Description
Sous Vide Prime rib, long- and slow-cooked for maximum tenderness.
Ingredients
Scale
- 3–5 bone prime rib
- 3 sprigs fresh rosemary
- Kosher salt and fresh-ground black pepper
Special equipment: large vacuum bag that can fit your roast, vacuum sealer, sous vide circulator
Instructions
- Preheat your water bath using your sous vide circulator to 136°F (58°C). Submerge the sensor of a probe in the water and connect it to your Signals. (You can attach a probe to the side of the container with its transition held out of the water, or use a waterproof needle probe and submerge the whole probe.)
- If your rib roast is bone-in, cut the bone plate off. Cut off the fatty tail of the roast as well, making the cross-section approximately round. Trim any excess fat that you don’t want.
- Very liberally salt and pepper the surface of your rib roast.
- Finely chop the rosemary and apply it to the roast as well.
- Place the roast in the vacuum-sealable bag and close it, vacuum it, and seal it.
- Place a segment of sous vide tape over the middle of the roast and insert a waterproof needle probe through the tape and into the center of the meat.
- Submerge the meat in the water bath. Set the low-temp alarm on your Signals’ water channel to 130°F (54°C) and cook.
- If your low-temp alarm alert ever pings on your phone (if you’re using the free app) or the Signals alarm ever sounds, check your water levels, replacing any water that may have evaporated with hot water from your tap.
- After about 18 hours, remove your rib roast from its bath. Its temperature should be at roughly 133°F (56°C).
- Remove the roast from its bag, saving any juices to add to your jus, and set it on a baking pan. Pat the top of the roast with some paper towels to dry it off somewhat.
- Preheat your broiler with a rack set just below the middle of your oven.
- Place the roast under the broiler and cook just until the top is browned and seared-looking, about 4–8 minutes. (Use a TimeStick to keep track of the time so you don’t overcook the top.)
- Remove the roast from the oven, let it rest for a few minutes (just to distribute the heat in the top of it) slice, and serve to tremendous acclaim!
