Sous Vide Prime Rib

Ingredients

• 2.27 kg (5 lb)bone-in beef ribeye roast
• to tastekosher salt
• 946 ml (1 quart)low-sodium beef broth
• 113 g (1 stick)salted butter, softened
• 2 tablespoonsgarlic powder
• 1 tablespoon finely chopped (or ½ tablespoon dried)fresh rosemary
• 1 tablespoon finely chopped (or ½ tablespoon dried)fresh thyme
• 1 tablespooncoarsely ground black pepper
• 2 teaspoonsherbes de Provence
• to tastehorseradish

Instructions

1. 1

   Salt the roast

   Season the roast generously with kosher salt and refrigerate it uncovered for at least 1 hour, or up to overnight. Let the butter soften during this time.

2. 2

   Set the water bath

   Set the sous vide cooker to 55.6°C (132°F) for medium-rare.

3. 3

   Bag the beef

   Put the roast in a large vacuum bag or in two doubled-up zip-top bags, seal, and lower it into the water bath.

4. 4

   Cook sous vide

   Cook for 6–10 hours, or for 8–12 hours if the roast is frozen.

5. 5

   Dry the roast

   Take the beef out of the bag and reserve the cooking liquid. Pat the roast dry.

6. 6

   Heat the oven

   Preheat the oven to 288°C (550°F).

7. 7

   Make herb butter

   In a small bowl, mix the softened butter with the garlic powder, rosemary, thyme, pepper and herbes de Provence. Spread the mixture over the top and sides of the roast, then place it in a roasting pan.

8. 8

   Brown the crust

   Roast for 8–10 minutes, watching closely, until the crust is golden.

9. 9

   Rest the beef

   Remove the roast from the oven and let it rest.

10. 10

    Reduce the jus

    While the roast rests, bring the reserved sous vide cooking liquid and beef broth to a boil in a large frying pan. Lower the heat and simmer until the liquid has reduced by half, skimming off any solids that rise to the surface.

11. 11

    Slice and serve

    Slice the prime rib and serve it with the jus and horseradish on the side.

What is sous vide prime rib?

Prime rib is a large beef rib roast traditionally served as a celebratory centrepiece in American cooking. Here, the roast cooks in a temperature-controlled water bath before a brief oven finish.

The long, gentle cook aims for an even doneness through the meat, while the final blast of heat builds a browned exterior. Herb butter, jus and horseradish bring the familiar savoury accompaniments.

Nutrition and macros by portion

The nutrition label shows one serving as written: 157 calories, 3g protein, 3g carbs, 15g fat.

Beef supplies most of the protein, while the butter contributes much of the fat; the broth and seasoning contribute relatively little carbohydrate. Pair a slice with vegetables and a moderate portion of potatoes to make a more balanced plate.

The roast and the seasoning

Bone-in beef: The recipe uses a 2.27 kg roast, so allow enough space in the bag and water bath for the water to circulate around it.

Salt: Season the beef ahead and leave it uncovered in the fridge for at least an hour. This gives the salt time to season the surface and leaves the exterior ready to pat dry before browning.

Herb butter: Softened butter makes it easier to spread the garlic, rosemary, thyme, pepper and herbes de Provence evenly over the roast.

Bagging and water-bath cooking

Sealing: Use a large vacuum bag or the specified two doubled-up zip-top bags, making sure the roast is sealed before it goes into the bath.

Temperature: The recipe sets the bath to 55.6°C (132°F) for medium-rare. Keep to the stated 6–10-hour cooking window, or 8–12 hours if starting with a frozen roast.

Getting a good crust

Dry surface: Patting the roast dry after removing it from the bag helps the exterior brown rather than steam in the oven.

Short finish: The oven is set very hot, at 288°C (550°F), so the crust can colour quickly. Watch closely during the 8–10 minutes and take the roast out when it is golden.

Making the jus

Cooking liquid: Reserve the liquid from the bag when you remove the roast; it forms the base of the jus alongside low-sodium beef broth.

Reduction: Bring both liquids to a boil, then simmer until reduced by half. Skim off any solids that rise to the surface for a cleaner sauce.

Resting and serving

Resting: Let the roast rest after its oven finish while the jus simmers. This also gives you a useful window to prepare the rest of the meal.

On the plate: Slice the beef and offer the reduced jus and horseradish alongside. Roast potatoes and green vegetables make suitable accompaniments.

Recipe notes & tips

• Soften the butter while the salted roast rests in the fridge.
• Check that the bag is sealed and the roast is submerged in the water bath.
• Pat the beef dry thoroughly before spreading on the herb butter.
• Keep a close eye on the roast during its short oven finish, as the high heat colours it quickly.
• Make the jus while the roast rests so both are ready to serve together.

Variations

• Dried herbs: Use ½ tablespoon each of dried rosemary and thyme instead of the fresh amounts.
• Horseradish sauce: Serve prepared horseradish or horseradish sauce at the table to suit different preferences.
• Pepper crust: Use the specified coarse-ground black pepper for a more pronounced seasoning on the exterior.
• Extra jus: Increase the broth if you would like more sauce, then simmer it to your preferred concentration.

Common mistakes to avoid

• Skipping the salt rest: Season the roast and refrigerate it uncovered for at least 1 hour as directed.
• Wet surface: Pat the beef dry after removing it from the bag so the oven can brown the crust.
• Unwatched oven finish: The oven is extremely hot, so check the roast closely throughout the 8–10 minutes.
• Over-reducing the jus: Simmer until the liquid is reduced by half, rather than leaving it unattended.
• Cutting too soon: Let the roast rest after roasting before slicing and serving.

How to store

Refrigerate leftover beef and jus in separate airtight containers within 2 hours, and use within 3–4 days. Reheat slices gently with a little jus to help keep the beef moist.

Frequently asked questions