Sous Vide Smoked Prime Rib | Ultimate Foolproof Method (2025)

Hi there! I’m Jasmine, the home cook behind SousVideRecipe.com. Growing up in sunny Florida, I always loved cooking with fresh coastal flavors. But when I first discovered sous vide cooking, my whole approach to beef—and especially sous vide smoked prime rib—completely changed. It was during one special holiday dinner that I really wanted to wow my family with an unforgettable prime rib. The problem? I didn’t want to stress over oven temps or risk overcooking an expensive cut of meat. That’s when the idea of combining sous vide with my Traeger smoker came to mind. The result? A true game-changer: sous vide smoked prime rib that turned out juicy, tender, smoky, and absolutely perfect.

Using this sous vide smoked prime rib method, I could finally say goodbye to guesswork. No more worrying about hitting the right internal temp. The rib roast cooked to a gorgeous medium-rare from edge to center. Better yet, the smoker infused the meat with a deep, rich oak flavor while keeping my prep stress-free. Thanks to the low-temp smoke, I could relax with my guests instead of hovering over the grill. And that first bite—juicy, smoky, beefy perfection—hooked me instantly.

What makes sous vide smoked prime rib so special? Sous vide cooking guarantees even doneness with no risk of dry or overcooked edges. The smoker then builds incredible bark and adds that signature BBQ flavor. Every slice of sous vide smoked prime rib stays tender, juicy, and flavorful. I love serving it with homemade horseradish cream and a side of Sous Vide Corned Beef Sliders for the ultimate feast. If you’ve struggled to perfect your prime rib, I can’t recommend this sous vide smoked prime rib method enough—you’ll never want to cook it any other way.

When you’re craving perfectly cooked, smoky, melt-in-your-mouth sous vide smoked prime rib, combining sous vide with your smoker is simply the best approach. In this easy guide, you’ll learn exactly how to prep, season, cook, and smoke prime rib for mouthwatering results every time. From seasoning tips to sous vide timing, smoker temperatures, and final searing, everything you need is right here to master sous vide smoked prime rib at home.

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Choosing and Prepping Your Rib Roast for Sous Vide

To make sous vide smoked prime rib, it all starts with choosing a great cut of beef. For me, nothing beats buying a whole rib roast so I can trim it exactly how I want. If that’s not an option, your local butcher can easily prep a 5- to 7-bone rib roast or a nice thick boneless version—both are perfect for sous vide smoked prime rib.

No matter which you choose, the key is marbling. You want a rib roast with beautiful streaks of fat running through the meat, because in sous vide smoked prime rib, fat equals flavor. As the roast cooks low and slow in the water bath and then takes on smoke, that marbling renders down into juicy, tender bites. Don’t skimp here—this is your star ingredient.

Before the water bath, I always spend a few extra minutes trimming the roast. You’ll want to carefully remove any excess fat and the tough silver skin from the surface. I like to leave a thin ¼-inch fat cap on top, which bastes the meat as it cooks and helps create that mouthwatering bark during the smoking phase of your sous vide smoked prime rib. Clean, even trimming makes for more even cooking and better texture in every slice.

Next up is seasoning—one of my favorite parts of making sous vide smoked prime rib. For bold, beefy flavor, I season my roast liberally 24 to 72 hours in advance with a blend of Meat Church Holy Cow and Gourmet Garlic & Herb—just like I do in my Sous Vide Prime Rib Roast Recipe. This dry brine time really builds flavor inside the roast while tenderizing the beef.

I always tie my rib roast with butcher’s twine before it hits the fridge. This step ensures the roast stays in a nice, even shape during cooking, which helps the sous vide smoked prime rib cook perfectly from edge to edge. After seasoning, simply let it rest uncovered in the refrigerator. The surface will dry slightly, helping to form an incredible crust once the roast hits the smoker. These small details really make all the difference when creating show-stopping sous vide smoked prime rib at home.

How Long to Sous Vide Prime Rib for Perfect Results

Time and temperature are absolutely key when cooking sous vide smoked prime rib. For that gorgeous, juicy medium-rare doneness, I always set my precision cooker to 126°F. This is the sweet spot that gives sous vide smoked prime rib its perfectly tender texture and vibrant pink color throughout. You want every bite of your sous vide smoked prime rib to be melt-in-your-mouth delicious, and using the right temperature is how you make it happen.

Once your rib roast is trimmed, tied, and seasoned, it’s ready for the water bath. I always place the roast in a high-quality vacuum-sealed bag—this helps the sous vide smoked prime rib cook evenly and keeps all those juices locked in. If you don’t have a vacuum sealer, no worries—a heavy-duty zip-top bag works too using the water displacement method. Either option ensures your sous vide smoked prime rib gets the precision cook it deserves.

When it comes to cook time, aim for 5 to 12 hours depending on the size of your rib roast. For smaller roasts, 5 to 6 hours usually works beautifully. For larger bone-in cuts or really thick boneless roasts, going the full 12 hours can take the tenderness to the next level. Personally, I love doing a 5-hour cook with my Anova when making sous vide smoked prime rib for family dinners—it always turns out perfect.

If you enjoy experimenting with different cuts and techniques, you’ll appreciate how similar this is to preparing steaks, like in my Medium Rare Sous Vide Striploin recipe. That same low and slow magic works wonders here too. Once your sous vide smoked prime rib is finished in the water bath, don’t forget this crucial step: an ice bath chill. Quickly chilling your roast prevents it from overcooking during the smoking phase. This simple tip locks in that flawless medium-rare temperature, ensuring every slice of your sous vide smoked prime rib is exactly how you want it. Trust me—this step makes all the difference!

How Long to Smoke Prime Rib at 225 After Sous Vide

Once your sous vide smoked prime rib is perfectly chilled, it’s time for the smoker to shine. This is where your sous vide smoked prime rib really develops those rich, smoky notes and an irresistible crust. Set your smoker for 200°F and choose a heavier wood like oak, hickory, or mesquite—these woods give sous vide smoked prime rib a bold flavor that pairs beautifully with the tender beef. I personally love using my Traeger on super smoke mode to amplify that deep, savory aroma. Remember, the goal here isn’t to cook the meat again—you’re gently warming the roast while adding layers of delicious smoke to your sous vide smoked prime rib.

When planning your smoke time, expect about 1½ to 3 hours, depending on the size and thickness of your roast. Always use a probe thermometer inserted into the center of your sous vide smoked prime rib to monitor temp. Pull the roast when it reaches the same internal temperature you used in the sous vide—126°F for medium-rare. For smaller roasts or if you’re on a tighter schedule, you can raise your smoker to 225°F to speed things up. This low-temp smoke builds a flavor-packed bark while keeping the meat tender and juicy—sous vide smoked prime rib done this way truly rivals the best steakhouse prime rib.

For that signature bark, don’t skip the seasoning after sous vide. Once your sous vide smoked prime rib comes out of the bag, I always give it a generous dusting of Holy Cow rub again before it hits the smoker. This final seasoning step helps the crust develop beautifully. It’s the same technique I use when prepping cuts in my Sous Vide New York Strip Steak guide. The rub, combined with the smoke, takes your sous vide smoked prime rib to the next level of flavor.

Searing for the Perfect Crust and Final Serving Tips

The last step? Searing—and it’s what takes your sous vide smoked prime rib from great to unforgettable. Once your roast has finished its time in the smoker, pull it off and let it rest for 10–15 minutes. This quick rest allows the juices to redistribute evenly through the meat, keeping every bite of your sous vide smoked prime rib juicy and tender. Now comes the fun part: creating that crave-worthy crust. You can do this on a ripping hot grill or use a kitchen torch—both work beautifully for developing the perfect golden-brown sear on the exterior of your sous vide smoked prime rib.

Personally, I love combining the deep tenderness of sous vide with crispy, smoky edges. That contrast is what makes sous vide smoked prime rib so special. I follow the same approach I use for my Sous Vide New York Steak—high heat, quick sear, incredible flavor. The key is to move quickly here: you only want to sear each side long enough to develop that gorgeous crust without pushing the interior past your target temp of 126°F. Just a quick sear, and your sous vide smoked prime rib will be steakhouse-worthy.

After a short rest, it’s time to carve your masterpiece. Slice your sous vide smoked prime rib ½–¾ inch thick, always cutting across the grain for the most tender bite. Presentation matters—thick, juicy slices of perfectly smoked and seared rib roast always make a showstopping centerpiece. Serve your sous vide smoked prime rib with creamy horseradish cream, a side of Zero-Stress Sous-Vide Steak, or even Sous Vide Corned Beef Sliders for the ultimate feast. I promise, once you serve this, your guests will be begging for sous vide smoked prime rib at every special occasion!

Should You Smoke Prime Rib Before or After Sous Vide?

For the best sous vide smoked prime rib, always smoke after sous vide. Why? Sous vide guarantees perfectly even doneness, while smoking afterward develops a flavorful bark without overcooking. Smoking first can cause the roast to overcook during the long water bath, losing that juicy pink center.

This method works the same way as with smoked sous vide brisket or ribs—you want to build smoke flavor on an already cooked, tender roast. Just like my method for Corned Beef Sous Vide Recipe, chilling after sous vide also helps absorb smoke better without raising the internal temperature too fast.

Can You Sous Vide Ribs Then Smoke Them? (And Smoked Beef Ribs Tips)

Absolutely! This technique works great for beef ribs, too. In fact, after smoking your prime rib, save the rib bones and return them to the smoker. I like to run them at 225°F for an hour unwrapped, then wrap in pink butcher paper and finish to 205°F internal. They turn out melt-in-your-mouth delicious—my personal “cook’s treat” at the end of the meal.

You can also follow this process for full racks of ribs. For example, my Corned Beef Sous Vide 24 Hours uses a long sous vide time followed by a smoker finish for bold, beefy flavor. The two-step method works magic on tougher cuts like ribs, chuck, and even brisket.

Conclusion

If you’ve been searching for the ultimate way to cook sous vide smoked prime rib, this two-step method is the answer. Sous vide ensures precision-perfect doneness, while the smoker adds crave-worthy flavor and texture. Plus, it’s a stress-free way to wow guests—whether it’s the holidays or a weekend cookout.

I love how this process lets me focus on flavor without fussing over temps. Paired with creamy horseradish sauce or a side of Corned Beef Sous Vide Brisket, it’s one of my favorite crowd-pleasers. Once you try it, I know sous vide smoked prime rib will become your go-to special occasion dish, too.

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FAQs

Should you smoke prime rib before or after sous vide?
You should always smoke prime rib after sous vide cooking. This locks in tenderness from the water bath and lets you build flavor with smoke without overcooking the roast.

How long does it take to sous vide prime rib?
It typically takes 5 to 12 hours at 126°F–133°F, depending on roast size and desired doneness.

Can you sous vide smoked meat?
Yes—you can sous vide first, then smoke, or do a light smoke afterward. Sous vide helps keep the meat juicy while adding smoked flavor.

Can you sous vide ribs then smoke them?
Absolutely! Sous vide first for tenderness, then smoke to add bark and flavor. It works beautifully for beef ribs and pork ribs.

How long to smoke prime rib at 225?
Plan for about 1½ to 3 hours at 200–225°F, depending on roast size, to build flavor and reach your desired internal temperature.

Should I sear my prime rib before smoking it?
It’s best to sear after smoking, once your roast reaches temp. This gives you the best crust without overcooking.

How long to smoke beef ribs after sous vide?
Smoke beef ribs at 225°F for 1 hour unwrapped, then wrap in pink butcher paper and continue until 205°F internal.