Sous Vide Prime Rib makes the perfect holiday dinner recipe or special occasion meal. This recipe for Sous Vide Prime Rib is melt-in-your mouth tender and juicy and a great stress-free way to make a prime rib roast.
Slather it with our popular Prime Rib Rub and serve it with Prime Rib Au Jus, Horseradish Sauce or Horseradish Butter. A side of Sous Vide Lobster Tail would take it even further over the top.
We don’t normally toot our own horn, but we are Prime Rib Recipe experts, here at Foodie and Wine (check out our Prime Rib Recipes headquarters!) Our original Garlic and Herb Prime Rib Recipe was posted close to 11 years ago (!!) and readers come back to make it year after year.
Sous Vide Prime Rib
Last year we tackled the Smoked Prime Rib and now we’re introducing our latest Prime Rib Roast Recipe….. Sous Vide Prime Rib. Here are a few more methods if you’re wondering How To Cook Prime Rib.
Prime Rib Sous Vide is a stress-free way to manage your holiday dinner. You’ll be able to kick back with a glass of our Mulled Wine or Coquito while your Sous Vide machine does all the hard work. It’s one of the reasons we love sous vide recipes.
While prime rib is incredibly soft, it’s often compared to other naturally tender cuts of beef like filet mignon.
How To Sous Vide A Prime Rib
Four steps separate you from a perfectly cooked sous vide prime rib roast.
Step 1. Season the roast up to 24 hours in advance. This serves as a nice dry steak brine.
Step 2. Transfer the roast to a heavy-duty bag, add any seasonings or fresh herbs you may want, vacuum seal the sous vide bag and place in the water bath to heat to your desired temp (reference the provided temperature chart).
Step 3. Make the prime rib au jus and prime rib rub.
Step 4. Sear the roast at high temperatures to develop a nice crust on the outside of the meat.
Step 5. Slice and enjoy!
Sous Vide Standing Rib Roast Temperature Chart
Unlike our recipe for prime rib roast, you won’t let the sous vide beef roast rest to increase the final temp. The sous vide machine will cook it to your desired final internal temperature.
- Rare 130°F
- Medium Rare 132°F
- Medium 137°F
- Medium Well 145-154°F
In case you were wondering, I prefer a perfect medium-rare temperature when making. It’s the perfect tenderness and texture.
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How Long Does it Take to Sous Vide Prime Rib?
The beef rib roast will be in the 132°F water bath for a minimum of 8 hours up to a maximum 12 hours. To sous vide a frozen prime rib, just increase the time to 10-12 hours. There are recipes out there that recommend 4-5 hours, however we find the roast isn’t as “melt in your mouth” which is what we’re going for.
Prime Rib Recipe Tips
Tip 1. Select a USDA Prime grade beef, if your budget can swing it. There are 3 different quality levels: Prime, Choice and Select. Avoid “select” at all costs.
Tip 2. While not mandatory, we like to bone and tie our Prime Rib, if using bone-in, so it’s easier to cut after being cooked. If you’re not sure how to do this, watch this You Tube video. It’s incredibly easy to do.
Tip 3. You can use a bone-in prime rib or sous vide boneless prime rib. The flavor won’t be affected if you go with boneless. Totally up to you. The recipe instructions stay the same.
Tip 4. Wondering how much prime rib to cook? Check out this How Much Prime Rib Per Person article.
Tip 5. Use the bones to make Instant Pot Bone Broth.
Tip 6. Pick a prime rib sauce to serve alongside your roast. Horseradish is always popular.
Use the leftovers to make prime rib sliders, prime rib sandwich, Prime Rib Soup, or Dominican Sancocho.
What To Serve With Prime Rib
Need more prime rib side dish ideas? Check out our list of What To Serve with Prime Rib.
- Horseradish Mashed Potatoes
- Garlic Mashed Potatoes
- Gouda Mac and Cheese
- Roasted Mushrooms in Garlic Butter Sauce
- Sautéed Mushrooms
What Wines Goes Best With Prime Rib
Merlot, Cabernet Sauvignon, Syrah, Zinfandel, Malbec
This Sous Vide Prime Rib recipe was originally posted in October 2021, however it’s been updated with additional text, searing options, and photos.
Sous Vide Prime Rib
Ingredients
- 5-6 Lbs Prime Rib Roast (Boneless or Bone-in) (*Note 1)
- Kosher Salt
- 1-2 tbsp Olive Oil
Prime Rib Rub: (*Note 2)
- 1.5 tbsp Dried Thyme
- 1.5 tbsp Dried Rosemary
- 1.5 tbsp Onion Powder
- 1.5 tbsp Garlic Powder
- 1.5 tbsp Black Pepper
Instructions
SOUS VIDE THE PRIME RIB ROAST:
- Liberally season the prime rib roast with kosher salt and place in the refrigerator for at least one hour, up to 12 hours.
- Set the sous vide machine to 132℉ for medium rare. (*Note 3)
- Place the prime rib roast in a heavy-duty vacuum bag and vacuum seal.
- Transfer the sealed bag to the water bath and set the timer to 8-12 hours. (*Note 3)
MAKE THE AU JUS:
- Right before removing the prime rib roast from the water bath, make the Prime Rib Au Jus. Keep warm on the stove until ready to serve. (*Note 4)
SEAR THE PRIME RIB ROAST (SKILLET)
- Whisk together the ingredients for the Prime Rib Rub and set aside.
- Pre-heat a large cast iron skillet over medium-high heat until it's scorching hot (it will start to smoke a little).
- While the cast iron skillet is pre-heating, remove the prime rib from the bag and reserve the cooking liquid to use in the Au Jus in place of the beef broth, if desired. Pat the prime rib dry with a paper towel.
- Cover the roast with 1-2 Tbsp oil followed by the prime rib rub.
- Sear the roast for 1 minute per side, including the ends (for a total of six sides).
- Carve into 3/4-1 inch slices (Personal preference) and serve with the au jus.
SEAR THE PRIME RIB ROAST (OVEN)
- Whisk together the ingredients for the Prime Rib Rub and set aside.
- Pre-heat the oven to 500-550℉.
- While the oven is pre-heating, remove the prime rib from the bag and reserve the cooking liquid to use in the Au Jus in place of the beef broth, if desired. Pat the prime rib dry with a paper towel.
- Coat the roast with 1-2 Tbsp oil followed by the prime rib rub.
- Transfer to a roasting pan and let sear in the oven for 6-8 minutes (keep your eye on it).
- Carve into 3/4-1 inch slices (Personal preference) and serve with the au jus.