Boneless Rib Roast
A boneless rib roast cooked via sous vide method delivers edge-to-edge tenderness and precise doneness, then finished with a quick sear for crust and served alongside beef gravy and horseradish cream sauce.
A boneless rib roast cooked via sous vide method delivers edge-to-edge tenderness and precise doneness, then finished with a quick sear for crust and served alongside beef gravy and horseradish cream sauce.
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If you're using a sous vide immersion circulator, preheat your water bath to 135°F.
Season the prime rib generously with kosher salt and black pepper. Transfer to a vacuum bag or resealable bag. Add 1 tbsp garlic herb butter with 1 large sprig of fresh herbs and seal bag. If you're using a resealable bag, use the water displacement method to seal.
Lower the bag into the heated water bath and cook for 3 to 8 hours. If you are using your Suvie, place the bag into a Suvie pan and cover entirely with water (it's okay if the roast sticks out of the pan). Insert pan into the bottom of your Suvie and input the following settings: Bottom Zone: Sous Vide at 135°F for 3 hours
Remove rib roast with tongs, carefully open the bag, reserving cooking liquid. Discard herb sprig. Pat meat dry with paper towels; season with salt and pepper. Rub 2 tbsp garlic herb butter all over the roast.
Meanwhile, heat a large cast iron or heavy-bottomed skillet over medium-high heat. Place the fat cap side down first to crisp and caramelize, carefully holding upright with tongs for about 2 to 3 minutes. Briefly sear on all sides, ensuring all fat has crisped on edges. Transfer to a cutting board.
Carefully wipe skillet with paper towels to remove any blackened bits. Return to medium-low heat. Add remaining 1 tbsp garlic herb butter, and swirl to melt. Add 1 minced shallot, stirring to combine, and sauté 1-2 minutes. Add reserved cooking liquid and any resting juices from cutting board with 2 cups beef stock. Increase heat to medium-high and simmer until it reduces by one-third, about 3 minutes. Mix 1 tbsp cornstarch with 2 tbsp water. Whisk into beef stock. Simmer for 1-2 minutes until gravy has thickened and coats the back of a spoon.
Using a sharp knife, slice prime rib into desired thickness. Serve with beef gravy and horseradish cream alongside.
Store cooked roast refrigerated in an airtight container up to 4 days. Reheat gently in a 300°F oven or in sous vide at 130°F until warmed through.
Immersion circulator (sous vide) · Vacuum sealer or ziplock bags · Cast-iron skillet or heavy-bottomed pan
Cook at 130–135°F for medium-rare doneness. Adjust based on preference: 125°F for rare, 140°F for medium.
Cook for 4–6 hours depending on roast thickness. The exact time is forgiving; sous vide holds temperature without overcooking.
Yes. Prepare the sauce up to 1 day ahead and refrigerate. Stir before serving.
Bone-in prime rib works; add 15–20 minutes to cooking time. Alternatively, use a beef tenderloin for faster sous vide cooking.
Pat the roast completely dry after sous vide, season well, and sear in a very hot cast-iron skillet or on a hot grill for 1–2 minutes per side.
