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!

Author

Dustin Resendez

Prep Time: 00:10

Recipe Time: 02:45

Temperature : 145F / 62.8C

Ingredients

• Salt
• Pepper
• Garlic Powder
• Thyme
• Rosemary
• Butter
• Olive Oil

Directions

1. Prep ingredients and set up device. Season with salt, pepper, and garlic powder to taste. Vacuum seal meat.
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!
3. When done, pat the meat dry with a napkin.
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.
5. Let rest for a few minutes.
6. Slice and enjoy!

Finishing Steps

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