Best Sous Vide Temp for Prime Rib
This sous vide prime rib recipe delivers melt-in-your-mouth texture, seasoned with garlic herb butter and finished with a high-heat sear. It’s a foolproof method for perfectly cooked prime rib every time.
- Prep Time: 10 min
- Cook Time: 8 hr 15 min
- Total Time: 8 hr 25 min
- Yield: 6–8 servings 1x
- Category: Dinner
- Method: Sous Vide + Oven
- Cuisine: American
Ingredients
5 –7 lb prime rib roast
1 cup unsalted butter, softened
6 cloves garlic, minced
2 tablespoon fresh rosemary, chopped
2 tablespoon fresh thyme, chopped
1 tablespoon salt
1 tablespoon Lawry’s seasoning salt
1 tablespoon black pepper
Instructions
1. Set sous vide machine to 56C/133F.
2. Salt the rib roast to taste. Put the roast in a freezer bag and vacuum seal or use the displacement method.
3. Drop into sous vide bath and cook for 8 hours.
4. Remove bag and transfer roast to an ice bath for 10 minutes.
5. Take out of bag and pat dry thoroughly.
6. Mix butter, garlic, rosemary, thyme, salt, Lawry’s, and pepper to make a spreadable compound.
7. Coat the rib roast evenly with compound butter.
8. Preheat oven to 475°F and roast for 15 minutes.
9. Check that internal temp is 110°F or desired doneness.
10. Let rest 5 minutes before slicing and serving.
11. Brush with extra pan butter before serving.
Notes
You can sous vide up to 10 hours for flexibility.
For rare, reduce temp to 129°F. Always dry thoroughly before roasting.
Nutrition
- Serving Size: 1 slice (~8 oz)
- Calories: 650
- Sugar: 0g
- Sodium: 860mg
- Fat: 56g
- Saturated Fat: 25g
- Unsaturated Fat: 29g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 175mg
Find it online: https://sousviderecipe.com/best-sous-vide-temp-for-prime-rib/