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Foolproof Sous Vide Prime Rib

Foolproof Sous Vide Prime Rib
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Master the art of cooking a perfect Foolproof Sous Vide Prime Rib with our step-by-step guide. Learn how to achieve juicy, tender results every time!

Ingredients

Scale
  • 5 – 7 lb prime rib roast (2250 – 3175 g prime rib roast)
  • 1 cup beef tallow, softened (240 ml beef tallow, softened)
  • 6 cloves garlic, minced
  • 2 tablespoon fresh rosemary, chopped (30 g fresh rosemary, chopped)
  • 2 tablespoon fresh thyme, chopped (30 g fresh thyme, chopped)
  • 1 tablespoon salt (15 g salt)
  • 1 tablespoon seasoning salt (15 g seasoning salt)
  • 1 tablespoon black pepper (15 g black pepper)

Instructions

  1. Set your sous vide device to a temperature of 56C/133F.
  2. Season the prime rib roast with salt according to your preference. Place the roast inside a freezer bag, then use a vacuum sealer or the displacement method to extract the air. Submerge the prime rib in the water bath for 8 hours.
  3. In a bowl, combine the softened beef tallow, minced garlic, chopped rosemary, chopped thyme, salt, and seasoning salt, mixing until it forms a spreadable mixture.
  4. Take the bag out of the water bath and immediately transfer the roast into an ice bath to cool it for 10 minutes. After chilling, remove the roast from the bag and pat it dry thoroughly.
  5. Preheat your oven to 475F. Spread the garlic and herb mixture evenly over the entire surface of the prime rib. Place the roast on a baking rack set in a pan and bake for 15 minutes. Use a meat thermometer to make sure the internal temperature reaches 110F or your desired serving temperature.
  6. Take the rib roast out of the oven and allow it to rest for 5 minutes. If your roast has bones, carefully cut them away without slicing into the meat itself. Slice the prime rib into servings and savor this delicious dish. As a tip, brush any remaining tallow and garlic mixture from the pan onto each slice before serving.

Notes

  • Ensure the prime rib roast is thoroughly dried before applying the garlic and herb mixture for a crispy crust.
  • Monitor the roast’s internal temperature accurately using a meat thermometer for perfect doneness.
  • Let the roast rest for 5 minutes before slicing to allow the juices to redistribute evenly for a juicy and flavorful outcome.

Nutrition

Find it online: https://sousviderecipe.com/foolproof-sous-vide-prime-rib/