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Sous Vide Prime Rib That Melts in Your Mouth – Easy & Foolproof

Medium-rare sous vide prime rib with au jus
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This sous vide prime rib delivers perfect edge-to-edge doneness, unbeatable tenderness, and a crispy seared crust—ideal for holidays or special dinners.

Ingredients

Scale

  • 5–6 Lbs Prime Rib Roast (Boneless or Bone-in)

  • Kosher Salt

  • 1–2 tbsp Olive Oil

  • Prime Rib Rub:

    • 1.5 tbsp Dried Thyme

    • 1.5 tbsp Dried Rosemary

    • 1.5 tbsp Onion Powder

    • 1.5 tbsp Garlic Powder

    • 1.5 tbsp Black Pepper

Instructions

  • Dry brine the roast with kosher salt and refrigerate for 1–12 hours.

  • Vacuum seal the roast and cook sous vide at 132°F for 8–10 hours.

  • Make au jus using the reserved cooking liquid.

  • Pat dry, rub with oil and spice mix, and sear all sides for 1 minute.

  • Let rest 15 minutes. Slice and serve with warm au jus.

Notes

  • Use bone-in or boneless roast (double bag if using bone-in).

  • Add 2 hours cook time if starting from frozen.

  • For red wine au jus, simmer with wine and shallots.

Nutrition

Keywords: Boneless prime rib, mayonnaise, white vinegar, Prime rib roast, olive oil, garlic powder, onion powder, Beef ribeye roast, green peppercorns, egg whites

Find it online: https://www.joyliciousrecipes.com/sous-vide-prime-rib/