Sous Vide Prime Rib (for 3-4)
Sous vide prime rib achieves a perfect melt-in-your-mouth medium rare with no guessing and no constant temperature checking. Zero stress!
Servings (change as needed): 3 generous servings (or 4 smaller ones)
- 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: Fill the sous vide container about 3/4 full with water. Set the temperature to 132-134F for medium rare or according to your manufacturer's temperature suggestions. For medium cook, set to 140F/60C. 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 kosher salt, pepper, thyme, rosemary and garlic powder on all sides.
PREPARE MEAT FOR SOUS VIDE: If using a vacuum seal, fold over a flap on one 1-quart vacuum seal bag. 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. (Note 1 for displacement method with ziploc).
SOUS VIDE MEAT: Plunge the bag into the pre-heated water bath. It will sink to the bottom. Cover the sous vide container. Walk away. Remove the bag of meat in 3 1/2 hours (or maximum 6 hours). If meat is lesser quality, sous vide for 4 - 4 1/2 hours. Note 2
SEAR OUTSIDE OF BEEF TO FINISH ROAST: Remove meat from sealed bag, reserving the juices accumulated in the bag for gravy if desired. Pat dry well 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 high (8/10) with a teaspoon of oil. Sear beef about 1 minute on each side (and the top) to achieve a deep brown color. 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 and serve with horseradish, horseradish cream or gravy. Sprinkle lightly with finishing sea salt if desired.
Nutrition values are estimates for very generous servings.
- For displacement method using a ziploc bag: Instead of vacuum sealing, you can 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. It should sink to the bottom if all the air is pushed out which you want.
- Timing for sous vide: If you are doubling the recipe and using a 4-5 lb/1.8-2.27kg roast, you will need to increase the cook time to 5 - 10 hours as it will be much thicker.
- Make ahead: Since you have a large 2+ 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 need to rest the meat after the browning.
Calories: 1021kcal | Protein: 45g | Fat: 92g | Saturated Fat: 37g | Cholesterol: 202mg | Sodium: 924mg | Potassium: 736mg | Calcium: 25mg | Iron: 5mg