Boneless Prime Rib

First sous vide meal. Came out amazingly delicious. If you want more pink, dial down the target temperature to about 130° and enjoy!

Edge-to-edge perfection. No skill required.

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Step 1

Prep ingredients and set up device. Season with salt, pepper, and garlic powder to taste. Vacuum seal meat.
Step 2

Set it and forget it. Pro tip, submerge a glass Pyrex bowl and set it on top of the meat to keep it from floating to the top so it cooks evenly thru!
Step 3

When done, pat the meat dry with a napkin.
Step 4

Then sear the meat on both sides in a cast iron skillet with olive oil (lots of smoke - open windows and crank the exhaust fan). Add some butter and thyme and/or rosemary on the second sear, then baste the last 30’ish seconds.
Step 5

Let rest for a few minutes.
Step 6

Slice and enjoy!

Finishing Steps
Step 0

Make sure the meat is patted dry before searing and don’t over-sear the meat!