This fail-proof recipe for Sous Vide Prime Rib Roast makes it so tender and juicy that every bite is like heaven!
Everyone loves a perfectly prepared prime rib roast. But prime rib is so expensive, you want to make sure you won’t mess it up! Why not try prime rib sous vide? Immersion cookers like Anova or Joule machines make immersion bath cooking easy.
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Sous vide immersion cookers are perfect for beef rib roasts, chuck roasts, cross rib roasts, bone-in, or boneless cuts of meat. The water gently and evenly cooks around the roast. And with this simple rub, the flavor is incredible. Prime rib sous vide is a no-fail way to prepare an expensive cut of meat without any stress.
You Can Sous Vide Prime Rib?
Sure, you can! In fact, immersion circulator cooking is nearly foolproof! With a pricey cut of meat, a sous vide standing rib roast will make a tender, smoked- flavor entrée in no time! We like to serve prime rib with oven-roasted potatoes and a red leaf salad with lemon vinaigrette. Don’t forget the easy, fresh no knead bread!
What is an Immersion Cooker?
An immersion cooker circulates hot water around a vacuum-sealed bag of food to cook it. It’s perfect for large cuts of meat and other items that would normally require careful monitoring. Immersion cooking is a precise method of water-cooking. It maintains a perfect temperature, and meats will not overcook, even if cooked longer than needed.
With sous vide, meat is cooked the same temperature all the way to the edges, unlike a baked prime rib or grilled meat. So it will appear more red right to the edge as opposed to more red towards the center of the meat.
Vacuum sealed bags can be purchased premade, or you can make them to size using a vacuum sealer. Using zip top bags for this low temperature is OK as well (under 160°F, but for over 160°F use vacuum sealing bags). When using zip top bags, I recommend doubling the bag just in case, which is what we did for this roast.
How to Sous Vide Prime Rib
It sounds hard, but it’s super easy!
- Heat the immersion bath.
- Prepare the roast by seasoning it on all sides and add the Worcestershire sauce and olive oil to the bag.
- Seal the bag and cook the roast up to 6 hours, alternating 30 minutes after if it’s not cooked through.
Temperature
Like all roasts, no matter how they are cooked, it is best to use a meat thermometer to confirm these internal temperatures and cook the roast perfectly.
- Medium Rare 130-134°F (55-57°C)
- Medium 135-144°F (58-62°C)
- Medium Well 145-154°F (63-67°C)
- Well Done 155-164°F (68-73°C)
Cooking Time
Sous vide cooking is a little different than any other kind of cooking as far as time per pound goes so be sure to use a meat thermometer.
- For this recipe, a 3 to 4 pound roast will take about five to six hours.
- Finishing it outside of the sous vide process will take another 5 to 10 minutes to caramelize the outside, either in the oven or on the stovetop. Cooking the outside sears in the moisture and flavor.
How to Reheat and What to Do with Leftovers
Keep the meat in an airtight container or a zippered bag in the refrigerator. Leftover prime rib roast makes amazing meals!
- Prime rib always makes for the best leftover sandwiches! Or, use it as a topper for a salad!
- Use it in beef stroganoff (one of our favorites!)
- Chop it and up and add to a soup or even an omelet!
- Or, make it into sliders – just add a little Dijon or BBQ sauce!
Prime rib is never wasted in any kind of meal, so use up any leftovers any way you like!
Other Easy Entrees To Try!
- Smoked Beef Ribs – so flavorful!
- Homemade Meatloaf – a classic.
- Smoked Beef Brisket Recipe – tender and delicious.
- Beef Rouladen Recipe – perfectly unique!
- Reverse Sear Prime Rib – so easy to make!
Sous Vide Prime Rib Roast
Ingredients
- 3-4 pounds prime rib roast
- 2 Tablespoons fresh rosemary fresh, finely chopped
- 1 Tablespoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 Tablespoon Worcestershire sauce
- 2 Tablespoons olive oil
- ¼ cup beef broth or beef stock
- 1 teaspoon beef base
Instructions
- Set immersion cooker in a water tub and set temperature at 135°F to preheat.
- In a small bowl combine the rosemary, salt, pepper, onion powder, and garlic powder.
- Cover roast with olive oil and rub dry ingredients onto roast on all sides.
- Place roast inside a zip top freezer bag (or Stasher bag). Add the Worcestershire and beef broth into the bag and seal. Pro tip: Double bag the roast in case the inside bag leaks.
- Insert bag into preheated water and sous vide for 6 hours*.
- Remove bag from sous vide container and remove roast. Internal temperature of roast should be 135°F using a thermometer. If not, return to sous vide for 30 minutes and check temperature.
- Preheat the oven to 450°F on broil.
- Place finished roast onto a rack in a roasting pan, then put into the oven for 5-10 minutes, or until dark brown in color.
- Remove roast from oven, and place roast on cutting board and allow to rest for 10 minutes.
- Meanwhile, strain au jus liquid from the bag through a strainer and add to same skillet, along with beef stock and beef base. Simmer for 5-10 minutes, reducing liquid by half for the au jus.
- Stand bones upright and cut the bone off the roast. Place the cut side directly down on the cutting board and slice to desired thickness. Serve with au jus and horseradish.
Notes
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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