Sous Vide Prime Rib Roast Recipe
Using the sous vide cooking method is an excellent way to make the most out of this expensive cut of meat, often enjoyed for holidays and other special occasions.
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
Instructions
- 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.
- 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).
- Place rib roast in a vacuum seal bag with roasted garlic, rosemary, and thyme. Seal.
- 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.)
- 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.
- 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 above).
- 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.
- While the beef roasts, prepare the au jus sauce. Allow rib roast to cool slightly before cutting.
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