For the last several years around Christmas, prime rib has gone on sale for 5.99 to 6.99 a pound. Now, it’s choice, not truly “prime” (obviously for the price) but I found that cooking in the sous vide for 24 hours makes the meat so perfectly tender, it’s as good as you’d get at any restaurant.
The ingredients are simple, Fleur de Sel, garlic cloves, and onion powder.
The first year I did this, I found I had a big problem. That is…normal vacuum bags won’t typically fit the larger roasts in them. I was super excited to find these gusseted bags that work amazingly well!
I have found that doing a long cook can sometimes cause an off aroma on the meat. I ran across a bulletin board post that suggested that what might be going on with that is that the bacteria that is on the meat, though not dangerous, can sometimes produce off-aromas during the initial cook time before the meat gets up to temperature. The suggestion was to dunk the bag in boiling water (to quickly kill that bacteria) prior to adding to the sous vide. I have been doing that ever since on long cooks, and I have not had the issue since then, so I’d definitely recommend it.
I use an older style Anova Sous vide machine, this is a more current model but similar.
I also use this this sous vide container, this lid, and this neoprene insulator. It’s a super-slick setup that I’m very happy with!
I added the meat to a sous vide bath at 124 degrees Fahrenheit and cooked for 24 hours for a perfect rare. The last hour I bumped the temp up to 134 degrees Fahrenheit get the outside to medium rare.
Towards the end, I made my au jus. I used frozen stock cubes that I had made from the scraps from my umai dry experiment (cooked the same way as my normal chicken bone broth cubes) and added some Minor’s Beef Base for the salt component and umami (there was no salt in the beef broth I made and it was super concentrated)
After removing, I find personally I need to sear the fat for it to be the perfect texture. Here is after searing with a torch directly onto the fat.
You can see the outside is a bit more done.
I then used a trick that I learned back in my steakhouse days. My daughter wanted hers more done, so I cooked a slice in a pan of the warm au jus. The texture was still amazing!
But I’ll take mine rare every day. Here served with horseradish sauce (OF COURSE! And we like it extra-horseradishy, of course!)
And for a true supper club experience, serve with a wedge salad with blue cheese and french dressing and French Onion soup.
If you like this recipe you will also like:
- Sous Vide Lobster and Shrimp
- Sous Vide Beer Mushroom Pork Roast
- Sous Vide Pork Roast With Asian Plum Sauce
- Sous Vide Minted Leg of Lamb
- Myer’s Rum Smoked Sous Vide Pork Loin
- Sous Vide Creamy Chicken Marsala
- Honey Mustard Sous Vide Chicken
- Sous Vide Short Ribs
- Sous Vide Ranch Chicken
- Sous Vide Asian Pork Loin
Sous Vide Prime Rib with Horseradish Sauce and Au Jus
- Sous Vide
- 1 4-5 pound prime rib roast
- 2 teaspoons onion powder
- 2 teaspoons fleur de sel
- 2 cloves garlic crushed
- 4-5 homemade beef stock cubes
- 1 tablespoon Minor's beef base to taste
- 1/4 cup sour cream
- 2 tablespoons lemon juice
- 1/4 cup horseradish sauce to taste
- 1/2 teaspoon onion powder
- Add all prime rib ingredients to vacuum bag and seal. Bring a pot of water to a boil and dunk vacuum bag into boiling water for about 30 seconds. Add vacuum bag to sous vide bath and cook at 124 degrees Fahrenheit for rare, 134 degrees Fahrenheit for medium-rare (beyond that you're on your own). Cook au just ingredients until warmed. Combine horseradish ingredients. Remove prime rib from the sous vide and torch fat, or cook under broiler until fat has color and is crispy.
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