Sous Vide Prime Rib Roast (for 3-4)

4.88 from 33 votes

Sous vide prime rib roast achieves a perfect melt-in-your-mouth medium rare with no guessing and no constant temperature checking. Zero stress!

Prep Time20

Cook Time3 30

Total Time4 10

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings (change as needed): servings (or 4 smaller portions)

Author: Cheryl Avrich

US Measures - Metric

Ingredients

1 kg (2.2 lbs) prime rib of beef, 1 bone, well marbled, Note 1 (2 inches/5 cm thick)
seasonings: kosher salt, black pepper, garlic powder, dried rosemary or thyme (or fresh sprig)
canola or avocado oil (or any high smoke-point oil for final sear)
sea salt flakes for finishing (optional)

US Measures - Metric

Instructions

HEAT SOUS VIDE WATER BATH: Fill the sous vide container (large pot or plastic container) about 3/4 full with water. Set temperature on sous vide equipment to the level of doneness you prefer, Note 2. The water will take about 15 minutes to reach the correct temperature (or less if you start with warm water and a smaller container).
SEASON MEAT: Generously sprinkle the roast with kosher salt, black pepper, thyme, dried rosemary and garlic powder on all sides. Feel free to use a sprig or two fresh herbs, but don't overdo the rosemary - it's quite powerful.
PREPARE MEAT FOR SOUS VIDE: If using a vacuum sealer, fold over a flap on one 1-quart vacuum seal bag. Place meat inside the bag and unfold the flap. Seal the bag (and vacuum out the air) as per machine instructions. (Note 3 for displacement method with ziploc bag).
SOUS VIDE PRIME RIB: Plunge the bag into the pre-heated sous vide bath. It will sink to the bottom (or use water displacement method Note 3). Sous vide the prime rib for 3.5 - 6 hours if meat is 2-3 inches/5-7.6 cm. Note 4 for larger roast.
If meat is lesser quality e.g. choice or select, sous vide for 6-9 hours (the lower the quality of beef and the thicker the beef, the longer the cook time needed).
SEAR SURFACE 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 with kosher salt, pepper and garlic powder. Let rest for 10 minutes while you prepare your skillet (cast iron is best but any skillet will do).
Heat skillet to high (9/10) with a teaspoon of oil. Open windows for smoke clearance. Sear beef about 1 minute on each side (including the edges) to achieve a deep brown color (maillard reaction).
Remove from skillet and keep warm while you prepare a quick gravy if desired, Note 5. Slice the beef and serve with horseradish, horseradish cream or gravy. Sprinkle lightly with finishing sea salt if desired.

Video

Notes

Other beef cuts: If you can't find or don't want to splurge on a USDA Prime cut, buy Certified Angus Beef (CAB), Choice (AAA in Canada). These will require a longer cooking time (add 2-3 hours)
Temperature for preferred doneness (do a bit of experimenting to get it right for you):
- Doneness Temp °F Temp °C
  
  Medium Rare 132–135°F 56–58°C
  
  Medium 138–142°F 59–61°C
  
  Medium-Well 144–148°F 62–64°C
  
  Well Done 154–158°F 68–70°C
Sealing with displacement method using a ziploc bag: Instead of using a vacuum sealer with a vacuum sealer bag, you can insert the meat into a regular freezer 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 for larger roast: If you are doubling the recipe and using a 4-5 lb/1.8-2.27kg roast that is 3-5 inches (8-13 cm) thick, you will need to increase the cook time to 5-10 hours as it will be much thicker. Timing will depend on thickness, not weight.
Make gravy: Make gravy with the reserved juices (strained) from the sous vide bag if you like. Or simply use the au jus from the bag. Here are two good gravy recipes that don't require drippings: 5-minute beef gravy with no drippings (using beef broth) and 5-min better than bouillon gravy
Variations:
- Sprinkle a bit of sea salt on the sliced meat when serving to amplify the flavor.
- Smear a butter-garlic-herb mixture on the outside of the meat after searing. I do it after searing as butter burns easily with high heat.
- Rub a thin layer of Dijon mustard and seasonings on the meat before the finishing sear step.
Make ahead:
- Make it 1-2 hours before serving
  - Since you have a large 1-2 hour window beyond the cooking time, there is plenty of time to make the prime rib ahead of serving time.
  - You can remove the beef from the water bath, pat it dry very well and re-season the meat, then let it sit there until you're ready to serve (within 60 minutes or so)
  - The last step of searing the meat should be done right before serving. This takes only a few minutes.
- Storing leftovers: Store in the refrigerator for up to 3 days. Wrap meat tightly in plastic wrap, an airtight container or a ziplock bag.
- To freeze - wrap properly, then freeze for up to 3 months. Defrost in the fridge overnight.
- To reheat: place the meat in an oven-proof dish, cover well and heat at a low temperature (325F/163C) for 10-15 minutes or until heated through. I sometimes add leftover gravy to the meat when reheating.

Doneness	Temp °F	Temp °C
Medium Rare	132–135°F	56–58°C
Medium	138–142°F	59–61°C
Medium-Well	144–148°F	62–64°C
Well Done	154–158°F	68–70°C

Nutrition values are estimates for very generous servings.