Foolproof Sous Vide Prime Rib Recipe

Prime rib has always been a classic staple in my family, gracing our tables whether it’s Thanksgiving, Christmas, or even special occasions like Mother’s Day and Father’s Day. Basically, it comes from the same cut of beef as the ribeye steak, but it’s usually served whole and carveded tableside, reminiscent of scenes from romantic movies. A prime rib roast usually weighs about 2 to 3 pounds, with 2 or 3 ribs, which is enough to feed 4 people. I used to smoke it in the smoker, but since I discovered sous vide, I know it’s the best way to cook a ridiculously delicious, fall-apart-tender prime rib ever. So, without further ado, let me share my sous vide prime rib recipe with you.

If you just want to cook a ribeye, check my sous vide ribeye steak recipe.

Ingredients:

• Prime rib roast, about 3 pounds
• 3 tablespoons kosher salt
• 1/2 tablespoon freshly ground black pepper
• 3 cloves garlic, minced
• 2 sprigs fresh rosemary, chopped
• 2 sprigs fresh thyme, chopped
• 2 tablespoons butter

Equipment:

• Sous vide machine
• Large container or pot
• Vacuum sealer and bags
• Cast-iron skillet
• Rack

Why Sous Vide Prime Rib?

Are you still cooking your prime rib the old-fashioned way? Anxiously monitoring the temperature and praying it doesn't overcook? The sous vide machine changes the game entirely. Basically, just set the water bath to your desired temperature, drop the prime rib inside, return a few hours later, and you’ll find it cooked evenly from the first slice to the last - a perfect medium-rare. And it’s incredibly forgiving about time. Even if you leave it in longer than planned, it won’t overcook since the meat can never exceed the water bath temperature.

In addition, the calpains and cathepsins in the meat can break down the meat over time, making it incredibly tender. In other words, the longer it cooks, the more tender it becomes, which is why sous vide can cook the most tender prime rib you will ever eat, almost without exception.

Bone-in or Boneless Prime Rib for Sous Vide?

It really boils down to a personal preference, meaning both bone-in and boneless are fine. If it’s smoking or grilling, I definitely lean towards bone-in because the juices in the bones keep the meat more tender. But since we are talking about sous vide prime rib, both options work well. I have tried both bone-in and boneless, and to be honest, I didn't feel much difference in taste and moisture. That being said, if I had to recommend it, I would definitely go with boneless because the bones may pierce the vacuum bag, causing the meat to soak and rot, and your efforts would be wasted.

Sous Vide Prime Rib Time and Temperature Chart

The cooking time for sous vide prime rib really depends on the thickness. This sous vide prime rib time and temperature chart is for this recipe only. If your prime rib is significantly thicker, you’ll need to add about an hour for each additional pound. Never exceed 12 hours, as this can make the meat too mushy.

How to Sous Vide Prime Rib?

Step 1: Season the Roast

Generously season the prime rib with kosher salt, pepper, minced garlic, and finely chopped rosemary and thyme. Then, place the rib on a rack in the refrigerator, leaving it uncovered for at least overnight, or preferably for a full day, to let the flavors penetrate.

Step 2: Preheat the Water Bath

Fill a large container with enough water to fully cover your prime rib. Then, plug in your sous vide cooker and set it to your desired temperature and cooking time based on your preferred doneness, as shown in the table above. My personal favorite setting is 130°F for 5 hours. You can use this as a baseline and tweak the settings to your liking.

Step 3: Seal and Sous Vide Prime Rib

Take the prime rib out of the refrigerator and carefully place it into a vacuum sealer bag. Then, use a vacuum sealer to remove the air from the bag. Once sealed, submerge the prime rib in the preheated water bath, and you are literally free to do other things. Just make sure your sous vide cooker is connected to WiFi and your phone so you can remotely get notifications when the cooking is done.

Step 4: Sear Prime Rib

Once you’ve finished sous vide cooking, take the bag out of the water bath. To prevent the roast from cooking further during searing, place the unpacked roast in an ice bath for about 30 minutes. After that, remove the prime rib from the bag and dry it completely with paper towels.

Heat some butter in a cast iron skillet over high, and once it melts, place your prime rib in and sear each side for about 2 minutes, until a crispy crust forms. If you want to avoid the mess of oil, you can also roast it in a preheated oven at 450°F for 10-15 minutes. For this option, you may need a wireless meat thermometer to make sure the internal temperature does not get too high while roasting.

Step 5: Rest and Enjoy

Rest the prime rib for at least 15 minutes before slicing it against the grain. Serve it right away alongside your favorite sides, like mashed potatoes, roasted vegetables, Yorkshire pudding, and more.

Do I Need a Meat Thermometer for Prime Rib?

Sous vide cooking cooks food in a precisely controlled water bath, so as long as your immersion circulator is as reliable as the INKBIRD, the meat will basically be at the same temperature as the water bath you set it to. Still, since you need to sear afterwards, having a kitchen thermometer will help you better determine the doneness of your prime rib.

How to Store and Reheat Leftovers?

If you have some prime rib left over, let it cool completely and store it in an airtight container in the refrigerator, where it will stay fresh for 3-4 days.

To reheat, seal it up again with a tablespoon of beef broth or gravy and sous vide it in a 130°F water bath for about 30 minutes.  Alternatively, you can preheat your oven to 300°F, place the prime rib in a baking dish with a bit of broth or gravy, cover it with foil, and bake for 15 to 20 minutes.

Whichever way you reheat it, it’s best to use a meat thermometer to check the internal temperature to make sure it’s heated through.