Isva recipe archives header

Sous Vide Prime Rib Recipe

Sous vide wagyu prime rib roast 118

This recipe is part of the collaboration between The ISVA and Amazing Food Made Easy. You can check out all the great content both sites have to offer.

Sous vide prime rib is one of my favorite things to cook for the holidays. Using my water bath ensures it'll be perfectly cooked from edge to edge and everyone in my family looks forward to dinner when I make it!

Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.

Sous Vide Prime Rib Recipe

  • Published: October 19, 2021
  • By Jason Logsdon
  • Total Time: 6 - 11 hours
  • Cooks: 131°F (55°C) for 6 - 11 hours
  • Serves: 4 - 6

Ingredients for Sous Vide Prime Rib

  • For the Sous Vide Prime Rib

  • 3 to 4 pounds prime rib roast
  • 1/2 tablespoon garlic powder
  • 1/4 tablespoon ancho chile powder
  • 4 fresh thyme sprigs
  • 2 fresh rosemary sprigs
  • For the Crust (you can also use any roast paste or rub you like)

  • 8 garlic cloves, peeled and root cut off
  • 4 fresh rosemary sprigs
  • 4 fresh thyme sprigs
  • 2 to 4 tablespoons olive oil
Showcase banner display

Cooking Instructions for Sous Vide Prime Rib

For the Pre-Bath

Pre-heat the water bath to 131°F (55°C). Cover the prime rib roast with salt, pepper, the garlic, and ancho chile powders and place in a pouch. Add the thyme and rosemary to the sous vide pouch and then seal the roast. At this point you can store the pouch in the refrigerator for up to 2 days, freeze it for up to 6 months, or cook it right away.

For the Sous Vide Prime Rib

At least 6 to 11 hours before serving

Place the prime rib roast in the water bath and cook for 5 to 10 hours depending on the tenderness of the prime rib roast you are using. For a grass-fed sirloin roast 5 hours should be good up to 10 hours for a supermarket prime rib.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For the Roasted Garlic - Rosemary Paste

Preheat the oven to 400°F (200°C).

About 40 minutes before the sous vide prime rib is done you will want to roast the garlic. Take the peeled garlic cloves and place them on a square of tinfoil. Add the rosemary and thyme leaves and the olive oil. Fold the tin foil around the garlic to make a sealed pouch and place in the oven.

After about 30 minutes check the garlic to see if it is tender. It will likely need another 10-15 minutes but you want to make sure it doesn't burn.

Once the roasted garlic is soft mashed it with a fork into a paste and set it aside.

For Finishing the Sous Vide Prime Rib Roast

Preheat the oven to 450°F (230°C)

Take the sous vide prime rib roast out and the water bath and remove it from the pouch. Dry it off with a paper towel or dish cloth and place in a roasting pan. Smear the paste on the sides and top of the sous vide prime rib. Place the roast in the oven until the crust is done, about 5 minutes.

Remove the sous vide roast from the oven, slice it into strips and serve. It is great served with mashed potatoes, a side salad, or mixed vegetables.

Be sure to check out my sous vide prime rib recipe web story.

Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.

Like this?
Have questions or comments about it?
Let me know in the article comments below or on Facebook!
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
placeholder image

Cookie Consent

This website uses cookies or similar technologies, to enhance your browsing experience and provide personalized recommendations. By continuing to use our website, you agree to our Privacy Policy