Foolproof Sous Vide Prime Rib Recipe | Ultimate Guide + 7 Tips
Foolproof sous vide prime rib recipe with tender, juicy results and a golden crust. The ultimate showstopper for holiday feasts or special occasions.
- Prep Time: 10 minutes
- Cook Time: 12 hours
- Total Time: 12 hours 15 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Sous Vide
- Cuisine: American
Ingredients
4–6 pound rib roast, bone-in
1 tablespoon salt
½ teaspoon black pepper
10 cloves roasted garlic
3 sprigs fresh thyme
2 tablespoons salted butter, room temperature
Prime rib cooking liquid from bag
1 cup beef broth
¼ cup red wine
¼ teaspoon black pepper
Instructions
1. Season the rib roast with salt and pepper. Let it sit uncovered in the fridge overnight.
2. Heat a sous vide water bath to 131°F.
3. Place the rib roast in a vacuum seal bag with roasted garlic and thyme, then seal.
4. Sous vide cook the rib roast for 8–12 hours.
5. Transfer the roast to an ice bath for 5–10 minutes.
6. Preheat the oven to 500°F.
7. Remove the roast from the bag, reserving juices for au jus.
8. Pat the roast dry. Rub with butter and roast for 15–20 minutes until golden.
9. For the au jus: simmer bag juices, broth, red wine, and black pepper for 5–10 minutes.
10. Let the roast rest slightly. Slice and serve with au jus and horseradish sauce (optional).
Notes
Use a well-marbled, bone-in rib roast for best flavor and texture.
Overnight dry brining helps develop a flavorful crust.
Ice bath cools the exterior so butter won’t melt too fast in oven.
Adjust sous vide temp slightly based on desired doneness.
Nutrition
- Serving Size: 8 oz
- Calories: 600
- Sugar: 1g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 120mg
Find it online: https://sousviderecipe.com/foolproof-sous-vide-prime-rib-recipe/