Prime Rib

Moist, flavorful and succulent Rib Roast, cooked to perfection.

Author

Andrew Sandevick

My passion for the culinary arts began when I was 12 years old. I went to a two-year culinary arts school and graduated with honors. I’ve worked as a chef at many fine restaurants and five star hotels. In 2000, I shifted gears towards pastry arts and have become an accomplished pastry chef earning many accolades and awards for my creativity and talent.

Prep Time: 00:30

Recipe Time: 05:00

Temperature : 127F / 52.8C

Ingredients

• 5 lb Rib Roast with bone-in
• 1/2 c Fleur de sel or other quality coarse sea salt
• 1/3 c fresh coarse ground black peppercorns
• 1/2 c garden fresh rosemary, chopped finely
• 1/2 c minced fresh garlic
• 1/4 c EVO extra virgin olive oil

Directions

1. Set your Anova Sous Vide Precision Cooker to 127.0ºF / 52.8ºC.
2. Mise en place: Take the rib roast out of the refrigerator and bring it to room temperature. Get all of your ingredients ready.
3. Toss all the ingredients with the rib roast in a large bowl, making a crust on all outside sides of the roast. Note- a generous amount of the rub is used as it is important for the flavors to permeate into the center of the roast.
4. Your roast should look like this. Using a large cryovac bag (Freshsaver), vacuum seal the Roast. Make sure you have a good tight seal.
5. Place the vacuum sealed roast in the Sous vide preheated bath set to 127°F. Don’t worry the temperature will drop slightly but will regain very quickly back to 127°F. Note: this temperature will achieve a perfect medium rare end product. 120°F for rare 133°F for medium 145°F for medium well, but why would you spend this kind of money on a expensive cut of meat.
6. Place sous vide balls on top or a lid to insulate the bath as it will be slow cooking for several hours. One hour per pound of beef should be adequate.

Carmelization In the oven

1. Remove the roast from the sous vide bath and remove it from the Cryovac bag.
2. Place on a roasting pan with rack or screen.
3. Place into a 400° F convection oven for 20 minutes, caramelizing the outside.
4. Rest the Roast for ten minutes to let the juices settle back into the meat.
5. Carve and serve. Bon Appétit!