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    Home » Recipes » Beef » Sous Vide Prime Rib

    Sous Vide Prime Rib

    Published: Feb 26, 2023 Modified: Sep 8, 2023 by Isabel Laessig

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    Never fear cooking a luxurious holiday dinner again with my Sous Vide Prime Rib Recipe! It’s so simple and easy, and the meat will be succulent, juicy, and masterfully prepared every single time!

    a white plate piled with sliced prime rib and au jus with a dollop of horseradish sauce
    Jump to:
    • Sous Vide Prime Rib Roast
    • Prime Rib Sous Vide Ingredients
    • How to Sous Vide Ribeye Roast
    • Sous Vide Rib Roast Tips
    • Sous Vide Roast FAQs
    • Reverse Searing Prime Rib
    • Sous Vide Prime Rib Cooking Temperature
    • Best Prime Rib Recipes
    • Sous Vide Recipes
    • 📌 Pin it for later!
    • 📋 Recipe
    • 💬 Reviews

    Sous Vide Prime Rib Roast

    Serving prime rib is a big deal. Let’s not mince words, prime rib is expensive. It’s a luxurious cut of meat best known for big holiday feasts and celebrations, and that can make cooking one an intimidating challenge!

    Or you can use a sous vide machine, pop in the prime rib, give it a quick sear in the oven, and have it come out juicy, tender and absolutely perfect, every single time. That’s the glory of sous vide beef roast: you really can’t get it wrong!

    Ready to serve up a meal of sous vide roast beef everyone will remember? Make a beautiful, perfectly marbled ribeye roast sous vide style with garlic rosemary butter and an unbelievable Prime Rib Au Jus, and you’ll be talking about it for weeks to come!

    sliced sous vide prime rib on a cutting board with a knife in the foreground

    Prime Rib Sous Vide Ingredients

    • Prime rib roast
    • Kosher salt
    • Beef broth
    • Butter
    • Garlic powder
    • Rosemary
    • Thyme
    • Pepper

    How to Sous Vide Ribeye Roast

    1. One hour before starting to cook, season the roast with salt and pepper.
      a prime rib rubbed with salt and pepper on a cutting board
    2. Set up the Sous Vide machine to heat to a temperature of 132°F, and attach it to a very large pot of water. Place the roast in a plastic bag, then submerge it in the water completely.
      prime rib being placed in a sealed plastic bag
    3. Sous vide the meat for 6-10 hours, depending on the size of the roast. Remove from the bag, reserving the liquid, and pat the roast dry and let cool slightly.
      a closeup of a sous vide thermometer reading 132 degrees with 7 hours and 32 minutes on the timer
    4. Combine the softened butter, garlic powder, chopped herbs and pepper in a bowl, then use it to coat the top and sides of the roast. In the meanwhile, preheat the oven to 550°F.
      rosemary garlic butter rub being rubbed on a prime rib
    5. Sear the beef in the oven for 8-10 minutes on a roasting pan with a rack, until the crust is golden.
      prime rib with garlic butter rub on a roasting rack
    6. Let the beef rest 15 minutes in aluminum foil, slice, and serve! Use the reserved liquid for Au Jus.
      a sous vide prime rib being sliced to show the evenly cooked interior

    Sous Vide Rib Roast Tips

    • Prime ribs are large cuts of meat, so I suggest using a large soup pot or Dutch oven for the water bath. If the prime rib doesn’t fit the container correctly and doesn’t remain fully submerged, it won’t cook evenly.
    • For the oven sear, make sure to set a wire rack on the pan so that the air can circulate under the beef as well.
    • Resting seems like something that can be skipped, but never skip resting beef! Make sure you tent the roast with foil and let it sit for 15 minutes. This ensures the meat is as juicy as possible.
    • Slice against the grain of the beef to ensure each slice is ultra tender.
    • It can be hard to remove all the air from the zip lock bag. I find it easiest to submerge all but the opening in water and zip it that way, then use a weight or clip to keep the bag submerged while cooking.

    Sous Vide Roast FAQs

    How long does it take to sous vide a prime rib?

    Prime rib is a large cut of meat with a lot of marbling, so it can take a long time to sous vide. Typically, a prime rib will take anywhere from 6 to 10 hours to cook with a sous vide cooker.

    Is it worth it to sous vide prime rib?

    It is absolutely worth it to try rib eye roast sous vide! Using the sous vide machine ensures the meat will be perfectly cooked without ever getting tough or overcooked, and heats the meat evenly so there will never be any spots that are under cooked. It’s foolproof and so delicious!

    Can you sous vide prime rib too long?

    Sous vide machines keep the meat at an exact temperature, meaning that it’s nearly impossible to overcook the meat! So long as the machine is set to the correct temperature of 132°F, the meat will not get overcooked.

    What is the best temp for sous vide prime rib?

    For a perfectly pink and tender prime rib, set the sous vide to 132°F. This will ensure that the meat is fully cooked to satisfaction without ever reaching a temperature high enough that it might overcook and become tough!

    sliced sous vide prime rib arranged on a white plate

    Reverse Searing Prime Rib

    A critical part of sous vide recipes is the sear! The sous vide machine is incredible for perfectly cooking through meat or vegetables, but the one thing it can’t do is give food a good crispy crust.

    That’s why reverse searing, or searing the food after it’s been fully cooked, is so perfect! By using the oven to sear the meat at a very high temperature for a short amount of time, just the crust of the meat will get a good crisp crust without the rest of the rib risking getting over cooked.

    Top it all off with a rosemary garlic butter rub for a prime rib dinner nobody will forget!

    Sous Vide Prime Rib Cooking Temperature

    Beef DonenessInternal Temperature
    Rare beef temperature125°F – center is bright red and soft
    Medium-rare roast135°F – center is warm red, edges are pink
    Medium roast145°F – warm pink throughout, no red remaining
    Medium-well roast150°F – only the center is pink
    Well-done roast160°F – little or no remaining pink

    The temperature you cook your prime rib at is up to you, depending on the tastes of you and your family! I like my beef medium-rare, but feel free to adjust the temperature based on what your family will enjoy.

    Best Prime Rib Recipes

    • Boneless Roast Prime Rib
    • Dry Aged Prime Rib
    • Instant Pot Prime Rib
    • Slow Roasted Prime Rib
    • Smoked Prime Rib

    Try my prime rib recipes with my Prime Rib Seasoning!

    Sous Vide Recipes

    • Sous Vide Turkey Breast
    • Sous Vide Pork Chops
    • Sous Vide Beef Tenderloin
    • Sous Vide Lemon Salmon
    • Sous Vide Filet Mignon

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    📋 Recipe

    sliced sous vide prime rib on a cutting board

    Sous Vide Prime Rib

    Isabel Laessig
    The height of luxury has never been so easy with my Sous Vide Prime Rib recipe! Perfectly tender and juicy prime rib, flawlessly cooked every time.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 8 hours hrs 10 minutes mins
    Marinate and Resting 1 hour hr 15 minutes mins
    Total Time 9 hours hrs 35 minutes mins
    Course Main Dish
    Cuisine American
    Servings 10
    Calories 901 kcal

    Equipment

    • sous vide machine
    • Large pot or Dutch oven
    • Roasting pan and rack
    • Meat thermometer
    • Gallon ziplock bag

    Ingredients
      

    • 5 lb. Prime rib bone-in
    • Kosher salt

    Garlic Rosemary Butter Rub

    • 1 stick Salted butter softened
    • 2 Tablespoons Garlic powder
    • 1 Tablespoon Fresh rosemary chopped
    • 1 Tablespoon Fresh thyme chopped
    • 1 Tablespoon Black pepper coarse ground

    Au Jus

    • Prime rib drippings
    • 1 quart Beef broth low sodium
    Cooking Conversions

    See our Cooking Conversions Chart for help converting measurements!

    Instructions
     

    • One hour before starting to cook, season the roast with salt and pepper.
      5 lb. Prime rib, Kosher salt, 1 Tablespoon Black pepper
      a prime rib rubbed with salt and pepper on a cutting board
    • Set up the Sous Vide machine to heat to a temperature of 132°F, and attach it to a very large pot of water. Place the roast in a plastic bag, then submerge it in the water completely.
      prime rib being placed in a sealed plastic bag
    • Sous vide the meat for 6-10 hours, depending on the size of the roast. Remove from the bag, reserving the liquid, and pat the roast dry and let cool slightly.
      a closeup of a sous vide thermometer reading 132 degrees with 7 hours and 32 minutes on the timer
    • Combine the softened butter, garlic powder, chopped herbs and pepper in a bowl, then use it to coat the top and sides of the roast. In the meanwhile, preheat the oven to 550°F.
      1 stick Salted butter, 2 Tablespoons Garlic powder, 1 Tablespoon Fresh rosemary, 1 Tablespoon Fresh thyme
      rosemary garlic butter rub being rubbed on a prime rib
    • Sear the beef in the oven for 8-10 minutes on a roasting pan with a rack, until the crust is golden.
      prime rib with garlic butter rub on a roasting rack
    • Let the beef rest 15 minutes in aluminum foil, slice, and serve! Use the reserved liquid for Au Jus.
      a sous vide prime rib being sliced to show the evenly cooked interior

    Au Jus Instructions

    • Add the liquids from the bag and the beef broth to a skillet and bring to a boil.
      Prime rib drippings, 1 quart Beef broth
      beef broth being added to a pan of prime rib drippings
    • Reduce the heat and let simmer until reduced by half, skimming off any solids.
      au jus boiling in a skillet
    • Serve poured over the prime rib or on the side to dip.
      sliced prime rib on a white plate with au jus being poured on the slices

    Notes

    • Prime ribs are large cuts of meat, so I suggest using a large soup pot or Dutch oven for the water bath. If the prime rib doesn’t fit the container correctly and doesn’t remain fully submerged, it won’t cook evenly.
    • For the oven sear, make sure to set a wire rack on the pan so that the air can circulate under the beef as well.
    • Resting seems like something that can be skipped, but never skip resting beef! Make sure you tent the roast with foil and let it sit for 15 minutes. This ensures the meat is as juicy as possible.
    • Slice against the grain of the beef to ensure each slice is ultra tender.
    • It can be hard to remove all the air from the zip lock bag. I find it easiest to submerge all but the opening in water and zip it that way, then use a weight or clip to keep the bag submerged while cooking.

    Nutrition

    Serving: 1servingCalories: 901kcalCarbohydrates: 2gProtein: 38gFat: 81gSaturated Fat: 36gPolyunsaturated Fat: 3gMonounsaturated Fat: 34gTrans Fat: 0.4gCholesterol: 188mgSodium: 546mgPotassium: 683mgFiber: 0.4gSugar: 0.1gVitamin A: 325IUVitamin C: 1mgCalcium: 36mgIron: 4mg
    Keyword prime rib sous vide, Sous Vide prime rib, Sous Vide Prime Rib Roast, sous vide roast
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    Isabel, AKA Family Foodie

    About Isabel Laessig

    Hi! I’m Isabel Laessig, also known as Family Foodie, creator of Sunday Supper Movement and author of the Boujee Steak Cookbook. Sunday Supper is my mission to bring family back around the dinner table. Join me in making family meal-time a tradition to celebrate!

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    Isabel, AKA Family Foodie

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