Sous Vide Prime Rib with Horseradish Cream – 1 Bold Recipe
Perfectly tender sous vide prime rib served with a creamy, tangy horseradish sauce. This recipe guarantees edge-to-edge pinkness and a restaurant-quality crust at home.
- Prep Time: 15 minutes
- Cook Time: 8 hours 20 minutes
- Total Time: 8 hours 35 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Sous Vide
- Cuisine: American
Ingredients
1 boneless prime rib roast (6 pounds, about 3–4 ribs)
1/2 cup kosher salt
1/4 cup cracked black pepper
For Horseradish Sauce:
1 cup mayonnaise
1 tablespoon sugar
1 tablespoon white vinegar
1/4 cup prepared horseradish
Instructions
1. Mix kosher salt and pepper, then rub evenly over the roast.
2. Seal the roast in a sous vide bag using either a vacuum sealer or displacement method.
3. Preheat your sous vide machine to 131°F.
4. Submerge the bag in water and sous vide for 8 hours.
5. While cooking, combine horseradish sauce ingredients in a bowl, mix well, and refrigerate.
6. Once the sous vide time is done, remove roast and pat dry.
7. Preheat oven to 500°F.
8. Place roast on a rack in a roasting pan and roast for 20 minutes to develop crust.
9. Remove from oven and let rest for 15 minutes.
10. Slice and serve with horseradish cream.
Notes
Make the horseradish sauce at least 4 hours ahead for best flavor.
Use a meat thermometer during oven roasting if you prefer a crust without overcooking.
Letting the roast rest ensures juices redistribute properly.
Nutrition
- Serving Size: 8 oz
- Calories: 610
- Sugar: 2g
- Sodium: 900mg
- Fat: 50g
- Saturated Fat: 20g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 120mg