25 September, 2023
Sous Vide Prime Rib – Perfect Every Time
Sous Vide Prime Rib – Perfect Every Time
Notes
| Beef Doneness | Internal Temperature |
|---|---|
| Rare beef temp | 125°F – bright red in the middle |
| Medium-rare roast | 135°F – warm red in the middle with slight pink around the edges |
| Medium roast | 145°F – warm pink throughout |
| Medium-well roast | 150°F – slightly pink at the center |
| Well-done roast | 160°F – little to no pink throughout |
Ingredients
- For the Prime Rib:
- 5-6 Lbs Prime Rib Roast (Boneless or Bone-in)
- Kosher Salt
- For coating the Prime Rib after Sous Vide cooking:
- 1 stick salted butter
- 2 Tablespoons garlic powder
- 1 Tablespoon fresh rosemary
- 1 Tablespoon coarse ground black pepper
- 1 Tablespoon fresh thyme
- For the Horseradish Sauce:
- 1 cup sour cream
- ¼ cup prepared horseradish *or up to ½ a cup depending on how spicy you like it
- 1½ tablespoons Dijon mustard
- 1 teaspoon White vinegar
- 1 teaspoon Worcestershire sauce
- ½ tablespoon fresh chopped chives plus extra for garnish
- salt and pepper to taste
- Montreal Steak Seasoning
Instructions
- For The Prime Rib:
- Liberally season the prime rib roast with kosher salt (as a substitue Montreal Steak Seasoning can be used) and place in the refrigerator for at least one hour, up to 12 hours.
- Set the sous vide machine to 130 degrees F for medium rare. (*Note 3)
- Place the prime rib roast in a heavy-duty vacuum bag and vacuum seal.
- Transfer the sealed bag to the water bath and set the timer to 8-12 hours.
- Remove the beef from the bag once the cooking time is up. Reserve the cooking liquid! Pat the roast dry. Preheat oven to 550°F. In the meantime, in a small bowl, combine butter with garlic powder, rosemary, thyme, and pepper. Coat the top and sides of the roast with the garlic herb butter.
- Place in a roasting pan with a rack. Roast the prime rib for 8-10 minutes, until the crust is golden (keep a close eye on it!).
- Remove from the oven and let rest for 15 minutes.
- For the Horseradish Sauce:
- Add all ingredients to a bowl and mix.
- 1 cup sour cream,¼ cup prepared horseradish,1½ tablespoons Dijon mustard,1 teaspoon White vinegar,1 teaspoon Worcestershire sauce,½ tablespoon fresh chopped chives,salt and pepper to taste
- Whisk ingredients together until fully combined.
- Chill for at least one hour.