Prime Rib Roast

A beautifully tender roast, perfectly tender and served medium rare.

Author

Ryan Lindley

Prep Time: 00:15

Recipe Time: 12:00

Temperature : 131F / 55C

Ingredients

• 1 Part Kosher Salt
• 1 Part Cracked Black Pepper
• 1/4 Part Thyme Leaves
• 1/4 Part Rosemary Leaves
• 1/2 Part Dehydrated Minced Garlic
• Olive Oil
• 1 Prime Rib Roast (15lb Roast Used For This Recipe)

Directions

1. Set your Anova Sous Vide Precision Cooker to 131.0ºF / 55.0ºC.
2. Mix all dry ingredients in a bowl. Lightly rub the roast with olive oil and coat evenly with the dry rub.
3. Vacuum seal roast and place in water bath for 12 hours
4. Prepare an ice bath
5. Turn off Anova. Remove roast from water bath and immediately submerge in ice bath until cold. While waiting for the roast to cool, prepare charcoal bed for finishing (below)
6. Remove roast from bag and pat dry. Reserve purge for au jus or gravy if desired.

1. Light enough charcoal to fill half of your grill space leaving only 3-4” of space from the grill surface. Leave half empty for a cool zone.
2. Begin searing your roast by rolling gently over top of the hot coals until a desired crust forms. Use the cool zone to reposition your roast if required.