How to Make Sous Vide Prime Rib - A Step-by-Step Guide

One of the most succulent and tender cuts of meat you can prepare at home is a prime rib. And with the help of sous vide cooking, you can achieve the perfect doneness and texture every time. Sous vide prime rib is a luxurious and indulgent dish that is perfect for special occasions, holidays, or any time you want to treat yourself to a memorable meal.

So what exactly is sous vide cooking? It's a method of cooking where food is sealed in a vacuum-sealed bag and then placed in a water b...

Read more Snack recipes

Ingredients

  • 1 (5 pound) three-bone standing rib roast, chine bone removed
  • 2 tablespoons kosher salt, divided, or to taste
  • 4 tablespoons unsalted butter, cut into 1/2-inch cubes
  • 4 fresh thyme sprigs
  • 3 cloves garlic, crushed
  • 1 tablespoon ground black pepper
  • flaky sea salt to taste
  • 6 ounces fresh shiitake mushrooms, stemmed and coarsely chopped
  • 1 cup dry red wine
  • 2 cups beef broth

Information

  • Prep Time: 20 mins
  • Cook Time: 6 hrs 10 mins
  • Total Time: 6 hrs 30 mins
  • Servings: 12

  • Prepare a thermocirculator and water bath according to manufacturer's directions. Set thermocirculator to 135 degrees F (57 degrees C) and allow water bath to come up to temperature. Season rib roast evenly with 1 tablespoon salt and transfer to a large vacuum-sealable bag; arrange butter cubes, thyme sprigs, and crushed garlic around rib roast in bag.
  • Seal bag with a vacuum sealer according to manufacturer's directions. Transfer vacuum-sealed rib roast to warm water bath with thermocirculator, cover vessel with aluminum foil to reduce evaporation, and cook for 6 hours. Remove rib roast from bag; roast will be at 135 degrees F (57 degrees C) when pulled from water bath. Transfer to a rimmed sheet pan lined with paper towels and gently pat dry; reserve contents remaining in bag.
  • Preheat the oven to broil with an oven rack positioned about 10 inches below the heat source. Line a rimmed baking sheet with aluminum foil and fit with a wire rack.
  • Season rib roast evenly with remaining tablespoon salt and pepper and place on the prepared baking pan.
  • Cook rib roast in the preheated oven until fat cap is deeply caramelized, 8 to 10 minutes. Transfer rib roast to a large cutting board and let rest for 10 minutes before slicing against the grain into 1- to 1 1/2-inch thick slices; garnish sliced prime rib with flaky sea salt to taste.
  • While rib roast is in the oven, combine reserved contents from vacuum bag and mushrooms in a medium saucepan and cook over medium-high heat, stirring occasionally, until mushrooms are mostly tender and liquid has reduced completely, 8 to 10 minutes. Add wine and continue cooking, stirring occasionally, until wine is almost completely reduced, about 5 minutes. Add beef broth and continue cooking, stirring occasionally, until sauce is thick enough to coat the back of a spoon, about 15 minutes; remove thyme sprigs and discard. Season mushroom sauce to taste with salt and serve alongside sliced prime rib.
  • Nutrition

    750 cal.

    • Total Fat: 66g
    • Saturated Fat: 28g
    • Cholesterol: 148mg
    • Sodium: 1197mg
    • Total Carbohydrate: 2g
    • Dietary Fiber: 0g
    • Protein: 31g
    • Potassium: 545mg