Reheating Prime Rib with Sous Vide: Ultimate Guide in 7 Steps
Perfectly reheat leftover prime rib using sous vide for a juicy, tender, and flavorful result every time.
- Prep Time: 10 min
- Cook Time: 4 hr
- Total Time: 4 hr 10 min
- Yield: 8 servings 1x
- Category: Dinner
- Method: Sous Vide
- Cuisine: American
Ingredients
Scale
3–5 bone prime rib
3 sprigs fresh rosemary
Kosher salt and fresh-ground black pepper
Instructions
1. Preheat your sous vide bath to 136°F.
2. Trim the roast if needed and season with salt, pepper, and rosemary.
3. Vacuum seal or bag using water displacement.
4. Insert a probe and submerge the roast in the bath.
5. Cook for 2 to 4 hours depending on size.
6. Remove and pat dry.
7. Broil for 4–8 minutes until browned.
8. Slice, serve, and enjoy!
Notes
For medium-rare, use 132°F.
Save bag juices for jus.
Use probe for thick or bone-in cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 0g
- Sodium: 320mg
- Fat: 35g
- Saturated Fat: 14g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 130mg
Find it online: https://sousviderecipe.com/reheating-prime-rib-with-sous-vide/