Print

Sous Vide Prime Rib with Horseradish Sauce

Slice of Prime Rib on a white plate being served with asparagus, a bun, a baked potato, and the entire roast barely showing in the background.

This Sous Vide Prime Rib recipe is a perfect holiday main course or a great dish for any special occasion. Making this in your Sous Vide guarantees temperature perfection and a delicious, juicy prime rib roast!

Scale

Ingredients

  •  3-4 rib boneless prime rib (about 6lbs) roast
  • 1/2 cup kosher salt
  • 1/4 cup pepper
 

For Horseradish Sauce

  • 1 cup mayonnaise
  • 1 tablespoon sugar
  • 1 tablespoon white vinegar
  • 1/4 cup prepared horseradish 

Instructions

  1. Mix salt and pepper
  2. Cover roast with salt and pepper
  3. Either add to bag appropriate for warm temps (see note) or sous vide bag
  4. Either close with a vacuum sealer or displacement method (see notes)
  5. Sous vide in a large vat of water for 8 hours at 131 Fahrenheit
  6. While Sous Vide is cooking, make Horsey Sauce (optional)
  7. Near the end of cooking time, preheat oven to 500 Fahrenheit
  8. Remove roast from sous vide and remove from bag. Place on roasting pan
  9. Cook for 20 minutes
  10. Remove from oven and allow to rest for 15 minutes
  11. Cut and serve
 

For Horseradish Sauce:

 

  1. Mix all ingredients well
  2. Put in a covered container and refrigerate for at least 4 hours or until ready to use. 

Notes

  • Every rib will feed approximately two people, but talk to your butcher about the appropriate size for you. The Prime Rib in this post was 6 lbs(no bone) and fed 6 people well. 
  • Use a no bone prime rib roast for this recipe. It allows for a better vacuum seal, particularly if you are using the displacement method. 
  • You can be creative with what you use for both your roast and your cooking vessel. I used a Reynolds Turkey Baking Bag to hold my Turkey and a humongous kettle I use for brewing to cooking it in. 
  • I call for this recipe to cook for 8 hours. It can be cooked for anywhere between 6 and 12 hours.
  • The final temperature of 130 - 135 Fahrenheit is a perfect medium-rare temperature
  • Be generous with your salt rub. Remember, every slice will only get a small bit of the outer crust.

Nutrition

Keywords: sous vide prime rib

Find it online: https://ramshacklepantry.com/sous-vide-prime-rib-with-horseradish-sauce/