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

Cook Time 8

Total Time 10

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

Preheat your immersion circulator to 132°F (for medium rare).
Liberally season the prime rib with kosher salt and black pepper.
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

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

Serving

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.