Sous Vide Prime Rib Roast Recipe | 8-Hour Perfect Finish
A succulent 5–7 lb prime rib roast cooked sous vide to perfection, finished with a garlic-herb compound butter crust that delivers steakhouse flavor at home.
- Prep Time: 15 minutes
- Cook Time: 8 hours 15 minutes
- Total Time: 8 hours 30 minutes
- Yield: 6–8 servings 1x
- Category: Dinner
- Method: Sous Vide
- Cuisine: American
Ingredients
5–7 lb prime rib roast
1 cup unsalted butter, softened
6 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
1 tablespoon salt
1 tablespoon Lawry’s seasoning salt
1 tablespoon black pepper
Instructions
1. Set your sous vide machine to 133°F (56°C).
2. Generously salt the prime rib roast. Seal it in a vacuum bag or use the water displacement method.
3. Place the roast in the sous vide water bath and cook for 8 hours.
4. In a bowl, mix softened butter, garlic, rosemary, thyme, salt, Lawry’s seasoning, and pepper to create a compound butter.
5. Remove the roast from the bag and transfer to an ice bath for 10 minutes to chill.
6. Preheat oven to 475°F.
7. Thoroughly pat the roast dry. Coat evenly with compound butter.
8. Place on a rack in a roasting pan and sear in the oven for 15 minutes.
9. Check internal temp with a meat thermometer—it should be 110°F for a warm medium-rare finish.
10. Let rest for 5–10 minutes. Slice off bones if needed and cut into thick slabs.
11. Brush reserved melted butter and garlic from the pan over each serving. Enjoy.
Notes
Use a digital thermometer to double-check doneness.
Let the roast rest after searing for best juiciness.
The ice bath helps firm up the exterior for a better crust.
Nutrition
- Serving Size: 10 oz
- Calories: 690
- Sugar: 0g
- Sodium: 860mg
- Fat: 52g
- Saturated Fat: 24g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 52g
- Cholesterol: 165mg
Find it online: https://sousviderecipe.com/sous-vide-prime-rib-roast-recipe/