Sous vide prime rib roast achieves a perfect melt-in-your-mouth medium rare with no guessing and no constant temperature checking. Zero stress!
Sous vide is a culinary technique in which vacuum-sealed food is immersed in a water bath and cooked at a very precise, consistent temperature. The precise temperature control allows you to cook food to perfection, while the forgiving nature of this cooking method also eliminates concerns about overcooking. (cedarlane culinary)
As one of our first experiments with the sous vide method, I decided to try a sous vide prime rib roast. I research everything to death as my friends and family know. My research included many expert sites including Cedarlane Culinary who graciously loaned us a SousVide Supreme. I read about seasoning, cooking times and temperatures, finishing the dish and, of course, benefits of this cooking method. Admittedly, the process is pretty simple, but I wanted to see for myself if the results matched the hype. Here’s what I love about this cooking method.
Benefits of Cooking a Prime Rib with Sous Vide
- Prep: The prep is extremely easy. Just season the meat, vacuum seal it in the bag (or use a ziploc bag), heat the water bath and plunge in the meat. There is an extra step of making the meat look pretty, but it only takes a few more minutes. For this recipe, I seared the meat in a hot pan. If I was doing a larger piece of meat, I would consider blasting it in a hot oven to get browned or using my gas grill.
- Temperature: The meat cooks to the EXACT temperature you choose. Here’s a chart I used to set the temperature and estimate timing.
- Timing: You get a window of a 2-3 extra hours (!) for the prime rib where the meat will still be the exact medium rare and tender. No overcooking. How amazing is that. Honestly, this was a really nice stress reducer. Not having to check the meat constantly toward the end of roasting to ensure the proper done-ness was exciting (I know, ‘get a life’).
- Taste: The roast was delicious and melt in your mouth, not surprising with a top cut of beef. I used a simple salt, pepper, garlic powder, thyme and rosemary sprinkling for seasoning. Next time I would probably be a bit more aggressive with the seasonings. I read that using raw garlic prior to vacuum sealing the bag was not a good idea (which I would typically do if roasting).
- Bonus: The oven is free to use for side dishes like crispy oven roasted potatoes or roasted honey-thyme carrots.
Make Ahead Sous Vide Prime Rib
- Since there is a large 3 hour window beyond the cooking time, there is plenty of time to make the prime rib ahead of serving time. The last step of browning the meat should be done right before serving. No resting time is needed after the browning.
All in all, my husband and I enjoyed a superb dinner that night.
Scroll down below the recipe to see a few other sous vide recipes you might want to try.
Sous Vide Prime Rib Roast Recipe
- 1 kg or 2.2 lbs prime rib of beef, 1 bone, well marbled (2 inches or 50 mm thick)
- seasonings: salt, pepper, garlic powder, rosemary, thyme
- canola or avocado oil for brushing on meat and final sear
- sea salt flakes for finishing (optional)
- HEAT WATER IN SOUS VIDE MACHINE/OVEN: (Note 1) Fill the sous vide machine about 3/4 full with water. Set the temperature to 132-134F or according to your manufacturer's temperature suggestions. The water will take about 15 minutes to reach the correct temperature (or less if you start with warm water).
- SEASON MEAT: Brush with oil. Generously sprinkle the roast with salt, pepper, thyme, rosemary and garlic powder on all sides.
- PREPARE MEAT FOR SOUS VIDE: Fold over a flap on one 1-quart vacuum seal bag. (Note 2). Place meat inside the bag and unfold the flap. Plug in the vacuum sealer machine. Seal the bag (and vacuum out the air) as per machine instructions.
- SOUS VIDE MEAT: Plunge the vacuum-sealed bag into the pre-heated water bath. It will sink to the bottom. Re-cover the machine. Walk away. Remove the bag of meat in 3 1/2 hours (or maximum 6 hours).
- SEAR OUTSIDE OF BEEF TO FINISH ROAST: Remove meat from sealed bag, reserving the juices accumulated in the bag. Pat dry with paper towels. Rub oil over Meat and sprinkle again lightly with kosher salt. Let it sit for 10 minutes while you prepare your skillet (cast iron is best but any skillet will do). Heat skillet to medium-high to high with a teaspoon of oil. Sear beef about 1 minute on each side (and the top) to achieve a deep brown colour. Remove from skillet and keep warm while you prepare a quick gravy if desired, adding the reserved juices from the bag used to sous vide the prime rib. Slice the beef (no need to let it rest) and serve with horseradish, horseradish cream or gravy. Sprinkle lightly with finishing sea salt if desired.
- Sous vide equipment: I use an oven-type (box) sous vide machine by Supreme. A circulator sous vide and pot will work as well. Follow manufacturer directions.
- Alternative to vacuum sealing: You can instead, insert the meat into a ziploc bag. Lower bag with meat into sous vide water bath just until the seal is above the water line (this will push out the air). Then seal the bag.
Here are a few other sous vide recipes you might like to try: