RECIPE:Sous Vide Rib Roast
- Prep Time: More than an hour
- Cook time: More than an hour
Serves 8
Ingredients
Steak spice4 Tbsp
Salted butter6 Tbsp
Fresh herbs (thyme, rosemary, garlic)as needed
Grapeseed oil4 Tbsp
Beef stock2 Cups
Cooking directions
Pat your rib roast dry with paper towels and cover in your steak spice.
Wrap in plastic wrap and let it rest in the refrigerator for up to 24 hours.
Prepare your water bath in a large container and set the sous vide to 130 degrees F.
Place your rib roast in a vacuum sealer bag with the butter on each side, herbs and garlic. Vacuum seal the roast.
Place the sealed rib roast into the sous vide water bath and let cook for 6 hours. If your rib roast is thicker than 4-5 inches, add additional cook time, one hour for each additional inch.
Remove the rib roast from the bag and pour the sous vide liquid in a small saucepan.
To make a sous vide rib roast jus, add 2 cups of beef stock to the sous vide liquid. Bring to a boil then reduce to a simmer until the jus reduces in half.
Meanwhile, heat up your oil in the skillet at high heat.
Pat the prime rib dry with paper towels.
Sear 1 minute per side until a crust and texture is created.
Remove from the pan, let rest at least 10 minutes and then slice.