Best Sous Vide Temp for Prime Rib – Amazing Results in 1 Recipe

The first time I cooked a prime rib sous vide, I was terrified I’d ruin it. Growing up in Florida, prime rib wasn’t a regular on our dinner table—but when I finally splurged on a beautiful 6-pound roast, I knew I wanted it done right. That meant pulling out my sous vide circulator and doing some homework on the best sous vide temp for prime rib.

After testing several temperature ranges, I found my magic number: 133°F. It’s warm enough to be unmistakably medium-rare but cool enough to preserve that deep pink color and buttery texture throughout. When I sliced into that first roast, I was stunned. No gray band. No uneven doneness. Just edge-to-edge perfection. That moment sealed the deal for me—this was the only way I’d cook prime rib from then on.

Of course, finding the perfect temp is just part of the story. Getting that crisp, garlicky crust on the outside takes the experience to the next level. And don’t skip the rest time—it locks in the juices so every slice stays rich and satisfying.

Over the years, I’ve fine-tuned this technique, and now it’s the centerpiece of every special dinner I host. Whether you’re prepping for Christmas or simply celebrating a great cut of meat, knowing the right sous vide temp for prime rib makes all the difference.

For more ideas on different beef cuts, check out my Flat Iron Steak Sous Vide Recipe or try a leaner Sous Vide Tri-Tip Steak for weeknight meals.

So, ready to cook a rib roast that melts in your mouth? Let’s get into the details—and make this your go-to method.

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Perfect Temperature & Timing for Sous Vide Prime Rib

Understanding Doneness: What’s the Best Sous Vide Temp for Prime Rib?

When it comes to prime rib, your chosen temperature determines the final texture and flavor. The best sous vide temp for prime rib depends on how you like it. But for most home cooks and steak lovers, medium-rare (133°F/56°C) is the gold standard. This sweet spot delivers a warm, rosy interior and the kind of fork-tender bite that sous vide is famous for.

Want something slightly different? Here’s a quick breakdown:

Doneness Level	Sous Vide Temp (°F)	Texture
Rare	129°F	Very soft, deep red center
Medium-Rare (Recommended)	133°F	Juicy, tender, pink throughout
Medium	138°F	Less pink, firmer chew

How Long to Sous Vide a 5 lb Ribeye Roast?

Cooking time matters just as much as temperature. For a 5 to 7 lb roast, 8 hours at 133°F gives you consistent doneness throughout. Want to serve later? You can safely hold it in the bath for up to 10 hours without overcooking.

Finishing Techniques for the Perfect Crust – Best Sous Vide Temp for Prime Rib

From Bath to Oven: Locking in Flavor

Sous vide gives you perfect internal doneness, but the outside? That needs a little help. After pulling your prime rib from the bath, it’s essential to chill it briefly in an ice bath—this step helps firm the meat, dry the surface, and set you up for the ultimate crust. Once it’s chilled, pat it completely dry. Moisture is the enemy of browning.

Now comes the game-changer: the garlic herb compound butter. Mix softened unsalted butter with freshly minced garlic, rosemary, thyme, salt, Lawry’s seasoning salt, and black pepper. This blend doesn’t just add flavor—it forms a luscious coating that caramelizes beautifully under high heat.

Set your oven to 475°F and roast the coated prime rib for 15 minutes. This quick blast of heat gives you that golden, slightly crispy exterior. No overcooking, no guesswork—just a flawless crust every time.

For extra confidence, check the internal temperature post-sear. It should read at least 110°F for medium-rare. If it’s a bone-in roast, carve off the ribs carefully and slice into thick, juicy slabs. And here’s a bonus: brush each cut with leftover pan butter and garlic for an added punch of flavor.

Serving Tips That Make a Difference

Presentation matters, especially when you’ve invested in a beautiful cut of meat. Let the roast rest for at least five minutes before slicing. This lets juices redistribute evenly and keeps each slice moist and rich.

If you’re planning ahead for a special meal or holiday gathering, consider pairing your prime rib with bold sides like horseradish cream or garlic mashed potatoes. Want a creative spin? Compare this Best Sous Vide Temp for Prime Rib recipe to my amazing ribs sous vide prime rib version for a slightly smokier twist.

Avoiding Mistakes & Expert Tips – Best Sous Vide Temp for Prime Rib

Common Prime Rib Mistakes (And How to Avoid Them) -Best Sous Vide Temp for Prime Rib

Even with a sous vide machine, mistakes can happen if you don’t follow key steps. One of the most overlooked steps when cooking with the best sous vide temp for prime rib is properly drying the meat after the ice bath. Moisture on the surface prevents searing and leads to a gray, soggy crust—definitely not what you want for a perfectly cooked sous vide prime rib roast.

Another common issue in any prime rib sous vide recipe is light seasoning. This cut demands deep flavor, especially when you’re using the best sous vide temp for prime rib for hours of low, slow cooking. Generously salt the roast before sealing, and let the vacuum process work its magic. The post-bath garlic herb butter isn’t just a bonus—it’s essential for maximum flavor.

Many ask if 135°F is safe. Not only is it safe, but it’s also right in the zone of the best sous vide temp for prime rib. When cooked for 8–10 hours, temperatures between 133°F and 135°F meet USDA safety standards while delivering unmatched texture and tenderness. So if you’re going for a flawless, pink center with edge-to-edge doneness, trust that the best sous vide temp for prime rib isn’t just hype—it’s a proven path to perfection.

Expert Tips for Sous Vide Prime Rib Success – Best Sous Vide Temp for Prime Rib

Here’s what separates a great prime rib from a showstopper:

• Use a high-quality roast. Prime or choice grade works best for tenderness.
• Don’t skip the compound butter. It adds flavor and helps with browning.
• Let the meat rest after searing. Even just 5–10 minutes improves texture and juiciness.
• Slice against the grain. This keeps each piece as tender as possible.

For added variety, consider trying a sous vide corned beef recipe for a flavorful twist, or explore whether you can sous vide corned beef in the package like I tested in this corned beef guide. Both methods showcase how flexible and powerful sous vide cooking can be—even for tougher or pre-packaged cuts.

Sous vide prime rib roast might seem intimidating at first, but this method turns even the most luxurious cuts into achievable perfection. With the best sous vide temp for prime rib now in your hands, and a foolproof prime rib sous vide recipe to follow, you’re ready to impress every time with edge-to-edge doneness and rich, juicy flavor.

Conclusion: Mastering Prime Rib, One Bath at a Time

Sous vide has completely transformed the way we cook prime rib at home. With the best sous vide temp for prime rib set at 133°F, you unlock restaurant-level tenderness and flavor without the stress. From prep to crust to carving, each step plays a part in the final masterpiece.

This method isn’t just about cooking—it’s about confidence. Whether you’re planning a holiday meal or just treating yourself to something special, sous vide makes prime rib approachable and consistently delicious. Pair it with your favorite sides, share it with people you love, and don’t forget to save that buttery pan juice—it’s liquid gold.

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FAQ – Best Sous Vide Temp for Prime Rib

What temperature should I sous vide prime rib?

The ideal sous vide temperature for prime rib is 133°F for medium-rare. It offers a perfect balance of tenderness and juiciness with a warm pink center.

What is the recommended temp for prime rib?

For sous vide, 133°F is highly recommended. However, you can go as low as 129°F for rare or up to 138°F for medium depending on preference.

Is it safe to sous vide at 135?

Yes, sous vide at 135°F is completely safe. Long cooking times—like 6 to 10 hours—ensure pasteurization, making it safe and delicious.

How long to sous vide a 5 lb ribeye roast?

A 5-pound ribeye roast should be cooked sous vide for 8 hours at 133°F. You can extend it to 10 hours without compromising texture.

What is the best sous vide temperature for roast?

For beef roasts like prime rib, 133°F is the sweet spot for medium-rare. For a firmer texture, 138°F works well.

How long do you cook a 5 pound prime rib?

Cook a 5 lb prime rib for 8 hours at 133°F in a sous vide bath. Afterward, sear it in the oven at 475°F for 15 minutes.