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Sous Vide Prime Rib Roast Recipe - The Easiest Way to Make Restaurant Quality Prime Rib!
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Dad pulled a last minute audible and cooked a boneless prime rib roast for Christmas Eve dinner. This huge chunk of Prime Beef was cooked sous vide for 4 hours at 131 degrees, then finished in an oven on broil. You end up with a perfectly tender prime rib with wonderful flavor!
I apologize for the audio, my lapel mic died and I lost the audio from it.
Recipe:
Ingredients
• 6 lb Boneless Prime Rib Roast
• 4 TBSP Salt Estimate - Season Liberally
• 4 TBSP Garlic Powder Estimate - Season Liberally
• 4 TBSP Onion Powder Estimate - Season Liberally
• 2 TBSP Black Pepper Estimate - Season Liberally
• 8 oz Unsalted Butter
Instructions
1. If your Prime rib roast is not already trussed go ahead and truss it with some butchers string. This will help keep the roast in one piece when you take it out of the bag.
2. Get a container that is big enough to fit your prime rib into. You can use a large pot or a polycarbonate container like Dad has. Just make sure it has enough room for the roast and water to surround it totally. Fill that container with water and then attach your sous vide cooker per the manufacturers instructions.
3. Turn on the sous vide cooker and set it to 131 degrees.
4. While the water bath is coming up to temperature season the prime rib with the salt, pepper, garlic powder and onion powder. Season it well, don't worry this is a big cut of beef it can take a lot of seasoning.
5. Place the seasoned prime rib inside a vacuum bag and seal it.
6. Once the water bath reaches 131 degrees place the vacuum sealed prime rib in the water bath. Make sure the prime rib is totally submerged. Depending on your container you can clip the bag to the side or fully submerge it. Dad likes to add something on top of his bags so they don't float and run the very nice piece of prime beef.
7. Cook the Prime rib for 4-10 hours. Dad knows that that is a HUGE window. Dad did the one in the video for 4 hours because that is how long he had before dinner. The roast was tender and juicy, very similar to the texture of a traditional prime rib. If you want "tear apart" tender you can cook it up to 10 hours and achieve that. Dad thinks the sweet spot would be 8 hours and intends to do another cook to test it. You know, for science.
8. Take two 4 ounce sticks of unsalted butter. Let it get to room temperature or microwave it for 10-20 seconds to soften it.
9. Mix in 1 Tbsp of Garlic Powder, 1 Tbsp of Onion Powder, 1 Tbsp of Oregano and 1 Tbsp of Basil to the softened butter. Store the butter in the fridge to use later.
10. About an hour before the prime rib is done take the her butter out of the fridge and let it come to room temp and soften. This will make it spreadable. At this time you can also preheat the oven to broil. You want your oven as hot as it goes for the searing step.
11. After your desired cook time remove the bag from the water bath. Take the prime rib out of the bag and place it on a baking sheet with a wire rack. Dry the prime rib thoroughly to make sure you get a good sear.
12. Spread the herb butter all over the roast. It will melt as you do it because the roast is warm. That is ok. Just get the prime rib all coated.
13. Cook in the preheated oven for 10-15 minutes turning as needed. Time is less important than color here. Once you have a nice browned exterior it it time to pull it. Do not overdo this step as this is the only way you can actually overcook the prime rib.
14. Since the prime rib was cooked sous vide there is no need to let it rest. You can carve and serve immediately.
Dad pulled a last minute audible and cooked a boneless prime rib roast for Christmas Eve dinner. This huge chunk of Prime Beef was cooked sous vide for 4 hours at 131 degrees, then finished in an oven on broil. You end up with a perfectly tender prime rib with wonderful flavor!
I apologize for the audio, my lapel mic died and I lost the audio from it.
Recipe:
Ingredients
• 6 lb Boneless Prime Rib Roast
• 4 TBSP Salt Estimate - Season Liberally
• 4 TBSP Garlic Powder Estimate - Season Liberally
• 4 TBSP Onion Powder Estimate - Season Liberally
• 2 TBSP Black Pepper Estimate - Season Liberally
• 8 oz Unsalted Butter
Instructions
1. If your Prime rib roast is not already trussed go ahead and truss it with some butchers string. This will help keep the roast in one piece when you take it out of the bag.
2. Get a container that is big enough to fit your prime rib into. You can use a large pot or a polycarbonate container like Dad has. Just make sure it has enough room for the roast and water to surround it totally. Fill that container with water and then attach your sous vide cooker per the manufacturers instructions.
3. Turn on the sous vide cooker and set it to 131 degrees.
4. While the water bath is coming up to temperature season the prime rib with the salt, pepper, garlic powder and onion powder. Season it well, don't worry this is a big cut of beef it can take a lot of seasoning.
5. Place the seasoned prime rib inside a vacuum bag and seal it.
6. Once the water bath reaches 131 degrees place the vacuum sealed prime rib in the water bath. Make sure the prime rib is totally submerged. Depending on your container you can clip the bag to the side or fully submerge it. Dad likes to add something on top of his bags so they don't float and run the very nice piece of prime beef.
7. Cook the Prime rib for 4-10 hours. Dad knows that that is a HUGE window. Dad did the one in the video for 4 hours because that is how long he had before dinner. The roast was tender and juicy, very similar to the texture of a traditional prime rib. If you want "tear apart" tender you can cook it up to 10 hours and achieve that. Dad thinks the sweet spot would be 8 hours and intends to do another cook to test it. You know, for science.
8. Take two 4 ounce sticks of unsalted butter. Let it get to room temperature or microwave it for 10-20 seconds to soften it.
9. Mix in 1 Tbsp of Garlic Powder, 1 Tbsp of Onion Powder, 1 Tbsp of Oregano and 1 Tbsp of Basil to the softened butter. Store the butter in the fridge to use later.
10. About an hour before the prime rib is done take the her butter out of the fridge and let it come to room temp and soften. This will make it spreadable. At this time you can also preheat the oven to broil. You want your oven as hot as it goes for the searing step.
11. After your desired cook time remove the bag from the water bath. Take the prime rib out of the bag and place it on a baking sheet with a wire rack. Dry the prime rib thoroughly to make sure you get a good sear.
12. Spread the herb butter all over the roast. It will melt as you do it because the roast is warm. That is ok. Just get the prime rib all coated.
13. Cook in the preheated oven for 10-15 minutes turning as needed. Time is less important than color here. Once you have a nice browned exterior it it time to pull it. Do not overdo this step as this is the only way you can actually overcook the prime rib.
14. Since the prime rib was cooked sous vide there is no need to let it rest. You can carve and serve immediately.
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