Sous Vide Prime Rib

Experience prime rib like never before, with this fool-proof Sous Vide Prime Rib roast recipe. This stress-free cooking approach yields a tender, juicy, and perfectly cooked prime rib every time.

Looking for more simple but stunning main dishes? Try Pan-Seared Filet Mignon, Braised Short Ribs, or Slow Cooker Turkey Breast.

Why to Sous Vide Prime Rib

• Consistent Results: With sous vide, you can consistently replicate ideal results, ensuring that every bite of prime rib is as succulent and flavorful as the last.
• Perfectly Cooked: Sous vide ensures precise temperature control, allowing you to achieve the perfect doneness throughout the entire prime rib every time. There’s virtually no risk of overcooking your meat.
• Juicy and Flavorful: By vacuum-sealing the prime rib and cooking it in its juices, sous vide retains maximum flavor, creating a moist and succulent dining experience even better than what you’d get in a top steakhouse.

How to Sous Vide Prime Rib

1. Season and let it sit. Generously season the beef with salt and pepper and place it in the fridge uncovered to sit for 1 hour, but preferably overnight. This allows the meat to retain more of its natural juices and also results in an even doneness.

2. Bring the meat to room temperature. Remove the meat from the fridge 1 to 2 hours before you plan on cooking it, which also aids in an evenly cooked roast.
3. Seal the meat. Place the thyme and rosemary sprigs on top of the beef along with the garlic cloves before sealing. You have two options for sealing the beef. Place the meat into a large vacuum seal bag and seal it using a vacuum sealer or place it in a gallon-sized Ziplock bag and seal the bag, leaving a small opening for air to escape. Gently submerge the bag in water, massaging around the food to release air. Seal the remaining opening after the beef is fully submerged (the bag doesn’t need to be completely airless).

4. Heat the water bath. Clip the sous vide to a large food container or a large pot filled a little over halfway full. Set the temperature to 130.5 to 132º F for rare doneness (see the table below for different doneness). Allow the water to reach the set temp.
5. Cook. Submerge the sealed bag into the heated water and if necessary clip it to the side of the container. Cook for 4 to 5 hours (I stick to 4 hours). Once done remove the meat from the bag and reserve the juices for making the au jus.

6. Sear the prime rib. Heat 1 tablespoon of oil such as vegetable or canola oil in a large cast-iron skillet over high heat until extremely hot and smoking. Swirl the oil around the pan and place the prime rib in it. Sear each side of the meat for 3 minutes. Add 1 to 2 tablespoons of butter to the pan and once melted spoon it over the meat.
7. Let it rest. Remove the prime rib roast from the pan and let it rest for 10 to 15 minutes before carving it.

8. Prepare the au jus. While the prime rib rests prepare the au jus. Add the liquid from the bag, beef broth, and pepper to a saucepan set over medium heat. Bring the mixture to a simmer and allow it to cook down for 5 to 10 minutes. If you don’t have any liquids from the bag add 2 tablespoons of butter and 1 tablespoon of flour.
9. Slice. Slice the prime rib and drizzle with the au jus.

Sous Vide Prime Rib Temperature Chart

Prime rib, being naturally tender, doesn’t require prolonged sous vide cooking to break down connective tissue. The consistent size further streamlines cooking timing. If you’re wondering how long to sous vide prime rib I recommend rare to medium rare doneness with the cooking time from 4 to 5 hours.

Storage and Reheating Instructions:

• To Store: To store leftovers, wrap tightly in plastic wrap or aluminum foil and refrigerate. Use within 3-4 days for optimal freshness. For longer storage, consider freezing, and ensuring airtight packaging to prevent freezer burn.
• To Reheat: Place the prime rib back into a vacuum-sealed bag. Reheat it in a 130º F water bath for 30 minutes.

Sous Vide Prime Rib Recipe

Discover prime rib like never before with our foolproof Sous Vide Prime Rib roast recipe. This effortless cooking method consistently delivers a tender, juicy, and perfectly cooked prime rib every time.

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 4 hours hours 10 minutes minutes

Resting Time: 10 minutes minutes

Total Time: 4 hours hours 35 minutes minutes

Servings: 10 Servings

Calories: 705kcal

Author: Aimee Mars

Equipment

• ▢
  Sous Vide
• ▢
  Vacuum Seal Bags or large gallon-sized Ziplock bag
• ▢
  Vacuum Sealer optional (not necessary)
• ▢
  Food Storage Container or large pot

Ingredients

• ▢ 5 lbs Beef Prime Rib* bone-in or boneless
• ▢ 1 – 2 tablespoons Salt
• ▢ 2 teaspoons Ground Black Pepper
• ▢ 8 cloves Garlic roasted if possible
• ▢ 2 sprigs Fresh Thyme
• ▢ 1 sprig Fresh Rosemary
• ▢ 1 tablespoon Oil vegetable or canola oil
• ▢ 1 – 2 tablespoons Butter

Au Jus

• ▢ Prime Rib Liquid leftover from the bag
• ▢ 1 cup Beef Broth
• ▢ pinch Ground Black Pepper

Instructions

• Season and let it sit. Generously season the beef with salt and pepper and place it in the fridge uncovered to sit for 1 hour, but preferably overnight. This allows the meat to retain more of its natural juices and also results in an even doneness.
• Bring the meat to room temperature. Remove the meat from the fridge 1 to 2 hours before you plan on cooking it, which also aids in an evenly cooked roast.
• Seal the meat. Place the thyme and rosemary sprigs on top of the beef along with the garlic cloves before sealing. You have two options for sealing the beef. Place the meat into a large vacuum seal bag and seal it using a vacuum sealer or place it in a gallon-sized Ziplock bag and seal the bag, leaving a small opening for air to escape. Gently submerge the bag in water, massaging around the food to release air. Seal the remaining opening after the beef is fully submerged (the bag doesn't need to be completely airless).
• Heat the water bath. Clip the sous vide to a large food container or a large pot filled a little over halfway full. Set the temperature to 130.5 to 132º F for rare doneness (see the table below for different doneness) and allow the water to reach the set temp.
• Cook. Submerge the sealed bag into the heated water and if necessary clip it to the side of the container. Cook for 4 to 5 hours (I stick to 4 hours). Once done remove the meat from the bag and reserve the juices for making the au jus.
• Sear the prime rib. Heat 1 tablespoon of oil such as vegetable or canola oil in a large cast-iron skillet over high heat until extremely hot and smoking. Swirl the oil around the pan and place the prime rib in it. Sear each side of the meat for 3 minutes. Add 1 to 2 tablespoons of butter to the pan and once melted spoon it over the meat.
• Let it rest. Remove the prime rib roast from the pan and let it rest for 10 to 15 minutes before carving it.
• Prepare the au jus. While the prime rib rests prepare the au jus by adding the liquid from the bag, beef broth, and pepper to a saucepan set over medium heat. Bring the mixture to a simmer and allow it to cook down for 5 to 10 minutes (if you don't have any liquids from the bag add 2 tablespoons of butter and 1 tablespoon of flour).
• Slice. Slice the prime rib and drizzle with the au jus.

Notes

Prime Rib: You can choose bone-in or boneless prime rib for this recipe, but for enhanced flavor, I recommend opting for bone-in. When selecting a bone-in prime rib, simply ask the butcher to detach the bone and tie it to the roast for your convenience. You can also remove the bones yourself and tie them back on for cooking.

Sous Vide Prime Rib Temperature:

• 130.5º F – Rare (best for prime rib)
• 131º – 132º F – Medium Rare
• 133º – 135º F – Medium
• 135º – 140º F – Medium Well (not recommended)
• 141º F – Well Done (not recommended)

Storage and Reheating Instructions:

• To Store: To store leftovers, wrap it tightly in plastic wrap or aluminum foil and refrigerate. Use within 3-4 days for optimal freshness. For longer storage, consider freezing, and ensuring airtight packaging to prevent freezer burn.
• To Reheat: Place the prime rib back into a vacuum-sealed bag and reheat it in a 130º F water bath for 30 minutes.

Nutrition

Serving: 1serving | Calories: 705kcal | Carbohydrates: 1g | Protein: 31g | Fat: 63g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 27g | Trans Fat: 0.1g | Cholesterol: 140mg | Sodium: 897mg | Potassium: 531mg | Fiber: 0.2g | Sugar: 0.03g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 3mg

Tried this Recipe? Pin it for Later!Mention @AimeeMarsLiving or tag #AimeeMarsLiving!