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.
FoodSaver Rolls - Finding a bag that can fit a big rib roast is not an easy feat. The best solution we found was to use the FoodSaver Expandable Rolls.
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 tablespoon fresh rosemary, chopped
- 2 tablespoon fresh thyme, chopped
- 1 tablespoon salt
- 1 tablespoon Lawry's seasoning salt
- 1 tablespoon 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 and immediate transfer the roast into an ice bath Let t.he roast chill for 10 minutes. Remove bag from ice bath, take rib roast out of the bag and thoroughly pat dry.
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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. Check with a meat thermometer to ensure that the internal temperature is 110F or your desired serving temperature.
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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.
Paul White says
This recipe is fantastic, thank you for sharing! Made it for the family on Christmas and going to make it again on Easter.
Vida says
Going to give this a try for Easter. I am certain this will be a hit! Thank you!!
Andy says
Excellent!! Served with a jus and everyone really enjoyed it. One guest ate three pieces.
Jason Veselak says
So glad you enjoyed it!
steve says
If I do a 12 LBS roast do I do it longer?
Jason Veselak says
10-12 hours should be perfect for that size!
Quang says
Been using this recipe for a couple of years now to great success, however I can never spread the butter mixture after the oven step because the excess butter drippings have burned. Any tips to handle that?
Jason Veselak says
Hi Quang, are you lining the baking sheet with aluminum foil? That may help prevent the drippings from being burned.
Quang says
I'll try that! Cooking one tomorrow, thanks for the suggestion
Paulette says
Is there any need to adjustment time for smaller or larger sized roasts? I am new to this technique.
Jason Veselak says
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!
Paulette Michener Bockert says
Thank you. I am planning a dinner for next week. I will let you know how it goes.
Paulette Michener Bockert says
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.
Jason Veselak says
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!
MIKE HENDERSON says
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.
James says
I know this is an old comment, but here's a tip. Bring some au jus in a pot to a simmer and then remove from heat. Slice a guests prime rib and place it in the au jus to bring it up to desired doneness if they like it more cooked. Much better than the microwave method and does not take long at all
John says
For those that like their prime rib more done, you can also sear it after slicing on a grill or in a pan. I've had great success doing this.
Linda says
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
Jason Veselak says
Hi Linda, If I'm understanding correct, then 8 hours at 133F with an oven sear should still be great.
Mls says
Can you cook it a day early and finish off in the oven just before serving?
Jason Veselak says
Yes absolutely! Just make sure the herbed butter is softened and spreadable at the time you apply it to the prime rib.
Tim says
I'm going to be feeding 8 adults at Christmas. What size roast would you recommend, and how much time should I add?
Jason Veselak says
I'd recommend a 6-8 lb roast, depending how many big eaters you're feeding. 8 hours should still be the perfect time.
Sherry says
How long to reheat the roast at 133 in the sv to get it back up to temp?
Jason Veselak says
Hi Sherry, about an hour to reheat. However, you will want to reheat with prime rib in the oven with the butter coat, so there is no need to reheat in the SV.
Erik says
This was phenomenal. Thank you. Here are my questions: if I cook the day prior, for a next day meal, should I leave sealed in bag overnight? Let stand at room temp before oven? Reheat in oven for 1 hour at what temp? Turn up for lat 15 to sear?
Jason Veselak says
So glad you enjoyed, Erik! Yes, leave it sealed in the bag overnight. You do not need to let it get to room temperature. Simply take it out of the fridge, apply the compound butter and stick it in the over for 15 minutes at the high temperature. This should sear the prime rib and also get the internal temperature right where you want it. As always, I recommend using a meat thermometer around 15 minutes to check the internal temperature and adjust from there.
Lisa Wilcox says
I am new to this cooking method. If cooked the day before, does that mean it is sitting in the pot of hot water until the next day??
Jason Veselak says
Hi Lisa, no, you would want to take the prime rib out of the water bath, transfer it to an ice bath, then put it in the refrigerator. This will avoid the "danger zone" and keep the prime rib in peak condition for the next day!
Sammy says
Hey Jason, so if I sous vide the day before and cool properly In an ice bath then refrigerate overnight. Should I take it out of the fridge to get it up to room temp before searing ? So as not to overcook while trying to make sure it’s warm in the middle ?
Jason Veselak says
Hi Sammy, good question! If you want to keep that perfect edge to edge medium rare, I would recommend getting it back up to room temp. However, some extra time in the oven gets the crust nice and seared and it doesn't impact the inside too much, so either way works and will be delicious. Enjoy!
Kat says
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!
Jason Veselak says
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.
Kat says
Thank you! If anything, my guests will prefer under rather than over cooking 😉 I will start with that and let you know!
Ted Kulpinski says
I always thought that temperatures needed to be above 131°F to prevent bacterial growth. The 126-129 for 8 hrs. seems to contradict this. Could you explain how this is safe? Also, I'm not clear about the salt. The instructions say to salt the roast "to taste" prior to cooking but has 1 Tbs. in the ingredient list. Is that 1 Tbs. for the butter spread? Is the 1 Tbs. of salt for the butter or direct application to the roast?
Jason Veselak says
Hi Ted, during longer cooks the meat will pasteurize and should be safe to eat. Pasteurization can be achieved at temperatures of 126 and above and will take about 5 hours. Regarding the salt, you will want to lightly salt the roast prior to sous vide, this does not include the 1 Tbsp I listed in the ingredients. The 1 Tbsp of salt and Lawry's seasoning salt should be added to the compound butter and rubbed on the roast after SV. Enjoy!
Rick says
Just don’t use dairy products(butter) inside the bag if you’re using a Sous vide under 130°F for more than 2 hours. If you are only using herbs and or seasonings, you will be fine.
Larry Goodall says
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?
Jason Veselak says
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.
Mike says
Where's the recipe for that gravy you mentioned! Definitely doing this prime rib for Xmas and I wanna make that gravy!
Jason Veselak says
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.
Victoria Dudeck says
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?
Jason Veselak says
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.
ANNE ODIN says
Why use chicken broth and not beef broth for the gravy.
Jason Veselak says
It really is preference based. You can definitely sub in beef broth.
Don says
Can you sous vide a bit more than medium rare and how long and what temp.
Jason Veselak says
Hi Don, I'd recommend 136F for 8 hours.
Maria says
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.
Jason Veselak says
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.
JUstin Kirkwood says
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?
Jason Veselak says
Thanks so much, Justin! Glad you enjoyed. I would do 8 hours the day before and then finish at your in-laws.
Harold says
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.
Jason Veselak says
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.
Nostril M says
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..
Jason Veselak says
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.
Jake says
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!
Jason Veselak says
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!
Jake says
Thank you for the tips! Happy Holidays to you too!!
Taylor Tots says
Hi Chef, would there be a benefit to a longer cooking time (24-36 hours) at 133F for a more tender meat?
Jason Veselak says
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
Taylor Tots says
Thanks Chef!!! For a standing rib roast (bones separated), is the cook time of 8 hours still sufficient?
Jason Veselak says
Happy to help. And yes I would still do 8 hours. Happy holidays!
Kim Barnett says
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
Jason Veselak says
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! 🙂
Tom Kyncy says
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?
Jason Veselak says
With that size I’d do 10 hours. Happy holidays!
A says
This was my first time using my new sous vide. I was so nervous after spending almost $100 on a fresh prim rib... but it turned out AMAZING! It was the perfect doneness and the herb butter finish was delicious. Rave reviews from our dinner guests!
Susan Jensen says
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 ?
Jason Veselak says
I would do 129F for 8 hours!
Bill Strobeck says
Very tender and moist. It didn’t disappoint
Dan Boylan says
It was wonderful. The entire roast was medium rare and the compound butter must be brushed on each slice.
Chad Ricketts says
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
Jason Veselak says
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.
Lisa says
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.
Jason Veselak says
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!
Kathryn Allan-Kwasnica says
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!
Charlie Hoke says
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.
Jason Veselak says
Ya, given the situation I’d recommend cooking the bones in a separate bag. It will still come out amazing!
Wendy Chiarella says
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.
Harry says
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?
Jason Veselak says
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.
Scott Epstein says
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.
Jason Veselak says
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!
Michael C says
How would you recommend I defrost a 5# boneless prime ribeye roast before I sous vide it?
Thank you
Michael
Jason Veselak says
Hi Michael, put the boneless ribeye in the fridge for 2-3 days leading up to defrost it.
Jenni says
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.
Jason Veselak says
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!
Mike says
I'm cooking a 5 pound prime rib , 8 hours 133* and a ice bath.
I plan on leaving in the refrigerator overnight. The next day applying compound butter at your suggestion in a 425* oven
for 25 to 30 minutes. My question is should I use a temp. probe for precise internal for medium rare / medium?
Jason Veselak says
Hi Mike, I would definitely recommend using a temp probe while the prime rib is heating/searing in the oven to ensure the roast does not get overcooked. I'd check around 15 minutes then every 5 minutes or so until the internal temp is 133F.
Russell Taylor says
Hi Jason,
Been doing sous vide for a while okay with steaks but I have a killer pastrami recipe. The results rival Katz's in New York City. At any rate this is the first time forme to sous vide a rib roast. I didn't see this covered in any of the other questions and I'm hoping you get back to me as I am doing this tomorrow. This is a boneless rib roast that I sprung for prime so it needs to come out good it's almost a $200 piece of meat.
My question is do you use the rendered fat in the sous vide bag to make gravy? Do you feel it's appropriate for au jus?
Jason Veselak says
Hi Russell, thank you for reaching out! The short answer is I think you would be better off using beef broth for the au jus. I've tried it multiple times and sometimes it's great and some times it's ok, so if you really want a show stopper I'd go with a tried and trued method. However, the garlic herbed butter pan drippings would be a great addition to your au jus.
P.S. would love to try your pastrami recipe! If you feel like sharing feel free to reach me at [email protected].
Eric DuFay says
Great recipe Jason. I made this for Thanksgiving with a nice Prime Rib I got from our butcher. With a cut of meat thats almost 200$ you have to make sure you do it justice and this certainly did. It was a boneless cut but still had plenty of flavor and our guests just raved about the meat. I would challenge any steakhouse to make prime rib as well as this recipe does. It will be something that will sure be in our rotation again for any special gathering.
Becky says
Hello, Jason. Thanks for all the helpful tips. I plan on cooking a prime rib roast for the first time this Christmas. From what I have been able to learn from the above comments, it sounds like I can sous vide the roast at home and then transport to our family cabin and finish in the oven the next day. Here are my questions: I am feeding 7 adults and 4 small children. What size roast? Bone in or boneless? If I use my vacuum sealer, is there concern about bones poking through the bag? Will I need a container larger than my 8 quart pan to sous vide in? Forgive me for being a doubter, but will the roast really get hot enough when cooked in the oven briefly the next day? Is au jus necessary or superfluous using the compound butter?
Thank you so much for all the good advice and have a blessed Holiday season,
Becky
Jason Veselak says
Hi Becky, happy to answer all your questions! Correct, you can sous vide the day before, transport and then reheat in the oven. I would recommend a 6-8 lb roast for that party size. There is a slight risk that the bone will poke through the bag (never has happened to me, fortunately), so I would recommend using a durable bag and potentially vacuum sealing it twice, or just buying boneless. You will need at least a 12-quart container (https://amzn.to/2JC2zce). If you are doing the reheat in the oven method, I would have a meat thermometer handy and check every few minutes after 15 minutes to ensure the inside is back up to temp. And last, regarding the au jus that really depends on who your guests are. I know mine love it, but I wouldn't say it is necessary since the flavor is already so rich and great. Best of luck and have a happy holiday season!
- Jason
Sarah Y Thomason says
Hi Jason -- this recipe looks amazing, going to try it out this weekend but first had two quick questions. 1) I am hoping to also make some yorkshire pudding, which calls for a couple tablespoons of the meat drippings. Are meat drippings produced when you sous vide a prime rib? Or would my best bet be during the 15 min sear? Or neither for this recipe 2) This one may be silly -- for the ice bath, I keep the roast in the bag right? Thanks for your help! Ps definitely remember seeing you around campus at UCSB-- go gauchos!
Jason Veselak says
Hi Sarah, what a small world! If I'm not mistaken we were definitely in a few econ/accounting classes together. Thanks for checking out my site and happy to answer any questions. I'd say that you are probably better off using beef stock than the drippings produced from either step. The reason is that the drippings produced from the sous vide are a little different from traditional drippings, so it may not have the same savory flavor and requires straining. Then once you sear it in the oven, the drippings will also have all the butter, garlic and herbs, which may not be ideal for a Yorkshire pudding (although that could be pretty good if you want to get experimental). Regarding the ice bath, yes keep the roast in the bag. You could just pull the bag out from the sous vide bath and place it directly in the ice bath. This will cool down the internal temperature to help you get a better sear in the oven and get the roast out of the "danger zone". Enjoy the recipe and have a great holiday season!
Beryl Worrall says
Hi
We were planning a nice family Christmas Dinner using your instructions above, but now we are have been told no family gatherings for Christmas have to stay in our own homes, so now I plan on doing the beef in the sous vide and then delivering it to the other two families for them to finish off in their ovens. My question is the younger kids like their beef a cooked a little more they dont like the pink and blood, can they cook it a little longer in their oven to get the right amount of doneness for the picky kids ?
Thanks
Jason Veselak says
Hi Beryl, absolutely that will work. I would recommend telling the person heating it back up to keep checking the internal temperature of the roast with a meat thermometer every few mins after 15 minutes until it reaches their target temperature. Or, if they like it medium rare and it's just the kids who are picky, they could just sear the kid's slices on a pan until it is medium.
Beryl says
Great Thanks The pan searing sounds like the way to go 🙂
Nancy Kemble says
Hi Jason - thanks so much for all your suggestions and helpful tips on how to SV the perfect Prime Rib. I am going to try your recipe this weekend but here's my dilemma - I need three different "doneness's" - one med-rare; one medium; and one well done.... I thought if I cooked the whole roast to med-rare and then into the ice bath until cool. Once cooled, then cut the roast into three pieces. The well done piece goes into oven first, then after 5 minutes, the next piece goes in for 5 minutes and finally the last piece goes in for 10 minutes? Does this make sense or should I be SV'ing at 3 different temps to start with and then into oven for 15 minutes after cooling and butter compound? I really appreciate your help!
Nancy
Jason Veselak says
Hi Nancy, although it is a more time-consuming process, I would recommend cutting the prime rib into 3 sections prior to SV and then SV'ing each part at different temps. A convenient way to do this is sous vide all three portions at your medium rare temp, then take out one and increase the temperature to a medium temp and let it cook for an hour or two, then take that one out and do the same for a medium well temperature. This way you can stick them all in the oven for the same time and everyone is happy :).
Nancy Kemble says
Thank you so much for your quick reply - I'll give it a try and let you know! Happy Holidays.
n
Kristin says
Do I need to leave the rib roast out for a few hours to reach room temperature before SV?
Jason Veselak says
Hi Kristin, you can put the roast in straight from the fridge into the SV bath. There is not really a benefit of bringing the roast to room temp like in traditional cooking methods like roasting or grilling.
Fred says
Sorry if I missed the answer to this in the comments but if I'm planning to wait till the next day to sear should I just leave my roast sealed in the bag till ready to sear?
Thanks much!
Jason Veselak says
Hi Fred, yes keeping the roast in the bag until it is ready is perfectly fine!
Dan Kratzke says
Hi, Jason, Curious to know if there will be enough pan drippings after the oven sear to make au jus.
Jason Veselak says
Hi Dan, it really depends how big the roast is. In my experience, I've always had some beef stock handy to add in addition to the pan dripping.
Sean Kennedy says
Hello!
Making this for my family next week. We bought the roast today with the intention of dry aging it a bit in the fridge for a few days and roasting it day-of. However now we want to SV because duh it makes a lot of sense - we SV ribeyes all the time. Do you see any benefit to dry aging? Did we screw up by buying this meat a week ahead of time? Let me know your thoughts.
Jason Veselak says
Hi Sean, my experience with SVing a dry aged piece of meat is that it enhances the funkiness from the dry age process. Whether that is a good thing or not is personal opinion! I'd say if the meat is going to go bad before show time, then go ahead and dry age it and it'll turn out great regardless. If not, it is really preference-based. Enjoy!
Shelley says
Hi. I too was planning to dry age my prime rib for 6 days primarily to avoid crowded grocery stores next week. Now I prefer to SV it after reading all this and having had some bad experiences getting the prime rib perfect in the oven. Is there any reason I should not go ahead and make the roast 2-3 days ahead and then just seat it in Christmas Eve?
Thank you
Jason Veselak says
Hi Shelley, I recommend waiting as close as possible to your feast to SV the prime rib. The meat quality degrades each day it is sitting in the fridge, so if possible I'd cook it the night before or day of. Enjoy!
Kelly Schall says
I will be using this recipe to cook a boneless prime rib. It is 10 lbs and I have one side of the family that want it medium well. Should I cut 4-5 lbs off of and cook them separately and if so, what temp should I cook it at? The rest of the family would medium. Thoughts and thank you so much!
Jason Veselak says
Hi Kelly, cutting off a portion for them and SVing it at 145-150F will result in a medium well. What you could do is SV them both at your medium temp, then take out one and up the temperature to 145-150F and let it cook for another 2-3 hours. Hope you enjoy and happy holidays!
David Flashner says
If I’m doing a boneless rib roast will this be the same or anything else I should do?
Jason Veselak says
Hi David, the recipe is the exact same for bone in and boneless. Enjoy!
Kathy Carrier says
Hi Jason, we are super excited to be trying this recipe for Christmas Eve this year.. have never cooked a Prime Rib Roast.. and are newbies with our Sous Vide. This recipe looks wonderful and the comments/answers are extremely helpful! I would like to make an Au Jus to accompany our roast. What is the best way to approach that with this recipe and do you have a favorite recipe? Thanks for your educational and interesting site! Happy Holidays!
Jason Veselak says
Hi Kathy, I feel honored that you are using my recipe for your first prime rib roast. I hope it turns out amazing for you :). I prefer a simple au jus recipe like this. You could use some of the drippings that come from the prime rib in the oven, but like I've mentioned before it will also have the garlic and herbs from the compound butter. To me this sounds like a delicious twist on au jus, but if you want to keep it simple you may just want to use all beef broth. Hope you enjoy and happy holidays!
Chris says
how lone would it take to cook a 22lb prime rib
Jason Veselak says
Hi Chris, for that large of a prime rib I'd recommend about 20-24 hours. Enjoy!
John Metz says
Hi Jason, We've been doing Sous Vide for a couple of years now and mainly with pork chops. We've done London broil which although lean is a tougher steak but a few hours in sous vide really tenderizes it. I just picked up a 4 bone Angus prime rib, USDA Prime graded., 10-1/2 lbs. Set me back $100-. After debating how to cook it with my wife she insisted we do SV per your irecipe. Do you think 8 hours is optimal for this size roast or should it go a little longer? Also we have a food saver vacuum sealer but none of the bags are big enough to accommodate this beast, so do you see any issue with the 2 gallon ziploc bags?
Jason Veselak says
Hi John, so glad you decided to SV it! With such an expensive cut of meat it is such a great way to ensure it'll be perfectly cooked and tasty. I think 10 hours will be perfect for that size roast. I use the 2-gallon Ziploc bags all the time and never have an issue. I'd say since it is bone-in you probably want to double bag it just to make sure that the bone won't poke through the bag.
John Metz says
Great, thanks Jason. I will definitely follow your advice and let you know how it comes out. Still debating whether to oven sear or use my searing torch. I have a. breville super convection toaster oven. Thinking a short hi temp super convection sear might be the ticket.
Jason Veselak says
Please do! And I would definitely use that super convection oven. Sounds like you've got the right idea.
Teresa says
How long do you sous vide for a 4.5 lb sous vide at 133? Does it really need 8 hours? Or should it be more like 3-4? Many thanks. I love your recipes.
Jason Veselak says
Hi Teresa, it does not need 8 hours and it should be fully cooked around 3-4 hours, but the longer you have it in the more tender the prime rib will be. Since it is such an amazing cut of meat, I'd recommend at least doing 6 hours to make sure it's tender and awesome. Enjoy!
Howie says
Jason, I have a 15lb precooked to rare ribeye roast. I’ve cut into 3 even pieces and plan to Sous Vide tomorrow for Christmas to 133 deg. How long would you suggest I Sous Vide? Thanks
Jason Veselak says
Hi Howie, I’d still recommend 8 hours. Enjoy and happy holidays!
Howie says
Thanks Jason-Merry Christmas and Happy New Year to you and yours!!
LeSimone says
When is pepper used?
Jason Veselak says
In the compound butter
Jennifer says
Perfect! 4.5 pound roast, 2 bones. Followed the recipe exactly. Restaurant quality dinner! Thank you!
Doug says
Restaurant quality? How dare you sell yourself short like that!
I'm betting that you nailed it!
Take the accolades and run with them!
(one comment around salty juices.... With sous vide, anything you put in the bag is intensified by the duration of cooking - salt is a particularly difficult one to deal with if you want to keep the juices for something. If you just dust the meat with salt, it will be fine.)
Happy New Year, everyone!
Stay safe and stay healthy!
Doug
Joey Endriukaitis says
Hi! We tried this for Christmas Day and the roast was perfect!
The only complaint we have is that the drippings in the pan were VERY salty. Virtually unusable. We were considering cutting the regular salt in the rub until I started reading through some of these comments.
I’m wondering if the mistake was using all of the liquid in the bag after SousVide, to mix along with the drippings in the pan?
Any help is appreciated, TIA
Jason Veselak says
Hi Joey, so glad you enjoyed it! For this recipe, I'd actually recommend using a beef broth to make the au jus. As you mentioned, the pan drippings are very salty and has a garlicky/herby flavor that might not be desirable in an aus jus.
Joey Endriukaitis says
Noted! Thanks Jason.
BRENDA DENNISON says
Researching for tonights PR dinner and found your site. Awesome. You do a wonderful job explaing all the commenters variations. I'll rate after dinner but wanted to let you know what a great site you have. Happy New Year!
Jason Veselak says
Thank you so much, Brenda! I hope the prime rib turns out awesome for you. Happy New Year!
Lana says
I couldn’t fit my roast in 1 bag so I placed the bones in 1 bag and divided the roast in half and placed each half in its own bag.
Should I go with 6 hours instead of 8?
Super cool that you are responding to questions. 👍
Jason Veselak says
How many lbs is each half? I’d say 6 hours is fine but it never hurts to cook it for the full 8 hours if you’ve got the time! Enjoy!
Jason H says
Hi, Jason - I have a question: the lead-in to the recipe says that after the roast comes out of the sous vide it should go into an ice bath for 10 mins but the recipe itself says, take the roast out of the sous vide, pat it dry and let it rest for 10 mins before adding the butter mix and putting it in the oven. Can you clarify? I’m a newbie at this but wouldn’t putting it in an ice bath make it *too* cool to eat - or does putting it in the oven as directed take care of that?
I got a Tribest Sousvant machine for Christmas and I love it! So far steaks, chicken breasts and pork chops have all turned out perfectly - but this weekend, it’s prime rib roast time! Can’t wait to try this recipe!
Jason Veselak says
Hi Jason, great catch! I updated the body of the article to include ice bath instructions, but it looks like I didn't change the actual recipe. I just made the appropriate changes to the actual recipe card. So yes, place the rib roast immediately into the ice bath for 10 minutes after your cook, then once you put it into the oven it will both sear the outside and heat up the inside. I always recommend using a meat thermometer to make sure the inside of the roast is at serving temp before pulling it out.
And that's awesome! Excited for you to try the recipe, hope you enjoy!
Jason H says
(Sorry if this is a double-post - I had a ‘crash’ while posting this!)
Thanks so much! One more question if I can (like I said: I’m a newbie at this!) - we picked up a great-looking roast, just over 4.5 lbs, so I presume the normal instructions Re temp and cook-time still stand. But there’s a fair bit of fat around the outside of the roast. Should that get trimmed off before it goes into the sous vide? And should the strings around it that were put on @ the butcher’s be cut before the SV?
Thanks!!
Jason Veselak says
Hi Jason, yes I'd follow the time and temp I have listed for that size roast. And regarding the fat, that is really going to be preference based. I personally would trim off the excess fat since I would just eat around it anyways. And you could sous vide the roast with the strings on if you'd like! It will ensure the shape of the roast stays in tact. Enjoy!
Richard Rizzo says
How can I purchase your book. I saw it on the web site but now I cannot access the order guide
Jason Veselak says
Hi Rick, you can check out my book here. Just hit buy now and complete your transaction on the next page. If you are facing any difficulties with this please feel free to send me an email at [email protected] and I'll be happy to help.
Gavin Dinnel says
I don’t usually comment on these, and there have been plenty of excellent comments already, but I wanted to say that I made my first prime rib today using this recipe. Finished it on the Traeger instead of the oven and it turned out great. Everyone raved about the compound butter “crust” and I don’t see why I wouldn’t make my prime rib this way everytime now.
Thanks for the recipe!
Leora Thompson says
Hi! Your recipe looks amazing! I'll using it for my first sous vide prime rib. So my roast is 3.34 lbs. What time should I set my machine for this size roast? And how about the oven temp/time. As it is smaller, I certainly don't want to overcook it in the oven. I do have a torch as well. Thank you in advance!
Jason Veselak says
Hi Leora, thank you very much! I would say 6 hours is a good time for that size roast. Regarding oven time, I would use a meat thermometer around 10 minutes to check if the internal temperature has been brought back up yet. If not you can keep checking every 3-5 minutes, but I wouldn't be too worried about it overcooking. I've left a rib roast in for 25 minutes before and it was practically still beautifully medium-rare from edge to edge. Enjoy!
Randolph Mitchell says
This turned out great! Rib roast (with bones) at 136 F for 10 hours. Extremely tender and delicious! I went a few degrees higher because most of my guests preferred their meat a bit more done. The only difficulty I encountered was finding freezer bags large enough for the roast. I finally found 2.5 gallon storage bags, but was a bit nervous that the very thin bag might fail, but it did OK. Do you know if oven bags would work? I have some of those of the appropriate size, but wasn't sure how they'd hold up in a sous vide. If you have some recommendations for bags, you might include them in the equipment section.
Molly says
Made this for Christmas it was spectacular! Bragged to everyone about how good our dinner was. Then I couldn’t find the recipe again and I was freaking out, but here it is! Making it again for a friend moving away. This is a keep forever recipe! Thank you so much! Looking forward to trying more of your recipes
Ryan SWFL says
Did this for Easter to fussy prime rib fans. They are now sous vide fans as well. Thanks for a great recipe!
Scott Snyder says
This recipe was fantastic!!! Been a big sous vide user for a couple years now, but first time ever making a standing prime rib in any fashion, and it could not have turned out better. My father-in-law, a big prime rib guy, loved it, and might buy a sous vide machine simply because of this recipe. Followed all suggestions it to a T and it was perfect for a 6.5 pounder. Thanks for the research that went into this Jason! Can't wait to use this again for company in the future.
Stella Debeers says
This recipe looks amazing and I am planning to try for my 5.5 lb bone-in rib roast which i vacuum sealed after seasoning and then froze. I plan to sous vide in my convection steam oven on the steam mode. Is it better to defrost the meat first or cook frozen, and for how long?
Jason Veselak says
The difference is pretty negligible between defrosting first or cooking SV from frozen. For convenience, I'd say you should cook it straight from frozen, in which you'd add just an extra hour to the total time. I hope you enjoy!
Stella Debeers says
Thank you!
Ryan SWFL says
Made the recipe for the second time last night for a little dinner party. One of the guests said it was the best prime rib he had ever eaten. Thanks again for a great recipe.
Henry says
Hi Chef,
Need your advice. Planning to sous vide this overnight and bring it to another house to finish off the butter coat. My timeline goes like this and I'd like your advice on the best way to do this.
Sous vide overnight.
Leave my house at 10am
Arrive at location at 12:30pm.
Rib roast to be ready to eat at 5pm.
So basically, what should I do after removing from the sous vide container. Probably don't have to ice bath it, correct? Should I put it in the fridge when I get to the other location at 12:30? If yes, is it still 15 minutes in the over when I do the butter coat? Thanks so much.
Jason Veselak says
Hi Henry, happy to help. I would recommend doing the following given your situation:
Take the prime rib and put it in an ice bath. This is primarily to ensure the roast doesn't sit in the "danger zone" for a long period of time.
After, I would take the prime rib out of the bag and pat it dry with paper towels. Then I would put it in a fresh bag and store it in the fridge.
Arrive at location and put the prime rib in the fridge. This again is primarily for food safety purposes.
The time in the oven really depends on the size of the prime rib. I always recommend using a meat thermometer at the 15 minute mark to see what the internal temperature is. As soon as it reaches a serving temperature you'll be good to pull it out and serve!
Hope you enjoy!
Henry says
Thanks so much for the advice! It'll be a huge hit!
Anwar says
Hi, I wanna ask just to add on to this subject. After the ice bath, can it be left in the fridge like overnight?
Jason Veselak says
Yes, absolutely. This is a great way to meal prep ahead.
Chet says
Looks like a great recipe., and I’m impressed with your responses to everyone’s questions! My wife and I are hosting a Xmas party with 14 adults, so I will have to do a full prime rib roast. I assume you agree with this. Also, a buddy of mine (who works in the restaurant industry and is an amazing cook) suggests I sous vide for 24 hours. I have some experience with sous vide, and I’m concerned 24 hours will break down the meat too much. From one of your earlier comments above, it appears you’d agree with that, but is there an advantage going a bit longer than your recipe - maybe 12 hours? Have you experimented with longer cook times? Thanks!
Jason Veselak says
Hey Chet, thanks for reaching out! I think your concerns for cooking 24 hours are valid, but it also will depend on how large of a rib roast you have. Do you happen to know how many pounds it is? Regardless there shouldn't be any harm in doing it for 12 hours, as the additional hours will make the beef more tender. However, at 8 hours it is already perfectly tender and delicious, so either way you can't go wrong. Enjoy!
Chet says
Since serving 14 adults, I’m assuming I’ll need the full prime rib roast.
One more question - I’m assuming the searing only works in the oven with this recipe due to the compound butter, true? I’m used to getting a great sear on my sous vide steaks on cast iron over a very hot propane burner, but I’m guessing that wouldn’t work with this recipe.
Thanks again for your responsiveness!
Chet
Jason Veselak says
Got it, then I'd say you're good to do 12 hours sous vide if you'd like. And that is correct, the oven is the only way to make the compound butter work. If you'd like to do a cast iron you could just season the prime rib and sear it in butter on a cast iron.
Chet says
Great - thanks again for the quick response!
Tim says
Looks like a great recipe. Is the ice bath necessary?
Thanks
Jason Veselak says
It is for two reasons. The first is that it cools the prime rib and allows you to apply the butter compound without it melting. Second, it takes the roast out of the "danger zone" which is important for food safety. Enjoy!
Warren Musselman says
Perfect prime rib with an awesome herbed flavor. Love it. This recipe is a keeper
April says
I have a 7 rib roast that weighs 20.5 lbs. I plan to cook with the bones. How long would you recommend?
Thanks!
Jason Veselak says
Wow that's a big roast! I would do 16 hours for a roast that size. Hope you enjoy!
Teresa ODonnell says
Hi Jason, I would love to make this for my Christmas dinner. There are only 3 if us so what size prime rib should I get? Also, I do the sous vide in my 6 quart Instant Pot so it would have to be small enough to fit in there. Any suggestions would be great!
Jason Veselak says
Hi Teresa, I'd recommend getting a 2-3 pounds for that size party! I believe a 6 quarter instant pot can only fit about 2 lbs of meat, so that might be your answer right there. Enjoy and have a great Christmas!
Mark Brown says
We did a test run with a 4 pound prime rib be this coming Christmas with a 10 pounder. We liked the way the prime rib tasted, however the connecting tissue did not break down and was very tough in those spots! What did I do wrong and what could I do to improve next time we try this? Thank you
Jason Veselak says
Hi Mark, what time and temp did you cook the 4 lb roast for? Typically time is going to be the factor in further breaking down those connective tissues. One other thing to note is that it could come down to the quality of the beef. Let me know if I can help any more!
Donnie says
Hey Jason, can you season the prime rib with a dry rub prior to putting it in the bag, like you would when roasting it? Would it affect the flavor at all or just be a waste of time and rub? Would appreciate any insight on this. Thank you!
Jason Veselak says
Hi Donnie, I've found that seasoning prior tends to just waste seasoning and the difference is taste is pretty negligible. Lightly seasoning with salt or Lawry's seasoning could be worth it if you season a few hours prior to sous vide. Enjoy!
Donnie says
Thank you for the response. One more question. Do I need to make the butter compound in advance so the flavors can come together or is making it right before putting it on the same result?
Jason Veselak says
Great question, Donnie! I would definitely make the butter at least an hour in advance to amplify the flavors. Enjoy!
Jeremy Gue says
Absolutely delicious! I’m a sous vide novice so I decided on a practice run today. Everything came out perfectly! Very tender and perfect seasoning. Now we will have delicious prime rib for days! Also tried it with the gravy recipe and it’s a must. Thanks for the wonderful recipe, will definitely try more.
Sara S Brown says
Hi Jason -- I am planning to sous vide my prime rib roast, and your recipe and instructions sound great! I love the idea of the compound butter rub, however, I must avoid garlic (I know, bummer). I could just leave it out, but wondering if you would suggest any substitution for the flavor that the garlic provides?
Thank you, and happy holidays!
Jason Veselak says
Hi Sara, thanks for reaching out and happy holidays to you! I am assuming that garlic powder is also off the table? If yes, you could use shallots. I've never personally used it for this recipe so I'm not 100% confident in the results, but I'm sure it would work just fine. If not, the butter is delicious and herbaceous without the garlic so it will be delicious even without the garlic :). Enjoy!
John Wither says
Found your blog, read your followers, tried it your way and have found Nirvana! 11/10. Easy Peary and delicious. This is a keeper! Thanks to you, and our fellow travellers for chirping in! WOW! John
Joe Hart says
Jason--Incredible recipes--both the prime rib and compound butter. Rave reviews from our guests. I prepared the butter on Thursday and did the sous vide bath on Friday, Christmas Eve, I refrigerated the meat overnight and finished it all on Christmas. After 15 minutes of searing I sliced the meat, but it was still too cool. We put the slices back into the oven until warm enough. I should have used my meat thermometer to get the internal temperature before taking the roast out and slicing it. What do you suggest for the internal temperature before removing the roast from the oven? (A major benefit of this recipe for me was the ability to cook the roast a day ahead, avoiding the hectic prep on Christmas morning--a time that should be spent relaxing with family and friends. By the way, I was so impressed with your approach to cooking with sous vide that I requested, and got, your "Next Level Sous Vide" as a Christmas present. I can't wait to get into the recipes.) Thanks so much, Joe
Jason Veselak says
Hi Joe, so happy to hear that you and your guests loved the recipe! It can definitely be tricky getting the roast warm enough, especially if it's been refrigerated the night before. I'd recommend pulling the roast out once it hits an internal temperature of 110F. And thank you so much for getting a copy of Next Level Sous Vide, I hope you enjoy! Let me know if you ever have any questions, always happy to help.
Liz says
I was hoping to make this for New Year’s Eve but will be up in the mountains without my sous vide cooking supplies. Can I make it Monday 12/27 at home and keep it refrigerated until Friday and then sear it in the oven with the compound butter then?
Jason Veselak says
Hi Liz, so sorry for the late response! I wouldn't recommend making it that far in advance. Like leftovers, the longer it sits in the fridge after cooking the worst the quality of the meat gets.
Lora Munson says
If you cook a day ahead you do need to get it up to temperature before finishing in the oven. I loved this recipe and made it for Christmas. I cooked it on Christmas Eve and then finished it on Christmas day however I will say cooking it in the oven for 15 minutes did not bring the interior of the roast up to warm serving temperature like is mentioned in some of these posts. You definitely need to put it back in the SV beforehand to bring it up to temperature before putting it in the oven. I didn't find this out until after cutting into the roast and realizing the center was cold. I had to quickly heat up some water on the stovetop and put the slices into ziploc bags to reheat without cooking. Disappointing but we made it work.
Jason Veselak says
Hi Lora, glad you enjoyed the recipe but so sorry that the roast came out cold when you sliced in. I am going to update the recipe to be more clear that 15 minutes is just the minimum and you should always check with a meat thermometer to ensure the center is up to temp.
Cindi says
Only change I made was the temp. Did 138 instead because most of my family frowns when rare. This was magnificent. It was so tender and juicy, perfect color edge to edge and I will never cook prime rib another way. We have cooked them for decades and although many other ways, including reverse sear methods and smoking in a traeger are great this was hands down the best! Thank you for sharing your recipe.
Jason Veselak says
Wow so happy you loved it, Cindi!
Scott Kupczak says
Am I to guess that the 133 degrees and 8 hours makes a medium rare roast? I have looked at a lot of Sous Vide recipes and they never give temps and times for other levels of doneness. My family likes their meats to be cooked medium to medium well. Sacrilege to some but you like what you like. Why don't these recipes discuss the level of how much the meat is cooked? I don't want to pay over $100 for a piece of meat and it doesn't turn out the way we like it.
Jason Veselak says
Hi Scott, yes 133 is the temperature for a medium rare roast. Here is a link to my time and temperature guide which can help you pick an appropriate temperature, which is also mentioned in the recipe as well. I'd say 145F should get you the doneness you specified. Enjoy!
Collin Kennedy says
Any thoughts on how to modify for 3 people? Assuming a 3lb roast or so? Would you keep the oven searing time the same?
Jason Veselak says
Hi Collin, I think 3 lbs would be great for 3 people! I would cook it at 133F for 6 hours. Regarding the searing, I would use a meat thermometer around 10 minutes to see if the inside is up to temp, and continue checking every 5 mins until it is.
Stephanie says
Yum! We had a single bone 2 1/2 lb prime rib and cooked it for 6 hours at 133 sous vide, followed by your instructions for getting a crust in the oven. SO GOOD. That butter mixture was delicious. When we first cut into it I thought it looked too rare for me, but upon eating it I found it to be so tender and perfectly rare without being raw. We paired it with a horseradish cream sauce.
Ron A. says
I'm feeding 15 people for a birthday. How many pounds would you suggest, and is 8 hours still sufficient.?
Jason Veselak says
Hi Ron, it really depends how big of meat eaters are attending. Generally 1/2 a lb per person is a good rule of thumb, but I personally always like to add a few lbs to make sure everyone can eat to their hearts content. I would do a 10 lb roast cooked at 133F for 8 hours. Enjoy!
Craig says
Can't wait to try this recipe!! Have you tried salting the prime rib night before and leaving it in fridge uncovered overnight? Do you put any other seasonings on it in the back other than salt? (no pepper, garlic power, herbs, etc?) Thanks!
Jason Veselak says
Hi Craig, I have salted the prime rib the night before, but didn't leave it uncovered. There wasn't too much of an impact personally, but if you try it I'd love to hear your thoughts. And just salt in the bag. A lot of the seasonings will "rinse off" the prime rib due to the moisture in the bag, so I like to keep it simple and build the flavor afterward with the butter compound. Enjoy!
Bin Kim says
Hi Jason. Thank you for sharing a great recipe.
I am also new to this technique and was hoping if you could answer a couple of questions.
I'm planning to cook a 3-4 lb roast. I read in one of your other comments to bring down the cooking time to 5-6 hours for a roast less than 4 lbs.
So my question is, if I wanted to cook the meat for more than 8 hours, is it still okay to cook it at 133F for 8 hours for the meat of my size or would you suggest going for maybe something like 126F for 9-10 hours instead?
I am mostly worried since my roast is closer to the lower bounds that having it cooked for 8 hours at 133F may make it to be more done than med-rare.
Thank you!
Jason Veselak says
Hi there, happy to help. Yes it is definitely still ok to cook the prime rib at 133F to achieve a medium rare, no matter the time you cook it for. Essentially, temperature = doneness and time = tenderness. So 133F will always achieve a medium-rare cook regardless of the time, but the time you put it in will achieve different tenderness levels. I think you could do a 4 lb roast at 133F anywhere from 5 - 10 hours and have great success. Enjoy!
Lindsey says
What vacuum sealer do you recommend? I just got a soude vide and would like to make sure the one I get has a large enough sealer to make this prime rib!
Jason Veselak says
Hi Lindsey, I recommend the Anova vacuum Sealer! It has a really big opening so it can definitely handle any meat size. Here is the link for it! https://amzn.to/3vjEcWz
Susan says
I am new to cooking with a sous vide. I have a 4.7 lb, 2 rib standing rib roast. We like our beef rare, so I am assuming 133 degrees for 8 hours. My question is, does the sous vide bath need to preheat before adding the meat? Thank you! We are looking forward to trying this recipe!
Jason Veselak says
You can put in the meat whenever, it doesn't need to preheat. Enjoy!
Susan says
Thank you Jason. I did end up putting the meat in before preheating the water. It came out perfectly! I will be adding this recipe to my Anova app!
Katherine says
Hi thanks for the recipe. I was wondering if you every tried putting some of the compound butter in with the roast while it cooked? I am new to sous vide but I’ve seen with filets people add butter and herbs to the bag while it is in the water to cook. Would this be good for prime rib too?
Thanks
Jason Veselak says
Hi Katherine, great question. I have tried it, and it slightly increases the flavor of the herbs and the meat. I personally didn't think it made too much of a difference and a lot of herbs and butter go to waste by putting them in the bag, but you definitely can't go wrong either way. Enjoy!
Cynthia says
I am a little short on time, what happens if you take the roast out at 7hrs?
Jason Veselak says
It will turn out just fine. It will just be slightly less tender than if you went the full amount. Enjoy!
Deanne Lestelle says
Never going back to oven prime rib after fixing this. Best prime rib I’ve ever fixed or in fact had. Perfectly cooked, moist, seasoned with a nice crust, and the tenderest mouth watering bite. I’m loving everything in the sous vide so far, but this is by far the best My quest couldn’t stop raving about it.
Can hardly wait to try the blackened salmon and the pork tenderloin. Thank you for everything you put together to publish such a wonderful recipe and sharing it with us!!!
Jeff says
I love the recipe but it would be nicer if it was easier to get to, can you add a jump to recipe button to the top of the page, please
Mitch says
Great recipe and technique. I have been sous vide cooking for a number of years now, even briskets and then finished on the smoker. I use CAB at every turn for consistent quality, or home raised Angus. One question concerning the rib roast, I have tried making an au jus using the pan drippings, Any ideas on making a good au jus. I prefer some of my homegrown horseradish but an au jus for the taters and to sop up with some good crusty bread is a favorite. Thanks
Scott says
Hi Jason. Superb recipe! I did a 5lb and it came out amazing. I am doing a full 18.6lb roast for work and want it slightly higher at 137 degrees for the masses. How long would you cook at 137 bone in? Am also looking forward to your other recipes. Thanks
Jason Veselak says
Hey Scott, so glad you enjoyed the recipe! Wow 18.6 lbs, that's a huge prime rib. I would cook it for 12 hours at 137F. Enjoy!
James Barrow says
Hi Jason, thank you for the recipe and your patient, thorough answers to all of us! I am so impressed!
Here's one more twist:
I am planning on doing a 10lb choice roast for Christmas and using the day before method. Target temp is 136. So it sounds like 10 hrs in the SV then refrigerate overnight? I then plan to use the Big Green Egg at 600 degrees for the sear and hopefully a hint of smoke. I am a little worried that at that temp I will achieve the sear long before the internal temp of the meat comes back up to the serving temp. Any suggestions on how to raise the internal temp back up before the sear? Back in the SV for a couple of hours, then ice bath and butter, then sear?
Thanks again so much!
Jason Veselak says
Hi James, thanks for reaching out! Sous vide, refrigerate, the butter coat should be perfect for this. That's a great question regarding getting it back to temp. The best way to get back to temp is through the searing process. Putting it in the big green egg for 10-15 minutes should achieve this, just whip out your meat thermometer and check before pulling. The one thing that concerns me is getting too rich of a sear at this temperature for the amount of time it'll take to get back up to temp. I would recommend scaling the temperature down to 500F.
Max says
This was great. We used the compound butter split across 2x 5lb roasts and brushed on the melted butter after slicing. We made au jus with the drippings but didn’t even need it.
Meat was very tender after 8 hours but the fat was not soft and buttery. Might consider going to 137f next time for better rendering.
Overall, was a huge hit at our family gathering.
Matt says
A quick question regarding final temp of meat for a group of 12
I have a 20 pound standing rib roast that I need to serve at 131 degrees for most and about 140 for a few
My plan is to split the roast into 2
Cook one piece to 140 for about 2 hours
Lower the temp to 131
Add the second piece to the bath
Continue cooking for 8 hours at 131
Meaning the first piece will be in for 10 hours
The question
Will the initial two hours be enough to remove the beautiful pinkness that I love in the prime rib? I need it to be medium well ( and look medium well)
Thanks
Jason Veselak says
Hi Matt, great question. I would recommend putting the first piece in for about 4 hours to really ensure it's medium well, then scale down the temperature.
Gorjean Armen says
This will be my first sous vide attempt and am doing a 7 1/2 lb boneless prime rib. I'm confused about the final temperature of 110 F after searing time. I thought the internal temp for medium rare was 129 - 132 F. Is this lower temp because the roast has cooled, and that the 110 F is the serving temperature? Thank you.
Jason Veselak says
Hi Gorjean, thanks for reaching out. With the sous vide set at 133F, the prime rib will be a perfect medium rare. Since you are putting the roast in an ice bath the internal temperature will decrease (not related to the cook of the meat), so you'll place in the oven until a serving temperature. Enjoy!
Lori Evans says
Hi Jason,
I will be buying the prime rib 4 days before Christmas, should I seal it in the bag when I get it, then in the fridge until the day to cook or just keep it refrigerated until the day.
I have been experimenting with Sous Vide for a while now and everything comes out beautifully. I really like the way you explain the process and your recipes are fantastic!
Jason Veselak says
Hi Lori, you should be fine either way! I always keep the roast in the original package until the day of the cook. If you do decide to place it in a bag, make sure that the seal is airtight to prevent it from going bad.
Also, so happy you have been enjoying my recipes! Hope you enjoy this one as well.
Lori Evans says
Hi Jason,
Thanks for your prompt reply! The smallest roast I could get at my market is 8.9 lbs. How much longer do I need to cook it?
Jason Veselak says
The same cook time will work! If you want you can add another hour or two.
Lisa says
Hi Jason, we have a 21 pound bone in rib roast that is not French cut. How long would you recommend for this baby?
Thanks!!
Lisa
Jeannette says
Hi Jason,
Oh my gosh, a cradled standing prime rib roast is expensive! My fingers are crossed that this is the way to go and based on all the comments above, it is. I'm in the process of sous viding an almost 8 lb one but I'm running out of time. Can I get away with 7 hours instead of 8. Also, can I reheat/sear longer to get a few slices of the roast at medium while the centre is still med/rare?
Dawn says
Did the 8 hour sous vide, refrigerated overnight, applied compound butter and into 475 oven the next afternoon. My only issue was getting the internal temp up to a serving temp. I think next time I would take roast out of frig, apply butter compound and then leave on counter to come up to closer to a room temp before oven sear. Otherwise the roast was perfectly done and I really like the oven sear method rather than a stove top or grill sear method.