Get the Recipe:
Medium-Rare Sous Vide Prime Rib (Foolproof)
Sous vide is the best way to prepare a rib roast, bone-in or boneless. You're guaranteed a perfect medium-rare roast from edge to edge with no babysitting or guesswork!
Ingredients
Dry Brine
- 6-8 lb rib roast, bone-in
- kosher salt
- freshly cracked black pepper
Herb Butter
- 1/4 cup butter, softened
- 1 tbsp dried rosemary
- 2 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp dried sage
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
Instructions
Dry Brine
- Liberally season the rib roast with kosher salt and black pepper. You'll want a thin, even layer of salt all over the roast and a sprinkling of pepper evenly coating it.
- Place a small wire rack over a plate or rimmed baking sheet and place the roast on the rack. Refrigerate, uncovered, for 1-24 hours. The longer you can leave it, the deeper the salt will penetrate into the roast.
Sous Vide
- Preheat a large water bath using immersion circulator to 130 degrees F.
- Vacuum seal the roast. You may need to use a roll to cut a custom sized bag large enough to accommodate the roast.
- Add the vacuum sealed roast to the preheated water bath and make sure it's fully submerged. It's heavy enough that you shouldn't need to worry about it floating. Cook for 8-12 hours.
Finishing
- When roast is nearly done sous viding, preheat oven to 450 degrees F.
- Remove the roast from the sous vide water bath and dunk into an ice bath (still vacuum sealed).
- While the roast is in the ice bath, prepare the herb compound butter. In a medium bowl, combine all ingredients for the butter and mix until completely combined.
- Place a wire rack over a rimmed baking sheet (tip: line the baking sheet with foil for easy cleanup).
- Remove the roast from the ice bath and from the bag and discard. Place the roast on top of the baking sheet, fat cap side up, and rub the butter all over the roast. Be generous!
- Place the roast in the preheated oven and cook for 10-15 minutes, until outside is golden brown.
- Transfer the roast to a cutting board and slice into 1/2-3/4 inch slices depending on your preference.
- Serve with Creamy Horseradish Sauce.
Notes
To make ahead of time:
After sous viding, keep the roast in the vacuum seal bag, let it cool on the counter for about 30 minutes, and then refrigerate until you're ready to serve.
If you opt to cook the rib roast in advance and have refrigerated it, sous vide at 131 degrees F for 1 hour before finishing to warm through.
Calories: 869kcal, Carbohydrates: 1g, Protein: 39g, Fat: 78g, Saturated Fat: 33g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 33g, Trans Fat: 0.1g, Cholesterol: 178mg, Sodium: 436mg, Potassium: 639mg, Fiber: 0.3g, Sugar: 0.02g, Vitamin A: 90IU, Vitamin C: 0.3mg, Calcium: 32mg, Iron: 4mg
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