Prep Time:20 minutes (plus 12-24 hours for optional dry brining)
Cook Time:6 to 12 hours
Total Time:6 hours 20 minutes to 12 hours 20 minutes (depending on cook time)
Yield:6 to 8 people
Category:Main Course
Method:Sous Vide
Cuisine:American
Ingredients
Ingredients for Sous Vide Prime Rib
Prime Rib Roast (bone-in or boneless) – 4 to 8 pounds, depending on your serving size.
Kosher Salt – Generous amount for seasoning and dry brining.
Freshly Cracked Black Pepper To Improve the flavor of the meat.
Garlic Powder – Optional, for added depth of flavor.
Fresh Herbs – Rosemary, thyme, or parsley, for aromatic notes.
Garlic Cloves – 3 to 4 cloves, crushed (optional, for the bag or during searing).
High-Smoke-Point Oil – Avocado or canola oil, for searing the crust.
Butter – 2 to 3 tablespoons, optional, for basting during searing.
Optional Dry Rub Spices – Smoked paprika, mustard powder, cayenne pepper, or your favorite spice blend.
Instructions
Step 1: Prepare the Prime Rib
Season Generously: Coat your prime rib roast with kosher salt, black pepper, and optional garlic powder. Add your favorite herbs like rosemary and thyme for an aromatic touch.
Dry Brine (Optional): Place the seasoned roast on a rack in the fridge, uncovered, for 12 to 24 hours. This improves flavor and tenderness.
Step 2: Set Up the Sous Vide
Fill the Container: Add enough water to your sous vide container to fully submerge the roast.
Preheat: Set your immersion circulator to your desired temperature (e.g., 133°F/56°C for medium-rare).
Step 3: Bag the Prime Rib
Seal the Roast: Place the seasoned prime rib in a vacuum-sealed or zip-top freezer bag. Add a sprig of rosemary and garlic cloves if desired.
Water Displacement Method (if needed): Submerge the bag in water to push out air, then seal it tightly.
Step 4: Cook the Prime Rib
Cook Time: Submerge the bagged roast in the water bath and cook for 6 to 12 hours. For a more tender texture, aim for 8-12 hours. Avoid exceeding 24 hours.
Monitor: Check the water level occasionally to ensure the roast stays fully submerged.
Step 5: Finish with a Sear
Pat Dry: Remove the roast from the bag and pat it dry with paper towels. Reserve the juices for a sauce or au jus.
Sear the Roast: Heat a cast-iron skillet or grill over high heat. Add oil and sear the roast for 1-2 minutes per side until a golden crust forms.
Optional Basting: Add butter and herbs to the pan and baste the roast for extra flavor during searing.
Step 6: Rest and Serve
Let It Rest: Allow the prime rib to rest for 10-15 minutes to let the juices redistribute.
Slice and Enjoy: Carve the roast into thick slices and serve with your favorite sides and sauces.
