Reverse Sear Prime Rib Sous Vide – Perfect 7-Step Method
A showstopping reverse sear prime rib sous vide that’s juicy, pink throughout, and crusted to perfection. Ideal for holidays or anytime you want flawless results.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 30 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Sous Vide + Reverse Sear
- Cuisine: American
Ingredients
1 standing rib roast (prime rib), 3 to 12 pounds (1.3 to 5.4 kg)
Kosher salt and freshly ground black pepper
Instructions
1. Preheat sous vide water bath to 132°F for medium-rare.
2. Season roast liberally with salt and pepper. Chill uncovered overnight if possible.
3. Seal in vacuum bag or use water displacement method.
4. Cook in sous vide bath for 5 to 8 hours, depending on roast size.
5. Remove from bag and pat completely dry with paper towels.
6. Preheat oven to 500°F. Let roast rest while oven heats.
7. Roast for 6 to 10 minutes until exterior is crisp and browned.
8. Remove, let rest 10 minutes, then carve and serve.
Notes
For rare, set sous vide to 129°F; for medium, 135°F.
Salting overnight helps with flavor and browning.
You can hold the roast in sous vide up to 90 minutes before finishing.
Nutrition
- Serving Size: 8 oz
- Calories: 850
- Sugar: 0g
- Sodium: 220mg
- Fat: 65g
- Saturated Fat: 25g
- Unsaturated Fat: 35g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 65g
- Cholesterol: 150mg
Find it online: https://sousviderecipe.com/reverse-sear-prime-rib-sous-vide/