When you use the sous vide method to cook prime rib, you guarantee that perfect, medium-rare doneness in every bite. Give it a quick sear on your grill for that classic bark like a holiday hero.
Perfect Sous Vide Prime Rib
What’s better than prime rib? Before you say “nothing,” let me introduce you to Sous Vide Prime Rib. That’s right, a thick, meaty prime rib roast gets a heavy dusting from my homemade Prime Rib Rub, then vacuum-sealed and slowly brought to temperature in a bath of warm water. Sear it on your grill or broil it in your oven for that signature bark, and you’ve got a perfect medium-rare, holiday-ready prime rib. Who’s hungry?
What Does Sous Vide Mean?
“Sous vide” means “under vacuum” in French, and it’s a method for bringing vacuum-sealed food to temperature in a bath of temperature-controlled water. To get prime rib to an exact medium-rare, that means several hours at a steady 129 degrees F. This method is an easy way to ensure this expensive cut cooks just how you like it best. I’ve also got a recipe for sous vide ribeyes using this method.
Ingredients for This Recipe
Prime rib may be fancy, but that doesn’t mean it has to be complicated. This recipe comes together with just quality beef, a tailor-made rub, and some fresh herbs. Here’s what you’ll need on hand when you’re ready to start:
- 6 pounds boneless prime rib roast
- ¼ cup Prime Rib Rub
- 4 sprigs fresh rosemary
Homemade Prime Rib Rub
- 2 Tablespoons Kosher salt
- 2 Tablespoons coarse black pepper
- 2 Tablespoons garlic powder
- 1 Tablespoon onion powder
- 1 Tablespoon smoked paprika
- 2 teaspoons dried rosemary
- 2 teaspoons dried thyme
Check out this post if you want to learn more about why this is the perfect rub for prime rib. My Beef Rub also makes an awesome option for prime rib if you don’t feel like making your own blend.
What Equipment Do I Need to Sous Vide Prime Rib?
You’ve got options when it comes to cooking sous vide. We’ve done so much sous vide, I’ve acquired some tools. A vacuum sealer makes bagging meats a breeze, and an immersion circulator with a sous vide container takes the guesswork (and work-work) out of temperature control. However, not everyone is ready to invest in a full setup. Relax, I said you’ve got options.
What if I Don’t Have a Sous Vide?
You can also sous vide without all the fancy gadgets and still make delicious prime rib. Simply place your prime rib in zip-top freezer bags, then depress the air before sealing. Place in a deep, heavy-bottom pot filled with water over heat and monitor temperature with an instant-read thermometer. The key is keeping the water at a steady temperature.
How Long Does It Take to Sous Vide Prime Rib?
I’m going to level with you, this isn’t a quick and easy recipe. It IS easy, but sous vide is a low-and-slow process. Doing a single slice of prime rib (or a ribeye) takes 2 to 3 hours. For a 6-pound roast like the one in this recipe, it will take about 8 hours. Once you try it, though, I think you’ll agree it’s worth the wait.
How to Sous Vide Prime Rib
Now that you’re primed with knowledge about sous vide, it’s time to do it yourself. Just follow these simple steps:
- Set up the sous vide. Fill your sous vide container with water, then set the immersion circulator to your preferred temperature (129 degrees F for medium-rare, 139 degrees F for medium, 149 degrees F for medium-well).
- Season the prime rib. Pat the prime rib completely dry with paper towels so your rub will adhere without clumping. Combine the ingredients for the rub, then coat the entire roast generously on all sides.
- Vacuum seal. Place the seasoned prime rib in a vacuum-seal bag along with the fresh rosemary, then seal it up. If you’re not using a vacuum sealer, be sure to remove as much air as possible.
- Sous vide the prime rib. Once your meat is sealed, submerge the bag in the water bath and cook for 8 hours. Track temperature with a remote probe thermometer if you want to watch the progress.
- Sear the exterior. Remove the prime rib from the bag and pat it completely dry again. Reserve any juices from the bag. They’re perfect for making au jus for an extra touch. The easiest, cleanest way to add some nice browning to the exterior of your prime rib is using the broiler setting of your oven. I like doing mine in a cast iron skillet, but be warned this option is smoky. You can also do this on your grill set to 500 degrees F grill for some extra smoky charcoal flavor.
- Rest and slice. Let the prime rib rest for 10 minutes before slicing. Use a sharp knife to cut your prime rib into 1 to 1 ½-inch thick slices and serve immediately.
Storing Leftovers
One thing I love about making a prime rib roast is that it usually yields some leftovers. You can store any leftover prime rib in a gallon-size zip-top bag or other airtight container in your fridge to enjoy for 3 to 4 additional days. You can also vacuum seal the leftover prime rib and freeze it for up to 3 months for sandwiches and more.
How to Reheat Prime Rib
Here’s another awesome thing about sous vide: it’s PERFECT for reheating leftover BBQ. Honestly, it’s the only way Taste Test Todd will eat it. A 1-pound slice of cold prime rib will take about 90 minutes to sous vide, or about 3 hours if frozen. And trust me, you’ll never reheat meat using any other method.
More Prime Rib Recipes
If you stuck around this long, your family is probably as obsessed with prime rib as mine is. This sous vide prime rib is one of our favorite ways to enjoy prime rib, but it’s far from the only way. Check out these awesome prime rib recipes for your grill and smoker:
Easy Sous Vide Prime Rib Recipe
You’ve got this Sous Vide Prime Rib in the bag when you follow the recipe card below. Make sure to come back after you make it so you can drop a comment along with a 5-star rating.
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Set up the sous vide. Fill your sous vide container with water and set the immersion circulator to 129 degrees F for medium-rare (or your preferred temperature).
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Season the prime rib. Pat the prime rib completely dry with paper towels. Combine the seasoning ingredients and coat the entire roast generously on all sides.
6 pound boneless prime rib roast, ¼ cup Prime Rib Rub
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Vacuum seal. Place the seasoned prime rib in a vacuum-seal bag with the fresh rosemary. Vacuum seal the bag, removing as much air as possible.
4 sprigs fresh rosemary
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Sous vide the prime rib. Submerge the sealed bag in the water bath and cook for 8 hours. Track temperature with a remote probe thermometer, if desired.
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Sear the exterior. Remove the prime rib from the bag and pat it completely dry. Reserve any juices from the bag for making au jus if desired. (Searing options: 500 degree F grill: extra smoky charcoal flavor. Oven broiler: easiest, cleanest, nice browning on the exterior. Cast iron skillet: heaviest char and crunch on the exterior, makes your house smoky.)
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Rest and slice. Let the prime rib rest for 10 minutes before slicing. Slice into 1 to 1 ½-inch thick slices and serve immediately.
