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.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
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.
Stove Top Stuffing Meatloaf
85 min
Cajun Spaghetti With Creole Meat Sauce
55 min
BBQ Pork Sandwich
35 min
Classic Meatloaf with Mashed Potatoes and Fried Cabbage
80 min
Honey Chipotle Chicken Wrap
35 min
Chunky Chili
490 min
Easy Shrimp Etouffee
Crawfish Etouffee
