Prime Rib

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.

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  Step 2

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

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  Step 3

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

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  Step 4

  Carve and serve. Bon Appétit!

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