Prime rib can be one of the most theatrical dishes in a steakhouse, especially when it is sliced tableside from a larger roast.
For the Prime Rib Roast
• 3 pounds prime rib roast
• 2 teaspoons salt
• 1 teaspoons spice rub or herbs (optional)
To Assemble
• Sides (optional)
• Sauces (optional)
• Garnishes (optional)
Start your sous vide machine preheating. I prefer 131°F (55.0°C) for medium rare or 141°F (60.5°C) for medium.
Lightly salt the meat then coat with the spices.
Seal the prime rib roast in a sous vide bag, Ziploc-brand freezer bag, silicon bag, or other food- and heat-safe bag or zip top bag
I tend to cook my prime rib as slabs of 1 to 2 bones instead of a single roast which gives me the benefit of a quicker cooking time and makes it easier to cook them to different temperatures as needed.
You can easily re-assemble them afterwards for a still stunning table-side presentation!
Place the sealed meat in the sous vide bath and cook until heated through, which depends on the thickness and is usually an hour for a 1" steak.
Even though prime rib is tender, longer cooking times don't hurt it and I usually go 4 to 8 hours, though you can always cook them by thickness.
Once fully cooked, take the sous vide bag out of the water bath and remove the prime rib roast from the bag. Pat it dry with a paper towel or dish cloth.
Sear the prime rib roast for 1 to 2 minutes per side over high heat. It should just start to brown but the core temperature shouldn't rise. Remove it from the heat.
Place the prime rib roast onto a plate with any salads or sides then serve.
You can also serve it already sliced for a more upscale presentation!
Maybe even use some compound butter with herbs and spices!
Here are even more sous vide prime rib recipes!