Boneless Rib Roast

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.