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Sous Vide Prime Rib Roast

Sous Vide Prime Rib Roast

Sous Vide Prime Rib makes the perfect holiday dinner recipe. 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 Mashed Potatoes, and Horseradish Sauce for Prime Rib. Use the leftovers to make a Prime Rib Sandwich or even Sancocho Dominicano.

Need prime rib side dish ideas? Check out our list of What To Serve with Prime Rib.

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 headquarters!) Our original Garlic and Herb Prime Rib Recipe was posted close to 10 years ago (!!) and readers come back to make it year after year. Last year we tackled the Smoked Prime Rib and now we’re introducing our latest Prime Rib Roast Recipe….. Sous Vide 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. Plus your oven will be free to bake up a batch of Crispy Balsamic Glazed Brussel Sprouts or Roasted Mushrooms. Win. Win. 

More Sous Vide Recipes to check out: Sous Vide Filet Mignon, Sous Vide Chuck Roast, Sous Vide Ribeye, Sous Vide Lamb Chops, Sous Vide Pork Tenderloin, and Sous Vide Tri Tip.

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.

Close up of a boneless prime rib roast.

Step 2. Transfer the roast to a heavy-duty bag, vacuum seal the bag and place in the water bath to heat to your desired temp (reference the provided temperature chart).

Sous Vide prime Rib 6 Sous Vide Prime Rib Roast

Step 3. Make the prime rib au jus and prime rib rub.

Step 4. Sear, carve 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 temperature.

Rare 130°F
Medium Rare 132°F
Medium 137°F
Medium Well 145-154°F

How Long Does it Take to Sous Vide Prime Rib?

The beef rib roast will be in the 132 degree 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.

Cooked Prime Rib Recipe on cutting board

Prime Rib Recipe Tips

Tip 1. Select a “USDA Prime” rated prime rib, 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 our How Much Prime Rib To Serve Per Person guidelines. 

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.

Other beef recipes, perfect for the holiday season or special occasions: Smoked Beef Tenderloin, with Horseradish Sauce For Beef Tenderloin,  Instant Pot Roast Beef or Beef Wellington Recipe. There’s also Instant Pot Turkey or Smoked Turkey Wings if turkey is your jam.

What To Serve With Prime Rib

Crispy Balsamic Glazed Brussel Sprouts
Garlic Mashed Potatoes
Air Fryer Baby Potatoes
Slow Cooker Mashed Potatoes
Roasted Mushrooms in Garlic Butter Sauce
Sautéed Mushrooms
Instant Pot Macaroni and Cheese

What Wines Goes Best With Prime Rib

Merlot, Cabernet Sauvignon, Syrah, Zinfandel, Malbec

Up close shot of sliced sous vide prime rib, on a black cutting board, with a side of au jus in a white glass cup.

Sous Vide Prime Rib

Sous Vide Prime Rib makes the perfect holiday dinner recipe. 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.
5 from 32 votes
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Course: Dinner
Cuisine: American
Keyword: Christmas Dinner, Prime Rib Recipe, Sous Vide Recipe, Thanksgiving Dinner
Servings: 8 people
Calories: 876kcal
Author: Darcey Olson
Cost: $150


  • 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



  • 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 degrees F 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)


  • 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)


  • 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).
  • Let rest for 15 minutes. Carve into 1/2"-1" slices (Personal preference) and serve with the au jus.


Note 1- A boneless prime rib roast is easier to vacuum seal, however you can use a bone-in roast, if you wish. You’ll just need to make sure you double bag to ensure the bones won’t puncture the bag. 
Note 2-  Our original Prime Rib Rub containers equal parts Kosher Salt, however the roast will soak up some of the salt when cooking in the water bath. To control the amount of salt, we highly recommend using just the salt-less spices when searing and salting, to taste, after serving. The au jus will also have a healthy amount of salt.
Note 3 – The 8-10 hour time range means you can set the timer for a minimum of 8 hours, up to 10 hours, and get the same results. It’s a nice “cushion” to ensure the roast is ready when you’re ready to eat.
If you’re starting with a frozen prime rib roast, add two hours to the cook time (10-12 hours).
Note 4 – Two Prime Rib Au Jus Recipes we recommend: Classic Prime Rib Au Jus and Red Wine Au Jus. You can replace the beef broth in either version with the liquid you reserved from the bag. 


Calories: 876kcal | Carbohydrates: 4g | Protein: 39g | Fat: 77g | Saturated Fat: 32g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 34g | Cholesterol: 171mg | Sodium: 129mg | Potassium: 682mg | Fiber: 1g | Sugar: 1g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 5mg
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