This amazing sous vide prime rib recipe is cooked for 23 hours before being browned, sliced, and served with a delicious au jus. A perfect no-fail recipe for the holidays and special events!
Place the prime rib in food safe bag. If using a vacuum sealer, use to seal the bag. Otherwise, carefully remove as much air as you can from the bag and seal.
Sous vide the beef:
Gently place the prime rib into the water bath to submerge. If you didn’t use a vacuum sealer, make sure to remove additional air, as beest you can from one corner of the bag and don’t let the seal go below the water.
Let the prime rib sous vide for 20 to 23 hours.
Brown:
Preheat the broiler and arrange the rack in the oven to the second-highest slot.
Carefully remove the prime rib from the water bath and let cool for 10 minutes before handling.
Open the bag and drain the butter and juices into a bowl. Set aside.
Pat the prime rib dry and place in a cast iron pan, bones down, fat side up.
Slide the pan into the oven and broil 10 to 15 minutes. Flip the meat and make sure the both ends also spend a few minutes under the direct heat of the broiler.
Remove from the oven and transfer the prime rib to a cutting board to rest for 5 minutes.
Make the au jus
Meanwhile, in a skillet, heat the reserved butter until just beginning to bubble over low heat.
In the same cast iron skillet, you broiled the standing rib roast in, deglaze the pan with the
Red wine, scraping up any browned bits.
Whisk in the flour and form a roux.
Slowly add in the beef bone broth a little at a time to thin out the roux.
Wisk in the ooomami, 2 tbsp of butter broth from the pot and rosemary.
Simmer for 5 to 10 minutes.
Season with salt and freshly ground black pepper.
Serve the prime rib:
Spoon a few tablespoons over the top of the resting prime rib.
Slice the prime rib from the bones and then into individual portions, about ½” thick.
Serve with the butter drizzled onto a plate, then top with a slide of prime rib and desired sides and individual ramekins of the au jus for dipping.
Garnish with salt and minced parsley.
Notes
You can cook this prime rib from frozen! Simply season with salt and rub with the garlic herb butter, just as the recipe directions say to do. Seal in the vacuum bag and sous vide for 23 hours before completing the recipe as directed. How much prime rib to order? Figure about 1 pound per person when calculating how much prime rib to order. Each bone will feed 2 people as a rough estimate.