Sous Vide Prime Rib

Super juicy, tender, and flavorful sous vide prime rib with a perfect temperature throughout the entire cross section of the roast. Serve with sauteed green beans, roasted or mashed potatoes, etc. A nice, creamy horseradish sauce is also delicious with prime rib.

Sous Vide Prime Rib
Prep Time:
20 mins
Cook Time:
6 hrs 10 mins
Total Time:
6 hrs 30 mins


  • 1 (5 pound) three-bone standing rib roast, chine bone removed

  • 2 tablespoons kosher salt, divided, or to taste

  • 4 tablespoons unsalted butter, cut into 1/2-inch cubes

  • 4 fresh thyme sprigs

  • 3 cloves garlic, crushed

  • 1 tablespoon ground black pepper

  • flaky sea salt to taste

  • 6 ounces fresh shiitake mushrooms, stemmed and coarsely chopped

  • 1 cup dry red wine

  • 2 cups beef broth


  1. Prepare a thermocirculator and water bath according to manufacturer's directions. Set thermocirculator to 135 degrees F (57 degrees C) and allow water bath to come up to temperature. Season rib roast evenly with 1 tablespoon salt and transfer to a large vacuum-sealable bag; arrange butter cubes, thyme sprigs, and crushed garlic around rib roast in bag.

  2. Seal bag with a vacuum sealer according to manufacturer's directions. Transfer vacuum-sealed rib roast to warm water bath with thermocirculator, cover vessel with aluminum foil to reduce evaporation, and cook for 6 hours. Remove rib roast from bag; roast will be at 135 degrees F (57 degrees C) when pulled from water bath. Transfer to a rimmed sheet pan lined with paper towels and gently pat dry; reserve contents remaining in bag.

  3. Preheat the oven to broil with an oven rack positioned about 10 inches below the heat source. Line a rimmed baking sheet with aluminum foil and fit with a wire rack.

  4. Season rib roast evenly with remaining tablespoon salt and pepper and place on the prepared baking pan.

  5. Cook rib roast in the preheated oven until fat cap is deeply caramelized, 8 to 10 minutes. Transfer rib roast to a large cutting board and let rest for 10 minutes before slicing against the grain into 1- to 1 1/2-inch thick slices; garnish sliced prime rib with flaky sea salt to taste.

  6. While rib roast is in the oven, combine reserved contents from vacuum bag and mushrooms in a medium saucepan and cook over medium-high heat, stirring occasionally, until mushrooms are mostly tender and liquid has reduced completely, 8 to 10 minutes. Add wine and continue cooking, stirring occasionally, until wine is almost completely reduced, about 5 minutes. Add beef broth and continue cooking, stirring occasionally, until sauce is thick enough to coat the back of a spoon, about 15 minutes; remove thyme sprigs and discard. Season mushroom sauce to taste with salt and serve alongside sliced prime rib.

Nutrition Facts (per serving)

750 Calories
66g Fat
2g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 750
% Daily Value *
Total Fat 66g 85%
Saturated Fat 28g 142%
Cholesterol 148mg 49%
Sodium 1197mg 52%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Protein 31g
Potassium 545mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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