How to Make The Ultimate Sous Vide Prime Rib with Mint Persillade

Hosts Bridget Lancaster and Julia Collin Davison make the ultimate Sous Vide Prime Rib with Mint Persillade.

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[michaelcabigting]

Fair warning—they say it can be refrigerated for up to 4 days salted…which I reached. It ended up curing and accidentally made corned beef. After cooking it Sous Vide for ~20 hrs. The beefy taste left the meat and the texture was a lot like eating Reuben steak. I would say the max time for the salted fridge time step to 2 days. Just based on my try!😊 4:04

[reka]

Cooked this recipe exactly per the video and it came out amazing. 3 bone 8 pound USDA prime rib cooked for 20 hours and finished under the broiler until the fat cap was starting to smoke. Thanks for helping me up my prime rib game.

[mgweir]

I made two of these for Christmas yesterday. They sat in the Sous Vide for just shy of 24 hours. I followed the instructions to the letter, except for the Persillade as I don't care for mint and prefer horseradish. I have made Prime rib many times and it has always turned out good, but this was by far the best. It was like butter. I will only cook my Prime rib like this in the future.

[Dmurphy]

The loin end selection is a personal preference. I prefer the chuck end because it has a bigger cap or Spinellis which to me is much better. Keep in mind this primal originally has seven bones so usually you are ordering a half cut prime rib. You will either get four or three bones depending on how they cut it

[ktdo]

Amazing recipe! Cooked two roasts for Christmas this way, feeding 12, and the results were tender, juicy prime rib that was consistent and raved about. I used 2 two gallon ziploc bags for each roast and had no concerns about leaking. Great recipe!

[gennybernard]

Thank you for the prime rib buying and preping tips and recipe. I didn't realize how long the cooking time would take. It leaves so much free time to prepare appetizers, sides, salads, breads, rolls, and desserts. And, it frees up the oven for other dishes. Wonderful!
We are a gravy and mashed potato family. The juices from the roast look spectacular for a silky gravy.
Thanks again!

[SeanKWhite-lkzf]

I do this every year and it makes a phenomenal cant miss dinner.

In my experience zip-lock bags become semi-permeable during longer cook times. It can be difficult to find a bag big enough for a larger prime rib. I found that Cabelas sells larger bags for processing wild game and they are perfect for this application as I am a bone-in person The ribs are divine BTW.

We sear ours after sous vide and right before serving. I have a rack that drops into a large cast iron pan. That goes onto a small lazy Susan and out comes the torch. It is a crowd favorite!

[rray]

Did everything exactly. Have to say the flavor, temp, medium rare, all spot on. However, it was not as tender as I hoped (expected). Next time I will go longer than 24 hours. I've been experiments with the sous vide and so far the bigger roast seem to reach maximum tenderness at, or close to 48 hours. I haven't notice any of the deterioration that some talk about. Not mentioned on here. But thank you, I'll be using everything again, except of course cooking time. You ladies are great.

[suzanne]

Bridgette ... thank you for your PROFESSIONAL ADVICE. I just learned a new methodology for prime rib. Yummy.

[pattievans]

I made this and served it last night for NYE. My guests raved. I did place it on the smoker for 2 hours before SV. I love SV because I can hold the meat and finish it when the guest are ready.

[TrickyGomez]

I did this a couple weeks ago but put the rib roast on the pellet smoker for an hour first at low temp/high smoke. Amazing!

[francinecorry]

16 hours cook time requires a lid for evaporation in case the chef is not around to add water, plus it helps with less stress on the machine.Have not done P/R in sous vide but totally doing this.

[joelbahl]

Made a 6 pounder last night. Seared on all sides, 130 for 6 hours till the roast was 120. Then into a 450 oven for further Browning and finishing. Better than any restaurant.

[jommmer]

dry aging the roast is key. It is amazing how much more intense flavor you get by dry aging the prime rib roast in the fridge for 2-3 days. I drilled holes in a plastic tub and put a small battery-operated fan to circulate the air which helps it dry.

I have never sous my roast as I always had great results cooking it on the bbq rotisserie. the trick it to have the bone side facing the heat for 20-30 minutes before turning on the rotisserie. heating the bones helps ensure the roast gets a more even cook.

[novembersky]

I watch i learn!! Merry Merry Christmas. Awesome prep.!

[coffeefromhell]

Tried this with a smaller Costco USDA prime boneless, a bit slimmer than the vid's but has good cap layer, just a bit over 24 hours dry brine, about 20 bours sous vide, and it came out excellent. I was worried abour the over-4-hour mush outcome, but it came out very nice. Only deviation was 131°F, and it came out really good. Thank you, ATK. :)

[riceman]

I watched this whole video even though I knew I’d never cook this 😆

[ladyfritzr]

Thanks - I needed the extra details, including the 16-24 hours. Prime roast can be tough even when medium rare and I find that very disappointing. Most others are saying 6 to 10 hours and that seemed quick to me.

[SherwoodTaz]

I"m a big sous vide person and this looks really good. I do want that jus from the bag though.

[vanschat]

I love using my sous vide for just about every kind of meat. Definitely doing this for our Christmas dinner!