Sous Vide Prime Rib with Horseradish Sauce: 5 Unbeatable Secrets
Perfectly cooked sous vide prime rib with horseradish sauce—juicy, tender beef served with a creamy, zesty sauce. A show-stopping dish with edge-to-edge doneness and big flavor.
- Prep Time: 15 minutes
- Cook Time: 8 hours 15 minutes
- Total Time: 8 hours 30 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Sous Vide
- Cuisine: American
Ingredients
7–9 Pound Prime Rib Roast (3 rib bones, boneless will work too)
12 Garlic Cloves (minced)
4 Tablespoons Fresh Parsley (minced)
2 Tablespoons Fresh Rosemary (minced)
2 Tablespoons Olive Oil (or canola, avocado or other high heat oil)
Kosher Salt and Black Pepper to taste
Sour Cream Horseradish Sauce:
1 Cup Sour Cream
1/4 Cup Prepared Horseradish
2 Tablespoons Milk
1 Tablespoon Fresh Chives (or 1 1/2 tablespoons dried chives)
1/4 Teaspoon Ground White Pepper
Instructions
1. Prepare water bath in a container large enough for the roast. Fill only halfway to accommodate the meat.
2. Set sous vide temperature to 136°F. For rare or medium, adjust between 132°F–145°F based on preference.
3. If needed, remove rib bones with a sharp knife, keeping them for later.
4. Heat a skillet on high with oil until it just smokes. Sear roast 2 minutes per side.
5. Mix garlic, parsley, rosemary. Rub all over seared roast.
6. Season generously with kosher salt and black pepper. Tie bones back on with kitchen twine.
7. Double-bag the roast in 2-gallon freezer bags or vacuum bags. Remove as much air as possible.
8. Cook in water bath for 6–8 hours.
9. Optional: Preheat oven to 475°F (485°F without convection). Roast for 10–15 minutes to develop crust.
10. Remove from oven and let rest tented with foil for 5–10 minutes.
11. Slice against the grain and serve with horseradish sauce.
12.
13. Sour Cream Horseradish Sauce:
14. Mix all sauce ingredients together. Refrigerate for at least 1 hour or up to 2 days in advance.
Notes
Keep bones after cooking to make rich beef stock.
Use convection oven for best final sear.
Horseradish sauce gets better after resting—make ahead if possible.
Slice prime rib against the grain for ultimate tenderness.
Nutrition
- Serving Size: 10 oz
- Calories: 520
- Sugar: 1g
- Sodium: 850mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 130mg