Sous Vide Prime Rib

Sous Vide Prime Rib

Brian CampbellCamfam Cookery
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American
Servings 6
Calories 676 kcal


  • 3 lbs Prime Rib Roast – you can go up to 8lbs
  • 2 tbsp Kosher salt


  • Generously season the beef with kosher salt and place in the refrigerator uncovered on a rack for at least one hour (and up to 12 hours).
  • Preheat water bath to 140°F
  • Place beef in a large vacuum bag (or Ziplock) seal, and place in the water bath.

Finishing Steps

  • Preheat the oven to 425°F. Remove the beef from the bag, reserving the cooking liquid, and pat dry.
  • Brush top and sides of roast with egg white and coat with spice mixture of your choice.
  • Place beef on a sheet pban with baking rack and roast in the oven for 10-15 minutes, until the crust is dark golden brown.
  • Remove the roast from the oven and let rest for 10-15 minutes before carving
  • While the roast rests, in a large saucepan, bring the sous vide cooking liquid and beef stock to a boil, reduce heat, and simmer until reduced by half. Skim off and discard any solids that float to the top.


Doneness || Time(hr) || Temp
Rare || 6 – 14 hours || 133°F
Medium Rare || 6 – 14 hours || 135°F
Medium || 6 – 14 hours || 140°F


Calories: 676kcalProtein: 31gFat: 60gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 26gCholesterol: 137mgSodium: 2426mgPotassium: 502mgCalcium: 19mgIron: 3mgZinc: 7mg
Keyword BBQ, Sous Vide
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