Sous Vide Prime Rib
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Ingredients
- 3 lbs Prime Rib Roast – you can go up to 8lbs
- 2 tbsp Kosher salt
Instructions
- 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.
Notes
SOUS VIDE PRIME RIB TEMPERATURE CHART
Doneness || Time(hr) || Temp
Rare || 6 – 14 hours || 133°F
Medium Rare || 6 – 14 hours || 135°F
Medium || 6 – 14 hours || 140°F
Doneness || Time(hr) || Temp
Rare || 6 – 14 hours || 133°F
Medium Rare || 6 – 14 hours || 135°F
Medium || 6 – 14 hours || 140°F
Nutrition
Calories: 676kcalProtein: 31gFat: 60gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 26gCholesterol: 137mgSodium: 2426mgPotassium: 502mgCalcium: 19mgIron: 3mgZinc: 7mg
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