Sous Vide Prime Rib

Ingredients for 6

• 3-pound bone-in beef ribeye roast

• Kosher salt

• 1 tablespoon black peppercorns, coarsely ground

• 1 tablespoon green peppercorns, coarsely ground

• 1 tablespoon pink peppercorns, coarsely ground

• 1 tablespoons dried celery seeds

• 2 tablespoons dried garlic powder

• 4 sprigs fresh rosemary, finely minced

• 1 quart beef stock (low-sodium if using store-bought)

• 2 egg whites

Directions

• 

  Step 1

  Generously season the beef with kosher salt and place in the refrigerator for at least one hour (and up to 12 hours).

• 

  Step 2

  Set Anova Sous Vide Precision Cooker to 132°F (55.5°C).

• 

  Step 3

  Place beef in a large Ziplock or vacuum bag, seal, and place in the water bath. Set the timer for six hours.

• Finishing Steps

• 

  Step 0

  Preheat the oven to 425°F / 218°C. Remove the beef from the bag, reserving the cooking liquid, and pat dry.

• 

  Step 1

  Whisk together the peppercorns, celery seeds, garlic powder, and rosemary.

• 

  Step 2

  Brush top and sides of roast with egg white, season with salt, and coat with spice mixture

• 

  Step 3

  Place beef on a sheet ban with baking rack and roast in the oven for 10-15 minutes, until the crust is dark golden brown. Remove the roast from the oven and let rest for 10-15 minutes before carving.

• 

  Step 4

  While the roast rests, in a large sauce pan, bring the sous vide cooking liquid and beef stock to a boil, reduce heat, and simmer until reduced by half. Skim off and discard any solids that float to the top.

• 

  Step 5

  Carve the roast, trimming off the rib bones and slicing into six equal portions.

• 

  Step 6

  Serve with beef jus.

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