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Palmer’s Direct To You Market
900 Jefferson Road, 14623

(585) 272-9470

Palmer’s Direct To You Market
900 Jefferson Road, Rochester, NY 14623
(585) 272-9470

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Sous Vide Prime Rib
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Sous Vide Prime Rib

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Sous Vide Prime Rib

A perfectly cooked sous vide prime rib with a crispy oven-roasted crust.
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Experience the ultimate in tenderness and flavor with this Sous Vide Prime Rib. The Certified Angus Beef® Boneless Ribeye Roast is seasoned and slow-cooked in a water bath to achieve perfect doneness throughout, then finished with a high-heat roast to develop a beautiful crust.

  • Author: Certified Angus Beef® brand Test Kitchen
  • Prep Time: 10 min
  • Roasting: 15 Min
  • Cook Time: 6-10 hrs
  • Total Time: 6-11 hrs
  • Yield: 6–8 servings 1x
  • Category: Main Course
  • Method: Sous Vide and Roasting
  • Cuisine: American

Ingredients

Scale

5 lb Certified Angus Beef® Boneless Ribeye Roast

2 tablespoons salt

1 tablespoon pepper

1 tablespoon canola oil

Instructions

1. Season Roast: Season the ribeye roast evenly with salt and pepper, ensuring the entire roast is fully coated.

2. Set Up Sous Vide: Set up your immersion circulator and preheat the water to 130°F in a container that can hold at least three gallons of water.

3. Vacuum Seal: Place the roast in a vacuum bag and vacuum seal, making sure all air is removed and the seal is intact. Alternatively, place the roast in a zip-top bag, removing as much air as possible before sealing.

4. Sous Vide Cooking: Place the roast in the water bath and cook for six to ten hours, but no more than 14 hours.

5. Preheat Oven: Preheat your oven to 500°F.

6. Prepare Roast for Oven: Remove the roast from the bag, pat it dry with paper towels, and coat the entire exterior with canola oil. Place the roast on a roasting pan with a rack.

7. Roast: Roast in the preheated oven for 15 minutes, until a dark crust is formed.

8. Rest and Serve: Carefully transfer the roast to a carving rack and let it rest for at least five minutes. Slice, plate, and enjoy!

Notes

Seasoning Tip: Ensure even coating of salt and pepper for maximum flavor.

Sous Vide Timing: Cooking the roast for six to ten hours ensures perfect tenderness, but it can be left in the bath for up to 14 hours if necessary.

Finishing: The high-heat roast creates a beautiful crust, adding texture and flavor to the tender meat.

Nutrition

  • Serving Size: Approximately 6 ounces
  • Calories: Approximately 450-500 calories per serving (depending on specific ingredient brands and measurements)
Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.