sous vide prime rib recipe
The Best sous vide prime rib recipe
My family loves how easy it is to customize the seasoning—just a little salt, pepper, and some herbs, maybe a splash of garlic or rosemary—and it always turns out juicy without the worry of overcooking. My kids, who aren’t always the biggest fans of meat, have gotten used to the texture, and my husband always says it’s the only time he feels like he’s eating a restaurant-quality meal at home. It’s also a great way to use up any extra prime rib or even a cheaper cut like top round if you’re on a budget—just vacuum-seal it and treat it like the star it is. And the health benefits? Well, prime rib is packed with protein and iron, and the controlled cooking process keeps it tender without all the extra fat you might find in traditional roasted versions. It’s a dish that’s as good for you as it is for the taste buds, and that’s something I appreciate.
Sous Vide Prime Rib with Herb Butter Sauce
A luxurious, perfectly cooked prime rib prepared using sous vide for tender, juicy results, paired with a rich herb butter sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 3 lbs (1.4 kg) prime rib roast (bone-in, ~1.5 inches thick)
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp smoked paprika
- 8 oz (225g) unsalted butter
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and black pepper to taste
- Freshly cracked black pepper
- Sliced red onions
- Green beans or asparagus (optional)
👨🍳Directions
-
1
Prep the prime rib: Pat the roast dry with paper towels. Season generously with salt, pepper, garlic powder, onion powder, and smoked paprika. -
2
Butterfly the roast: Use a butterfly knife or boning knife to cut the roast lengthwise into two equal halves, then fold the edges inward to create a pocket. This helps the sauce adhere. -
3
Prepare the water bath: Fill a large pot with enough water to submerge the roast. Bring to a gentle simmer (not boiling) and place the sous vide machine in the water. -
4
Sous vide cooking: Set the sous vide machine to 130°F (54°C) for medium-rare. Place the roast in the water bath and cook for 4 hours 30 minutes. -
5
Prepare the sauce: In a food processor, blend the butter, garlic, rosemary, thyme, parsley, lemon juice, Dijon mustard, salt, and pepper until smooth. -
6
Assemble and finish: Remove the roast from the water bath and drain. Brush the herb butter sauce generously over the roast. Place the roast seam-side up on a baking sheet. -
7
Finish in the oven: Bake at 275°F (135°C) for 15 minutes to melt the sauce slightly. Let rest for 15 minutes before slicing.
🔧Equipment
- Sous vide machine
- Water bath
- Large pot
- Meat thermometer
- Butterfly knife or boning knife
- Mixing bowls
- Food processor (optional)
- Oven (for finishing)
📊Nutrition Facts (per serving)
📝Notes
- For extra tenderness, vacuum-seal the roast with the sauce before sous vide cooking.
- Adjust cooking time based on desired doneness (128°F for medium-rare, 130°F for medium).
- Use a meat thermometer to ensure accurate internal temperature.
- For a lighter option, reduce butter in the sauce by half and add a splash of olive oil.
Watch Video Of How Sous Vide Prime Rib with Herb Butter Sauce Works
❓ Frequently Asked Questions About Sous Vide Prime Rib with Herb Butter Sauce
How long should I vacuum-seal my sous vide prime rib before cooking?
For best results, vacuum-seal your prime rib 12–24 hours before cooking. This allows the meat to absorb flavors from marinades or dry rubs deeply while maintaining tenderness. If you’re using a marinade, do it at least 4–6 hours beforehand, but vacuum-sealing afterward ensures even cooking.
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Can I cook a whole prime rib in sous vide, or should I cut it into smaller pieces?
You can cook a whole prime rib (about 3–4 lbs) in sous vide, but for easier handling and consistent doneness, some chefs recommend cutting it into 2–3 smaller sections (6–8 lbs each). This ensures even cooking and easier removal from the bag. If you prefer a whole piece, use a large sous vide bag and a heavy weight to keep it submerged.
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What temperature should I set the sous vide machine for prime rib?
For medium-rare to medium doneness, set the temperature to 130–135°F (54–57°C). For medium (140–145°F / 60–63°C), adjust accordingly. Prime rib is forgiving, but 130°F is ideal for the most tender, juicy result. Always check internal temp with a meat thermometer before serving.
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How do I prepare the prime rib for sous vide before vacuum-sealing?
1. Pat dry the meat with paper towels to prevent excess moisture.
2. Season generously with salt, pepper, and any herbs (rosemary, thyme, garlic powder).
3. Marinate (optional)—brush with butter, olive oil, or a dry rub for 4+ hours before sealing.
4. Vacuum-seal in a food-safe bag, leaving a small opening for steam to escape.
5. Remove air and seal tightly, then place in the sous vide machine.
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How do I finish the prime rib after sous vide cooking?
After cooking, remove the prime rib from the bag and pat dry. For a crispy crust, sear it in a hot skillet or oven (400°F/200°C) for 3–5 minutes per side until golden. Alternatively, broil briefly for extra flavor. For a juicy finish, let it rest 10–15 minutes before slicing against the grain for tenderness.
