Sous Vide Boneless Prime Rib for Two – 5 Amazing Steps
A perfectly tender sous vide boneless prime rib for two, seasoned with herbs and garlic, then finished with a hot sear for steakhouse-worthy results at home.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Sous Vide
- Cuisine: American
Ingredients
1 kg (2.2 lbs) boneless prime rib, well marbled (about 2 inches thick)
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp dried rosemary or thyme (or 1–2 fresh sprigs)
1 tsp canola or avocado oil
Optional: sea salt flakes for finishing
Instructions
1. Fill your sous vide container 3/4 full with water and set to your desired temperature (e.g. 132°F for medium-rare).
2. Generously season the roast with salt, pepper, garlic powder, and herbs on all sides.
3. Place meat into a vacuum seal or Ziploc freezer bag using the water displacement or vacuum sealing method.
4. Once water is up to temperature, submerge the bag. Cook for 3.5 to 6 hours (6–9 hours for lower-grade meat).
5. Remove from bag, pat dry with paper towels, and reserve bag juices for optional gravy.
6. Rub oil on the roast and re-season lightly with salt, pepper, and garlic powder.
7. Heat a skillet over high heat and sear the roast for 1 minute per side, including edges.
8. Let rest 5–10 minutes before slicing and serving.
9. Garnish with finishing salt and serve with horseradish sauce or gravy if desired.
Notes
Use a meat thermometer during searing only if unsure about core temp.
Fresh rosemary adds great flavor but use sparingly to avoid overpowering the beef.
This recipe is great for date nights or any time you want a fancy meal for two.
Nutrition
- Serving Size: 8 oz
- Calories: 550
- Sugar: 0g
- Sodium: 600mg
- Fat: 42g
- Saturated Fat: 18g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 120mg
Find it online: https://sousviderecipe.com/sous-vide-boneless-prime-rib-for-two/