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–+ servings

Prime Rib Recipe - Sous Vide

Created by: Sarah Mock
sous vide prime rib on a white platter sliced to show the inside of the meat
prep time10 minutes
cook time6 hours
Additional Time 8 minutes
total time6 hours 18 minutes
Makes 6

Ingredients

  • 1 Prime rib (4-6 pounds)

Herbed butter

  • 3 Tablespoon Butter (softened)
  • 1 Teaspoon Rosemary
  • 1 Teaspoon salt
  • 1 Teaspoon Black Pepper
  • 1 Teaspoon Garlic Powder

Instructions
 

  • Coat the meat with herbed butter.
    1 Prime rib, 3 Tablespoon Butter, 1 Teaspoon Rosemary, 1 Teaspoon salt, 1 Teaspoon Black Pepper, 1 Teaspoon Garlic Powder
  • 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.

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