Sous Vide Smoked Prime Rib

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Juicy, perfectly cooked sous vide smoked prime rib with rich smoky flavor and foolproof results.

Scale

1 rib roast (size of your choosing)

Meat Church Holy Cow seasoning

Meat Church Gourmet Garlic & Herb seasoning

Horseradish cream

8 oz sour cream

2 oz Duke’s mayo

4 T freshly prepared horseradish

1 T Meat Church Holy Cow

Squeeze of fresh lemon

Other tools needed:

Butcher’s twine

Sous Vide cooker (Anova Precision Cooker)

Cook Mode Prevent your screen from going dark

1. Prepare your smoker at 200°F using oak, mesquite, or hickory wood.

2. Trim rib roast, season liberally with Holy Cow + Gourmet Garlic & Herb. Tie with butcher’s twine.

3. Smoke rib roast at 200°F for approx. 3½ hours until internal temp reaches 120°F.

4. Vacuum seal roast and sous vide at 126°F for 5 hours.

5. Remove from bag, cut twine, pat dry.

6. Sear all sides on hot grill or skillet for crust.

7. Rest for 10-15 mins, slice and serve with horseradish cream.

8. For ribs: smoke bones 1 hour unwrapped at 225°F, then wrap in butcher paper to 205°F.

Season the roast 24–72 hours in advance for best flavor.

Chill after sous vide to prevent overcooking in smoker.

Pair with horseradish cream and your favorite sides.

Find it online: https://sousviderecipe.com/sous-vide-smoked-prime-rib/