Sous Vide Prime Rib
Learn how to cook prime rib using any method, including sous vide prime rib, with this easy guide!
Prep Time10 minutes mins
Cook Time8 hours hrs 10 minutes mins
Marinate, Resting1 hour hr 10 minutes mins
Total Time9 hours hrs 30 minutes mins
Course: Main Course
Cuisine: American
Keyword: prime rib sous vide, sous vide prime rib, sous vide prime rib roast, sous vide rib roast
Servings: 10 people
Calories: 773kcal
Sous vide machine
Large Dutch oven or pot to hold water
Wooden cutting board with juice grooves
Vacuum sealed or Gallon Ziplock bag
- 5-6 pound prime rib roast bone-in
- Kosher salt
- 1 quart low-sodium beef broth
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
Creamy Horseradish Sauce (Optional)
See our Beef Temperature Chart for helpful tips on cooking any cut of beef!
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 (optional). horseradish sauce
Serve sliced prime rib and serve with creamy horseradish sauce and Au Ju on the side.
- 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.
- Note: Nutritional value is for prime rib only.
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