Sous Vide Prime Rib Roast

Sous Vide Prime Rib Roast is pure melt-in-your-mouth heaven! Whether you need the perfect main course for a holiday dinner or want to make a casual weeknight feel like a special occasion, this easy 5-ingredient recipe is a must-try. 

Why You’ll Love This Sous Vide Prime Rib Recipe:

• Extra tender: As opposed to traditional roasting, sous vide's gentle and consistent cooking process helps break down the connective tissue without reaching high temperatures that can toughen the meat.
• Hands-off: Cooking rib roast sous vide style only requires around 10 minutes of work in the kitchen, giving you time to go about your day or focus on other side dishes. 
• Easy marinade: This prime rib sous vide recipe includes a delicious yet simple compound butter, made from only 3 ingredients you probably already have in your kitchen.

Hold up. What is Sous Vide?

Sous Vide is originally a French cooking method that translates to “under vacuum”. Vacuum sealing, either with vacuum sealer bags or using the zip-top bag water displacement method described below, prevents air pockets between the food and water, which helps ensure even cooking. 

Then, an immersion circulator device is used to keep the water at a consistent and precise heat, cooking food to the desired internal temperature without going over – it’s a great way to slow-cook dishes that can lose their tenderness if cooked improperly using traditional methods, such as a standing rib roast.

Let’s Get Started! Here’s What You’ll Need:

Ingredients

Standing rib roast - I use a standing, bone-in Choice rib roast for this recipe, which is the same cut as you think of with prime rib, just slightly less marbled which is why it was graded as choice rather than prime. Either will come out delicious and tender, just choose a roast that fits your budget- and your vacuum bag. The sous vide method will work with any size, so the key is finding one that will fit in the bag you’ll be using – a smaller 2-bone standing roast will be the maximum size for a gallon zip-top bag, while vacuum sealer bag sizes vary. 

Garlic - 6 cloves of fresh garlic are all we need for the simple yet delicious compound butter. If you don't have fresh garlic you could swap garlic powder instead.

Salted Butter - Soften it before using by placing it at room temperature for 30 minutes to an hour or in the microwave for 15-second bursts of medium heat. Be careful not to melt it. It needs to be thick enough to spread over the meat. 

Salt & Pepper - Salt helps cure and flavor the meat before cooking, while black pepper adds an aromatic depth to the garlic butter marinade. Salt generously before aging the beef overnight and season to taste before placing it in the sous vide bath. I used sea salt, but kosher salt would be another great option.

Equipment: 

Sous Vide Cooker - This device continuously regulates the temperature of the sous vide water bath, making this recipe extra tender and almost impossible to overcook. 

Cast Iron Skillet - Perfect for quickly searing the meat after cooking. 

Bowl - A small mixing bowl or regular tableware will work, as we just need something to mix the compound butter in. 

Tongs - For handling the hot roast after searing.

Zip-Top Bag - Aside from the machine itself, sous vide cooking doesn’t require any special equipment. I just use a gallon-size zip-top bag, though you can certainly use the vacuum-sealer bags traditionally used in sous vide cooking if you have them on hand. 

Large Stockpot or Pot - Any 12-quart container or larger should work for the sous vide. You can also get dedicated sous vide containers for larger roasts, which you may need if doing more than 2 rib bones.

Aluminum Foil & Knife - For tenting and slicing the roast after cooking.

How to Sous Vide Prime Rib

Step 1: Cure the roast. 

Place the rib roast on a plate and generously salt both sides. Then, transfer to the refrigerator uncovered and leave to cure overnight.

Step 2: Season the roast.

Pat the rib roast dry with paper towels to remove moisture from the salting. Add additional salt if desired to the sous vide prime rib roast.

Step 3: Displace the air from the sous vide bag. 

Fill the stockpot or container with water, keeping in mind when you add the roast the water level will rise. Place the prepared meat in a zip-top bag or vacuum-seal bag and remove the air by submerging the meat while keeping the open potion of the bag above water. Work the air up and out of the bag, sealing it more and more as you go. Once fully sealed the meat should stay below the water line.

Step 4: Cook the roast. 

Using the sous vide cooker, heat the water to 132°F and cook the roast in the water bath for 6 to 8 hours. As shown below, you can use clips and even a well placed wooden spoon to prevent the bag from being drawn towards the immersion circulator.

Step 5: Prepare the compound butter.

Towards the end of the sous vide standing rib roast cooking time, let the butter sit at room temperature until soft. Then, mince the garlic, removing any green sprouting in the center, as shown below. Mix the softened butter, black pepper, and minced garlic in a bowl with a fork until combined. 

Step 6: Cover the roast with the butter.

Once cooked, remove the sous vide prime rib roast from the water bath and pat it down with paper towels. Once the roast is completely dry, cover all sides generously with the compound butter mixture.

Step 7: Prepare for searing. 

Next, we will briefly sear the standing rib roast sous vide for a finishing touch. Place the cast iron skillet in the oven and preheat it to 500°F. Once the oven has preheated, remove the skillet and carefully add the compound butter-seasoned roast so it stands up on its side. Remember, the skillet is hot!

Step 8: Sear the roast. 

Carefully place the skillet with the standing roast back into the hot oven for 10 minutes to sear. The high temperature will cause a Malliard reaction, quickly melting the butter to form a delicious golden-brown crust.

Step 9: Tent with foil.  

After removing the roast from the oven, transfer it to a cutting board or platter and let it sit for 10 to 15 minutes with a piece of aluminum foil loosely draped over it. After it has rested, it’s ready to slice and enjoy!

Recipe Success Tips

• Cure the beef. Salting the rib roast overnight allows the salt enough time to flavor and tenderize the meat. Do not rush this step for the most tender and flavorful roast.
• Remove the air from the bag. You want to remove all the air from the bag before cooking the roast in the water bath. This allows the roast to stay fully submerged and the food to cook evenly. You can use a vacuum sealer or remove the air by gently placing the open bag in the bath, with the seal above the water line, and then sealing it closed. The water will naturally force the air out of the bag. 
• Hold the cooking bag in place. I like to clip the zip-top bag to the cooking pot to keep the sealed bag of meat consistently immersed and from flipping over. You can do this with chip clips or sous vide magnets.
• Adjust the cooking time based on roast size. How long to sous vide prime rib will depend on your roast's size– 6 hours will be enough to fully cook smaller roasts, while 8 hours may be necessary to cook larger, thicker cuts to the water bath temperature in the middle. 
• Avoid cooking for more than 12 hours. Although you generally don’t need to worry about overcooking with sous vide, the meat will continue to tenderize the longer it cooks and eventually become overly soft. For the best texture, I recommend not letting it cook too far past 8-10 hours depending on size.

Serving Suggestions 

Since prime rib roast sous vide takes so little effort, this recipe is great to pair with a few easy side dishes for a complete and delicious meal. Try out some of my favorites below: 

• Air Fryer Garlic Mashed Potatoes 
• Pizza Dough Focaccia Bread
• Easy Air Fryer Green Beans
• Air Fryer Zucchini and Squash
• Oven Roasted Garlic Parmesan Potatoes

And while the meat is juicy enough that it doesn’t need it, you can buy or make your own au jus for dipping.

Storage Directions

• Refrigeration: Leftover rib roast can be refrigerated in an airtight container for up to 5 days. 
• Freezing: Prime rib sous vide can be frozen after cooking in the water bath but before searing. To thaw, reheat in a 131°F water bath for 30-45 minutes per inch of thickness, then sear according to the recipe instructions. 
• Reheating: Place the roast in a shallow baking dish or sheet pan covered with foil and bake at 300°F until warmed, for 15-20 minutes. 

More Sous Vide Recipes 

• Sous Vide Pork Tenderloin with Garlic & Soy Sauce 
• Sous Vide Chicken Teriyaki
• Sous Vide Pork Loin with Garlic Marinade 
• Sous Vide Boneless Beef Short Ribs
• How to Sous Vide Tri Tip

Enjoy!

I hope you love this standing rib roast and that this method of cooking allows you to make it stress free. I wish you nothing but perfect prime rib and ease in the kitchen, for weeknight meals and holiday dinners alike. Be sure to come back and let me know how it turned out after you made it, or tag me on social media to see your meal!

📖 Recipe