Sous Vide Prime Rib

• 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.