sous vide prime rib recipe
The Best sous vide prime rib recipe
What I love most about sous vide prime rib is how foolproof it is. You don’t have to stress about overcooking or babysitting the oven—just set the temperature, let it cook, and walk away. It’s perfect for holidays or special occasions when you want to impress without the last-minute panic, but honestly, it’s so easy that I’ve started making it for regular Sunday dinners too. The meat stays so moist that even leftovers taste amazing the next day, which is a win in my book.
Beyond the taste, there are real health benefits to cooking prime rib this way. Because the meat cooks in its own juices at a precise temperature, you don’t lose as many nutrients like you do with traditional high-heat methods. Plus, you can trim excess fat before or after cooking, making it a little lighter without sacrificing flavor. It’s a recipe that feels indulgent but doesn’t leave you feeling weighed down, and that’s exactly what I look for in a meal—especially when it’s one my whole family will actually eat.
Sous Vide Perfect Prime Rib
This sous vide prime rib recipe delivers a tender, juicy, and perfectly cooked roast with a flavorful crust. Ideal for special occasions, it ensures edge-to-edge doneness and a restaurant-quality finish.
🥘Ingredients
- 1 (4-5 lb) bone-in prime rib roast (3-4 bones)
- 2 tbsp kosher salt
- 1 tbsp black pepper, freshly ground
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary, chopped
- 2 sprigs fresh thyme, chopped
- 2 tbsp Dijon mustard
- 1 tbsp horseradish (prepared)
- 1 tsp smoked paprika
👨🍳Directions
-
1
Season the prime rib generously with salt, pepper, garlic, rosemary, and thyme. Rub with olive oil and let it sit at room temperature for 30 minutes. -
2
Preheat the sous vide water bath to 133°F (56°C) for medium-rare (adjust temperature for desired doneness: 125°F for rare, 140°F for medium). -
3
Vacuum-seal the prime rib (or use a zip-top bag with the water displacement method to remove air). Submerge in the water bath and cook for 24 hours (minimum 6 hours for smaller cuts). -
4
Remove the prime rib from the bag and pat dry with paper towels. Reserve the juices for serving if desired. -
5
Preheat a cast-iron skillet or oven-safe pan over high heat. Sear the prime rib on all sides until deeply browned, about 2-3 minutes per side. For extra crust, use a kitchen torch. -
6
Optional: Brush the seared prime rib with a mix of Dijon mustard, horseradish, and smoked paprika for added flavor. -
7
Let the prime rib rest for 10-15 minutes before slicing. Serve with reserved juices or au jus.
🔧Equipment
- Sous vide precision cooker (e.g., Anova, Joule)
- Large pot or container for water bath
- Vacuum sealer or zip-top bags (with water displacement method)
- Cast-iron skillet or heavy oven-safe pan
- Kitchen torch (optional, for searing)
- Meat thermometer
- Aluminum foil
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Sous Vide Perfect Prime Rib Works
❓ Frequently Asked Questions About Sous Vide Prime Rib
1. What temperature and time should I use for sous vide prime rib?
For a perfect medium-rare prime rib, cook at 131°F (55°C) for 6 to 12 hours. For medium, use 140°F (60°C) for the same duration. Longer times (up to 24 hours) can enhance tenderness, but avoid exceeding 12 hours for optimal texture.
2. Do I need to sear the prime rib after sous vide?
Yes, searing is essential for flavor and texture. Pat the prime rib dry, then sear in a hot cast-iron skillet with oil or use a blowtorch for a crispy crust. Avoid overcooking—just 1-2 minutes per side is enough.
3. Can I sous vide a frozen prime rib?
Yes, you can cook a frozen prime rib directly in the sous vide bath. Add 1-2 extra hours to the cooking time to ensure even thawing and cooking. Always use a reliable sous vide circulator for consistent results.
4. Should I season the prime rib before or after sous vide?
Season generously before sous vide for deeper flavor penetration. Use kosher salt, black pepper, garlic, and herbs. For extra richness, add butter or aromatics (like thyme or rosemary) to the bag.
5. How do I store and reheat leftover sous vide prime rib?
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for 3 months. Reheat in a 130°F (54°C) sous vide bath for 30-45 minutes to avoid overcooking. Sear briefly afterward for freshness.