Sous Vide Prime Rib with Au Jus

Discover the ultimate Sous Vide Prime Rib recipe that guarantees a perfectly tender, juicy roast every time. This foolproof cooking method locks in flavor while delivering consistent results, making it ideal for holiday gatherings or special occasions. Paired with a rich, savory au jus, this prime rib will impress your guests with its melt-in-your-mouth texture and golden crust.

Ingredients

For the Prime Rib:

• 1 prime rib roast (3 ½ pounds)
• Salt, to taste
• Black pepper, to taste
• ¼ cup butter, softened
• 2–3 cloves garlic, minced
• 1 tablespoon fresh rosemary, minced

For the Au Jus:

• Reserved cooking juices from prime rib
• 1 tablespoon Worcestershire sauce
• ½ cup red wine
• 1 cup beef broth

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Instructions

1. Prepare the Prime Rib
   • Place the prime rib roast on a baking sheet or in a baking dish. Generously season all sides with salt and pepper. Cover the roast with aluminum foil or plastic wrap, and refrigerate for at least 1 hour or up to 12 hours for best results.
2. Set Up the Sous Vide
   • Fill a large pot or sous vide container with water. Attach your sous vide immersion circulator and set it to 132°F for medium-rare (adjust temperature based on preference; see Notes). Ensure the water level is between the minimum and maximum lines on your circulator.
3. Prepare the Roast for Sous Vide Cooking
   • Place the prime rib in a food-safe vacuum-sealed bag. Use a vacuum sealer or the water displacement method (see Notes) to remove as much air as possible and seal the bag.
4. Cook the Prime Rib
   • Submerge the sealed bag in the preheated water bath, ensuring the roast is fully submerged. Use weights or silverware attached to the bag if needed to keep it under the water. Cook for 8 hours.
5. Sear the Prime Rib
   • After 8 hours, remove the bag from the water bath. Carefully take the prime rib out of the bag and reserve the cooking liquid for the au jus. Pat the roast completely dry with paper towels.
6. Prepare the Butter Mixture
   • Preheat the oven to 475°F. In a small bowl, mix together softened butter, minced garlic, rosemary, salt, and pepper. Rub the butter mixture evenly over all sides of the prime rib.
7. Roast for a Perfect Crust
   • Place the roast on a baking sheet and roast in the preheated oven for 10–15 minutes, or until the outside develops a golden-brown crust. Remove from the oven and let the roast rest for at least 15 minutes before carving.
8. Make the Au Jus
   • While the roast rests, heat a skillet over medium heat. Add the reserved prime rib juices, Worcestershire sauce, and red wine. Whisk to combine, then simmer for 4–5 minutes, allowing the liquid to reduce by about 25%.
   • Stir in the beef broth and continue simmering until the au jus reaches your desired consistency. Transfer the au jus to a serving container.
9. Serve
   • Carve the rested prime rib into thick slices against the grain for maximum tenderness. Serve warm with au jus and your favorite side dishes.

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Tips

• Sous Vide Timing: Cooking the roast for 8 hours ensures perfect tenderness. For even more flavor, consider seasoning the roast with garlic and rosemary before sealing the bag.
• Thermometer Check: Double-check the roast’s temperature after searing for peace of mind. Adjust oven time slightly for desired doneness.
• Crust Perfection: Ensure the roast is completely dry before applying the butter mixture to achieve a beautiful golden crust.

Variations and Substitutions

• Replace fresh rosemary with thyme or oregano for a different herb profile.
• Use chicken broth instead of beef broth for a lighter au jus.
• Experiment with different red wines to add unique flavors to the au jus.

FAQs

Can I sous vide a frozen prime rib?
Yes! Add an additional 1–2 hours of cooking time to sous vide a frozen roast.

What’s the best way to store leftovers?
Store sliced prime rib in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or with a sous vide bath for best results.

Serving Suggestions

Pair your sous vide prime rib with classic sides like creamy mashed potatoes, roasted asparagus, or a fresh Caesar salad. A hearty red wine such as Cabernet Sauvignon complements the flavors perfectly.

Why You’ll Love This Recipe

This Sous Vide Prime Rib with Au Jus takes the guesswork out of achieving a perfectly tender and flavorful roast. With its precise sous vide cooking, golden-brown crust, and rich, savory au jus, this recipe is a show-stopping centerpiece for any special occasion or holiday gathering. Impress your guests with minimal effort and maximum flavor!