.

Sous Vide Prime Rib

Sous Vide Prime Rib
0
Easy
Fairly expensive

Sous Vide Prime Rib makes the perfect holiday dinner recipe. This recipe for Sous Vide Prime Rib is melt-in-your mouth tender and juicy and a great stressfree way to make a prime rib roast. Slather it with our popular Prime Rib Rub and serve it with Prime Rib Au Jus.

Prep

Cook

Wait

15m

Category: Dinner
Seasons
Cuisine Type American

Ingredients

For 8 Person(s)

Prime Rib

6 Lbs Prime Rib Roast (Boneless or Bone-in)
Lots of Kosher Salt
2 TBLS Olive Oil

Prime Rib Rub

1 1/2 TBLS Dried Thyme
1 1/2 TBLS Dried Rosemary
1 1/2 TBLS Onion Powder
1 1/2 TBLS Garlic Powder
1 1/2 TBLS Black Pepper

Sous Vide Prime Rib Directions

    SOUS VIDE THE PRIME RIB ROAST:

  1. Liberally season the prime rib roast with kosher salt and place in the refrigerator for at least one hour, up to 12 hours.
  2. Set the sous vide machine to 132 degrees F for medium rare. (*Note 3)
  3. Place the prime rib roast in a heavy-duty vacuum bag and vacuum seal.
  4. Transfer the sealed bag to the water bath and set the timer to 8-12 hours. (*Note 3)

    5. MAKE THE AU JUS:

  5. Right before removing the prime rib roast from the water bath, make the Prime Rib Au Jus. Keep warm on the stove until ready to serve. (*Note 4)

    6. SEAR THE PRIME RIB ROAST:

  6. Whisk together the ingredients for the Prime Rib Rub and set aside.
  7. Pre-heat a large cast iron skillet over medium-high heat until it's scorching hot (it will start to smoke a little).
  8. While the cast iron skillet is pre-heating, remove the prime rib from the bag and reserve the cooking liquid to use in the Au Jus in place of the beef broth, if desired. Pat the prime rib dry with a paper towel.
  9. Cover the roast with 1-2 Tbls oil followed by the prime rib rub.
  10. Sear the roast for 1 minute per side, including the ends (for a total of six sides).
  11. Let rest for 15 minutes. Carve into 1/2"-1" slices (Personal preference) and serve with the au jus.

Recipe notes

Note 1- A boneless prime rib roast is easier to vacuum seal, however you can use a bone-in roast, if you wish. You'll just need to make sure you double bag to ensure the bones won't puncture the bag.

Note 2- Our original Prime Rib Rub containers equal parts Kosher Salt, however the roast will soak up some of the salt when cooking in the water bath. To control the amount of salt, we highly recommend using just the salt-less spices when searing and salting, to taste, after serving. The au jus will also have a healthy amount of salt.

Note 3 - The 8-10 hour time range means you can set the timer for a minimum of 8 hours, up to 10 hours, and get the same results. It's a nice "cushion" to ensure the roast is ready when you're ready to eat.

Note 4 - Two Prime Rib Au Jus Recipes we recommend: Classic Prime Rib Au Jus and Red Wine Au Jus. You can replace the beef broth in either version with the liquid you reserved from the bag.

 

PRIME RIB INTERNAL TEMP

Here are the cooking temperatures to go by when making a standing rib roast. The temperature is the same whether you’re making a bone-in or boneless roast.

  • Rare Prime Rib: 120-129°F, Bright red center, lukewarm.
  • Medium Rare: 130-134°F, Bright red center, pink edges, warm.
  • Medium: 135-144°F, Pink and warm throughout.
  • Medium Well: 145-154°F, Slightly pink center and warm throughout.
  • Well Done: 155-164°F, Very little pink

Search for Recipe