Sous Vide Prime Rib (for 3-4) (2024)

What is sous vide?

The sous vide method of cooking is a technique in which food is sealed in a bag, immersed in a container of water and cooked at a consistent, precise temperature. This cooks the food to the exact internal temperature (e.g. medium rare) that you choose. No worries about overcooking. Meats are amazingly tender. And the whole process is pretty much stress free.

How many pounds of prime rib roast do I need per person?

If the prime rib has only one bone, figure 3/4 lb (0.34kg) per person. If the meat has 2 or more bones, figure 1 lb (0.45kg) per person for a generous portion.

Do I need to sous vide the prime rib longer if it’s a larger 4-5 lb (1.8-2.3kg) roast?

Yes, you will need to sous vide the roast for longer assuming the prime rib is thicker. Timing depends on thickness, not weight. A thick prime rib will take from 5-10 hours.

Are there other options to searing the meat in a pan?

For a smaller portion of beef as used in this recipe (2.2 lbs/1kg), I suggest sticking to searing. If the meat is larger, you can consider blasting it in a 500F/260C oven for 5 minutes or on the grill for a minute per side.

Can I use raw garlic when cooking sous vide?

I (and many chefs) use garlic powder instead of raw garlic for seasoning meat before sous vide cooking. Fresh garlic can have safety issues at certain temperatures and a harsh unpleasant taste.

What are some good condiments to serve with a prime rib roast?

Although the flavor and tenderness of a quality prime rib shine through, sous vide meat can use an extra flavor boost. Sea salt, a herb crust, creamy horseradish sauce, garlic herb butter, horseradish cream and beef gravy (my fave) are a few good condiment options.

Can I freeze leftover prime rib?

When properly stored in the freezer, cooked prime rib can last for several months. Make sure to double wrap it in plastic wrap then with a layer of foil. Label the wrap with the date it was cooked.

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• ▢ 1 kg or 2.2 lbs prime rib of beef, 1 bone, well marbled (2 inches or 50 mm thick)
• ▢ seasonings: salt, pepper, garlic powder, rosemary, thyme
• ▢ canola or avocado oil (or any high smoke point oil for final sear)
• ▢ sea salt flakes for finishing (optional)

US Measures – Metric

• HEAT WATER IN SOUS VIDE MACHINE/OVEN: Fill the sous vide container about 3/4 full with water. For medium rare cook, set the temperature to 132-134F/132-134F/55-56.7C . For medium cook, set to 140F/60C. 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 1 for displacement method with ziploc bag).

• SOUS VIDE MEAT: Plunge the bag into the pre-heated sous vide bath. It will sink to the bottom (or use water displacement method). Sous vide prime rib for 3 1/2 hours or maximum 6 hours if meat is 2-3 inches/5-7.6 cm. If meat is lesser quality e.g. choice or select, sous vide for 6-8 hours (the lower the quality, the longer the cook time needed). Note 2

• SEAR OUTSIDE 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 3. Slice the beef and serve with horseradish, horseradish cream or gravy. Sprinkle lightly with finishing sea salt if desired.

1. For 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.
2. Timing for sous vide for larger roast: If you are doubling the recipe and using a 4-5 lb/1.8-2.27kg roast, you will need to increase the cook time to 5 – 10 hours as it will be much thicker. Time will depend on thickness, not weight.
3. Make gravy: Make gravy with the reserved juices from the bag used to sous vide the prime rib if you like. Or simply use the au jus from the bag. Here a recipe for a 5-minute beef gravy with no drippings.
4. 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 browning the meat should be done right before serving. This takes only a few minutes.
   • Storing leftovers: in the refrigerator for up to 3 days. Wrap meat tightly in plastic wrap then place it in an airtight container or 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.

Nutrition values are estimates for very generous servings.