Sous vide prime rib roast achieves a perfect melt-in-your-mouth medium rare with no guessing and no constant temperature checking. Zero stress!
Jenna and I are experimenting with our new Sous Vide machine. I decided to try a sous vide prime rib roast and began researching several sites including Cedarlane Culinary who graciously loaned us a SousVide Supreme to try out. I read about seasoning, cooking times and temperatures, finishing the dish and, of course, benefits of this cooking method. I have to admit that the process is pretty simple, but I wanted to see for myself if the results matched the hype.
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)
When meat comes out of the water bath cooked, it appears unappealing, but a quick sear in a pan, a quick 10 minute roast in a very hot oven or a quick grill on the BBQ instantly changes that.
The sous vide cooking method may not be what a home cook is used to – yet – but it definitely has a few great pluses.
- It’s extremely easy to prep. Just season the meat, vacuum seal it in the bag, heat the water bath and plunge in the meat.
- It requires an extra step of making the meat look pretty – and I grumbled about this as I was doing my research – but it turns out that it only takes a few more minutes, so no big deal. I used the hot pan method for the prime rib as it was small. If I was doing a larger piece of meat, I would consider blasting it in a hot oven to get browned.
- The meat cooks to the EXACT temperature you choose. Here’s a chart I used to set the temperature and estimate timing. About timing….you get a window of a 2-3 hours (!) 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”).
- As for 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 and add some mustard as well. I read that using raw garlic prior to vacuum sealing the bag was not a good idea (which I would typically do if roasting).
- One more thing… the oven is free to use for side dishes like crispy oven roasted potatoes or roasted honey-thyme carrots.
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.
Here are a few other sous vide recipes you might like to try: