Prime rib is my Christmas dinner. It’s festive, indulgent, and always delivers that unmistakable wow moment when it hits the table. But traditional prime rib can be stressful—timing matters, ovens vary, and one mistake can mean overcooked edges. Sous vide takes all of that pressure off and gives you perfectly cooked, edge-to-edge medium-rare beef every single time.
By cooking the prime rib low and slow in a temperature-controlled water bath, you lock in juiciness and consistency, then finish it with a high-heat method to build flavor and crust. The result is a holiday centerpiece that feels luxurious without being nerve-wracking.
Why Prime Rib via Sous Vide?
Sous vide with prime rib ensures a consistent, juicy result every time. By cooking your prime rib at 130°F for 6 hours, you’re guaranteeing a tender roast that’s cooked evenly throughout. No more worrying about overcooked edges or underdone centers—it’s pink perfection from end to end.
I use an Anova Sous Vide at home. Make sure you have a container large enough to fit your prime rib.
Finishing Options
Oven Roast
The oven creates a classic crust with rich caramelization. Rubbing the roast with butter, garlic, salt, and black pepper before blasting it at high heat results in a beautifully browned exterior that lets the beef’s flavor shine. This is the best option if you want something traditional.
Smoker Finish
Finishing the prime rib on a smoker adds subtle wood-fired depth that pairs beautifully with the richness of the meat. This option leans a bit bolder and feels more indulgent.
Serving Suggestions
Prime rib is rich, so simple sides work best. I love serving it with horseradish cream, au jus, or a spoonful of herb compound butter. It pairs perfectly with mashed potatoes, roasted mushrooms, or a crisp Caesar salad to balance the richness.
Prime Rib with Sous Vide
Equipment
- Sous vide precision cooker
- Vacuum seal bag or heavy-duty zipper bag
- Roasting pan or smoker optional
Ingredients
Prime Rib Roast
- 1 bone-in or boneless prime rib roast (5–6 pounds)
- ¼ cup kosher salt
- ¼ cup cracked black pepper
- 2 tbsp rosemary, finely chopped
- 1 tbsp garlic powder
- 4 tbsp butter softened
Horseradish Cream Sauce
- 1 cup sour cream
- 3-4 tbsp prepared horseradish
- 3 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp fresh thyme leaves
- 1 scallion, finely chopped
- salt and freshly ground black pepper to taste
Instructions
Prepping the Roast + Sous Vide
- Start by removing the bones from your prime rib roast. (I like to cook them separately or tie them back on for presentation if desired.) Then vacuum-seal the roast or use a heavy-duty zipper bag with the water displacement method.
- Set your sous vide bath to 130°F and cook for 6 hours.
Oven Finish
- Preheat your oven to 450°F.
- Pat the roast dry and coat the exterior with the seasoning blend.
- Roast for 15–20 minutes, or until the crust is browned and sizzling. Let it rest for 10 minutes before slicing.
Smoker Finish
- Ice bath the bagged roast for 1 hour to cool it down before smoking. This prevents overcooking while still letting you develop a flavorful bark.
- Remove from bag and pat dry. Apply your butter and seasoning rub generously to the surface.
- Smoke at 225°F for 2 hours until you’ve built a smoky, caramelized exterior.
- Let it rest for 10 minutes before slicing.
Horseradish Cream Sauce
- In a small bowl, combine the sour cream, horseradish, lemon juice, garlic powder, thyme, and scallion. Mix until smooth and well blended. Taste and season with salt and pepper as needed.
- Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.
