“I love prime rib and I've tried several methods of cooking it. This Christmas I experimented with the sous vide method and there was not a disappointed person at dinner. Cooking meat using the sous vide way is excellent, and you will not be disappointed. But plan ahead, because this takes at least 24 hours. The seasoning measurements are approximate! You basically want to coat the roast with the dry seasonings. I didn't measure how much I used. As far as the sear, you can do it in the broiler, on the stove or on the grill. I explain the method I used, and it turned out amazingly well!”
READY IN:
24hrs 10mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

  • 8 lbs standing rib roast, bones separated
  • 14 cup McCormick's Montreal Brand steak seasoning
  • 14 cup garlic powder
  • 14 cup kosher salt
  • kitchen twine
  • 2 tablespoons oil rendered from salt pork or 2 tablespoons other oil

Directions

  1. Bind rib roast with twine.
  2. Doing one side at a time, coat each side with steak seasoning, then garlic powder, then salt.
  3. Vacuum seal the roast.
  4. Cook in 133 F water bath for 24-36 hours.
  5. For the bones, repeat steps 2 and 3 and freeze for another time or cook right away at 133 F for 72 hours.
  6. About an hour before you remove the roast from the bag, heat up a cast iron skillet in the oven at 400°F.
  7. Remove roast from bath and bag. Reserve the liquid to use as an au jus later.
  8. Pat the roast dry.
  9. Move the cast iron skillet to the stove using mits, and turn the heat to medium high.
  10. Add the oil to the skillet.
  11. Sear each side of the roast for 2-3 minutes.
  12. Slice and serve with horseradish sauce, http://www.food.com/recipe/sour-cream-and-horseradish-sauce-156847.
  13. There is no need to let the roast rest. Enjoy! Reheat slices in zipper bags using the sous vide method too. This will avoid over cooking the meat when reheating.

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