Sous Vide Prime Rib Roast with Au Jus and Herb Butter

Savor the Perfect Slice of Tenderness

Ever imagined slicing into a perfectly pink, succulent prime rib roast that practically melts in your mouth? That’s what you get with this Sous Vide Prime Rib Roast with Au Jus and Herb Butter. Using sous vide ensures you achieve that precise temperature—just the way you like it—while infusing it with rich flavors from herbs and garlic. It’s a game-changer for special occasions or a cozy family dinner.

Why Make This Recipe

There are many reasons to whip up this delectable feast.

• Impressive Results: You’ll wow your guests with a melt-in-your-mouth roast that looks like it belongs in a five-star restaurant.
• Easy Cleanup: One pot for sous vide and a baking sheet for finishing—who doesn’t love easy cleanup, right?
• Flexible Timing: Just set it and forget it! You can prep this masterpiece ahead of time and bake right before serving.

Ingredients

You don’t need fancy stuff — just these basics!

• 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)
• 2 Tablespoons unsalted butter (softened)
• 2 Tablespoons Dijon mustard
• 2 Tablespoons fresh thyme leaves
• 1 Tablespoon minced fresh rosemary
• 1 teaspoon black pepper
• 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)

Directions

Let’s get cooking! Follow these easy steps to create a mouthwatering prime rib roast:

1. Preheat the Water: Fill a large pot or container with warm water and preheat your immersion circulator to 132°F (for medium rare).
2. Season It Up: Liberally season the prime rib with kosher salt and black pepper. Place it in a vacuum seal bag with thyme, garlic, and shallot, seal it up, and submerge in the water bath for at least 8 hours (up to 12 hours if you’re feeling fancy).
3. Get the Oven Going: Preheat your oven to 500°F. Once the cooking time is up, remove the bag from the water bath. Take the beef out and place it on a baking sheet. Pat dry with paper towels and reserve the liquid, discarding the aromatics.
4. Herb Butter Time: Mix ingredients for the herb butter and spread it evenly over the top of the prime rib. Bake for about 15 to 20 minutes until the surface is golden brown.
5. Slice and Serve: Slice the prime rib and serve it with au jus drizzled generously on top. Enjoy!

How to Make Sous Vide Prime Rib Roast with Au Jus and Herb Butter (Overview)

This cooking adventure is a breeze! Start by prepping your water bath and seasoning your prime rib like you mean it. Once it’s sous-viding away, you can kick back and relax. After cooking, a quick finish in a hot oven creates a beautiful crust while sealing in all that juicy goodness. Pro tip: Don’t skip the resting time after the oven! It helps the juices redistribute, making each slice even more spectacular.

How to Serve Sous Vide Prime Rib Roast with Au Jus and Herb Butter

The moment you slice into that stunning roast, the aroma wafts through the air, tempting everyone in the room. Serve this beauty with a drizzle of rich au jus over a bed of buttery mashed potatoes or roasted veggies for a colorful plate. You could also pair it with a fresh mixed salad for a delightful crunch. Bonus points for aesthetic garnish: a sprinkle of fresh herbs or a colorful drizzle of sauce.

How to Store Sous Vide Prime Rib Roast with Au Jus and Herb Butter

Got leftovers? You’ll be happy to know that they keep well! Store your prime rib in an airtight container in the fridge for up to 3–4 days. If you want to keep it longer, stash it in the freezer for up to 3 months. For reheating, the best way is to warm it slowly in the oven at a low temperature to maintain its tenderness.

Tips to Make Sous Vide Prime Rib Roast with Au Jus and Herb Butter

• Don’t rush the seasoning: Let the prime rib sit with salt for at least an hour before cooking for maximum flavor.
• Invest in a quality vacuum seal bag: It makes all the difference in keeping those flavors locked in!
• Play around with herbs: Swap out thyme for rosemary or add some smoked paprika for a twist.
• Love that crust: Broil for an extra minute if you want that crispy finish.

Variation

Want to shake things up? Try using a different cut of beef, like a brisket, or even a flavored butter! You could mix in chimichurri or a spicy garlic butter for a kick. Going vegan? Use a large portobello mushroom marinated in the same herbs and spices — you’ll get umami and a satisfying bite, even without the beef!

FAQs

1. Can I cook this prime rib ahead of time?
Absolutely! The sous vide process allows you to cook the roast in advance. Just reheat in the oven before serving.

2. What can I use instead of thyme?
Feel free to mix it up! Oregano, sage, or even a sprinkle of Italian seasoning can work wonders.

3. Can I freeze leftover prime rib?
Yes! Wrap it tightly in plastic wrap and then foil, and it’ll stay fresh in the freezer for up to 3 months.

📌 Pin this recipe for your next cozy dinner night!

Sous Vide Prime Rib Roast with Au Jus and Herb Butter

Experience a melt-in-your-mouth prime rib roast cooked to perfection using sous vide, paired with rich au jus and herb butter for a delightful meal.

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Prep Time 2 hours hrs

Cook Time 8 hours hrs

Total Time 10 hours hrs

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 600

Ingredients Method Notes

Ingredients

  

Main ingredients

• 5 pounds prime rib roast or beef rib eye roast (preferably bone-in)
• to taste Kosher salt
• to taste 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 sprigs thyme (leave whole)

Method

 

Preparation

1. Preheat your immersion circulator to 132°F (for medium rare).
2. Liberally season the prime rib with kosher salt and black pepper.
3. Place the seasoned rib in a vacuum seal bag with thyme, garlic, and shallot, seal it up, and submerge in the water bath for at least 8 hours (up to 12 hours).

Cooking

1. Preheat your oven to 500°F.
2. Remove the vacuum bag from the water bath and take the beef out, placing it on a baking sheet.
3. Pat dry with paper towels and discard the aromatics.
4. Mix ingredients for the herb butter and spread it over the top of the prime rib.
5. Bake for about 15 to 20 minutes until the surface is golden brown.

Serving

1. Slice the prime rib and serve it with au jus drizzled generously on top.

Notes

Let the prime rib sit with salt for at least an hour before cooking for maximum flavor. Store leftovers in an airtight container in the fridge for up to 3-4 days.