Sous Vide Prime Rib

Ingredients

• 6 pound boneless prime rib roast
• ¼ cup Prime Rib Rub
• 4 sprigs fresh rosemary

Steps

1. 1

   Set up the sous vide. Fill your sous vide container with water and set the immersion circulator to 129 degrees F for medium-rare (or your preferred temperature).

2. 2

   Season the prime rib. Pat the prime rib completely dry with paper towels. Combine the seasoning ingredients and coat the entire roast generously on all sides.

3. 3

   Vacuum seal. Place the seasoned prime rib in a vacuum-seal bag with the fresh rosemary. Vacuum seal the bag, removing as much air as possible.

4. 4

   Sous vide the prime rib. Submerge the sealed bag in the water bath and cook for 8 hours. Track temperature with a remote probe thermometer, if desired.

5. 5

   Sear the exterior. Remove the prime rib from the bag and pat it completely dry. Reserve any juices from the bag for making au jus if desired. (Searing options: 500 degree F grill: extra smoky charcoal flavor. Oven broiler: easiest, cleanest, nice browning on the exterior. Cast iron skillet: heaviest char and crunch on the exterior, makes your house smoky.)

6. 6

   Rest and slice. Let the prime rib rest for 10 minutes before slicing. Slice into 1 to 1 ½-inch thick slices and serve immediately.