Prime Rib

(36)

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 ac ...

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Recipe Temp 127 F / 52.8 C
Recipe Time
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Moist, flavorful and succulent Rib Roast, cooked to perfection.

Ingredients for 8

  • 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

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 127.0ºF / 52.8ºC.

  • Step 2

    Mise en place: Take the rib roast out of the refrigerator and bring it to room temperature. Get all of your ingredients ready.

  • Step 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.

  • Step 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.

  • Step 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.

  • Step 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

    • Step 0

      Remove the roast from the sous vide bath and remove it from the Cryovac bag.

    • Step 1

      Place on a roasting pan with rack or screen.

    • Step 2

      Place into a 400° F convection oven for 20 minutes, caramelizing the outside.

    • Step 3

      Rest the Roast for ten minutes to let the juices settle back into the meat.

    • Step 4

      Carve and serve. Bon Appétit!

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127 F / 52.8 C Recipe Temp
Recipe Time
Prep Time