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Prime rib served as the centerpiece of a Christmas dinner table with sides and sauces.

Prime Rib with Sous Vide

Prime rib is my go-to for Christmas dinner—it feels festive, indulgent, and always delivers that wow factor. But traditional prime rib can be tricky to time just right. That’s why I turn to the sous vide method for perfectly cooked, edge-to-edge medium-rare beef.
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Prep Time 10 minutes
Cook Time 6 hours
Smoker Time (optional) 2 hours
Total Time 8 hours 10 minutes
Course Main Course
Cuisine American, English
Servings 6

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.
Keyword Hearty, Rich