How Long can you Sous Vide a Prime Rib? | 5 Expert Tips for Perfect Texture
This sous vide prime rib recipe delivers tender, juicy, edge-to-edge perfection. Ideal for holidays or dinner parties with no stress.
- Prep Time: 15 minutes
- Cook Time: 18 hours
- Total Time: 18 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Sous Vide
- Cuisine: American
Ingredients
3–5 bone prime rib
3 sprigs fresh rosemary
Kosher salt and fresh-ground black pepper
Instructions
1. Preheat your water bath using your sous vide circulator to 136°F (58°C).
2. Trim the rib roast: remove bone plate and tail if needed.
3. Season generously with salt, pepper, and chopped rosemary.
4. Vacuum seal the roast in a food-safe bag.
5. Insert a waterproof probe and sous vide for 18 hours.
6. Monitor water levels and maintain 130°F low-temp alert.
7. Remove and dry the roast after cooking.
8. Broil for 4–8 minutes until golden crust forms.
9. Rest briefly, then slice and serve.
Notes
You can sous vide for up to 24 hours, but texture becomes noticeably softer.
Save juices from the bag to make flavorful au jus.
Monitor water levels during long cooks to avoid evaporation.
Nutrition
- Serving Size: 8 oz
- Calories: 550
- Sugar: 0g
- Sodium: 180mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 160mg