Weeks
Home Hardware

Sous Vide Prime Rib Roast
Sous Vide

Sous Vide Prime Rib Roast

Serves 4-6

A Prime Rib Roast is a decadent cut of meat that tastes amazing, but can also be hard on the budget. There is nothing worse than treating yourself and friends to a prime cut of beef only to have it overcooked and tough. Use of the Kuraidori Precision Cooker is the ideal way to prepare a Prime Rib Roast, as it allows you to achieve consistent, repeatable results without the fear of over-cooking. This recipe can be used without the crust forming paste if desired. However, it is recommended to still be finished in the oven to form a crust on the outside. We recommend you serve this with some garlic mashed potatoes and some high-quality horseradish.

Ingredients

For the Prime Rib Roast

3 to 4 lb prime rib roast, bone in 4 fresh sprigs thyme 2 fresh sprigs rosemary Salt and pepper

For the Paste

8 garlic cloves, minced 4 fresh sprigs rosemary 4 fresh sprigs thyme 4 tbsp olive oil Salt and pepper

Directions

For the Paste

  1. Remove the rosemary and thyme from their woody stems. Discard the stems. Give a rough chop to the herbs and place in a mixing bowl.
  2. Add the garlic and olive oil into mixing bowl along with the salt and pepper. Mix it all together until a paste like consistency is formed.
  3. Cover and refrigerate for later use.

For the Prime Rib

  1. Season the prime rib with salt and pepper and let it rest, uncovered, in the refrigerator for at least one night and up to four days. This is to draw some of the moisture out which gives it a quick aging.
  2. Preheat the water bath to 131°F. This will result in a medium rare finish. The temperature can be set higher or lower depending on the doneness desired.
  3. Put the prime rib roast in a bag along with the rosemary and thyme sprigs
  4. Place the bag in the water bath and cook from 5 to 10 hours.
  5. Remove the bag from the water bath and then remove the roast from the bag. Pat it dry and place it on a sheet pan or roasting tray. Rub the paste all over the outside of the roast. If not using the paste, the roast can instead be seared on all sides by either using a hot cast iron frypan, a grill, or your oven’s broiler.
  6. Heat oven to 425°F to 450°F.
  7. Place the roast in the oven. Let it cook long enough to develop a crust, approximately 10 minutes.
  8. Remove from the oven and place on a cutting board. Slice the roast and serve it.