Sous Vide Prime Rib

Name: Sous Vide Prime Rib
Total time: 370 min
Yield: 12 Servings
Ingredients: 1 (5-pound) three-bone standing rib roast, chine bone removed; 🧂 2 tablespoons kosher salt, divided; 🧂 1 tablespoon ground black pepper; 🧂 flaky sea salt to taste; 🧈 4 tablespoons unsalted butter, cut into 1/2-inch cubes; 4 fresh thyme sprigs; 🧄 3 cloves garlic, crushed; 🍄 6 ounces fresh shiitake mushrooms, stemmed and coarsely chopped; 1 cup dry red wine; 2 cups beef broth

Cost $100, save $40

Source: Recommended by CookPal

370 Min
12 Servings
$100

Sous Vide Prime Rib

Cost $100, save $40

Source: Recommended by CookPal

370 Min
12 Servings
$100

INGREDIENTS

Meat
- 1 (5-pound) three-bone standing rib roast, chine bone removed
Spices
- 🧂 2 tablespoons kosher salt, divided
- 🧂 1 tablespoon ground black pepper
- 🧂 flaky sea salt to taste
Dairy
- 🧈 4 tablespoons unsalted butter, cut into 1/2-inch cubes
Herbs
- 4 fresh thyme sprigs
Vegetables
- 🧄 3 cloves garlic, crushed
- 🍄 6 ounces fresh shiitake mushrooms, stemmed and coarsely chopped
Liquids
- 1 cup dry red wine
- 2 cups beef broth

STEPS

Prepare a thermocirculator and water bath according to manufacturer's directions. Set thermocirculator to 135°F (57°C). Season rib roast evenly with 1 tablespoon salt and transfer to a vacuum-sealable bag; arrange butter cubes, thyme sprigs, and crushed garlic around rib roast.

Seal bag with a vacuum sealer according to directions. Transfer sealed bag to water bath, cover vessel with foil, and cook for 6 hours.

Remove roast from bag and pat dry; reserve remaining contents of the bag.

Preheat oven to broil, positioning the rack 10 inches from the heat source. Season roast with remaining salt and pepper, and broil for 8–10 minutes to caramelize the fat cap.

Let rest for 10 minutes before slicing against the grain into 1- to 1.5-inch thick slices. Season slices with flaky sea salt.

Combine reserved contents from vacuum bag and mushrooms in a saucepan. Cook until tender and liquid has reduced completely, 8–10 minutes.

Add wine and reduce further for about 5 minutes. Add beef broth and simmer for 15 minutes to thicken sauce. Remove thyme sprigs, season with salt, and serve alongside sliced rib roast.

NUTRIENTS

Per 1 serving

🔥

750

Calories

31
Protein
2
Carbs
66
Fats

💡 Ensure the water bath is properly covered to reduce evaporation.Use high-quality beef for best results.Serve with side dishes like mashed potatoes and green beans for a complete meal.