Sous Vide Prime Rib

Prime rib and sous vide go together like, well…perfectly cooked Sunday and Holiday roast. Pair with Yorkshire pudding and some gravy and life is good! Prime rib is one of those cuts of meat that are wonderfully delicious, if a tad pricey. Roasting it the traditional way in the oven, can sometimes be tricky in getting the right temperature and that is where cooking it sous vide really shines. You can set the perfect temperature to what you and your guests prefer and it will cook to that temperature and no higher. Once it’s finished in the sous vide, all that needs to done is to quickly finish it in the oven at a high temperature (500°F) to get a wonderful traditional crust. I should mention, that when I was making and editing the video, I thought it would be longer but it’s really that easy and simple to cook a perfect and delicious prime rib.

The evening prior to starting the cooking process it's a great idea to liberally salt the meat and let it sit in the fridge overnight. This does two things: 1. It draws out the surface moisture to help firm the outside of the meat which adds to a great crust, and 2. It allows time for the interior of the meat to season further. Seasoning and rubs can be as simple as salt and pepper or as fancy as a compound butter slathered all over just prior to the quick roast in the oven. Finally, the roasting in the oven only needs to be 10-15 minutes at the most. But the temperature does need to be set high (500°F) if your oven allows.

Give this recipe a try and let me know what you think!

Recipe below:

Sous Vide Prime Rib

4 lb prime rib (standing rib roast)
Coarse kosher salt
Black peppercorns, coarsely ground
Smoked paprika (optional)

Sous Vide Temperature Guide:
125 - 130°F rare
130 - 134°F medium rare (133°F is my favorite for a nice, springy texture)
135 - 144°F medium
145 - 154°F medium well
155°F or above, don’t even think about it!!



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