Prime Rib Roast - Bone In

Author

David Evans

I am an Anova food nerd. I liked to cook with my Avova to create great tasting food!

Prep Time: 00:00

Recipe Time: 09:00

Temperature : 138F / 58.9C

Ingredients

• 3-6 lb Prime Rib Roast - Bone In
• Use whatever rub you like. I used a 14 spice rub
• 2 tbsp unsalted butter
• I head of garlic - roasted
• Red Wine, a cup or so
• 1 medium size shallot diced.
• 1 tbsp unsalted butter
• Seasoning, salt & pepper to taste

Directions

1. Ensure roast is at room temperature.
2. Set up Sous Vide and set temperature of the water to 131 F for medium rare and 138 for medium. Set timer for anything from 5 to 10 hours. The time depends on the toughness of the roast, if grass fed 5 hours will be good, if store bought try anything from 7-10 hours. My last roast was store bought and I had the roast in the bath for 8.5 hours and it came out a perfect medium!
3. Sprinkle on rub and massage into entire roast
4. Cut two tbsp of butter Place one tbsp of butter on each side of the roast and vacuum seal into a food safe bag.
5. Sometime through the cooking process, take your head of garlic, cut the tips of each clove off drizzle with olive oil and wrap in tinfoil and bake at 350F for about 25-30 minutes until cloves are soft. Push soft roast garlic into a small bowl and add a 1/2 tsp of crushed rosemary and 1.2 tsp of Tyne. Make into a paste. This will used to rub all over the roast once taken out of water bath and dried off.
6. While roast is in the oven sauté your shallot in some butter in a pot. Add the juices form the souve vide bag and red wine and bring to boil. Add some corn starch or flour rue to the mixture and cook until thickened. Season to taste,
7. We served our roast with roasted “smashed” potato gems, Caesar salad, sautéed carrots and Yorkshire puddings.

1. Preheat oven to 450F 30 minutes before the roast souve vide time is completed.
2. Take roast out of water. Cut the top of the bag off, and carefully remove the roast making sure to preserve the liquid for the gravy.
3. Place roast on an oven safe tray/pan. Roast in oven for 5-10 minutes until a crust forms.
4. Remove from oven and cut and serve immediately. No need to allow roast to rest as the temperature is already at serving temperature.