Prime Rib

Easy Prime Rib done on a weekday while at work.

Author

Barbara Schildt

Prep Time: 00:15

Recipe Time: 04:00

Temperature : 135F / 57.2C

Ingredients

• Montreal steak seasoning
• 4 lb rib roast
• Dijon mustard

Directions

1. Set your Anova Sous Vide Precision Cooker to 135ºF / 57.2ºC
2. Spread mustard all over roast and then cover with Montreal seasoning.
3. Shrink wrap or put in bag.
4. I started with an ice bath at 7am and set the notification. It lasted until I wanted to start cooking. I started at 140 for 2 hours and dropped it to 135 for the last two hours. I could have left it at 140 and it would have been more medium but this was perfect. I think 135 to 140 would be fine.
5. Set your Anova Sous Vide Precision Cooker to 140.0ºF / 60.0ºC.

Finishing Steps

1. Set oven to 450
2. Remove the roast from the bag and place on a paper towel. save the juices.
3. Pat dry the roast and spread butter over the whole roast. Add seasoning as desired but not necessary.
4. Place the roast in a shallow pan and put in oven for 10 minutes.
5. Add vegetables to another oven rack to roast during this 10 minute time.
6. While roasting, put juices in a saucepan and add some red wine. Bring to a simmer and reduce.
7. Remove the roast and let rest for at least 5 minutes. add the melted butter from the pan to the au jus and whisk.
8. Slice the roast and serve with au jus