the pressure cooker cycle is complete, leave the slow cooker closed for 45 minutes. Open the lid and transfer the roast to a plate. Remove the trivet and pour the broth into a heat-resistant container. Rinse the bowl and return it to the slow cooker.
4. Set the slow cooker to saute mode and add the butter. Once the butter has melted and foamed, add the meat and sear until dark brown on all sides, or until a thermometer inserted into the center registers 125°F (49°C) (medium rare), about 4 minutes per side. Transfer the roast to a cutting board and let rest for 15 minutes before slicing.
5. Meanwhile, immediately add the remaining 1/4 cup of wine to the slow cooker and stir, scraping up any bits stuck to the bottom. Continue cooking until almost all the wine has evaporated, then sprinkle with flour. Stir until a smooth paste forms, then return the broth to the slow cooker.
6. Bring to a boil and simmer for about 5 minutes. Adjust salt to taste, if necessary, and add a little more beef broth if the gravy is too thick. Strain through a fine sieve into a gravy boat, and stir in the herbs just before serving. Serve the gravy with the meat.