Sous Vide Prime Rib Roast Recipe (2024)

FAQs

How long does it take to sous vide a prime rib? ›

How long does it take to cook a prime rib sous vide? Our 5-rib roast took about 18 hours to cook. Yes, 18 hours. That means that dinner at 5 means putting it on to cook at 11p.

There are a few different ways that you can season roast beef for a sous-vide. You could marinate the beef in your favorite marinade or rub, or you could just season it with salt and pepper before putting it into the bag. Some people also like to add fresh herbs, garlic, or other flavorings to the bag for extra flavor.

Commonly found at steakhouses, rib roasts and prime rib are two of the most luxurious and expensive cuts of beef. Both rib roast and prime rib come from the ribs of the cow, but one difference is that the whole rack of ribs makes up a standing rib roast, while only the ribs near the loin are cut and sold as prime rib.

Start by cooking your prime rib at 500°F for 15 minutes and then lower the oven temperature to 325° F and cook for 10-12 min per pound for rare, or 13-14 min per pound for medium rare, or 14-15 min per pound for medium well.

Sous vide ensures tenderness and succulence, and finishing your prime rib on the grill brings more benefits. Sear once in a skillet before cooking sous vide to achieve the flavors of the Maillard reaction—and then again, after, for an outer crust that's on par with the best steakhouses.

If you want good flavor and crust on your food, you will always want to sear it when it is done cooking. Even if you do a pre-sear, the crust itself will go away and can only be established by searing it after the sous vide process is over.

In the kitchen, you have to produce flavor, and then lock in that flavor. This is why we sear the meat before cooking sous vide. During the cooking process, the flavors are enhanced and reach the core of the steak. Finally, the flavor is secured in the meat during the chilling process.

Most recipes call for cooking the roast between 12 to 48 hours in a water bath set between 130ºF to 145ºF. We recommend a time and temperature combination of 136ºF for 24 hours when you're cooking a beef roast sous vide.

Our preference is to place butter into the bag itself, rather than on top of the product. Butter added to the bag will help with air displacement, prevent things from sticking together and help to retain shape, and can also be used afterwards for a pan sauce. Butter also works really well for vegetable dishes.

You'll cook the prime rib low and slow in the oven, then crank up the heat at the end to achieve a crisp outside. This method has several advantages: the prime rib loses less juice to the bottom of the roasting pan and it cooks evenly all the way through.

Is prime rib a better cut than ribeye? ›

However, the prime rib typically contains more bone and fat, which might give it a slight edge over the eye in terms of flavor. Bone-in ribeye, though, also benefits from the natural flavoring that comes from being cooked with the bone, so its flavor doesn't stray far from the prime rib.

Prime rib is comparatively expensive because it's a highly desirable, highly delectable cut of meat that's known for being very juicy, flavorful, and tender. It's also a case of supply and demand — prime rib roasts are much more limited in number, while individually cut ribeye steaks are more plentiful.

How do restaurants make prime rib so tender? The secret to restaurant-style prime rib is cooking the meat super slow at low temperatures. I recommend cooking prime rib at no higher than 200 degrees F. This cooks the meat very slowly, turning the fat into butter and rendering the proteins juicy and soft.

Salt the Prime Rib Overnight

First and foremost, overnight salting is the most important step for prime rib. Others may try to fool you into thinking it's the resting stage, which is up there for sure, but it's not number 1. Rub a good quality kosher salt all over the meat the day before you want to cook it.

Vacuum seal the roast. Cook in 133 F water bath for 24-36 hours. For the bones, repeat steps 2 and 3 and freeze for another time or cook right away at 133 F for 72 hours. About an hour before you remove the roast from the bag, heat up a cast iron skillet in the oven at 400°F.

The sous-vide temperature is 138 – 145°F (59 – 63°C). The minimum cook time to sous-vide bottom round roast or rump roast is 12 – 36 hours. I would recommend going up to 20 hours, to get an even more tender roast. The sous-vide temperature is 130 – 134°F (55 – 57°C).

The sous vide slowly cooks the ribs for 24-36 hours, making them melt-in-your-mouth delicious. You just grill the ribs for a few minutes at the end to achieve that classic grilled flavor (or use your smoker if that's your thing).