How long can I store leftover prime rib in the fridge?

Leftover prime rib can be stored in the fridge for up to 3-4 days. It should be stored in an airtight container or wrapped tightly in plastic wrap.

How is Prime Rib different from other cuts of beef?

Prime rib is a cut of beef that comes from the primal rib section of the cow. It is a large, bone-in cut that is known for its tenderness and rich flavor.

What is the Prime Rib fat cap?

The fat cap is a layer of fat that covers one side of the rib roast. This fat cap helps to keep the meat moist and tender during cooking. Some people prefer to trim the fat cap before cooking, while others leave it on to enhance the flavor and texture of the meat.

What is the difference between a prime rib roast and prime grade beef?

Prime rib is a specific cut of beef, while a Prime grade beef refers to a grading to any cut of beef given by the USDA.

Sous Vide Prime Rib with Horseradish Sauce

Description

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!

Ingredients

Units Scale

3-4 rib boneless prime rib (about a 6 pound roast) 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

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Instructions

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

For Horseradish Sauce:

Mix all ingredients well
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.