Prime Rib Made Easy with Sous Vide
A standing rib roast doesn’t need a holiday to be worth making — especially when prime rib goes on sale more often than people realize. Using a sous vide method, you can take a Choice-grade roast and cook it evenly, tender, and juicy with almost no stress.
If you’ve ever worried about overcooking a prime rib or drying it out, sous vide removes most of the guesswork.
What You Need for Sous Vide Prime Rib
You’ll need a sous vide machine. They’re affordable now, and even basic models are more than capable of handling a standing rib roast.
A vacuum sealer is helpful but not required. If your roast fits in a heavy-duty freezer bag using the water displacement method, that works just fine. For very large roasts or frequent use, a vacuum sealer makes things easier but isn’t mandatory.
Choosing the Right Prime Rib Roast
During the holidays, my local supermarket had standing rib roasts on sale — Choice grade at $7.99 per pound. That’s a solid mid-range option, but the marbling isn’t as forgiving as Prime grade.
Prime rib with less marbling dries out more easily in traditional oven cooks. Sous vide solves that problem by cooking the meat in a sealed, temperature-controlled environment, minimizing moisture loss.
Even cooked to medium, a sous vide prime rib stays tender and juicy from edge to edge.
Preparing the Prime Rib (Important Step)
For this cook, I used two roasts — one about 9 pounds and another around 7 pounds. Because of their size, I removed the ribs so they would fit properly in the bags.
Very important: salt the prime rib liberally one day before cooking and leave it uncovered in the refrigerator.
This dry-brining step allows the salt to penetrate the meat, improves flavor, and helps retain moisture during cooking.
Before bagging, season with your preferred rub. I kept it simple with just salt and pepper. The au jus provided plenty of flavor, so anything more felt unnecessary.
Sous Vide Prime Rib Time and Temperature
Set the sous vide water bath to 138°F and cook the prime rib for 12 hours. This temperature brings the roast to a consistent medium while keeping the meat evenly cooked throughout.
After 12 hours, reduce the temperature to 130°F to hold the roast without continuing to cook it. This is especially useful if you’re transporting the roast or waiting to serve.
For travel, wrap the bagged roast in towels and place it in a cooler to maintain temperature.
Searing and Serving the Prime Rib
When ready to serve, preheat the oven to broil. Remove the roast from the bag and pat it completely dry with paper towels. Drying the surface is essential for achieving a good sear.
Broil the prime rib for a few minutes until a crust forms, watching closely to avoid over-browning.
One benefit of sous vide prime rib is that you’re not cutting into a screaming-hot roast. Slicing immediately just to show off how juicy it is usually results in juices pooling on the cutting board.
Personally, I think that’s ego.
If the roast is cooked properly, it will stay juicy without the theatrics. Serve with hot au jus and slice calmly — the results speak for themselves.
Why Sous Vide Is Ideal for Prime Rib
Sous vide cooking removes timing stress, prevents overcooking, and delivers consistent results even with Choice-grade meat. Whether it’s for a holiday, a family gathering, or just because prime rib is on sale, this method makes a traditionally intimidating roast straightforward and repeatable.
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