Sous Vide Prime Rib with Compound Butter – 5-Step Amazing Recipe

Growing up in coastal Florida, my family dinners leaned more toward grilled fish and citrus-forward sides. But after discovering sous vide, I was hooked—and I wanted to recreate steakhouse-level prime rib at home. On a whim one December, I tried it for Christmas dinner, finishing the roast with a garlicky, herb-packed compound butter. The result? Juicy, tender meat with a rich, golden crust and incredible flavor in every bite. My family still talks about that roast.

Sous vide prime rib with compound butter hits all the right notes: it’s consistent, forgiving, and absolutely delicious. Using sous vide ensures you never overcook your investment cut. And the compound butter—made with garlic, rosemary, thyme, and Lawry’s seasoning—adds that crave-worthy crust when flash-roasted in the oven.

I want this space to be your go-to for stress-free gourmet. If you’re just getting into sous vide, don’t worry. This recipe is straightforward and doesn’t require fancy gear beyond a precision cooker and a freezer bag.

And here’s the best part: once you master this method, you can explore more bold beef recipes like my sous vide beef guide or step-by-step searing tips that’ll take your dishes to the next level.

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Why Compound Butter Changes Everything

When people ask me what makes Sous Vide Prime Rib with Compound Butter stand out, I say it’s all about the compound butter. Sure, the sous vide does the heavy lifting in terms of tenderness, but the butter—infused with garlic, rosemary, thyme, and salt—gives the roast a deeply savory flavor and that restaurant-quality crust.

Here’s how to make it: Start with softened unsalted butter—see compound butter basics if you’re new to flavoring butter.. Mix in minced garlic, finely chopped rosemary and thyme, a hit of salt, Lawry’s seasoning salt for depth, and cracked black pepper. The butter should be spreadable, almost mousse-like in texture. Make this while the prime rib is bathing so it’s ready to go as soon as you chill and dry the meat.

Want to mix it up? Try adding Dijon or sage to the butter mix. More options in our compound butter flavor guide. Swap rosemary for sage, or add Dijon mustard for extra zing. You can even make a double batch and freeze half for steaks later—like my go-to sous vide steak with butter trick. Looking to learn more? Try this compound butter guide to boost your flavor game.

Sous Vide Temperature & Timing for Perfect Results

Let’s get to the magic numbers: 56°C (133°F) for 8 hours. This temperature gives you a beautiful medium-rare result from edge to edge with no overcooked outer ring. Unlike traditional roasting, where you’re constantly checking temps, sous vide lets you walk away and trust the water bath to do its job.

Here’s a quick table for doneness:

Doneness	Temp (°F)	Time
Rare	129°F	6–8 hours
Medium-Rare	133°F	8 hours
Medium	138°F	8 hours

Don’t skip the ice bath step after the cook. It firms up the roast, making it easier to dry and crust later—something I always highlight in my ultimate sous vide tips guide.

Next up, we’ll get into searing, oven finishing, and carving for that mouthwatering final presentation.

How to Get That Perfect Crust

After the sous vide bath and a 10-minute ice chill, it’s time to finish your sous vide prime rib with compound butter. First, pat the roast completely dry. This is essential—moisture interferes with browning. Then, slather that flavorful compound butter across every surface.

Unlike traditional methods, this sous vide prime rib with compound butter doesn’t need stovetop searing. Instead, a high-heat oven does the job. Preheat to 475°F, place the roast on a rack, and roast for 15 minutes. The butter sizzles, the herbs crisp, and the crust turns beautifully golden.

This approach is ideal for locking in flavor and keeping your sous vide prime rib with compound butter moist and perfectly textured. For more crust-building strategies, see my guide on sous vide searing techniques.

Carving & Serving Like a Steakhouse Chef

Let the roast rest for 5–10 minutes after the oven. This allows juices to redistribute—don’t skip it. If your roast is bone-in, gently carve the bones away first. Then slice thick slabs of prime rib, about ½ to ¾ inch thick for that classic steakhouse feel.

Here’s my favorite part: spoon the buttery pan drippings over each slice before serving. This isn’t just presentation—it’s extra garlic-herb flavor soaked in every bite. If you made extra compound butter, now’s a great time to dollop a little on the side for melt-in-your-mouth magic.

Pair your prime rib with a creamy horseradish sauce or roasted vegetables, and you’ve got a centerpiece worthy of any celebration. Looking for the perfect steak dinner vibe? My prime rib sous vide basics walks through pairings that truly elevate the dish.

Pro Tips to Take It to the Next Level

Sous vide prime rib is already a showstopper, but a few small adjustments can make your results even better. First, season the roast ahead of time—salt it a few hours before sealing. This dry brining helps the meat absorb flavor and retain moisture. You’ll taste the difference. Learn proper vacuum or displacement sealing in this how to sous vide basics tutorial.

Next, always use a proper vacuum seal or tight water displacement bag. A leaky seal introduces oxygen and can ruin the even cooking sous vide is known for. I cover sealing techniques more thoroughly in my how to sous vide guide, especially helpful if you’re just starting out.

Don’t skip the ice bath before roasting. It not only firms the roast for cleaner slicing but also stops the cooking process so you don’t overshoot your target temperature in the oven.

Also, for extra flavor layering, try brushing the roast once more with melted butter halfway through the final roast. That double dose of garlic-herb goodness builds a deeper crust.

Avoid These Common Mistakes

Avoiding a few common errors will ensure your sous vide prime rib with compound butter turns out perfectly every time.

One major mistake? Searing before the sous vide bath. While it’s not entirely wrong, it’s not ideal for a large roast like prime rib. When making sous vide prime rib with compound butter, searing after the water bath locks in juices, enhances the crust, and preserves that edge-to-edge doneness.

Another issue is relying on sight instead of tools. Even with sous vide prime rib with compound butter, a thermometer is essential during the final roast to ensure you don’t go over your ideal internal temperature.

Finally, always let your roast rest. Cutting too early causes precious juices to escape. Take the time—you’ve already done the hard work. Follow these tips, and your sous vide prime rib with compound butter will impress every guest at the table.

Conclusion: Make Prime Rib Your Most Reliable Showstopper

Sous vide prime rib with compound butter is the perfect balance of precision and indulgence. It’s not just a recipe—it’s a method that guarantees a juicy, tender roast with deep, buttery flavor every single time. Thanks to sous vide, there’s no second-guessing. You set the temperature and let the water bath do the magic.

What makes sous vide prime rib with compound butter so special is the combination of controlled cooking and rich, herb-infused butter that crisps up beautifully in the final oven finish. You get edge-to-edge pink perfection with a golden, flavorful crust that tastes like it came from a top-tier steakhouse.

Whether it’s your first time or your tenth, sous vide prime rib with compound butter delivers consistent results—making it ideal for holidays, dinner parties, or any night you want to impress. It’s become one of my signature dishes, and I truly believe it can be yours too.

Ready to create a roast worth remembering? Bookmark this sous vide prime rib with compound butter recipe and make it your new go-to. You’ll never want to cook prime rib any other way.

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FAQs

How long should you sous vide a prime rib?
To achieve ideal doneness, sous vide prime rib with compound butter should be cooked for 8 hours at 133°F. This method guarantees a tender and juicy roast with consistent results throughout.

Can you sous vide steak with butter?
While you can cook steak sous vide with butter, it’s best to apply compound butter afterward. The technique used in this sous vide prime rib with compound butter recipe locks in flavor during the final sear, not during the water bath.

Do you use butter or oil for prime rib?
For sous vide prime rib with compound butter, butter is key. After cooking sous vide, coating the roast with garlic herb butter and finishing in a hot oven gives you that beautiful, flavorful crust.

What is the secret to cooking prime rib?
The secret to perfect prime rib? Sous vide. Using sous vide prime rib with compound butter as your base recipe ensures exact temperature control, even cooking, and a rich finish thanks to the herbed butter crust.

What is the best temperature to cook prime rib?
For medium-rare, sous vide prime rib with compound butter is best cooked at 133°F. The sous vide process maintains this precise temperature for hours, preventing overcooking and ensuring ideal tenderness.

Can you sous vide ribs in 8 hours?
Yes, but this sous vide prime rib with compound butter recipe focuses on prime rib, not ribs. That said, 8 hours is a great timeline for breaking down collagen in larger cuts like prime rib.

Can you sear meat before sous vide?
You can—but for sous vide prime rib with compound butter, searing after sous vide is preferred. This lets you build a crust with the compound butter while keeping the roast juicy and evenly cooked.