Sous Vide Prime Rib

1. 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).2. Preheat water bath to 140°F3. Place beef in a large vacuum bag (or Ziplock) seal, and place in the water bath.

Finishing Steps1. Preheat the oven to 425°F. Remove the beef from the bag, reserving the cooking liquid, and pat dry.2. Brush top and sides of roast with egg white and coat with spice mixture of your choice.3. Place beef on a sheet ban 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.4. 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.