Prime Rib

Sous vide made easier than ever.

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Step 1

Season the meat all over with salt.
Step 2

Heat up a skillet to nice and hot; using a high smoke point oil like grape seed or avocado; sear your meat on all sides.
Step 3

Chill your meat before vacuum sealing. This step is very important for getting a airtight seal. If the meat is still hot it will let off steam make air pockets in your bag.
Step 4

While the meat is chilling cut a small square of plastic wrap. Place your Rosemary Thyme Garlic Confit and Black pepper in the center, and roll it up like a burrito. Using the tip of your knife poke a bunch of wholes in the plastic wrap. (I like using this method for adding herbs because I find it has a more even flavor distribution throughout the whole meat. Also the herbs don’t stick to the meat making prep for the finishing steps easier.)
Step 5

Cook 131°F for 8 hours.

Finishing Steps
Step 0

When the meat is almost ready pre heat your oven to 475°F.
Step 1

Take the meat out of the bag and pay dry with a clean kitchen towel or a paper towel.
Step 2

Roast for about 10 min. (I saw about because different oven work differently; keep your eye on it for a nice crust to form on the outer layer.)
Step 3

Slice up and enjoy!!