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Sous Vide Prime Rib
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Sous Vide Prime Rib with Horseradish Sauce and Au Jus

The perfect holiday meal! Make an inexpensive cut into restaurant-quality!
Prep Time30 minutes
Cook Time1 day
Course: Main Course
Cuisine: American
Keyword: Sous vide
Servings: 4

Equipment

  • Sous Vide

Ingredients

Prime Rib

  • 1 4-5 pound prime rib roast
  • 2 teaspoons onion powder
  • 2 teaspoons fleur de sel
  • 2 cloves garlic crushed

Au Jus

  • 4-5 homemade beef stock cubes
  • 1 tablespoon Minor's beef base to taste

Horseradish Sauce

  • 1/4 cup sour cream
  • 2 tablespoons lemon juice
  • 1/4 cup horseradish sauce to taste
  • 1/2 teaspoon onion powder

Instructions

  • 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.