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My Sous Vide Prime Rib is tender, juicy, and perfectly cooked every time. This is a fantastic dish for the holidays, so prepare to wow your family and celebrate with ease!
Cooking with sous vide machine will save you time in the kitchen, make you will feel like a master chef, and cleanup is a breeze! Sous vide cooking allows the prime rib to cook in its juices, which means you get a succulent prime rib every time!
Sous Vide Prime Rib Roast
Planning a fabulous holiday feast can be stressful and time-consuming. One of my favorite things about cooking with sous vide machine is that it takes up counter space, not oven space. This leaves my oven free for the rest of my holiday recipes!
Prime rib is such a large cut of meat, it can be easy to overcook – and that’s the last thing you want to do with a prime rib! The sous vide machine guarantees a tender, perfectly cooked roast.
Once the roast is finished in the sous vide machine, I smother it in delicious garlic-herbed butter and sear the prime rib in the oven! The sear is incredible, and the flavor is divine.
It was delicious. Perfect timing. The sauce was also very good.
Carol on Pinterest
Sous Vide Rib Roast Ingredients
- prime rib roast bone-in
- Kosher salt
- low-sodium beef broth
Garlic Herb Butter Sauce Ingredients
- butter softened
- garlic powder
- fresh rosemary finely chopped (dried rosemary can also be used)
- fresh thyme finely chopped (dried thyme can also be used)
- ground black pepper
TIP: When looking for the perfect prime rib, be sure to find one with lots of marbling that is evenly spread throughout the cut of meat.
How to Sous Vide Prime Rib
- Season your roast 1 hour ahead of time.
- Set sous vide cooker temperature to 132°F and attach to a large pot of water. Place the roast in a large plastic bag, seal, and add to the water bath. Clip to the side of the pot to keep it in place if you wish.
- Sous vide for 6 to 10 hours. Remove the beef, but reserve the liquid from the bag. Pat dry.
- in a small bowl, combine butter with garlic powder, rosemary, thyme, and pepper. Coat the top and sides of the roast with the garlic herb butter.
- Sear the beef in an oven preheated to 550°F for 8 to 10 minutes, until the crust is golden.
- Let it rest, slice it, serve it with Au Jus for Prime Rib and Horseradish Sauce for Prime Rib, and enjoy!
Rib Roast Sous Vide Tips
- When preparing the sous vide, be sure to find the correct sized container for your water bath. I suggest using a large pot or a Dutch oven. It doesn’t matter what pot you use, as long as the bag containing the prime rib is completely submerged in water.
- Use a roasting pan with a rack when searing the beef, so air can circulate around the whole roast.
- Let your roast rest! Once it’s done roasting, tent your beef with foil and let it sit for 15 minutes before carving.
- Slice against the grain. This is vital! The grain refers to the lines running through the beef. Slice against it for the most tender sliced prime rib.
- To ensure the sous vide bag containing the meat is completely covered in the water, use a clip or small weight to keep the bag submerged.
Cooking Prime Rib in the Sous Vide
If you’re new to sous vide, it’s a cooking method that refers to the process of vacuum-sealing food in a bag, then cooking it to a precise temperature in a water bath. Sous Vide machines (also sometimes called sous vide cooker) is a tool that maintains the temperature of the water.
The sous vide machine can attach to the outside of a large pot. Once you set the temperature of the water, it does the rest of the work. The water runs through the machine, which maintains the temperature. It’s a foolproof method of cooking!
Sous vide recipes are flavorful, as the food being cooked cooks in its own juices. Before sealing the bag, you can add fresh herbs, garlic, spices, or even zest to enhance the flavor! But the best part is, you really never run the risk of overcooking anything.
Garlic Herb Butter Prime Rib
What makes this recipe over the top delicious is the herb sauce used when the prime rib is ready to be seared. It’s so easy to make and adds so much flavor.
In a small bowl, combine butter with garlic powder, rosemary, thyme, and pepper. Coat the top and sides of the roast with garlic herb butter.
Another great option is garlic butter sauce if you want a more simple recipe.
Searing Prime Rib
Prime rib is all about the sear! There is something about that perfectly golden crust that makes it so special.
This is a reverse sear recipe, which means we are cooking the meat first and then searing it in the oven after, rather than searing the meat first and then putting it into the oven to finish. This allows for more control of the internal temperature, a stunning browned crust, and a more tender piece of beef.
Here’s how I do it:
- Preheat the oven to 550 degrees Fahrenheit.
- Remove the prime rib from the sous vide bag. Pat dry and rub with garlic herb butter.
- Place the prime rib in a roasting pan lined with a metal rack.
- Roast the prime rib in the oven for 8-10 minutes.
Prime Rib Roast Sous Vide Temperature
I like to use this prime rib temperature chart as a guide to picking the perfect internal temperature of the prime rib. Just set the sous vide machine to the temperature of your choosing!
It is always best to use a meat thermometer to make sure your prime rib roast recipe is done perfectly to your liking.
|Beef Doneness||Internal Temperature|
|Rare beef temp||125°F – bright red in the middle|
|Medium-rare roast||135°F – warm red in the middle with slight pink around the edges|
|Medium roast||145°F – warm pink throughout|
|Medium-well roast||150°F – slightly pink at the center|
|Well-done roast||160°F – little to no pink throughout|
Sous Vide Prime Rib FAQs
The prime rib should sit in the water bath for 6-10 hours. For this recipe, 8 hours is recommended.
Do not salt the prime rib the night before. Being that this is such a large cut of meat, salting it early can cause the prime rib to dry out. Instead, season the prime rib, place it in an airtight bag, and refrigerate for one hour.
Because it’s a heavy piece of meat, you want to be sure that it doesn’t break through the bag. It is best to use a large vacuum seal bag or a gallon-sized Ziploc bag (doubled up to prevent leaking) for cooking a rib roast sous vide.
A good estimate on how much beef you will need is ½ pound per person when the roast is part of a holiday buffet, or ¾ pound per person if it’s the main course.
How to Carve a Prime Rib
There is nothing more impressive than bringing the prime rib directly to the table for carving, but there are also less formal presentations. I like to slice the prime rib in the kitchen, arrange it on a platter with a little bit of au jus over each piece, and add a dollop of creamy horseradish sauce in the middle. Sprinkle with minced chives for color, and your holiday feast is set!
It is important to slice your prime rib against the grain, this will help the prime rib retain its juices.
Place your roast on a meat cutting board with a juice groove, and choose a large, sharp knife. Look at the direction of the grain of the beef – the lines running through it – and slice against the grain. Thin or thick slices are up to preference. And, of course… serve it with a sauce and Creamy Garlic Mashed Potatoes!
TIP: If you are not planning on serving the entire roast in one sitting, only slice what you’re planning to eat! Keep the rest of the roast intact. This will keep the roast succulent and delicious.
Prime Rib Sauce
Horseradish and prime rib are perfect pairings. My horseradish sauce for prime rib can be whipped up in no time, and adds the perfect creamy touch you will love!
This is a minimal-effort recipe. All you need are the ingredients, a whisk, and a bowl! I like to pour the creamy horseradish sauce right over the prime rib, but if you prefer, it can also be served on the side for dipping. This is an excellent recipe to make ahead and store in an airtight container for up to 4 days. Perfect for holiday planning!
Prime Rib Au Jus
Be sure to save the drippings from the sous vide bag! This provides excellent flavor for an effortless prime rib au jus. I use low-sodium beef broth; the salt from the drippings gives plenty of seasoning. If you prefer an extra kick, add a touch more of fresh cracked black pepper.
I like to whip this up while the beef is resting. It takes no time to put together the ingredients, and only a few minutes for the au jus to reduce. You can serve au jus on the side, but I like to pour it over the sliced prime rib. This prime rib au jus is so rich and flavorful, I love having it in my fridge!
There are so many uses for my prime rib au jus. You could pour it over a batch of my Leftover Prime Rib Pasta, use it as the base for a soup, or freeze it and save it for later! I like to use it the next day as a dipping sauce for French dip sandwiches.
Storing and Reheating Rib Roast Sous Vide
Leftover prime rib will last 5 to 7 days in the refrigerator. For best results, store with au jus or beef gravy drizzled over top. This will help keep it moist.
To reheat, preheat your oven to 250°F. Add leftover prime rib to a roasting pan with leftover au jus, beef gravy, or beef stock, and cover with foil. Place in the oven for 10 minutes, or until heated through.
Prime Rib Roast Recipes
There is nothing better than an amazing beef tenderloin or prime rib roast around the holiday table. Whatever your choice, it’s all about the time spent with loved ones. Serve with the best Side Dishes for Prime Rib!
Best Sous Vide Recipes
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Easy Sous Vide Prime Rib
Learn how to cook prime rib using any method, including sous vide prime rib, with this easy guide!
Servings: 10 people
Sous vide machine
Roasting pan with rack
Large Dutch oven or pot to hold water
Wooden cutting board with juice grooves
Vacuum sealed or Gallon Ziplock bag
Creamy Horseradish Sauce (Optional)
See our Beef Temperature Chart for helpful tips on cooking any cut of beef!
Generously season the roast with kosher salt and place in the refrigerator, uncovered, for 1 hour. Then, remove prime rib from refrigerator.
Kosher salt, 5-6 pound prime rib roast
Place the roast in a large vacuum bag, and seal it tightly.
Set sous vide machine to 132-degrees (for medium-rare) and attach it to a large pot filled with water. Place sealed roast in the water bath. Clip the bag to the side of the pot to ensure it stays submerged. Sous vide for 6 to 10 hours.
Remove the beef from the bag once the cooking time is up. Reserve the cooking liquid! Pat the roast dry. Preheat oven to 550°F. In the meantime, in a small bowl, combine butter with garlic powder, rosemary, thyme, and pepper. Coat the top and sides of the roast with the garlic herb butter.
1 stick salted butter, 2 Tablespoons garlic powder, 1 Tablespoon fresh rosemary, 1 Tablespoon coarse ground black pepper, 1 Tablespoon fresh thyme
Place in a roasting pan with a rack. Roast the prime rib for 8-10 minutes, until the crust is golden (keep a close eye on it!).
Remove from the oven and let rest. While the roast rests, make the au jus. In a large skillet, bring the sous vide cooking liquid and beef broth to a boil.
1 quart low-sodium beef broth
Reduce the heat and simmer until reduced by half. Skim off any solids that rise to the top.
Whisk sour cream, horseradish, Dijon mustard, champagne vinegar, Worcestershire sauce, chives, salt, pepper, and tabasco sauce in a medium size bowl to make your horseradish sauce (optional).
Serve sliced prime rib and serve with creamy horseradish sauce and Au Ju on the side.
- When preparing the sous vide, be sure to find the correct sized container for your water bath. I suggest using a large pot or Dutch oven.The bag containing the prime rib must be completely submerged in water.
- Use a roasting pan with a rack so air can circulate around the whole roast.
- Let your roast rest! Once it’s done roasting, tent your beef with foil and let it sit for 15 minutes before carving.
- Slice against the grain. This is vital! The grain refers to the lines running through the beef. Slice against the grain for the most tender sliced prime rib.
- To ensure the sous vide bag containing the meat is completely covered in the water, use a clip or small weight to keep submerged.
- Note: Nutritional value is for prime rib only.
Serving: 1g | Calories: 773kcal | Protein: 50.7g | Fat: 61.3g | Saturated Fat: 24.8g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 26.7g | Cholesterol: 189.3mg | Sodium: 144mg | Potassium: 733.3mg | Calcium: 2.3mg | Iron: 29.3mg