This is a complete sous vide prime rib recipe with a herb crust and au jus dipping sauce. Use a bone-in or boneless rib roast for this foolproof recipe. I will help you cook a prime rib to your perfect temperature without fear of overcooking. Just tender, juicy, and full of flavor, you are about to make a showstopping dinner.
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While I think you should absolutely make the au jus sauce (even if you just save it for leftover French dip sandwiches) I also like to serve my beef roast with at least one other sauce. Choose a creamy horseradish sauce, gorgonzola sauce, tomato butter, garlic herb compound butter, or even chimichurri.
I think that it is easier to cook prime rib using a sous vide bath than roasting. Especially, when I am preparing for a gathering. It is the best method to ensure your roast is the exact temperature you like to eat it.
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📖Why My Recipe Works
What makes this the best prime rib is the seasoning. Sous vide with more than just salt and pepper, I use fresh herbs, garlic, and shallot in the bag for full flavor.
Then we load it up with more flavor before doing a reverse sear (i.e. searing it after it is fully cooked) for a perfectly browned exterior
🧾Ingredient Notes
A rib roast, also known as prime rib, is a tender, well-marbled cut from the rib primal, typically including ribs 6 through 12. It can be cooked bone-in for added flavor or boneless for easier carving, making it a luxurious choice for entertaining. You can also use a ribeye roast for this recipe.
Plan for a 5-pound bone-in roast or a 3-pound boneless prime rib for serving about 6 to 8 people. Be sure to grab sous vide bags large enough to accommodate the size of your roast.
- Aromatics and Herbs- I use thyme and rosemary along with fresh garlic and shallot. Poultry seasoning blend is a good mix too. Just be sure to use fresh herbs and not dry.
- Dijon- Lemon zest makes a great substitute.
- Beef Broth- I rarely need any broth but like to have it on hand to ensure I have enough jus.
Sous Vide Prime Rib Temperature Chart
I recommend to cook the prime rib for 8 hours at 132 F degrees. The time is the same regardless of the size of the roast. You can cook up to 12 hours but it will start to break down after 10 hours. So closer to 8 is better.
⏲️How to Sous Vide Prime Rib
- Trim off excess fat, but not all the fat, and generously season on all sides.
- Place the garlic and herbs in the bag around the meat before sealing. Cook in the water bath according to the chart below.
Water Displacement Method
If you don't have a vacuum sealer, use the water displacement method with a freezer bag. Place the seasoned rib roast and aromatics in the bag, then slowly lower it into the water to push out air. Once most of the air is out, seal the bag tightly and submerge it fully, clipping it to the side of the pot if needed to keep it away from the circulator pump.
- Remove the prime rib from the bag before coating with the mustard and herbs and searing it in a preheated oven.
- Make the au jus. with the reserved liquid from the bag. Be sure to strain the juice before adding to the broth.
👩🏻🍳 Expert Tip
- Prep the prime rib in the bag the day before you plan to cook it.
- Fully preheat the water bath. This should only take a few minutes if you use warm tap water.
- If you want to present your prime rib whole have your butcher french the rib bones, which just means removing the fat and meat from the tips.
- If using a bone-in rib roast, leave the bone attached during cooking for maximum flavor. Remove it after sous viding for easier serving.
- Rest the roast 10 minutes before carving.
🥗What to Serve with Prime Rib
Sous vide asparagus and mashed potato souffle are a classic pairing with prime rib.
For holiday dinners I like to pair with my garlic parmesan rice or boursin mashed potatoes and 2 vegetable side dishes. My best recommendations are deconstructed green bean casserole, brown sugar carrots, or roasted balsamic mushrooms.
🔪Equipment
This recipe obviously requires a precision cooker. I recommend the mid-range model 1000 watt Anova precision cooker. Along with this, you will need a few accessories. I have been regularly using my sous vide machine for over 8 years without issue which is why I highly recommend this brand.
Optional, but nice to have it a sous vide cooking container. Or you can use a large stockpot.
🌡️Storing Leftovers
I like to store leftover slices in vacuum sealed bags. Add a little au jus to the bag. You can freeze for up to 6 months. Reheat frozen prime
rib
in a water bath at 132 F degrees until warmed through.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Sous Vide Prime Rib Roast with Au Jus and Herb Butter
Ingredients
- 5 pound prime rib roast or beef rib eye roast preferably bone-in
- kosher salt
- freshly ground black pepper
- 6 sprigs fresh thyme
- 4 cloves garlic crushed
- 2 shallots thinly sliced
Herb Butter
- 2 Tablespoons unsalted butter softened
- 2 Tablespoons Dijon mustard
- 2 Tablespoons fresh thyme leaves
- 1 Tablespoon minced fresh rosemary
- 1 teaspoon black pepper
Au Jus
- 3 Tablespoons unsalted butter
- ¼ cup minced shallot
- 2 cloves garlic minced
- ¼ cup dry red wine
- 2 cups beef drippings from bag add more beef stock to get to 2 cups
- 1 teaspoon Worcestershire sauce
- 4 thyme sprigs leave whole
Instructions
- Fill a large pot or container with warm water. Using your immersion circulator, preheat the water bath to 132 F degrees (for medium rare, see chart for options from rare to well-done).
- Season the prime rib very liberally with kosher salt and freshly ground black pepper and place in a vacuum seal bag along with the thyme, garlic, and shallot. Seal the bag and place in water bath for at least 8 hours. You can leave the roast up to 12 hours.5 pound prime rib roast or beef rib eye roast, kosher salt, freshly ground black pepper, 6 sprigs fresh thyme, 4 cloves garlic, 2 shallots
- Preheat your oven to 500 degrees. Remove the bag from the water bath and remove the beef from the bag and place on a baking sheet. Reserve the liquid but discard the aromatics. Pat dry the beef with paper towels.
- Thoroughly mix together the herb butter ingredients. Rub over the top of the prime rib. Bake until golden brown, about 15 to 20 minutes.2 Tablespoons unsalted butter, 2 Tablespoons Dijon mustard, 2 Tablespoons fresh thyme leaves, 1 Tablespoon minced fresh rosemary, 1 teaspoon black pepper
Au Jus
- In a saucepan melt the butter over medium heat. Add the shallot and garlic, saute for 5 minutes. Turn down the heat it is starts to burn.3 Tablespoons unsalted butter, ¼ cup minced shallot, 2 cloves garlic
- Add the wine and bring to a boil, cook for 2 minutes. Add the beef stock and to the bag liquid until you get 2 cups. Add to the pot with the Worcestershire and thyme and bring to a boil. Simmer over until reduced by half, about 20 minutes. Strain the sauce and season with salt and pepper.¼ cup dry red wine, 2 cups beef drippings from bag, 1 teaspoon Worcestershire sauce, 4 thyme sprigs
Notes
- You can make this recipe with a 5 to 7 pound rib roast without increasing any quantities.
- You can prep the roast 24 hours in advance of cooking.
Matt says
Made this for a dinner party and was perfectly cooked!