Super juicy, tender, and flavorful sous vide prime rib with a perfect temperature throughout the entire cross section of the roast. Serve with sauteed green beans, roasted or mashed potatoes, etc. A nice, creamy horseradish sauce is also delicious with prime rib.
Ingredients
- three-bone standing rib roast, chine bone removed: 1 piece (5 pound)
- kosher salt: 2 Tbsp (divided, to taste)
- unsalted butter: 4 Tbsp (cut into 1/2 inch cubes)
- thyme sprigs: 4 piece (fresh)
- garlic: 3 clove (crushed)
- ground black pepper: 1 Tbsp
- flaky sea salt: (to taste)
- ounces fresh shiitake mushrooms, stemmed and: 6 piece (chopped)
- dry red wine: 1 cup
- beef broth: 2 cups
Metric Conversion
Stages of cooking
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Prepare a thermocirculator and water bath according to manufacturer's directions. Set thermocirculator to 135 degrees F (57 degrees C) and allow water bath to come up to temperature. Season rib roast evenly with 1 tablespoon salt and transfer to a large vacuum-sealable bag; arrange butter cubes, thyme sprigs, and crushed garlic around rib roast in bag.
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Seal bag with a vacuum sealer according to manufacturer's directions. Transfer vacuum-sealed rib roast to warm water bath with thermocirculator, cover vessel with aluminum foil to reduce evaporation, and cook for 6 hours. Remove rib roast from bag; roast will be at 135 degrees F (57 degrees C) when pulled from water bath. Transfer to a rimmed sheet pan lined with paper towels and gently pat dry; reserve contents remaining in bag.
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Preheat the oven to broil with an oven rack positioned about 10 inches below the heat source. Line a rimmed baking sheet with aluminum foil and fit with a wire rack.
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Season rib roast evenly with remaining tablespoon salt and pepper and place on the prepared baking pan.
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Cook rib roast in the preheated oven until fat cap is deeply caramelized, 8 to 10 minutes. Transfer rib roast to a large cutting board and let rest for 10 minutes before slicing against the grain into 1- to 1 1/2-inch thick slices; garnish sliced prime rib with flaky sea salt to taste.
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While rib roast is in the oven, combine reserved contents from vacuum bag and mushrooms in a medium saucepan and cook over medium-high heat, stirring occasionally, until mushrooms are mostly tender and liquid has reduced completely, 8 to 10 minutes. Add wine and continue cooking, stirring occasionally, until wine is almost completely reduced, about 5 minutes. Add beef broth and continue cooking, stirring occasionally, until sauce is thick enough to coat the back of a spoon, about 15 minutes; remove thyme sprigs and discard. Season mushroom sauce to taste with salt and serve alongside sliced prime rib.
