Sous Vide Prime Rib Roast Recipe

Learn how to use the sous vide method for making a delicious prime rib roast at home.

Prime rib roast is a delicious and succulent cut of meat that leaves a memorable impression on your guests. I love serving this for special occasions, such as Christmas dinner, because it’s lavish enough to really make people feel warm and welcome. To make it easier than ever to cook your costly prime rib to the perfect doneness, try our sous vide prime rib roast recipe and don’t think twice about whether your dinner will be a hit!

Why Should I Sous Vide My Prime Rib?

If you’ve never tried to sous vide a prime rib, you may not be sold on the idea. After all, if you’re like me, it’s not every day that you purchase a ~$100 cut of meat for dinner. Experimenting with it feels risky, at best.

Here’s why we love sous vide prime rib:

• The seasoning gives it that extra flavor boost, and this cooking method helps the meat remain juicy and tender.
• You will still achieve that caramelized texture you love by roasting it briefly before serving, so you’re not compromising anything!
• This recipe helps you whip together the perfect au jus for serving without worry — it’s almost impossible to mess it up!
• You can cook it to the doneness you want, and at the precise temperature you want.

Sous vide takes a bit of time, and has an initial investment, but we are here to tell you it’s worth it! Try sous vide turkey breast if you want to get comfortable with a less expensive meat first as you get the hang of things.

Many home cooks swear by sous vide cooking as the best way to cook high-quality meat at an exact temperature despite the long cooking times.

Which Grade of Prime Rib Should I Buy?

There are three USDA grades of beef: Prime, Choice, and Select. You may wonder, what’s the difference in grades of beef? Let’s go over each kind.

Prime: Prime beef is sourced from young, well-fed beef cattle. There’s a lot of marbling, which contributes to an excellent flavor and texture. This is often found served in restaurants and hotels. Prime roasts and steaks are excellent for broiling, roasting, or grilling.

Choice: Choice beef is high quality but possesses less marbling. This means it is less tender, and could be overcooked easily. It is suggested to braise, roast, or simmer in liquid in a tightly covered pan.

Select: Select is leaner than the highly grades, and, while fairly tender, it has less marbling. The low marbling means it is less juicy and flavorful than higher grades. Cooking select grades involves marinating and/or braising for maximum tenderness and flavor. Only tender cuts should be cooked with dry heat.

Due to all of the above factors, we recommend USDA Prime grade cuts. We recommend USDA Choice grade if you’re on a budget or Prime is sold out.

RELATED: If you have a sous vide cooker, try our sous vide turkey breast and sous vide short ribs recipes!

How Long Does It Take to Sous Vide Prime Rib?

How much time you cook your prime rib using a sous vide cooker depends on the doneness you’re looking for. Here’s a handy cook time guide for your prime rib sous vide-style — and at what temperature — to achieve the perfect prime rib.

• RARE: Cook at 131°F for 8-12 hours
• MEDIUM RARE: Cook at 135°F for 8-12 hours
• MEDIUM: Cook at 140°F for 8-12 hours
• MEDIUM WELL: Cook at 145°F for 8-12 hours
•  WELL: Cook at 150°F for 8-12 hours

Note: Prime rib is best served rare or medium rare. We would not recommend cooking prime rib to medium well or well done.

Should You Salt Prime Rib the Night Before?

Salting your prime rib in advance is key to making a delicious rib roast that your guests will love.

Salting the rib roast, otherwise known as dry-brining it, will penetrate the meat properly and yield a juicy, flavorful roast.

You can skip this step in the cooking process, but it is not recommended.

Sous Vide Prime Rib Recipe

You will need a sous vide machine and the following ingredients to make this recipe for your next holiday dinner.

Ingredients:

• 4-6 lb rib roast, bone-in
• 1 Tbsp salt
• ½ tsp black pepper
• 5 cloves roasted garlic (use more to flavor if you prefer)
• 2 Tbsp fresh rosemary, chopped
• 2 Tbsp fresh thyme, chopped
• 2 Tbsp salted butter, room temperature

You can also use other fresh herbs if you’d prefer, or add in ingredients such as garlic powder, fresh garlic, or kosher salt. 

Instructions:

1. Season rib roast with salt and pepper, covering all sides. Allow roast to rest on a wire rack over a plate or cooking sheet in the fridge overnight.
2. When ready to cook, heat the sous vide water bath to 131°F for a rare result (see above if you desire a different doneness).
3. Place rib roast in a vacuum seal bag with roasted garlic, rosemary, and thyme. Seal.
4. Cook in a water bath for 8-12 hours. (Note: Personally, I recommend not cooking beyond 10, as the meat continues to soften and can become mushy.)
5. When the timer goes off, remove the bag from the water and place it in an ice bath for 5-10 minutes to halt cooking.
6. While it cools, preheat oven to 500°F. Remove the rib roast from the bag but reserve the juice from the bag for au jus sauce (recipe below).
7. Place the roast on a rack over a baking sheet and rub the butter over the top of the roast. Roast for 15 minutes or until golden brown on the outside.
8. While the beef roasts, prepare the au jus sauce. Allow rib roast to cool slightly before cutting.

Prime Rib Au Jus Recipe

You’ll need these items to make au jus.

Ingredients:

• Prime rib cooking liquid from the sous vide bag
• 1 cup beef broth
• ¼ cup red wine
• Salt and pepper to taste
• Flour (optional, to thicken)

Instructions:

1. Combine the above ingredients in a medium-sized saucepan and bring to a low simmer.
2. Simmer for 5-10 minutes, until reduced. Remove from heat.
3. If desired, add small amounts of flour while whisking to thicken.

Tips for the Best Prime Rib Roast

Follow these top tips for making the best sous vide prime rib roast:

• Do not cook with the sous vide method for more than 12 hours, or it will become mushy. While it’s hard to do, you CAN sous vide prime rib for too long and overcook it. The sweet spot is 8-10 hours to be on the safe side, unless you have a much larger roast than average.
• You can follow the sous vide process for the rib roast and store it in the fridge in the vacuum bag for 5 days, or in the freezer for up to 3 months, before you prepare it for serving. This can help you prepare your meal in advance for the holidays, making the day you serve guests much easier! Once you’re ready to serve your sous vide prime rib roast, reheat it in the water bath in the bag for 30 minutes at 131°F to warm uniformly, then roast using the roasting directions above. If you have frozen the prepared prime rib, fully thaw it in the fridge before re-introducing it to the water bath.
• Don’t skip the ice bath step. You may be tempted to skip it and just allow your meat to cool naturally, but remember that meat continues to cook if it’s not immediately chilled. This also allows you to coat the prime rib with butter so it will properly caramelize in the oven.
• Don’t try to cook it well done. I know everything is a matter of preference, but this meat cut is not the same if it’s neither rare nor medium rare. Find another cut of meat if you wish to have a more well-done steak! No sense in spending all that money just to cook away the best parts of enjoying a prime rib.

Related Prime Rib Articles

Looking for a perfect sous vide prime rib roast seasoning? Try our best prime rib rub recipe (and say that 10 times fast)!

Here’s everything you need to know about prime rib temperatures so you can cook your prime rib safely and effectively, no matter what method you use.

For more information on how to cook a prime rib, check out our guide that discusses how to prepare your rib roast in the oven, as well as how long you can save leftovers (if you have any!) For more guidelines about leftovers, we have an article that covers how long your food will last. 

Before you purchase your prime rib roast, check out our guide on how much rib roast per person, including bone-in and boneless weights. Nothing is worse than not having enough for everyone! 

And if you’re looking for side dishes to serve as part of this delicious meal, consider mashed potatoes, green bean casserole, mac & cheese, or baked potato soup with bacon.