An incredibly flavorful, juicy and succulent sous vide prime rib coated with a delicious garlic herb crust. It cuts like butter, and tastes like money.
The night before:
- Season your prime rib generously with flaky kosher salt. Make sure you get all up in the crevices. The salt is going to ensure a properly seasoned prime rib, we spent too much money on this sucker for it to be bland and flavorless.
- Next, you’re going to truss your prime rib so that it’s one whole even piece. This will allow it to cook evenly. After you truss it, season the exterior with a good amount of black pepper. Place the trussed and seasoned prime rib on a small baking sheet fitted with a baking rack — otherwise, just place it on top of small a foil-lined baking sheet.
- Pop this hunk of meat in the fridge uncovered overnight. Mine was in there for 18 hours.
When ready to sous vide
- Fill a large pot or 12 quart cambro with hot tap water about three quarters of the way. Place your sous vide machine inside, and set the temperature to 133°F/56°C, which is right in between medium-rare and medium. You can set it to 129°F/53°C for medium-rare, and 136°F/57°C for medium. I wouldn’t go any hotter than 136°F/57°C if I were you.
- While the water bath is heating, remove your prime rib from the fridge. Set a large nonstick skillet over high heat. When the skillet is super hot, sear the fatty side of the prime rib first for about a minute or two, just so some fat renders out. Carefully sear every side of the prime rib roast until browned, this will take about a minute per side. Don’t forget to sear the ends. Then, place the prime rib on a small cutting board or foil-lined baking dish to cool for about 5 minutes.
- Liberally slather the garlic herb butter all over every surface of the roast, except the bottom.
- Place the buttered and browned prime rib inside of a large sturdy sous vide bag or two gallon-size ziploc bags (doubled up). Gently lower the bagged prime rib into the hot water bath. If water is rising too much, remove some with a cup. Leave the bag open and clip it to the side of your cambro or pot. The pressure of the water will force all of the air out of the bag, so there’s no need to vacuum seal it.
- Start the timer on your sous vide machine and set it for 4 hours, but you can leave it in there for 5 hours.
- About 30 minutes before you remove the prime rib from the water bath, turn on your oven’s broiler. Set the oven rack to the middle or lower-middle position.
- When the prime rib is done cooking, carefully remove it from the bag, making sure you don’t knock off that layer of garlic herb goodness. See note below if you have any accumulated juices. Place the prime rib in a cast iron skillet (or broiler-safe baking dish) under the broiler for about 5 to 10 minutes, until the garlic crust turns golden brown (not burnt) and the meat itself is a little darker. This will depend on the strength of your broiler and oven (my broiler is trash, so it took about 12 minutes).
- Remove the prime rib from the oven and place it on a serving dish (I used a rustic cast iron skillet as my serving dish) and wait 5 minutes before slicing. You actually don’t have to wait to slice it, but I love to give it a good 5 minutes to rest anyway. With kitchen shears, snip the kitchen/butchers twine and remove it. Be careful that you don’t pull off too much of the garlic crust. The best way to do this is to snip it and gently pull it from the knotted end, it should slide off easily.
- Slice and serve. Enjoy!
If you have a significant amount of accumulated juices (I didn’t), you can reduce it down with some red wine for a sauce. I had a lot of better leftover though, so I just poured that over the prime rib after searing the garlic crust.
- Prep Time: 18 hours
- Cook Time: 5 hours
- Category: meat, Christmas
- Method: Sous Vide
- Cuisine: American
Keywords: sous vide prime rib, sous vide, sous vide meat, sous vide rib roast, christmas