Sous Vide Prime Rib Recipe

Sliced sous vide prime rib topped with fresh rosemary on an oval serving platter.

5 from 1 vote

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.

Prep Time15

Cook Time4 10

Resting Time10

Total Time4 35

Course: Main Course

Cuisine: American

Servings: 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