If you want to make a succulent, juicy prime rib that will wow your dinner guests, sous vide cooking is the way to go. With this technique, you can ensure that the internal temperature of your roast reaches precisely the right temperature—no more overcooking or undercooking! Plus, it’s much easier than getting an oven-roasted prime rib just right. In this blog post, we’ll walk through all the steps necessary for making perfect sous vide prime rib.
From choosing and preparing your cut of meat to serving it with delicious sides and sauces, by following these simple instructions, you’ll be able to create a restaurant-quality meal in no time. So let’s get started!
- One (2-3 pounds) prime rib roast
- Two tablespoons of olive oil
- Kosher salt and freshly ground black pepper, to taste
- Optional: herbs and aromatics such as garlic cloves, rosemary sprigs, thyme sprigs, bay leaves, etc.
- Optional: butter or ghee for basting
1. Sous Vide Immersion Circulator: A sous vide immersion circulator is the device that makes it all possible! It maintains an even temperature throughout the cooking process, allowing you to achieve a perfect result every time. Fill a large pot or container with water and attach the immersion circulator according to the manufacturer’s instructions.
2. Vacuum Sealer: To sous vide to cook the prime rib, you’ll need a vacuum sealer or food-grade plastic bags. This is necessary to keep the prime rib submerged in the water bath and prevent contamination.
3. Meat Thermometer: Last but not least, you’ll need a meat thermometer. As the prime rib cooks, you will use this device to check the internal temperature and ensure it is cooked to perfect
How to sous vide prime rib:
- Prepare the Prime Rib: Season the prime rib liberally with salt and pepper on all sides. If desired, add other herbs and aromatics, such as garlic cloves, rosemary sprigs, thyme sprigs, bay leaves, etc., For extra flavor.
- Vacuum Seal the Prime Rib: Place the seasoned prime rib in a sizeable vacuum-seal or food-grade plastic bag. Remove as much air from the bag as possible before sealing.
- Preheat the Water Bath: Fill a large pot or container with water and attach your sous vide immersion circulator according to the manufacturer’s instructions. Set the temperature to 130°F (54°C).
- Cook In The Sous Vide Bath: Once the water has reached the desired temperature, carefully lower the sealed bag containing the prime rib into the water bath. Close the lid and cook for 6 hours, depending on your preference.
- Check Temperature: Use a meat thermometer to check that the internal temperature of the prime rib has reached 130°F (54°C) if it hasn’t, cook for an additional hour and check again.
- Remove the Prime Rib: Carefully remove the prime rib from the water bath and discard the bag. Pat dry with a paper towel,s then brush with oil or melted butter/ghee.
- Sear The Outside: Heat a cast iron skillet over high heat, add a tablespoon of oil and carefully place the prime rib in the skillet. Sear for 1-2 minutes per side to form a delicious crispy golden crust.
- Rest and Serve: Let rest for 10 minutes before slicing and serving.
#1 Should we use frozen prime rib?
No, it is best to use fresh, never-frozen prime rib for sous vide cooking.
#2 What other cuts of meat can be cooked with the sous vide method?
Sous vide works well with just about any cut of meat, from steaks and pork chops to whole chicken and turkeys. For best results, consult the manufacturer’s instructions on cooking times and temperatures.
#3 Can we use a slow cooker instead of sous vide immersion circulator?
While both devices are used for cooking food at low temperatures over an extended period, they work differently. Sous vide requires precise temperature control and circulation, which can only be achieved with sous vide immersion circulator.
#4 Can we cook multiple portions of prime rib simultaneously?
Yes, as long as all of the pieces of meat have similar thicknesses and sizes. However, it is best to cook them in separate bags so that they cook evenly. Also, ensure enough room in the water bath for all loads.
#5 Do we need to add seasonings?
Seasoning the prime rib before cooking it for maximum flavor is essential. Experiment with different herbs and spices to create unique flavors!
#6 Can we store leftovers?
Yes, sous vide cooked prime rib can be stored in an airtight container in the refrigerator for up to 3 days—reheat before serving.
#7 Cost per serving?
Price varies depending on the cut and size of the prime rib. Typically, a 5-pound prime rib serves six people and costs approximately $45-$50. You can find quality prime rib from your local butcher or at grocery stores.
Sous Vide Prime Rib
- 1 prime rib
- 2 tablespoons olive oil
- 1 kosher
- 1 salt
- 1 pepper
- 1 cup butter
- Season the prime rib with salt, pepper, and other desired herbs and aromatics.
- Place the seasoned prime rib in a vacuum-seal or food-grade plastic bag, remove as much air as possible, and seal the bag.
- Preheat the water bath by filling a container with water and attaching the sous vide immersion circulator, setting the temperature to 130°F (54°C).
- Lower the sealed bag into the water bath, close the lid, and cook for 6 hours, adjusting as needed to reach the desired temperature.
- Remove the prime rib from the water bath, pat dry, and brush with oil or melted butter/ghee.
- Sear the prime rib in a cast iron skillet over high heat for 1-2 minutes per side to form a crispy crust.
- Let the prime rib rest for 10 minutes before slicing and serving.