Sous Vide Prime Rib

The holiday centerpiece of all holiday centerpieces. A juicy, perfect medium-rare Prime Rib. Why chance this pricey piece of meat to the oven? Let it shine in the sous vide

Author

Cole Wagoner

Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oregon, to a small town in Alabama. The only thing missing seemed to be the glorious abundance of grub he’d previously enjoyed, which took a bit more of a drive to find in his new neck of the woods. So began Cole’s journey for the perfect kitchen tool companion to help him recreate food experiences from the comfort of his home, while snapping epic food photos along the way, and that journey has ultimately landed him in the Anova Kitchen

Prep Time: 12:00

Recipe Time: 12:00

Temperature Options:

Medium rare

132F / 55.6C

Ingredients

• 1 6-8 lb prime rib. Boneless or bone-in
• Meat Church Holy Cow (or your preferred seasoning)

Directions

1. Set Anova Sous Vide Precision Cooker to 132°F / 55.5°C
2. Season roast liberally. Place in resealable ziplock or vacuum bag.
3. Place in water bath and sous vide for 12 hours.

Finishing Steps

1. Remove roast from bag and pat dry.
2. Heat oven to 500°F / 260°C. When preheated, place roast in oven and roast for 15 minutes for a crispy exterior.
3. Carve, and serve!