Sous Vide Prime Rib Roast Recipe (2024)

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Written by Jason Logsdon

Around Christmas time many people will prepare ham or turkey but around our house we've always done a prime rib roast for dinner. With sous vide it's now easier than ever to have a perfectly cooked prime rib dinner without a lot of the hassle you normally have to go through.

Sous Vide Prime Rib Roast Recipe (1)

Usually you have to have the prime rib cooking in the oven for several hours...sometimes covered, sometimes not covered, all trying to hit the ideal internal temperature. Basting is normally recommended and takes time as well. All of this takes away from the day's festivities and enjoying your friends and family, which is what is best about special occasions.

On top of all the work you still need to make all of the other sides for the dinner. Making a sous vide prime rib roast eliminates the majority of the work entailed with the prime rib itself and ensures that the meat will come out perfectly tender and medium-rare throughout.

For a more complete descriptions of the process behind making a sous vide prime rib I have a thorough look at how to sous vide prime rib.

A Crust Adds Great Flavor to the Sous Vide Prime Rib Roast

We like to add some extra flavor by applying a rub or paste to the outside of the roast then quickly searing or broiling it to form a nice crust. I prefer using fresh herbs in a nice garlic, rosemary, and thyme paste but many people love a horseradish or mustard crust on their prime rib beef.

This technique can be applied to any kind of roast, from a sous vide standing rib roast to a pork roast or a simple sirloin roast. For some of the tougher cuts of beef you might want to increase the time spent in the sous vide. I also used grass-fed beef which I've found to have better texture when not cooked as long as the supermarket beef.

The Simple Process for Sous Vide Prime Rib

The process of cooking a good sous vide prime rib roast is pretty easy. You first season the meat with any seasonings you might want to create a nice base flavor. I used a mix of garlic powder, salt, pepper, and ancho chili powder, as well as some fresh rosemary and thyme.

Sous Vide Prime Rib Roast Recipe (2)

Then you place the prime rib roast in the vacuum bag or Ziploc bag and seal it.

Sous Vide Prime Rib Roast Recipe (3)

Cook the prime rib sous vide for between 5 and 10 hours. I now almost exclusively cook mine at 131°F (55°C) for a nice medium-rare. I wouldn't go above 137°F (58.3° C) unless everyone at the table like it at least medium.

And remember not to go much below 130°F (54.4°C) for more than a few hours as per the sous vide safety guidelines.

Sous Vide Prime Rib Roast Recipe (4)

As I said, I used a prime rib roast from grass fed beef which tenderizes faster so I cooked mine for about 6 hours and it was perfect but if you're using a supermarket top round or chuck roast you might want to try for up to 10 hours.

Just before the sous vide prime rib is done pre-heat the oven to around 400 or 450 and then make the paste or rub that you will use for the crust. I roasted fresh garlic, rosemary, thyme, and olive oil and mashed it into a paste. You can make any kind of paste or rub you prefer, there are lots of different variations on seasoning prime rib that you can adapt to this method.

When the sous vide prime rib roast is done, take it out of the pouch and pat it dry. Then place the prime rib on a sheet pan or roasting tray that can go into the oven. Smear the paste or rub on the outside of the meat that is exposed and place the roast in the oven. You just want to leave it in there long enough to develop the crust but not cook the roast any more.

Sous Vide Prime Rib Roast Recipe (5)

You can also sear the sous vide prime rib roast after you take it out of the sous vide and before you put on the paste. However, I've found that this tends to overcook the meat more, since at this point any heat we apply is overcooking the prime rib. If you really like a good crust though it is an option.

Once the crust is done you take the sous vide prime rib out of the oven, slice it and serve it. I served mine with roasted turnips but they are great with any normal roast side dish such as mashed potatoes, sauteed kale, mixed vegetables, a side salad, or polenta.

Sous Vide Prime Rib Roast Recipe (6)

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the Sous Vide Prime Rib Roast you can check out the following.

  • Sous Vide Equipment
  • Beginners Guide to Sous Vide

Sous Vide Prime Rib Roast

  • Published: March 18, 2011
  • By Jason Logsdon
  • Prep Time: 20 Minutes
  • Total Time: 6 or up to 11 Hours
  • Cooks: 131°F (55°C) for 5 to 10 hours
  • Serves: 4 to 6

Ingredients for Sous Vide Prime Rib

Sous Vide Prime Rib Roast Recipe (7)
  • For the Sous Vide Prime Rib

  • 3 to 4 pounds prime rib roast
  • 1/2 tablespoon garlic powder
  • 1/4 tablespoon ancho chile powder
  • 4 fresh thyme sprigs
  • 2 fresh rosemary sprigs
  • For the Crust

  • (you can also use any roast paste or rub you like)
  • 8 garlic cloves, peeled and root cut off
  • 4 fresh rosemary sprigs
  • 4 fresh thyme sprigs
  • 2 to 4 tablespoons olive oil

Enjoying sous vide cooking? My free Sous Vide Quick Start course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!

Cooking Instructions for Sous Vide Prime Rib

For the Pre-Bath

Pre-heat the water bath to 131°F (55°C). Cover the prime rib roast with salt, pepper, the garlic, and ancho chile powders and place in a pouch. Add the thyme and rosemary to the sous vide pouch and then seal the roast.

At this point you can store the pouch in the refrigerator for up to 2 days, freeze it for up to 6 months, or cook it right away.

For the Sous Vide Prime Rib

At least 6 to 11 hours before serving

Place the prime rib roast in the water bath and cook for 5 to 10 hours depending on the tenderness of the prime rib roast you are using. For a grass-fed sirloin roast 5 hours should be good up to 10 hours for a supermarket prime rib.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For the Roasted Garlic - Rosemary Paste

Preheat the oven to 400°F.

About 40 minutes before the sous vide prime rib is done you will want to roast the garlic. Take the peeled garlic cloves and place them on a square of tinfoil. Add the rosemary and thyme leaves and the olive oil. Fold the tin foil around the garlic to make a sealed pouch and place in the oven.

After about 30 minutes check the garlic to see if it is tender. It will likely need another 10-15 minutes but you want to make sure it doesn't burn.

Once the roasted garlic is soft mashed it with a fork into a paste and set it aside.

For Finishing the Sous Vide Prime Rib Roast

Preheat the oven to 450°F

Take the sous vide prime rib roast out and the water bath and remove it from the pouch, reserving the au jus liquid. Dry it off with a paper towel or dish cloth and place in a roasting pan. Smear the paste on the sides and top of the sous vide prime rib. Place the roast in the oven until the crust is done, about 5 minutes.

Remove the sous vide roast from the oven, slice it into strips and serve with the au jus on the side. It is great served with mashed potatoes, a side salad, or mixed vegetables.

Sous Vide Prime Rib Roast Recipe (8)

Be sure to check out my sous vide prime rib recipe web story.

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Sous Vide Prime Rib Roast Recipe (9)

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All tags for this article:Beef, Dish, Prime Rib, Recipe, Roast, Sous Vide, Sous Vide Beef , Sous Vide Prime Rib , Sous Vide Recipes, Sous Vide Roast

Sous Vide Prime Rib Roast Recipe (10)This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.

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Sous Vide Prime Rib Roast Recipe (2024)

FAQs

How long does it take to sous vide a prime rib? ›

Submerge the bagged roast into the sous vide machine (make sure it's completely covered!) and leave to cook for 18-24 hours. After cooking for 18-24 hours, you're ready to eat!

How long does it take to sous vide a 3 lb roast? ›

Most recipes call for cooking the roast between 12 to 48 hours in a water bath set between 130ºF to 145ºF. We recommend a time and temperature combination of 136ºF for 24 hours when you're cooking a beef roast sous vide.

Is there a difference between prime rib and prime rib roast? ›

Commonly found at steakhouses, rib roasts and prime rib are two of the most luxurious and expensive cuts of beef. Both rib roast and prime rib come from the ribs of the cow, but one difference is that the whole rack of ribs makes up a standing rib roast, while only the ribs near the loin are cut and sold as prime rib.

What is the best temperature to cook a prime rib roast? ›

Brown the roast at 500°F (or as high as your oven will go) for 15 minutes. Lower the oven to 325°F to finish roasting: Reduce the oven temperature to 325°F. Roast in the oven until the thermometer registers 115°F for rare or 120° for medium rare, and 130°F for medium.

Should you sear prime rib before cooking? ›

Searing is an important part of roasting a prime rib. Searing the roast first will kill the surface bacteria, which is a nice touch, especially when you are roasting at lower temperatures.

How many minutes per pound of prime rib? ›

In a 350 degree F oven: Medium-rare: 15 to 20 minutes per pound. Medium: 20 to 25 minutes per pound. Medium-well: 25 to 30 minutes per pound.

Does meat get more tender the longer you sous vide? ›

Sous vide allows for long, slow cooking at a low temperature, which breaks down these tissues and results in tender, juicy meat. Prepare the meat with generous salt and any other desired seasonings, then cook for a long time at a low temperature.

Can you sous vide a roast too long? ›

So, while it's certainly very difficult to overcook your food using sous vide, to say that it's impossible is a little bit of an overstatement. Just remember that while you technically can't 'overcook' your food, the quality could start to decline if it's left to cook for a lot longer than is recommended.

How to sear a roast after sous vide? ›

Take your sous vide meat out of the bag and place on a paper-towel or towel-lined plate to draw moisture out of the bottom.
  1. Pat the surface of the meat dry.
  2. Season with salt, pepper, and any spices you would like prominently featured.
  3. Heat your pan over high heat to get scorching hot. ...
  4. Add your oil.
Nov 2, 2023

Is prime rib better cooked slow or fast? ›

Cooked low and slow in the oven and finished with a blast of heat for the juiciest, most flavorful, evenly cooked prime rib roast. Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site.

Which is better ribeye or prime rib? ›

However, the prime rib typically contains more bone and fat, which might give it a slight edge over the eye in terms of flavor. Bone-in ribeye, though, also benefits from the natural flavoring that comes from being cooked with the bone, so its flavor doesn't stray far from the prime rib.

What roast is best for prime rib? ›

When you're shopping for prime rib, ask for a standing rib roast. That's the name you'll see at the butcher counter. The standing rib roast unsurprisingly comes from the rib section of the cow.

How do restaurants make prime rib so tender? ›

How do restaurants make prime rib so tender? The secret to restaurant-style prime rib is cooking the meat super slow at low temperatures. I recommend cooking prime rib at no higher than 200 degrees F. This cooks the meat very slowly, turning the fat into butter and rendering the proteins juicy and soft.

What is the secret of cooking a prime rib roast? ›

It's no secret that roasts need to cook slow and slow, but for that killer crust on a prime rib the secret is to hit it with a lot of heat first. Like our other prime rib recipes, this rosemary-rubbed prime rib cooks at 450F for 20 minutes before cooking for another 60 to 90 minutes at 350F.

Do you cover prime rib when resting? ›

Resting the Prime Rib – Achieving Your Desired Finish Temperature. Tent the roast with aluminum foil and allow the rest for 20 minutes. As we said before, the residual heat will move from the surface of the meat to the center resulting in a 5 to 8° temperature increase.

How long does it take to sous vide beef rib? ›

The sous vide slowly cooks the ribs for 24-36 hours, making them melt-in-your-mouth delicious. You just grill the ribs for a few minutes at the end to achieve that classic grilled flavor (or use your smoker if that's your thing).

Can you sous vide for too long? ›

Longer is not always better You don't always get better results by keeping food in the sous vide machine for longer. For example, many chefs recommend that sous vide steak should not be cooked for longer than four hours because the connective tissue begins to break down and the steak can become mushy.

How long does it take prime rib to reach 120 degrees? ›

Cook the prime rib low and slow at 250°F until the internal temperature reaches 120°F, about 3 hours, depending on its size. Take the roast off the heat. Crank the heat up to 450°F or 500°F, then return the meat to the grill to crisp the exterior of the roast.

Do you smoke ribs first then sous vide? ›

Let it smoke for around two hours or more to absorb maximum flavor. After that, remove the meat from the smoker and insert it into the sous vide machine at 165 °F (74 °C). You can improvise and prepare a water bath if you don't have a machine. You can cook the meat for anywhere between 24 and 48 hours.

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