Sous Vide Prime Rib Roast (How To Instructions)

Sous vide prime rib takes all the guesswork out of cooking the perfect prime rib roast. Herb crust surrounds the most succulent and juicy roast beef, cooked to your desired doneness.

Also known as a standing rib roast, boneless rib roast or ribeye roast this amazing cut of meat is usually reserved for special occasions such as Christmas dinner or an anniversary meal but any occasion is a good occasion to have an amazing dinner.

😍 Why sous vide works for this recipe

The beauty of sous vide is you are able to find the right combination of temperature and time combined with the cut of meat prepared how YOU like to enjoy it. 18 hours is probably too long for some people but I had the time to spend waiting.

If I was short on time I would have gone with a shorter cook time such as 8 hours but there would have been more fat in the meat. My family doesn't enjoy the fat in meat but loves what the meat tastes like when it is sous vide in the renderings. As the kids say.... you do you.

🥩 Ingredients needed:

• 1 Prime rib 4-6 pounds

Herbed butter

• butter softened
• rosemary
• kosher salt
• black pepper
• garlic powder

⏲️ How long do you sous vide a prime rib?

Choosing how long to sous vide prime rib will depend on the thickness of the cut of beef. Measure the thickest part of the meat and account for an hour for each thickness, at a minimum. Keep in mind, length of a piece of meat is not the same as thickness. See photo above.

I say a minimum because the beauty of cooking with sous vide, is you don't lose any moisture from the beef because of cooking in a food-safe bag and the longer you cook it, the more tender the meat becomes.

This is a 4-inch thick boneless rib roast. I cooked it for 18 hours so that the connective tissues would have a longer time to break down and the fat could render out more fully. If you love prime rib to have more marbling and the fat ring to be defined, I would have cooked this piece for 6 hours.

🌡️ What temperature do you sous vide prime rib?

The temperature you set your sous vide will determine the doneness of your piece of beef from edge to edge, no matter the thickness. My family likes prime rib cooked to 135.

According to the sous vide supreme cooking guide this is on the high side of medium-rare doneness.

I am a big fan of pre-searing beef before dropping it in the sous vide bath. The searing gives the meat a bit of a crust to hold it together instead of trussing the meat. The caramelization of the proteins will give added flavor to the meat as it cooks in its own juices in the sous vide bag. This step is completely optional but I suggest you try it at least once so you know the difference of pre sear and not pre-searing.

In a small bowl, combine :

• softened butter
• salt
• pepper
• garlic powder
• rosemary

1. Allow the meat to come to room temperature for an hour.
2. Pat the meat dry with paper towels to remove excess moisture.
3. Spread the seasoned butter mixture over all sides of the beef.
4. Heat a heavy bottom or cast iron pan to the point of smoking.
5. Place the roast cut side down in the screaming hot pan, allowing it to sear for 2-3 minutes or until it takes on a deep golden brown caramel color.
6. Flip the meat and sear on all sides, rotating the searing side 90 degrees with each flip.

1. Coat the meat with herbed butter.
2. Pre sear the meat in a cast-iron skillet.
3. Heat the sous vide machine to desired temperature.
4. Using a vacuum sealer, vacuum and seal the beef in a sous vide vacuum bag or use the water displacement method to force the air out of the bag.
5. Secure the bag to the side of the container with a clip if the bag is not heat sealed.
6. Cook for 6 - 18 hours, depending on the desired tenderness.
7. After the cook, remove from the water bath.
8. Open the bag and pour the juices from the bag into a clean container. Save to make a sauce.
9. Reheat the cast iron skillet to smoking.
10. Pat the meat dry with paper towels.
11. Sear on all sides for 1-2 minutes to give the meat a crust.
12. Serve sliced.

🗒️ Frequently asked questions and tips:

• Sous Vide Beef Tenderloin - Edge-to-edge consistent doneness, with no chance of overcooking, will take the fear out of cooking this expensive cut of beef.
• Sous Vide Prime Rib - Herb crust surrounds the most succulent and juicy roast beef, cooked to your desired doneness.
• Sous Vide Guinness Stew - Full of deep, rich comforting flavors the Guinness Beer is the star of this tender beef stew. 
• Sous Vide Beef Stroganoff - fall apart in your mouth beef while maintaining a medium rare center to the steak bites. The stroganoff sauce is creamy, silky and full of layers of flavor. 
• Sous Vide Beef Burgundy - Combining the techniques and flavors of a traditional beef burgundy with the advanced technology of sous vide cooking will make you change the way you cook beef burgundy forever.
• Sous Vide Roast Beef -the most delicious roast beef turning an inexpensive cut of beef into a memorable meal.
• Sous Vide Beef Brisket -take the guesswork out of achieving the perfect brisket. Finish the brisket on your grill, smoker or in the oven for the flavorful, deep-colored bark that you love.

Prime Rib Recipe - Sous Vide

Sarah Mock

Sous vide prime rib takes all the guesswork out of cooking the perfect prime rib roast. Herb crust surrounds the most succulent and juicy roast beef, cooked to your desired doneness.

4.67 from 6 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 6 hrs

Additional Time 8 mins

Total Time 6 hrs 18 mins

Cook ModePrevent your screen from going dark, toggle to button to the right to turn GREEN

Course Beef Recipes

Cuisine American

Servings 6

Calories 53 kcal

Equipment

• Anova Culinary Sous Vide Cooker
• Joule Sous Vide
• LIPAVI 19 Qt Sous Vide Water Bath
• LIPAVI Sous Vide Rack 7.8 x 6.4 Inch
• Lid for Sous Vide Container, with precision cut-out

Ingredients

  

1x2x3x

• 1 Prime rib 4-6 pounds

Herbed butter

• 3 tablespoons butter softened
• 1 teaspoon rosemary
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder

Instructions

 

• Coat the meat with herbed butter.
• Pre sear the meat in a cast iron skillet.
• Heat the sous vide water bath to desired temperature.
• Vacuum and seal the beef in a sous vide bag or use the water displacement method to force the air out of the bag.
• Secure the bag to the side of the container with a clip if the bag is not heat sealed.
• Cook for 6 - 18 hours, depending on the desired tenderness.
• After the cook, remove from the water bath.
• Open the bag and pour the juices from the bag into a clean container. Save to make a sauce.
• Reheat the cast iron skillet to smoking.
• Pat the meat dry with paper towels.
• Sear on all sides for 1-2 minutes to give the meat a crust.
• Serve sliced.

Notes

How to presear

1. Allow the meat to come to room temperature for an hour.
2. Pat the meat dry with paper towels to remove excess moisture.
3. Spread the seasoned butter mixture over all sides of the beef.
4. Heat a heavy bottom or cast iron pan to the point of smoking.
5. Place the roast cut side down in the pan, allowing it to sear for 2-3 minutes or until it takes on a deep caramel color.
6. Flip the meat and sear on all sides, rotating the searing side 90 degrees with each flip.

Nutrition

Serving: 1servingCalories: 53kcalCarbohydrates: 1gProtein: 1gFat: 6gSaturated Fat: 4gTrans Fat: 1gCholesterol: 15mgSodium: 438mgPotassium: 13mgFiber: 1gSugar: 1gVitamin A: 177IUVitamin C: 1mgCalcium: 4mgIron: 1mg

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