Sous Vide Prime Rib Roast with Au Jus and Herb Butter

The Ultimate Perfectly Cooked Prime Rib Experience Awaits!

Ever thought about how a perfectly cooked prime rib roast could make your kitchen feel like a fine dining restaurant? Imagine cutting into a juicy, tender slice that practically melts in your mouth, topped with a rich au jus and smooth herb butter. Sous vide cooking transforms this classic dish into a dreamy, tender reality that’s sure to impress at any dinner table!

Why Make This Recipe

There’s a lot to love here. For starters, you barely have to lift a finger! The sous vide method does all the heavy lifting while you kick back and relax. And let’s be real: easy cleanup means more time enjoying your meal, not scrubbing pots. Plus, your friends will think you’ve spent hours in the kitchen when, in reality, you’ve been chillin’ with a glass of wine while dinner cooked itself. 🍷

Ingredients

You don’t need fancy stuff — just these basics!

• 5 pound prime rib roast or beef rib eye roast (preferably bone-in)
• Kosher salt
• Freshly ground black pepper
• 6 sprigs fresh thyme
• 4 cloves garlic (crushed)
• 2 shallots (thinly sliced)
• 2 Tablespoons unsalted butter (softened)
• 2 Tablespoons Dijon mustard
• 2 Tablespoons fresh thyme leaves
• 1 Tablespoon minced fresh rosemary
• 1 teaspoon black pepper
• 3 Tablespoons unsalted butter
• ¼ cup minced shallot
• 2 cloves garlic (minced)
• ¼ cup dry red wine
• 2 cups beef drippings from bag (add more beef stock to get to 2 cups)
• 1 teaspoon Worcestershire sauce
• 4 thyme sprigs (leave whole)

Directions

Ready to wow everyone with your culinary skills? Let’s get started with these easy steps:

1. Fill a large pot or container with warm water and preheat your immersion circulator to 132°F (for medium rare, but check our chart for options from rare to well-done).
2. Season the prime rib very liberally with kosher salt and freshly ground black pepper. Place it in a vacuum seal bag along with the thyme, garlic, and shallot, seal it up, and get it cozy in the water bath for at least 8 hours (12 max if you’re feeling patient).
3. Preheat your oven to 500°F. Once the timer goes off, remove the bag from the water bath. Take the beef out, placing it on a baking sheet. Reserve the liquid but discard the aromatics. Pat dry the beef with paper towels.
4. Mix up the herb butter ingredients and rub them all over the top of the prime rib. Bake until the surface is golden brown, about 15 to 20 minutes.

How to Make Sous Vide Prime Rib Roast with Au Jus and Herb Butter (Overview)

Making this sous vide prime rib is all about getting that perfect cook and incredible flavor. First, prepare your water bath, which allows the meat to cook evenly. Season it beautifully, letting those flavors soak in while it bathes in warmth for hours on end.

Pro tip: Don’t rush the sear! A quick oven bake gives it that crunchy golden crust we all dream about. Your taste buds will thank you later.

How to Serve Sous Vide Prime Rib Roast with Au Jus and Herb Butter

Get ready to impress! Slice that gorgeous prime rib and drizzle it generously with the au jus — don’t be shy; it’s the best part! Pair it with roasted veggies for a pop of color and crunch, or serve it alongside creamy garlic mashed potatoes that soak up all that savory goodness. The aroma? Pure bliss. Your guests will feel like they’ve entered a gourmet steakhouse right in your dining room.

How to Store Sous Vide Prime Rib Roast with Au Jus and Herb Butter

Got leftovers? Lucky you! Store any uneaten prime rib in an airtight container in the fridge for up to 3 days. If you’re planning ahead, you can freeze it for about 2 months. Just ensure the portions are kept well-wrapped. When you’re ready to indulge again, reheat gently in the oven to keep that tender texture we all love!

Tips to Make Sous Vide Prime Rib Roast with Au Jus and Herb Butter

1. Use quality meat: It makes all the difference in flavor.
2. Want more flavor? Consider adding your favorite spices or herbs right into the bag!
3. Check your sous vide equipment before cooking to avoid any surprise technical difficulties.
4. Try mixing up the butter — swapping herbs changes the game!

Variation

Feeling adventurous? Try adding some smoked paprika to the herb butter for a bold twist. Or, if you’re looking for a vegan alternative, substitute with a well-seasoned eggplant steak. Flavor is still on the table!

FAQs

• Can I make this ahead of time? Absolutely! Prepare the roast and store it in the water bath. Just remember it’ll take time to cook!
• How do I know when it’s done? Use a meat thermometer—135°F should give you that perfect medium-rare finish.
• Can I use a different cut of beef? Sure! Just adjust the cooking time based on size and thickness.

This Sous Vide Prime Rib Roast with Au Jus and Herb Butter is a showstopper for any dinner occasion. Get ready to savor and enjoy the compliments!

📌 Pin this recipe for your next cozy dinner night!