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!
- 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
- 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.
- 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.
Keywords: sous vide prime rib