Tender and juicy, sous vide prime rib is the perfect recipe for a holiday dinner. A great stress-free way to prepare a prime rib roast.
Sous vide prime rib is perfect for holiday dinner recipes or special occasion meals. This sous vide prime rib recipe is the perfect stress-free way to make a tender, juicy, melt-in-your-mouth prime rib roast.
Slather on our popular prime rib rub and serve with prime rib au jus, horseradish sauce or horseradish butter. Serve with sous vide lobster tail for an even more exquisite taste.
We don’t usually advocate for our opinions, but here at Foodie and Wine we’re prime rib recipe experts (check out our Prime Rib Recipe Headquarters!) Our original Garlic and Herb Prime Rib recipe was published nearly 11 years ago (!!), and our readers keep coming back to make it year after year.
sous vide prime rib
Last year we tackled smoked prime rib, and now we’re introducing our newest prime rib roast recipe…sous vide prime rib. If you want to know how to make prime rib, here are a few more methods.
Prime rib sous vide is a stress-free way to prepare holiday dinners. You can relax with a glass of mulled wine or cokito while the sous vide machine does all the hard work. It’s one of the reasons we love sous vide recipes.
How to sous vide prime rib
There are four steps required to create a perfectly cooked sous vide prime rib roast.
Step 1. Season at least 24 hours before roasting. This works as a great dry steak brine.
Step 2. Transfer the roast to a sturdy bag, add your favorite seasonings and fresh herbs, vacuum seal the bag, and heat to your desired temperature in a water bath (see included temperature chart).
Step 3. Rub the prime rib au jus with the prime rib.
Step 4. Cook the roast at a high temperature to create a nice crust on the outside of the meat.
Step 5. Slice and enjoy.
Sous vide standing rib roast temperature chart
Unlike prime rib roast recipes, sous vide beef roasts do not need to rest to reach the final temperature. A sous vide machine cooks to the desired final internal temperature.
Rare 130°F Medium Rare 132°F Medium 137°F Medium Well 145-154°F
Just to be clear, I prefer a perfect medium-rare temperature when making it. It has an exquisite softness and texture.
How long does it take to sous vide prime rib?
Place beef rib roast in a water bath at 132°F for a minimum of 8 hours and up to 12 hours. To sous vide frozen prime rib, simply increase the time to 10 to 12 hours. Some recipes recommend 4-5 hours, but we found that the roast we were aiming for was not “melt in the mouth.”
prime rib recipe tips
Tip 1. If your budget allows, choose USDA Prime grade beef. There are three different quality levels: Prime, Choice, and Select. Avoid “choice” at all costs.
Tip 2. Although not required, if using bone-in prime rib, tie the bone in to make it easier to cut after cooking. If you don’t know how to do it, watch this You Tube video. It’s incredibly easy to do.
Tip 3. You can use bone-in prime rib or sous vide boneless prime rib. The taste remains the same even without bones. It’s completely up to you. The recipe description remains the same.
Tip 4. Wondering how much prime rib to cook? Check out our article on servings per person of prime rib.
Tip 5. Use bones to make Instant Pot bone broth.
Tip 6. Choose a prime rib sauce to serve with your roast. Wasabi is always popular.
Use leftovers to make prime rib sliders, prime rib sandwiches, or Dominican sancocho.
What wine goes well with prime rib
Merlot, Cabernet Sauvignon, Syrah, Zinfandel, Malbec
This sous vide prime rib recipe was originally posted in October 2021 and has been updated with text, grilling options, and photos.
sous vide prime rib
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Quantity: 8 people
calorie: 876kcal
Fee: $150
cooking modePrevent the screen from going dark
material
Prime rib love: (*Note 2)
1.5 tablespoon drying thyme1.5 tablespoon dried rosemary1.5 tablespoon onion powder1.5 tablespoon garlic powder1.5 tablespoon black pepper
Instructions
How to cook prime rib roast sous vide:
Season the prime rib roast liberally with kosher salt and place in the refrigerator for at least 1 hour and up to 12 hours.
Set your sous vide machine to 132°F for medium-rare. (*Note 3)
Place the prime rib roast in a heavy-duty vacuum bag and vacuum seal it.
Transfer the sealed bag to a water bath and set the timer for 8 to 12 hours. (*Note 3)
Bake the prime rib roast (skillet)
Combine prime rib rub ingredients and set aside.
Preheat a large cast iron skillet over medium-high heat until sizzling (starting to smoke slightly).
While the cast iron skillet is preheating, remove the prime rib from the bag and reserve the cooking liquid to use in the au jus instead of the beef broth, if desired. Pat prime rib dry with paper towels.
Brush the roast with 1-2 tablespoons of oil, then rub the prime rib.
Grill the roast for 1 minute per side, including the edges (6 sides total).
Cut into 3/4- to 1-inch slices (personal preference) and serve with au jus.
Bake the prime rib roast (oven)
Combine prime rib rub ingredients and set aside.
Preheat oven to 500-550°F.
While the oven is preheating, remove the prime rib from the bag and reserve the cooking liquid to use in the au jus instead of the beef broth, if desired. Pat prime rib dry with paper towels.
Brush the roast with 1-2 tablespoons of oil, then rub the prime rib.
Transfer to a roasting pan and bake in the oven for 6-8 minutes (keep an eye on it).
Cut into 3/4- to 1-inch slices (personal preference) and serve with au jus.
Precautions
Note 2 – Our original prime rib rub container contains the same amount of kosher salt, but the roast absorbs some of the salt when cooked in a water bath. To control the amount of salt, we highly recommend using only unsalted spices when grilling and adding salt to taste after serving. Auju also contains a moderate amount of salt.
Note 3 – A time range of 8 to 10 hours means you can set the timer from a minimum of 8 hours to a maximum of 10 hours and still get the same results. It’s a great “cushion” to make sure your roast is ready when you’re ready to eat.
If starting with a frozen prime rib roast, add 2 hours to the cooking time (10-12 hours).
Note 4 – Two prime rib au jus recipes we recommend: Classic Prime Rib Au Jeu and Red Wine Au Jeu. In either version, you can replace the beef broth with the liquid reserved from the bag.
nutrition
calorie: 876kcal | carbohydrates: 4g | protein: 39g | fat: 77g | Saturated fat: 32g | Polyunsaturated fats: 3g | Monounsaturated fats: 34g | cholesterol: 171mg | sodium: 129mg | potassium: 682mg | fiber: 1g | sugar: 1g | Vitamin A: 46IU | Vitamin C: 1mg | calcium: 52mg | iron: 5mg
