Sous Vide Prime Rib for Two – Juicy, Perfect Results (2025)

Hi there! I’m Jasmine, the home cook behind SousVideRecipe.com. Growing up in sunny Florida, I was surrounded by fresh coastal flavors and lots of grilled seafood. But the first time I made sous vide prime rib for two, everything changed. It was a quiet weekend—just my husband and me—and I had scored a gorgeous two-bone roast from our local butcher. I seasoned it with salt, pepper, and rosemary, sealed it up, and dropped it into a 136°F bath.

What came out 18 hours later was absolute magic. The texture was silky, the flavor rich but clean, and that final sear under the broiler gave our sous vide prime rib for two a crackling crust that made it feel like a five-star meal. We didn’t speak for the first five minutes of eating—it was that good. Ever since, sous vide prime rib for two has become my favorite way to treat ourselves when we need a little something special. It’s intimate, it’s indulgent, and it’s surprisingly easy once you try it.

The beauty of sous vide prime rib for two is that you get restaurant-level quality at home, without stress or overcooking. If you’re curious about other cuts for special dinners beyond sous vide prime rib for two, check out my sous vide filet mignon and the ever-reliable sous vide sirloin roast—both are great choices for smaller portions.

Print

Why Prime Rib is Perfect for Sous Vide

Prime rib is a naturally rich and marbled cut of beef that begs for precision cooking. The problem with traditional roasting is that it’s hard to hit that sweet spot—warm and pink from edge to center—without overcooking the outside. That’s where sous vide shines. By maintaining a steady temperature (say, 136°F for medium-rare), you ensure every bite is perfectly cooked.

Another bonus? Sous vide eliminates stress. You can season and seal the meat, then forget about it for hours. The water bath handles the hard part. And when you’re ready to finish it, a quick blast under the broiler or in a hot cast iron skillet delivers a beautiful crust—no gray ring, no dry edges. If you’re unsure about that final step, here’s how to sear sous vide meats the right way for restaurant-quality results.

Cooking for two means you don’t need a huge roast. A 2- to 3-rib piece (about 3–4 lbs) is ideal. And since you’re already using a precision technique, this smaller size is easier to manage—and faster to sear to finish. Curious how it stacks up against other sous vide beef recipes? Don’t miss our sous vide sirloin roast guide for a leaner option.

Want to experiment with other dinner-for-two favorites? Take a look at our guide to sous vide duck breast or go for the ultimate comfort dish: sous vide short ribs.

How Much Prime Rib to Buy for Two Adults?

When preparing sous vide prime rib for two, portion size matters just as much as technique. The goal with sous vide prime rib for two is a perfectly sized roast that gives you rich, satisfying portions—without waste. Here’s the simple breakdown: one bone from a prime rib roast typically serves about 1.5 people. That means a 2-bone roast (about 3 to 4 pounds) is the sweet spot for two adults, especially if you want a little extra for leftovers.

You can always go a bit smaller, but keep in mind that sous vide prime rib for two shrinks slightly during long water bath cooking, especially when finished with a sear. So don’t be afraid to err on the side of more. And if your butcher only has larger cuts, ask them to trim and tie a smaller two-bone portion for your sous vide prime rib for two. Trust me—it’s worth it for the tenderness and ease this method provides.

If you’re wondering how sous vide prime rib for two stacks up to other dinner-for-two cuts, you might compare it to our sous vide New York strip or the crowd-pleasing sous vide beef tenderloin—both are excellent but less dramatic than a rib roast. Still, when you’re craving something classic and bold, nothing delivers quite like sous vide prime rib for two.

Seasoning & Sealing for Maximum Flavor

Now for the fun part: seasoning. Sous vide prime rib for two doesn’t need much—it’s already rich with flavor. All you need for your sous vide prime rib for two is kosher salt, freshly cracked black pepper, and a few sprigs of fresh rosemary. Pat your roast dry, season it generously, and let it sit uncovered in the fridge for 4 to 24 hours if you have time. This mini dry-brine helps lock in flavor and gives your sous vide prime rib for two a better crust after searing.

When you’re ready to cook sous vide prime rib for two, place the roast into a vacuum-sealable bag that’s large enough to fit comfortably. Add your rosemary, seal it tight, and get rid of all the air. If you’re using a probe thermometer for your sous vide prime rib for two, insert it through a strip of sous vide tape and into the thickest part of the roast. It’s optional, but it gives you added precision and confidence—especially during long cooks. This simple prep makes sous vide prime rib for two feel effortless while delivering incredible results.

Here’s a quick seasoning checklist:

Ingredient	Amount
Kosher Salt	2–3 tsp per pound
Black Pepper	Freshly cracked, to taste
Rosemary	3 sprigs, chopped

Want to get creative? You can also add a touch of garlic powder or smear the roast with a thin layer of Dijon mustard before sealing for extra depth. But simplicity really is best here.

For more seasoning guidance, take a look at our sous vide spice mix guide, or if you’re curious about sealing gear, don’t miss our vacuum sealer buying guide.

How Long to Sous Vide a 2-Bone Prime Rib?

The magic of sous vide prime rib for two lies in precision, and for a 2-bone prime rib, the sweet spot is all about low and slow. Set your circulator to 136°F (58°C) for a juicy, medium-rare roast. Then let your sous vide prime rib for two cook for 16 to 18 hours. Yes, that sounds like a long time, but the results are unbeatable. The extended cook allows the fat and collagen in sous vide prime rib for two to break down gently, creating a fork-tender texture with every slice.

You don’t have to worry about overcooking your sous vide prime rib for two—it won’t go beyond that temperature. Even if you leave your sous vide prime rib for two in for a few extra hours, it’ll stay perfectly pink. This flexibility makes sous vide prime rib for two ideal for hosting, date nights, or simply relaxing while it cooks. It’s a stress-free way to create a showstopping meal without babysitting your oven or stressing over timers.

Here’s a quick sous vide timing chart you can follow:

Preferred Doneness	Temperature (°F)	Time
Rare	129°F	12–16 hours
Medium-Rare (Recommended)	134–136°F	16–18 hours
Medium	140°F	16–18 hours

If you’re curious how sous vide affects tougher cuts like ribs, see our breakdown on sous vide beef ribs—spoiler: they need more time.

Can You Sous Vide Two Things at Once?

Yes, absolutely! One of the best things about sous vide is its ability to multitask. If you’re cooking two small rib roasts or even splitting one larger roast into halves, you can seal them individually and cook both in the same water bath at the same time. The key is ensuring even water circulation—don’t stack the bags or crowd the container.

Also, long cooks like this tend to cause evaporation, especially overnight. Use a sous vide container with a lid or cover the top with foil to retain water. You can also check our evaporation-prevention guide for simple fixes.

Tip: If you’re using a thermometer alert system, like Signals or Inkbird, set a low-temperature alarm (around 130°F) to notify you in case of water drop. That way, you won’t lose hours of cooking due to evaporation.

Want to try batch cooking different proteins at once? Learn more in our full article on cooking multiple sous vide bags together.

Final Sear: Getting That Crust Just Right

After spending 18 hours in the bath, your prime rib might look a little pale—but that’s exactly what we want. The meat inside is already cooked to a perfect medium-rare, so now we focus on building that crust. Pat the roast dry with paper towels. Moisture is the enemy of browning. You’ve got two excellent options: broiling or searing in a hot cast iron pan.

For broiling, preheat your oven on high with the rack set just below the top. Place the roast on a baking tray and broil for 4 to 8 minutes, rotating halfway through. Watch it closely—it can go from browned to burned quickly.

For pan-searing, heat a cast iron skillet until it’s smoking hot. Add a thin coat of high smoke-point oil (like avocado or canola), and sear each side for about 1–2 minutes. Use tongs to hold it upright and get the edges too. Let it rest for 5 minutes before slicing.

Want your crust game flawless? Don’t miss our deep dive into how to sear sous vide meats properly. For picture-perfect slicing tips, our prime rib carving guide has you covered.

Is It Worth It? Absolutely.

After one bite, you’ll realize why sous vide prime rib for two is so much more than a recipe—it’s an experience. The deep, beefy flavor, the melt-in-your-mouth texture, the perfectly pink center… it’s restaurant-quality food made right in your kitchen. And the best part? It’s repeatable. Once you’ve nailed the method, you can scale it up or down, try different rubs, and serve it for holidays or any weekend that deserves something extra.

If you’ve ever hesitated over cooking prime rib at home, this method removes every obstacle. It’s simple, low-effort, and wildly rewarding.

Conclusion

Sous vide takes all the guesswork out of cooking prime rib and delivers consistent, mouthwatering results every single time. Whether you’re planning a special date night, a cozy holiday dinner, or just want to treat yourself to something incredible, sous vide prime rib for two is the perfect way to make it happen. The technique guarantees edge-to-edge doneness, unbeatable tenderness, and that golden crust we all crave—with minimal effort and no stress.

What makes sous vide prime rib for two truly exceptional is the level of control it gives you. Traditional methods often leave you with a gray ring or uneven texture, but sous vide cooking ensures that every bite is silky and flavorful from the outer edge to the very center. You can even prepare the roast a day in advance, keep it sealed, and sear it right before serving—making it ideal for entertaining or impressing guests without breaking a sweat.

You don’t need a commercial kitchen or a full-size roast to enjoy one of the most luxurious cuts of beef at home. With a little seasoning, the right temp, and some patience, you’ll create a restaurant-quality experience that rivals any upscale steakhouse. It’s a dish that feels extravagant yet is surprisingly approachable. Once you try sous vide prime rib for two, it won’t just be reserved for holidays or anniversaries—it’ll earn a regular place in your culinary rotation.

Join us on Facebook and Pinterest for even more delicious recipe ideas!

FAQs

How long to sous vide a 2 bone prime rib?
For a 2-bone roast, the ideal time and temperature for sous vide is 136°F for 16 to 18 hours. This low and slow method creates incredibly tender, juicy meat with edge-to-edge medium-rare doneness. The long cooking time allows the collagen in the beef to gently break down, producing that perfect, melt-in-your-mouth texture. You can even extend the cook to 20 hours without overcooking—it stays stable thanks to the precise temperature.

How much prime rib for 2 adults?
When planning sous vide prime rib for two, go for a 2 to 3 bone roast, which usually weighs 3 to 4 pounds. This is the sweet spot for generous servings with some leftovers. Remember that prime rib does shrink slightly during long sous vide cooking, especially with a hot sear to finish. So don’t be afraid to go a bit larger if you’re planning to impress or serve extra sides.

Can you sous vide two things at once?
Yes, you can absolutely sous vide two prime ribs or different items at the same time. Just make sure each item is in its own sealed bag, fully submerged, and there’s enough room in the water bath for circulation. For example, you can cook two 2-bone roasts side-by-side, as long as they don’t overlap. It’s a great strategy for hosting or batch cooking.

Can you sous vide beef ribs in 2 hours?
No. Beef ribs require significantly more time to become tender. A quick 2-hour sous vide won’t give you the fall-apart texture ribs are known for. For best results, cook beef ribs at 165°F for 24 to 36 hours. This breaks down the tough connective tissues properly.

Is it worth it to sous vide prime rib?
Absolutely—sous vide prime rib for two is worth every minute. You get total control over doneness, zero stress from timing mistakes, and incredibly juicy meat that’s consistent throughout. Traditional oven methods can’t compete when it comes to precision. Plus, you can prepare it in advance and finish with a sear right before serving, making it ideal for special occasions or relaxed weekends.

How to cook 2 prime ribs at once?
To cook two prime rib roasts sous vide-style, use separate vacuum-sealed bags and place them side-by-side in a wide, deep container. Both roasts should be fully submerged, with water circulating freely around them. You can clip the bags to the sides to prevent floating. Use the same time and temperature (e.g., 136°F for 18 hours) and finish both with a quick broil or pan sear just before serving.

What temperature to cook prime rib?
For a perfect medium-rare sous vide prime rib for two, set your circulator to 136°F (58°C). If you prefer rare, go with 129–132°F. For medium, increase to 140°F. Remember, sous vide holds meat at your exact chosen doneness, so you’ll never overcook it. Always sear afterward for flavor and texture.