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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.
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5 from 9 votes

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.
Prep Time15 mins
Cook Time8 hrs
Total Time8 hrs 15 mins
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

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 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)

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:

  • 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.

Notes

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. 

Nutrition

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