Sous Vide Prime Rib

This perfect prime rib is cooked sous vide-style before being roasted in the oven and served with mushrooms in this easy recipe.

• Preparation Time: 20 mins
• Cooking Time: 6 hr 10 mins
• Total Time: 6 hr 30 mins
• Calories: 750 Calories

Ingredients

• 1 tablespoon ground black pepper
• 1 cup dry red wine
• 2 cups beef broth
• 3 cloves garlic, crushed
• 4 fresh thyme sprigs
• flaky sea salt to taste
• 1 (5 pound) three-bone standing rib roast, chine bone removed
• 2 tablespoons kosher salt, divided, or to taste
• 4 tablespoons unsalted butter, cut into 1/2-inch cubes
• 6 ounces fresh shiitake mushrooms, stemmed and coarsely chopped

Recipe Instructions

Step 1

Preheat the oven to broil with an oven rack positioned about 10 inches below the heat source. Line a rimmed baking sheet with aluminum foil and fit with a wire rack.

Step 2

Season rib roast evenly with remaining tablespoon salt and pepper and place on the prepared baking pan.

Step 3

Cook rib roast in the preheated oven until fat cap is deeply caramelized, 8 to 10 minutes. Transfer rib roast to a large cutting board and let rest for 10 minutes before slicing against the grain into 1- to 1 1/2-inch thick slices; garnish sliced prime rib with flaky sea salt to taste.

Step 4

While rib roast is in the oven, combine reserved contents from vacuum bag and mushrooms in a medium saucepan and cook over medium-high heat, stirring occasionally, until mushrooms are mostly tender and liquid has reduced completely, 8 to 10 minutes. Add wine and continue cooking, stirring occasionally, until wine is almost completely reduced, about 5 minutes. Add beef broth and continue cooking, stirring occasionally, until sauce is thick enough to coat the back of a spoon, about 15 minutes; remove thyme sprigs and discard. Season mushroom sauce to taste with salt and serve alongside sliced prime rib.

Step 5

Prepare a thermocirculator and water bath according to manufacturer's directions. Set thermocirculator to 135 degrees F (57 degrees C) and allow water bath to come up to temperature. Season rib roast evenly with 1 tablespoon salt and transfer to a large vacuum-sealable bag; arrange butter cubes, thyme sprigs, and crushed garlic around rib roast in bag.

Step 6

Seal bag with a vacuum sealer according to manufacturer's directions. Transfer vacuum-sealed rib roast to warm water bath with thermocirculator, cover vessel with aluminum foil to reduce evaporation, and cook for 6 hours. Remove rib roast from bag; roast will be at 135 degrees F (57 degrees C) when pulled from water bath. Transfer to a rimmed sheet pan lined with paper towels and gently pat dry; reserve contents remaining in bag.