Sous Vide Prime Rib Roast with Au Jus and Herb Butter

Ingredients

• 5 pound prime rib roast or beef rib eye roast (preferably bone-in)
• kosher salt
• freshly ground black pepper
• 6 sprigs fresh thyme
• 4 cloves garlic (crushed)
• 2 shallots (thinly sliced)
• 2 Tablespoons unsalted butter (softened)
• 2 Tablespoons Dijon mustard
• 2 Tablespoons fresh thyme leaves
• 1 Tablespoon minced fresh rosemary
• 1 teaspoon black pepper
• 3 Tablespoons unsalted butter
• 1/4 cup minced shallot
• 2 cloves garlic (minced)
• 1/4 cup dry red wine
• 2 cups beef drippings from bag (add more beef stock to get to 2 cups)
• 1 teaspoon Worcestershire sauce
• 4 thyme sprigs ( leave whole)

Instructions

1. 1

   prep: Fill a large pot or container with warm water. Using your immersion circulator, preheat the water bath to 132 F degrees (for medium rare, see chart for options from rare to well-done).

2. 2

   Sous Vide: Season the prime rib very liberally with kosher salt and freshly ground black pepper and place in a vacuum seal bag along with the thyme, garlic, and shallot. Seal the bag and place in water bath for at least 8 hours. You can leave the roast up to 12 hours.

3. 3

   Dry: Preheat your oven to 500 degrees. Remove the bag from the water bath and remove the beef from the bag and place on a baking sheet. Reserve the liquid but discard the aromatics. Pat dry the beef with paper towels.

4. 4

   Sear: Thoroughly mix together the herb butter ingredients. Rub over the top of the prime rib. Bake until golden brown, about 15 to 20 minutes.

5. 5

   --- Au Jus ---

6. 6

   Saute: In a saucepan melt the butter over medium heat. Add the shallot and garlic, saute for 5 minutes. Turn down the heat it is starts to burn.

7. 7

   Simmer: Add the wine and bring to a boil, cook for 2 minutes. Add the beef stock and to the bag liquid until you get 2 cups. Add to the pot with the Worcestershire and thyme and bring to a boil. Simmer over until reduced by half, about 20 minutes. Strain the sauce and season with salt and pepper.