BEST Sous Vide Prime Rib Recipe (with Garlic Herb Butter)

Ingredients

• 5-6 pound prime rib roast (boneless or bone-in, see notes)*
• 1 Tablespoon Kosher salt
• 2 teaspoons coarse black pepper
• 1/4 cup unsalted butter, softened
• 3 Tablespoons fresh rosemary, finely chopped
• 3 Tablespoons fresh thyme, finely chopped
• 4 cloves garlic, minced

Instructions

1. 1

   Pat the prime rib roast dry using paper...: Pat the prime rib roast dry using paper towels. Season it liberally with the Kosher salt and black pepper. Allow the seasoned prime rib to rest in the refrigerator uncovered for a minimum of 1 hour, but preferably overnight.

2. 2

   When you’re ready to cook the roast, remove...: When you’re ready to cook the roast, remove the prime rib from the refrigerator and let it come to room temperature for about 30 minutes. Prepare your water and preheat your sous vide machine to 132°F-134°F (depending on doneness preference). The prime rib in the photos was cooked at 134°F, which is between medium-rare and medium, 132°F will be more truly medium-rare.

3. 3

   Place the prime rib inside a vacuum-seal bag...: Place the prime rib inside a vacuum-seal bag or a zip-top bag. If using a Ziploc bag, use the water displacement method (slowly submerge the bag into the water to allow the air to leave without allowing any water to get inside the bag, then seal the bag closed).

4. 4

   Once the sous vide reaches the set temperature,...: Once the sous vide reaches the set temperature, submerge the bagged prime rib, making sure it's fully immersed. Cook for 8-10 hours.

5. 5

   While the prime rib is cooking, combine the...: While the prime rib is cooking, combine the softened butter, chopped rosemary, thyme, and minced garlic. Mix until all ingredients are well incorporated, cover, and let it rest to allow the butter to infuse with the fresh herbs and garlic.

6. 6

   About 20 minutes before you’re finished cooking the...: About 20 minutes before you’re finished cooking the prime rib with the sous vide, preheat your oven to 500°F.

7. 7

   Remove the prime rib from the bag and...: Remove the prime rib from the bag and pat it dry with paper towels (if you’re going to make au jus, be sure to save the juices).

8. 8

   Apply the fresh butter herb mixture to the...: Apply the fresh butter herb mixture to the entire surface of the prime rib, making sure all sides and the nooks and crannies are well coated. Be careful moving the prime rib around at this point, the roast is very tender!

9. 9

   Place the prime rib onto a wire rack...: Place the prime rib onto a wire rack placed in a cast iron skillet or on a baking sheet and sear in the hot oven for 8-10 minutes, or until a golden-brown crust forms. Monitor it closely to make sure it doesn't overcook.

10. 10

    Carefully remove it from the oven, tent it...: Carefully remove it from the oven, tent it with aluminum foil, and let it rest for about 10-15 minutes.

11. 11

    Slice against the grain, serve with creamy horseradish...: Slice against the grain, serve with creamy horseradish sauce or this delicious au jus, and enjoy!