Sous Vide Prime Rib

Prime Rib (7)What makes a great prime rib? Do you believe you can only get an excellent, mouth-watering prime rib at an award-winning steak house? Then you have probably not tried a Sous Vide. Haven’t yet heard of a Sous Vide? Hold on to your culinary hats because I’m about to blow them away. There is a lot of talk going around about the instant pot, but I say go for the Sous Vide! This is the only way to get steakhouse quality tender and juicy meats in your home kitchen.

Start with the Right Cut:

For the best results go to your butcher and ask for a USDA top-quality three-rib prime rib roast. Ask them to cut and tie the meat for you. This will leave you with a beautiful piece of meat with the fat and membrane around the rib removed, trimmed, and trussed ready to be seasoned.

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Create a seasoning rub:

In a small bowl, mix 4 tablespoons freshly ground pepper, 1/2 cup coarse salt, 4 teaspoons onion powder, and 1 tablespoon dried thyme. Divide the rub saving half for the final roasting process. Make a series of 1/2 inch deep slits all over the top of the roast as well as the sides. Rub 1/2 of the seasonings all over the roast, covering all exposed meat.

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Bag it Up:

Place the roast into a vac-n-seal bag with a few sprigs of rosemary and 3 – 4 cloves of fresh garlic. Vacuum and seal the bag, place in refrigerator for at least 6 hours or overnight.

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Cook:

Preheat the sous vide to the temperature for your desired doneness. I am cooking my prime rib for a large dinner party and am therefore going err on the side of caution and serve it medium-well. If it was just my husband and myself, I would serve at medium doneness.

Rare: 120°F / 50°C
Medium-rare: 130°F / 54°C
Medium: 140°F / 60°C
Medium-well: 150°F / 65°C
Well-done: 160°F / 70°C

Cook for 4 – 6 hours depending on thickness. Thinner roasts will require less time, the thicker roast will be more toward the higher range, but the best news is that you can leave the roast in the water a few extra hours and it will be just as good.

Roast:

Preheat oven to 475°F / 250°C on convection setting if you have it. Remove the roast from the bag and transfer it to a roasting pan. Do not discard the juices in the bag we will use them to make an au jus. Using a pastry brush, brush the entire roast with olive oil. Evenly sprinkle the reserved rub over the roast coating as much of the surface as possible. Roast for 5 – 15 minutes or until the top is nice and brown.

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Au Jus Sauce:

Heat a saucepan on medium-high heat. When hot pour the bag content rosemary, garlic, and all into the pan and cook until the liquid is almost gone. Slowly add 1 cup beef stock and let simmer until thicken and saucy. Strain and add salt and pepper to taste.

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Carve and Serve:

Remove the butcher’s twine and any unwanted fat from the roast. Cut the ribs away from the meat and slice into thin slices. Serve with the au jus sauce on the side.

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This is a dish that impresses! The sous vide heats at an even and consistent temperature cooking the meat in its own juices for the most tender and delicious meats imaginable. I mean seriously, I think I’ve earned my chef’s hat today! – Ella💙

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Sous Vide Prime Rib
Prep Time
10 mins
Cook Time
15 mins
Sous Vide Time
6 hrs
Total Time
25 mins
 
Course: Main Course
Cuisine: American
Keyword: beef, entertaining
Servings: 8
Author: Ella @ thewackyspoon.com
Ingredients
  • 1 prime rib roast, 3 rib
  • 4 tablespoons freshly ground pepper
  • 1/2 cup coarse salt
  • 4 teaspoons onion powder
  • 1 tablespoon dried thyme
  • 5 sprigs fresh rosemary
  • 4-5 garlic cloves
  • Olive Oil
  • 1 cup beef broth
Instructions
  1. In a small bowl mix the pepper, salt, onion powder, and dried thyme. Divide and set half aside for the roasting process. Make a series of 1/2 inch deep slits all over the top of the roast as well as the sides. Rub 1/2 of the seasonings all over the roast, covering all exposed meat.
  2. Place the roast in a vac-n-seal bag with the rosemary and garlic. Vacuum out the air and seal the bag.
  3. Refrigerate for 6 hours, or overnight.
  4. Preheat the sous vide to 136°F / 58°C for medium doneness. Clip the bag to the water pan and cook for 4 – 6 hours.
  5. Preheat oven to 475°F / 250°C on convection setting if you have it. Remove the roast from the bag and transfer it to a roasting pan. Using a pastry brush, brush the entire roast with olive oil. Evenly sprinkle the reserved rub over the roast coating as much of the surface as possible. Roast for 5 – 15 minutes or until the top is nice and brown.
  6. Heat a saucepan on medium-high heat. When hot pour the bag juices, rosemary, garlic, and all into the pan and cook until the liquid is almost gone. Slowly add the beef stock and let simmer until reduced by half. Strain and add salt and pepper to taste.

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Author: Ella

Just a girl who loves to cook farm-to-fork foods living the dream!

10 thoughts

  1. You’ve earned YOUR chef’s hat and a couple extra chef’s hats in the event you need a wardrobe change.

    Holy smokes this is 5 star steakhouse brilliant!

    1. Thank you, sir! It’s all the Sous Vide! Makes the most tender meats! But, I’m going to take those extra hats!

    1. Thank you, Jeanne! It turned out wonderfully. Can not wait to try something else using the Sous Vide.

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