Recipe: Sous Vide Prime Rib

  By Jack Lawson    

August 28, 2020

Prime rib one of the great jewels of cooking, made better through sous vide. A rich, red-wine sauce only heightens the magic of low and slow sous vide rib.

  • Prep: 15 mins
  • Cook: 8 hrs
  • Yields: 4-6 servings

Ingredients

3 lbs four inch thick boneless prime rib roast

kosher salt and pepper to taste

1 sprig of fresh thyme

1 cup of your favourite dry red wine

1/2 tbsp of butter

2 finely minced shallots

Directions

1Preheat your water bath to 130 degress for medium rare

2Season your prime rib liberally with kosher salt and freshly cracked black pepper

3In a vacuum-sealable bag place the prime rib and seal

4Cook the prime rib for 8 hours

5Prior to serving heat a pan to medium heat and the butter

6When frothing add the shallots and cook until soft, 2 to 3 minutes

7Add the red wine and reduce over medium heat, about ten minutes

8Remove the prime rib from the water bath, pat dry and retain the cooking liquid

9In a ripping hot pan sear the prime rib for 1 minute per side, starting with the fat cap (don't forget to sear the sides of the prime rib)

10Let the prime rib sit for minimum 10 minutes

11Add the cooking liquid to the red wine sauce and combine until smooth, 2 to 3 minutes

12Plate and serve with the red wine sauce and mustard microgreens for garnish

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