Prime Rib

Author

theundershirtchef

Prep Time: 00:15

Recipe Time: 08:00

Temperature : 131F / 55C

Ingredients

• 5lb prime rib
• Kosher salt
• Rosemary
• Thyme
• Garlic confit or roasted garlic
• Whole black pepper

Directions

1. Season the meat all over with salt.
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.
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.
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.)
5. Cook 131°F for 8 hours.

Finishing Steps

1. When the meat is almost ready pre heat your oven to 475°F.
2. Take the meat out of the bag and pay dry with a clean kitchen towel or a paper towel.
3. 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.)
4. Slice up and enjoy!!