Prime Rib For 30

Having a gourmet dinner party for 30 is a piece of cake with the sous vide! I bought 30 pounds of prime rib and cut them into seven equally-sized roasts, individually wrapped. Cast iron pan searing with porterhouse seasoning was the perfect finish.

Author

Ludwina Ossa

Prep Time: 00:00

Recipe Time: 08:00

Temperature : 134F / 56.7C

Ingredients

• Prime rib roast(s)
• Kosher salt
• Black pepper
• Porterhouse seasoning
• 1/4 c red wine
• Mushrooms

Directions

1. Set your Anova Sous Vide Precision Cooker to 132.0ºF / 55.6ºC.
2. Season meat with generous salt and pepper and seal.
3. Jump start by filling cooler with hot tapwater. My tap runs 124 to 125°F. This helped us reach cooking temp within about five minutes.
4. Add meat to water bath and start sous vide.

Finishing Steps

1. Save bag juices to pan with 1/4 cup wine for au jus. Heat through and, if preferred, add some corn starch/flour slurry to thicken (I prefer the meat juice more than a thickened gravy).
2. Season meat generously with porterhouse seasoning.
3. Sear all sides in cast-iron pan for 60 to 75 seconds.
4. Slice into 1/2 to 3/4-inch thick slices.
5. Serve with au jus.