Sous Vide Prime Rib Recipe – Amazing Flavor with Garlic Butter Finish
A melt-in-your-mouth sous vide prime rib roast finished with a rich garlic herb compound butter—perfect for holidays and special dinners.
- Prep Time: 15 minutes
- Cook Time: 8 hours 15 minutes
- Total Time: 8 hours 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Sous Vide
- Cuisine: American
Ingredients
5–7 lb prime rib roast
1 cup unsalted butter, softened
6 cloves garlic, minced
2 tablespoon fresh rosemary, chopped
2 tablespoon fresh thyme, chopped
1 tablespoon salt
1 tablespoon Lawry’s seasoning salt
1 tablespoon black pepper
Instructions
1. Set sous vide machine to 56°C / 133°F.
2. Salt the rib roast generously. Vacuum seal or use the displacement method to seal it in a freezer bag.
3. Place into the sous vide bath and cook for 8 hours.
4. Meanwhile, combine softened butter, garlic, rosemary, thyme, salt, Lawry’s seasoning salt, and pepper to create the compound butter.
5. After cooking, transfer roast to an ice bath for 10 minutes.
6. Remove, pat dry thoroughly.
7. Preheat oven to 475°F.
8. Coat roast evenly with compound butter.
9. Place on rack over baking sheet and roast for 15 minutes, or until crust forms and internal temp reaches 110°F.
10. Let rest 5–10 minutes. Carve off bones if present, then slice thick pieces.
11. Brush slices with leftover butter from the pan and serve hot.
Notes
Don’t skip the ice bath—it helps stop cooking and keeps the roast firm for a better crust.
Always pat dry thoroughly before applying the butter to ensure perfect browning.
Use a thermometer to avoid overshooting your perfect doneness.
Nutrition
- Serving Size: 1 thick slice
- Calories: 780
- Sugar: 0g
- Sodium: 1100mg
- Fat: 65g
- Saturated Fat: 27g
- Unsaturated Fat: 34g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 190mg