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Sous Vide Prime Rib Roast

A perfectly cooked prime rib roast using the sous vide method, served with rich au jus and smooth herb butter. This dish is sure to impress your guests while allowing you to relax and enjoy your meal.
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Dinner, Main Course
Cuisine American, Gourmet
Servings 6 servings
Calories 600 kcal

Ingredients
  

Main Ingredients

  • 5 pounds 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)

Herb Butter

  • 2 Tablespoons unsalted butter (softened)
  • 2 Tablespoons Dijon mustard
  • 2 Tablespoons fresh thyme leaves
  • 1 Tablespoon minced fresh rosemary
  • 1 teaspoon black pepper

Au Jus Ingredients

  • 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 sprigs thyme (leave whole)

Instructions
 

Preparation

  • Fill a large pot or container with warm water and preheat your immersion circulator to 132°F (for medium rare, but check for options from rare to well-done).
  • 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).

Cooking

  • 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.
  • 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.

Serving

  • Slice the prime rib and drizzle with au jus. Pair with roasted veggies or creamy garlic mashed potatoes.

Notes

Store any uneaten prime rib in an airtight container in the fridge for up to 3 days. If planning ahead, you can freeze it for about 2 months. Reheat gently in the oven to maintain tenderness.
Keyword Au Jus, Beef Roast, Herb Butter, Prime Rib, Sous Vide