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Sous vide prime rib sliced on a platter
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4.75 from 12 votes

Perfect Sous Vide Prime Rib Roast

My sous vide prime rib recipe is a melt-in-your-mouth holiday classic. The prime rib is first cooked using a sous vide machine, then slathered with delicious garlic herb butter and seared in the oven for a golden crust. This is an easy rib roast recipe that will really wow your guests!
Prep Time10 mins
Cook Time8 hrs 10 mins
Marinate, Resting1 hr 10 mins
Total Time9 hrs 30 mins
Course: Main Course
Cuisine: American
Keyword: sous vide prime rib, sous vide prime rib roast, sous vide rib roast, sous vide ribeye roast
Servings: 10 people
Calories: 773kcal

Equipment

  • Sous vide machine
  • Roasting pan with rack
  • Large Dutch oven or pot to hold water
  • Wooden cutting board with juice grooves
  • Recommended meat thermometer
  • Vacuum sealed or Gallon Ziplock bag

Ingredients

  • 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)

  • 1 cup sour cream
  • ¼ cup prepared horseradish
  • Tablespoons dijon mustard
  • 1 teaspoon champagne vinegar
  • 1 teaspoon Worcestershire sauce
  • ½ Tablespoon fresh chopped chives
  • salt and pepper to taste
  • a few drops Tabasco sauce optional

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
    Seasoning prime rib
  • Place the roast in a large vacuum bag, and seal it tightly.
    Sealing bag with prime rib in it
  • 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.
    Sous vide cooker showing temperature of water for prime rib
  • 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
    Slathering garlic butter over prime rib
  • 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!).
    Placing prime rib on a roasting rack
  • 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
    Adding cooking liquid and beef broth to a pan
  • Reduce the heat and simmer until reduced by half. Skim off any solids that rise to the top.
    Simmering au jus in a pan
  • 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.
    ¼ cup prepared horseradish, 1½ Tablespoons dijon mustard, 1 teaspoon champagne vinegar, 1 teaspoon Worcestershire sauce, ½ Tablespoon fresh chopped chives, salt and pepper to taste, a few drops Tabasco sauce, 1 cup sour cream
    Horseradish sauce in a bowl
  • Serve sliced prime rib and serve with creamy horseradish sauce and Au Ju on the side.
    Au jus dripping over sliced prime rib

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.
  • Note: Nutritional value is for prime rib only.

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