If you’re looking for the most tender, juicy, prime rib recipe, use a sous vide. Since prime rib is such a large cut of meat, it can be easy to overcook. A sous vide cooks your meat to a precise temperature.
Equipment needed:
– Sous vide
– Large pot for the water bath
– Large skillet
Pat your prime rib dry with paper towels and cover in your course seasoning. Wrap in plastic wrap and let it rest in the fridge for up to 24 hours.
Place your prime rib in a vacuum sealer bag with the butter pats and fresh herbs. Vacuum seal the roast.
Place the sealed prime rib into the sous vide water bath and cook for 6 hours. If thicker than 4-5 inches, add an additional hour for each additional inch.
Meanwhile, heat up your oil in the skillet at high heat.
Pat the prime rib dry with paper towels.
Sear 1 minute per side until a crust and texture is created.
Remove from the pan, let rest at least 10 minutes, slice and enjoy!
Using a sous vide will help to ensure your meat reaches the perfect medium rare temperature the whole way through the meat, from the edge to the center.
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