Recipe: Sous Vide Prime Rib
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
Tracy K
March 4, 2021
I didn’t realize how easy this recipe is. No more spending a fortune at restaurants!