The Best Prime Rib
Learn how to cook prime rib using any method, including sous vide prime rib, with this easy guide!
Servings: 10 people
Calories: 773kcal
Equipment
- Sous vide machine
- Large Dutch oven or pot to hold water
- Wooden cutting board with juice grooves
- Vacuum sealed or Gallon Ziplock bag
Ingredients
- 5-6 pound prime rib roast bone-in
- Kosher salt
- 1 quart low-sodium beef broth
- horseradish sauce for dipping - optional
Garlic Herb Butter
- 1 stick salted butter softened
- 2 Tablespoons garlic powder
- 1 Tablespoon fresh rosemary finely chopped (½ tablespoon dried)
- 1 Tablespoon fresh thyme finely chopped (or ½ tablespoon dried)
- 1 Tablespoon coarse ground black pepper
See our Beef Temperature Chart for helpful tips on cooking any cut of beef!
Instructions
- Generously season the roast with kosher salt and place in the refrigerator, uncovered, for 1 hour. Then, remove prime rib from refrigerator.Kosher salt, 5-6 pound prime rib roast
- Place the roast in a large vacuum bag, and seal it tightly.
- Set sous vide machine to 132-degrees (for medium-rare) and attach it to a large pot filled with water. Place sealed roast in the water bath. Clip the bag to the side of the pot to ensure it stays submerged. Sous vide for 6 to 10 hours.
- Remove the beef from the bag once the cooking time is up. Reserve the cooking liquid! Pat the roast dry. Preheat oven to 550°F. In the meantime, in a small bowl, combine butter with garlic powder, rosemary, thyme, and pepper. Coat the top and sides of the roast with the garlic herb butter.1 stick salted butter, 2 Tablespoons garlic powder, 1 Tablespoon fresh rosemary, 1 Tablespoon coarse ground black pepper, 1 Tablespoon fresh thyme
- Place in a roasting pan with a rack. Roast the prime rib for 8-10 minutes, until the crust is golden (keep a close eye on it!).
- Remove from the oven and let rest. While the roast rests, make the au jus. In a large skillet, bring the sous vide cooking liquid and beef broth to a boil.1 quart low-sodium beef broth
- Reduce the heat and simmer until reduced by half. Skim off any solids that rise to the top.
- Whisk sour cream, horseradish, Dijon mustard, champagne vinegar, Worcestershire sauce, chives, salt, pepper, and tabasco sauce in a medium size bowl to make your horseradish sauce.
- Serve sliced prime rib and serve with creamy horseradish sauce and Au Ju on the side.
Video
Notes
- When preparing the sous vide, be sure to find the correct sized container for your water bath. I suggest using a large pot or Dutch oven.The bag containing the prime rib must be completely submerged in water.
- Use a roasting pan with a rack so air can circulate around the whole roast.
- Let your roast rest! Once it's done roasting, tent your beef with foil and let it sit for 15 minutes before carving.
- Slice against the grain. This is vital! The grain refers to the lines running through the beef. Slice against the grain for the most tender sliced prime rib.
- To ensure the sous vide bag containing the meat is completely covered in the water, use a clip or small weight to keep submerged.
Nutrition
Serving: 1g | Calories: 773kcal | Protein: 50.7g | Fat: 61.3g | Saturated Fat: 24.8g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 26.7g | Cholesterol: 189.3mg | Sodium: 144mg | Potassium: 733.3mg | Calcium: 2.3mg | Iron: 29.3mg