Prime rib just screams the holidays. It’s always been a family tradition of mine to make prime rib for Christmas Eve, and it’s always the food highlight of my year. The meal I dream about all year round. Even so, I decided I was going to kick it up a notch. I was going to master the prime rib and make an unrivaled roast that my family and guests would rave about for years to come.
Deciding that I was going to sous vide the prime rib was easy. It is truly the only way to guarantee the meat is tender, juicy and perfectly cooked all the way through. Deciding how to season the prime rib was a little more difficult.
After some experimentation and test runs, I finally figured it out. I created salty, garlicky and herbaceous compound butter that perfectly compliments the flavor profile of the prime rib. This butter compound is all the salt and flavor the prime rib needs for epic taste.
Furthermore, coating the roast in this butter amplifies the Malliard reaction in the oven, which creates a picture-worthy sear.
Add sous vide prime rib and garlic herb compound butter together and you have a fool-proof method of making unforgettable prime rib. Now take this knowledge and become the prime rib master that will be cherished by your family and guests for many moons.
To French or Not to French
“Frenching” is a culinary technique that involves exposing the rib bones by cutting off meat and fat from the bone side of a roast. Frenching is generally used to beautify a dish and make it look fancier.
However, for this recipe frenching makes sense since you are trimming away excess fat in advance that you would end up cutting off later. Plus the prime rib looks absolutely stunning frenched.
If you want to be adventurous and learn a new skill, try frenching the prime rib yourself at home. Just make sure your knife is real sharp so you can effortlessly carve this heavenly piece of meat. I recommend the E5 electric knife sharpener for the job.
If frenching isn’t for you, just ask your butcher and they will be happy to do it for you.
Packaging
An essential part of cooking sous vide is putting ingredients in an air-tight bag or container. The two most common techniques to package your ingredients are vacuum sealing and using the water displacement method.
A vacuum sealer removes all the air and seals the contents of a plastic bag through a vacuum. Ensuring the food is airtight and properly sealed prevents the bag from floating, which can result in uneven cooking.
The displacement method is a technique where you first place your food and marinades in a sous vide bag, submerge the bag in a container of water, and allow the pressure to force all the air out of the bag.
Both of these methods work for this recipe, so use whichever you feel more comfortable with!
Time and Temperature
We found that cooking the rib roast at 56C/133F for 8 hours is the perfect combination. Leaving the roast in for 8 hours breaks down the connective tissue (collagen), which results in an extremely tender roast. Also, cooking it at a temperature of 133F is the sweet spot for that perfect edge-to-edge beautiful rosy color.
Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule). If you want to explore other time and temperature options, check out our cooking guide here.
Placing Roast in an Ice Bath
Once the prime rib is finished cooking in the sous vide, I recommend immediately transferring it to an ice bath. An ice bath is the term for a big bowl or cooler filled with ice and water.
Placing the standing rib roast in the ice bath for 10 minutes will cool down the external temperature and make it easy to spread the butter compound. If the external temperature is not cooled, the butter will instantly melt.
Alternatively you can cool the prime rib in the refrigerator for 20-30 minutes, or until the external temperature is chilled.
Finishing the Prime Rib
Searing is the most critical step in the sous vide process. Getting a deep, rich sear can make your food look like it is Michelin star quality. Failing to do so will make your dinner guests wonder why they let you cook again.
If you want to get an amazing sear on your rib roast, you’ve got to:
1. Pat your meat completely dry
2. Coat generously with compound butter
3. Finish at high temps to achieve a deep, rich sear
Applying Compound Butter
First, pat the meat completely dry using paper towels. After the meat is dry, coat the roast generously with the compound butter. The most effective way to spread the butter evenly on the rib roast is with fork or a silicon spatula.
Note that the external temperature of the prime rib needs to be cool to properly apply butter. Please drop the roast in an ice bath or chill in a refrigerator until chilled prior to applying the butter.
Searing the Roast
Last, cook the prime rib at high temperatures to achieve a deep, rich sear. We suggest baking the roast in the oven at 475F for 15 minutes.
This high temperature ensures the butter will melt quick, which amplifies the Malliard reaction and results in a nice crust. Also 15 minutes will make sure the internal temperature of the roast is at serving temperature.
Special Equipment
Sous Vide Machine – This one is obvious. To cook sous vide, you’re going to need a device to precisely regulate the temperature of the bath water. The two best sous vide machines in the game right now are the Anova Precision Cooker and the Breville Joule.
The main difference between the two is that with the Anova you can control the device both manually and with a mobile device, and with the Joule you can only control the device by using your mobile device. Either way, both sous vide machines are top class and you can’t go wrong with either choice.
12-quart Container – Although you can use a basic stockpot for your sous vide cooking needs, I highly recommend buying a large plastic container. They are inexpensive and spacious, so you won’t have to worry about cooking a big roast in a small pot. I recommend a 12 quart Rubbermaid container, as it is BPA free, sturdy, and large enough for just about anything you will be cooking.
Container Lid – If you are going to buy a plastic container, I highly suggest buying a compatible lid for it. When you sous vide for a long duration, the heat of the water causes evaporation. With a lid, it eliminates a majority of the evaporation so you can cook for hours care-free.
Roasting Pan and Rack – Having a quality roasting pan for this recipe can help achieve an excellent sear in the oven. Made In offers the best quality and price, which is why it is our favorite pan brand.
Next Level Sous Vide –Looking to take your sous vide skills to the next level? The Next Level Sous Vide eCookbook will push your culinary boundaries with 65 delicious recipes that are equally approachable and tasty. With pro tips and a detailed explanation of the sous vide process, you will be on your way to maximize your sous vide skills.
Check out our full list of recommended gear here.
Sous Vide Prime Rib Roast
Ingredients
- 5 -7 lb prime rib roast
- 1 cup unsalted butter, softened
- 6 cloves garlic, minced
- 2 Tbsp fresh rosemary, chopped
- 2 Tbsp fresh thyme, chopped
- 1 Tbsp salt
- 1 Tbsp Lawry's seasoning salt
- 1 Tbsp black pepper
Instructions
Preparation
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Set sous vide machine to 56C/133F.
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Salt the rib roast to taste. Put the roast in a freezer bag, and remove the air through a vacuum sealer or the displacement method. Drop prime rib in the bath for 8 hours.
Finishing
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Mix together softened butter, garlic, rosemary, thyme, salt and Lawry's seasoning salt together in a bowl until the compound butter is spreadable.
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Remove bag from bath. Take rib roast out of the bag and thoroughly pat dry. Let the roast rest and cool down for 10 minutes.
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Preheat oven for 475F. Evenly coat garlic herbed compound butter on the entire prime rib. Place rib roast on a baking rack pan and cook for 15 minutes.
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Remove rib roast from oven. Let rest for 5 minutes. If it is a bone-in roast, carefully carve off the bones making sure not to cut into the roast. Carve the prime rib into slabs and enjoy this heavenly piece of meat. *Pro tip - brush the excess butter and garlic mixture from the pan onto each piece before serving.
This recipe is fantastic, thank you for sharing! Made it for the family on Christmas and going to make it again on Easter.
Going to give this a try for Easter. I am certain this will be a hit! Thank you!!
Excellent!! Served with a jus and everyone really enjoyed it. One guest ate three pieces.
So glad you enjoyed it!
Is there any need to adjustment time for smaller or larger sized roasts? I am new to this technique.
Hi Paulette,
I think 8 hours is a pretty solid time for any roast sized 4 – 10 pounds. If it is smaller than 4 lbs, you may want to adjust the time down to about 5-6 hours. Thanks and let me know if you have any other questions!
Thank you. I am planning a dinner for next week. I will let you know how it goes.
I think the roast turned out perfectly. However, 2 of the 11 people at dinner were turned off by the look of the roast since they prefer their beef to be well done. Even using both ends of the roast, since they were more “done” looking after the finishing time in the oven, I still had to put their servings in the microwave – at 70% power – for a minute or 2 to satisfy them. There was no blood, just the very pink color that turned them off. But if you have a crowd that enjoys prime rib less than well done, this is the recipe for you. It was fabulous in flavor and texture.
Thank you, Paulette! I’m so glad you enjoyed it! It sometimes can be difficult to appease everyone in a big group of eaters. If you find yourself in that situation again, check out my cooking guide for more temperature and time options!
Have some boiling au jous on the stove. Dip the medium rare pieces for a few seconds. Browns that beef right up but still flavor of medium rare.
Maybe you can help me I will be doing a 11lb deboned but tired back on so my question is can I still cook it for the 8 hrs @ 133 ..And then sear in the oven ..Thank you Linda
Hi Linda, If I’m understanding correct, then 8 hours at 133F with an oven sear should still be great.
Can you cook it a day early and finish off in the oven just before serving?
Yes absolutely! Just make sure the herbed butter is softened and spreadable at the time you apply it to the prime rib.
I’m going to be feeding 8 adults at Christmas. What size roast would you recommend, and how much time should I add?
I’d recommend a 6-8 lb roast, depending how many big eaters you’re feeding. 8 hours should still be the perfect time.
I’m excited to try this for Christmas Eve dinner! Can you recommend any adjustments if my guests prefer their prime rib rare? Thanks in advance!
Hi Kat, how rare exactly do your guests want the prime rib to be? I think 126-129F should get you to the doneness your guests prefer.
Thank you! If anything, my guests will prefer under rather than over cooking 😉 I will start with that and let you know!
Cant wait to try this we have a 14 pound rack of ribeye ready to go tonight when I get home. Is their a way to send pictures?
Oh that is going to be a beaut! Really excited for you. Feel free to email me the pics at [email protected]. Would love to see your results.
Where’s the recipe for that gravy you mentioned! Definitely doing this prime rib for Xmas and I wanna make that gravy!
Hey Mike,
The gravy I made was inspired by this gravy recipe, https://www.delish.com/cooking/recipe-ideas/recipes/a50208/perfect-gravy-recipe/. It’s a simple butter and flour base with the drippings from the prime rib, chicken broth and salt and pepper to taste. The garlic, rosemary and thyme from the butter compound in this prime rib recipe really adds great flavor to the gravy.
What about rubbing the herbs and garlic on the roast along with the salt before the sous vide stage so that the flavors can be infused into the meat for the eight hours? I’ve done that for sous vide ribeyes, but it was for a much short time in the sous vide bath. What do you think?
Hi Victoria! The reason I didn’t do the fresh herbs and garlic in the bag on this cook is because rib roasts are high quality cuts of meat so I prefer to let the meat shine and just add seasonings and herbs after. If you want to add those for this cook you definitely can. I love putting fresh herbs and garlic on sous vide steaks, tri tips, chicken, etc.
Why use chicken broth and not beef broth for the gravy.
It really is preference based. You can definitely sub in beef broth.
Can you sous vide a bit more than medium rare and how long and what temp.
Hi Don, I’d recommend 136F for 8 hours.
For Christmas, I need to make a full side (8 ribs roast), how many quarts of water should I use? It will not fit into a 12 quart container. This year, I am going to try to use a thermometer with sous vide closed cell tape to monitor the temp.
Hi Maria, it really depends how big the vessel you are using is. Just make sure to use enough water so that the entire rib roast is submerged. Let me know how that method goes! An alternative would be to split the roast in half so that you could fit it in the 12 quart container.
I did a test run of this the other day w/ a 3 lb roast and it was amazing!!
I’m traveling to my in-laws on Christmas Eve w/ a 7 lb roast, but the timing is going to be interesting. Would you recommend doing the 8 hours of cooking the day before and just finishing when I arrive? Or do something like 4 hours at my place, drive an hour, and then do another 4 hours at theirs before finishing?
Thanks so much, Justin! Glad you enjoyed. I would do 8 hours the day before and then finish at your in-laws.
Quick question for Christmas dinner. Are you saying to dry brine with salt first and then add an additional TWO tablespoons to the butter rub? Seems like a lot.
Hi Harold, the salt I mentioned isn’t a dry brine, it’s just adding some salt to the rib roast prior to sous vide. This helps add some additional flavor during the cook, but a majority of that salt rub off due to the moisture in the bag. That is the reason I add two tablespoons to the butter rub. If you want to dry brine the roast, I definitely would add less salt to the butter.
I have a whole 7 rib roast weighing 20 punds From past experience I liked 136F for my sous vide temp… any idea how long I should go? I do it without the bones as I smoke those babies separately for a different meal..
136F is a great temperature too! I’ve done that on a prime rib before and do that for other roasts like tri tip and it always turns out great. I’d do 10 hours for a roast that size. Wow I bet those smoked prime rib bones are unreal, that’s such a great idea.
I’m getting a 7 rib roast. I was thinking of asking the butcher to cut it into 3 slabs, and bagging them separately to sous vide. Do you think I could use this same method to finish it off in the oven? Should I tie the three together before going in the oven? I was thinking of leaving one third of it in the oven longer for people who like it more well done. Last question, if i decide to blow torch a slab of it, should i rub your butter recipe on it first? Thanks!
Hi Jake, yes you can definitely use this method for smaller (2-3 rib) roasts. I wouldn’t tie them up before putting in the oven, I would just treat them as individual roasts and butter them all up to ensure a good sear on each side. That’s a good plan leaving one in the oven a touch longer, I’d go about 5-10 extra minutes to make it more well done. And ya, I would still rub the butter on then blow torch. The butter will help make the sear even better and IMO you can never go wrong with some butter on a prime rib. Hope this helps and happy holidays!
Thank you for the tips! Happy Holidays to you too!!
Hi Chef, would there be a benefit to a longer cooking time (24-36 hours) at 133F for a more tender meat?
Hi Taylor, for tough cuts of meat like chuck roasts cooking for 24-36 hours breaks down the connective tissue which results in a really tender roast. Since rib roasts are already a tender, high-quality cut of meat, cooking for 24-36 hours will break down the tissues too much, which results in an undesirable texture
Thanks Chef!!! For a standing rib roast (bones separated), is the cook time of 8 hours still sufficient?
Happy to help. And yes I would still do 8 hours. Happy holidays!
Hi Jason,
Just wanted to say that I think you’re pretty awesome. I’m reading through these comments and noticing how you’re commenting back so quickly. I’m impressed and although I haven’t commented with a question I just wanted to thank you for your dedication and wish you and yours a very merry Christmas ??
Kim
Thank you so much for your kind words, Kim! It really means a lot to me. I get how stressful cooking up Holiday feasts can be, so I just wanted to be as helpful as possible so everyone can go into the kitchen confident they are going to make a world class prime rib for their guests.
If you ever have any questions about a recipe or just want to chat feel free to send me a message or email. Merry Christmas and happy holidays to you! 🙂
I have a 14lb prime rib, first time i am going to Sous vide one. I do not plan on putting the bones in, should i leave it for 8,9 or 10 hours at 136?
With that size I’d do 10 hours. Happy holidays!
Just opened up for Christmas. Want to try a prime rib with the bones intact. Would like a raw plus temp and at 75000 ft.
How do I adjust the time and temp ?
I would do 129F for 8 hours!
Very tender and moist. It didn’t disappoint
It was wonderful. The entire roast was medium rare and the compound butter must be brushed on each slice.
I made this last night
The sous vide time and temperature was perfect for my three bone roast. However I’m not sure I understand how to accomplish the application of the compound butter. I dried the roast well and waited 10 minutes. The butter just slid off the roast as butter will when it sits on something hot.I tried to coat it the best I could put it In the oven for the final 15 minute roast and ended up with a nicely dark roast and a pan full of butter
Hi Chad, glad it still turned out well for you. Depending on the size of the roast it could take longer to fully cool the roast to a point where you can apply the butter without it melting. A tip I’d recommend for next time is transferring the prime rib from the sous vide to a big bowl full of ice water. This will quickly cool down the temperature and make it easy to spread the butter compound. I plan on including a section in this post about the ice bath in the next few weeks.
Hi Jason, do you think it will be ok to Sous Vide the 10lb prime rib we have at 139 for 7 hours. Then cook in the oven for 20 min? We would like it med rare, a bit more rare than medium. And need it cooked by 6pm for family coming over. We goofed by not putting it in the pot until almost 10a.m. Also this prime came preseasoned…I know that some of the seasoning will come off from the moisture…Should we dial back on the amount of the rosemary/thyme/salt seasoning we use before cooking it in the oven? A penny for your thoughts :). Thank you.
Hi Lisa, happy to help! 139F for 7 hours will still work with that size. At 139F the prime rib will be on the more medium side, but if you already have been cooking it for awhile I would just keep it at that temp for consistency. Regarding the seasoning, it really depends on a few factors. If the roast was seasoned for multiple hours prior to SV, I would definitely dial back on the salt/seasoning salts by about 1 Tbsp (note you will probably have to double the butter compound recipe given the size of your roast). I would still use the same amount of rosemary/thyme/garlic unless the seasoning mixture it came with was particularly herbaceous. Hope this helps and if you need any additional clarification please let me know. Have a great New Year!
Made this for my husband’s birthday dinner last night. Put the roast into an ice water bath for 5 mins out of the sous vide which was Jason’s suggestion and it worked perfectly to cool down the exterior to be able to apply the butter. I let mine sit for 15 mins while cooking Yorkshire Puddings and it was still perfect when it came time to carve. Awesome recipe!
My 5.5 lb roast is just barely too big to fit into a gallon-size freezer bag. The bones were already mostly detached, so I cut them off and am able to fit the roast in the bag pretty well. Would you recommend cooking the bones in a different bag if they don’t fit in the one with the meat? I know bones add flavor but I didn’t know if it would make a huge difference at this point.
Ya, given the situation I’d recommend cooking the bones in a separate bag. It will still come out amazing!
Just finished dinner…a four lb. rib roast tied and put back on the bone. I followed your instructions exactly, including the time, even though my roast was smaller than yours. I wanted the most tender beef possible. It was absolutely amazing! The beef was so tender you barely needed to chew😍. My husband and I agreed that it was the best prime rib we had ever eaten, even in a five star restaurant. I will never cook this roast any other way. Thank you, thank you.
If i cant do the finish in the oven but I can do it on a weber gas grill what would you suggest? What method as far as timing and turning it would you recommend and Will the result be ok?
Hi Harry, unfortunately I have not experimented with finishing a prime rib on the grill. However, I would suggest the same concept of low and slow for this one. I think with the burners on low the timing should be about the same, and I would flip the prime rib halfway through. The one thing I am concerned about is the butter compound. It may drip down and fuel the flames, causing the prime rib to get burnt. If you do choose the butter compound I would watch it carefully to ensure the flames don’t get out of control.
Really appreciate the recipe and helpful comments from readers. However, I must have missed something in basic sous vide school, or am just a bit thick…. I have a 4 pound prime rib, frozen. Need to defrost or just pop in bag frozen? If frozen, any time change? If defrosted, any change? What’s a good temperature for medium? Thank you.
Hi Scott, happy to help. For a 4 lb prime rib (either frozen or defrosted) I’d still do 8 hours. Really isn’t too much of a difference between frozen or defrosted, but if you have the time I’d defrost before for good measures. For medium, I’d recommend a temperature of 136-138F depending on what side of the medium spectrum you’re looking for. Let me know if you have any other questions!
Hi Jay – I’d like to finish my roast in the oven in my cast iron pan and I’d love to hear your thoughts.
Thx a bunch.
Hi Jenni, I think there are some pros and cons to finishing the roast in a cast iron in the oven as opposed to using a baking rack. To start with the pros, the delicious compound butter that drips down from the roast will sit at the bottom of the cast iron and will keep providing excellent flavor to the bottom of the prime rib. The only negative is that since the cast iron conducts and retains heat so well, the bottom side of the prime rib will be more cooked and cut into the beautiful edge to edge pinkness created by the sous vide. If you don’t mind trading a little more cook for extra flavor, then I’d definitely try this method!