Sous Vide Prime Rib Roast & Horseradish Sauce
Prime Rib Roast is one of the most decadent main dishes to serve your family for the holidays, and with sous vide, it’s also the easiest.
Equipment
- Sous Vide Device
Ingredients
Sous Vide Prime Rib Roast
- 7-9 Pound Prime Rib Roast (3 rib bones, boneless will work too)
- 12 Garlic Cloves (minced)
- 4 Tablespoons Fresh Parsley (minced)
- 2 Tablespoon Fresh Rosemary (minced)
- 2 Tablespoons Olive Oil (or canola, avocado or other high heat oil)
- Kosher Salt and Black Pepper to taste
Sour Cream Horseradish Sauce
- 1 Cup Sour Cream
- 1/4 Cup Prepared Horseradish
- 2 Tablespoons Milk
- 1 Tablespoon Fresh Chives (or 1 1/2 tabelspoons dried chives)
- 1/4 Teaspoon Ground White Pepper
Instructions
Sous Vide Prime Rib Roast
- Prepare your water bath in a container large enough to fit your roast. Keep in mind that you’re going to add a huge hunk of meat, so don’t fill it all the way. Maybe only half or a bit less full.
- Set temp for 136°F. Anything from 132°F to 145°F will work – it just depends on how rare or well done you want it. I think it’s better to under cook it because you can always cook it more if it’s not done enough for you.
- Either ask your butcher separate the rib bones or remove them yourself, but keep them because they will be tied back on and cooked. Plus they make great beef stock later.To remove the bones, cut along the contour of the bones with a sharp knife keeping as much meat on the roast as possible. Set bones aside for now.
- Heat a large skillet on high and add oil until just starting to smoke. Sear roast on all sides until nicely browned (about 2 minutes each side). Transfer from skillet to large cutting board.
- Mince all garlic and herbs and stir them together, then rub all over the seared roast.
- Season the roast heavily with kosher salt and pepper, and tie the bones back onto the roast with kitchen twine.
- Double bag rib roast in 2-gallon freezer bag, or the equivalent in vacuum seal bags to prevent bag from getting pierced a causing leakage. Remove as much air as possible from the bags or as you can.
- Cook for 6-8 hours.
- Preheat oven to 475°F convection (or 485°F if you don’t have convection). Place rib roast in roasting pan and roast for 10-15 minutes (optional). Remove from pan, let rest on carving board while tented with foil for 5-10 minutes before carving.
- Do not throw away the bones. Make some amazing beef stock instead. Follow this recipe, except use the bones from the rib roast.
Sour Cream Horseradish Sauce
- Stir all ingredients together and refrigerate for 1 hour or up to 2 days in advance.
Notes
Serving size is 1/2 -3/4 pound per person
If using resealable bags, I prefer to go with a larger bag so the opening will be outside the container to ensure it doesn't sink below the water and allow water to leak through the opening.
Tried this recipe?Let us know how it was!