Name: Perfect Sous Vide Prime Rib
Prep time: 20 min
Cook time: 12 h 20 min
Total time: 12 h 40 min
Cuisine: American
Ingredients: – 4-6 pounds (1.8-2.7 kg) rib roast bone in; – 1 tablespoon (15 ml) salt; – 1/2 teaspoon (3 ml) black pepper; – 10 cloves roasted garlic; – 3 sprigs fresh thyme; – 2 tablespoons (30 ml) salted butter room temperature; – Prime rib cooking liquid from bag; – 1 cup (240 ml) beef broth; – 1/4 cup (60 ml) fruit juice; – 1/4 teaspoon (1 ml) black pepper

Perfect Sous Vide Prime Rib

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Learn how to create the perfect sous vide prime rib at home with our foolproof recipe. Juicy, tender, and full of flavor – your new go-to dish awaits!

Author: Jasmine
Prep Time: 20 minutes
Cook Time: 12 hours 20 minutes
Total Time: 12 hours 40 minutes
Yield: 4-6 servings
Category: Main Course
Method: Sous Vide, Roasting
Cuisine: American

Ingredients

– 4-6 pounds (1.8-2.7 kg) rib roast bone in
– 1 tablespoon (15 ml) salt
– 1/2 teaspoon (3 ml) black pepper
– 10 cloves roasted garlic
– 3 sprigs fresh thyme
– 2 tablespoons (30 ml) salted butter room temperature
– Prime rib cooking liquid from bag
– 1 cup (240 ml) beef broth
– 1/4 cup (60 ml) fruit juice
– 1/4 teaspoon (1 ml) black pepper

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Instructions

Sprinkle the rib roast with salt and pepper, then leave it uncovered on a wire rack over a dish in the refrigerator overnight.
Set up a sous vide bath and heat it to 131°F.
Put the rib roast, along with the roasted garlic and fresh thyme, into a vacuum-sealed bag and close it securely.
Submerge the bag in the sous vide bath and cook for 8 to 12 hours.
After cooking, transfer the bag to a container filled with ice water for 5 to 10 minutes.
Turn your oven on and set it to 500°F.
Take the rib roast out of the bag, making sure to keep the liquid from the bag for the jus.
Position the roast on a rack placed over a baking tray and coat the top with butter. Roast in the oven for 15 to 20 minutes until the exterior turns golden brown.
Meanwhile, in a small pot, combine the ingredients for the au jus and heat until it starts to simmer.
Allow the mixture to simmer for 5 to 10 minutes until it thickens slightly, adjusting the salt if needed, then take it off the heat.
Take the rib roast out of the oven and allow it to rest for a short period.
Cut the roast into slices, pour the au jus over them, and serve, optionally with horseradish sauce.

Notes

Remember to reserve the cooking liquid from the prime rib bag for the au jus sauce.
Allow the rib roast to rest before slicing to ensure a juicy and tender outcome.
Enhance the garlic flavor by adding extra roasted cloves to the vacuum-sealed bag before cooking.

Nutrition

Calories: 450
Fat: 25g
Protein: 45g

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