A Mouthwatering Experience Awaits You

Ever taken a bite of a perfectly cooked prime rib roast and felt like you’ve died and gone to culinary heaven? Sous vide cooking has mastered the art of transforming a common roast into a juicy, tender masterpiece that melts in your mouth. The addition of au jus and herb butter takes it up a notch, creating a dish fit for gatherings, special occasions, or just because you deserve it!

Why Make This Recipe

Here’s the deal: not only is this recipe straightforward, but it’s also foolproof! Who wouldn’t want a stunning roast that practically cooks itself? Plus, it’s a total crowd-pleaser. Cue happy faces and full bellies!

And cleanup? A breeze! You’ll hardly believe how easy it is, leaving you more time to chat and enjoy instead of slaving away in the kitchen. Who knew gourmet could be this laid-back?

Ingredients

You don’t need fancy stuff — just these basics!

5 pound prime rib roast or beef rib eye roast (preferably bone-in)
Kosher salt
Freshly ground black pepper
6 sprigs fresh thyme
4 cloves garlic (crushed)
2 shallots (thinly sliced)
2 Tablespoons unsalted butter (softened)
2 Tablespoons Dijon mustard
2 Tablespoons fresh thyme leaves
1 Tablespoon minced fresh rosemary
1 teaspoon black pepper
3 Tablespoons unsalted butter
¼ cup minced shallot
2 cloves garlic (minced)
¼ cup dry red wine
2 cups beef drippings from bag (add more beef stock to get to 2 cups)
1 teaspoon Worcestershire sauce
4 thyme sprigs (leave whole)

Directions

Fill a large pot or container with warm water and preheat your immersion circulator to 132°F. Season the prime rib liberally with kosher salt and freshly ground black pepper. Place it in a vacuum seal bag with thyme, garlic, and shallot, seal it, and immerse in the water bath for at least 8 hours (up to 12 hours).
Preheat your oven to 500°F. Once done, remove the bag from the water bath, take out the beef, and pat it dry. Mix the herb butter ingredients and rub over the prime rib.
Bake until the surface is golden brown, about 15 to 20 minutes.
Serve sliced, drizzled with au jus.

How to Make Sous Vide Prime Rib Roast with Au Jus and Herb Butter (Overview)

Making this dish is as easy as 1-2-3! Start by infusing your roast in a seasoned water bath that’s like a warm hug. Then, give it a quick roasting blast in the oven to develop that irresistible crust. Pro tip: Don’t skip toasting the garlic in the butter! It makes all the difference and adds a lovely depth of flavor.

You’ll want to keep the beef drippings from the bag to whip up a homemade au jus that’ll have everyone asking for seconds.

How to Serve Sous Vide Prime Rib Roast with Au Jus and Herb Butter

Plating this beauty is a delight. Slice the prime rib into thick, succulent pieces, showcasing that juicy pink interior. Drizzle the au jus generously over each slice for a glistening finish. Pair it with your favorite roasted veggies or fluffy mashed potatoes — don’t forget a sprig of thyme for a pop of color. The aroma will make your heart skip a beat! 🍽️

How to Store Sous Vide Prime Rib Roast with Au Jus and Herb Butter

Got leftovers? Lucky you! This prime rib will keep in the fridge for about 3–4 days or can be frozen for longer storage. When reheating, gently warm it in the oven for that just-out-of-the-sous-vide freshness instead of the microwave. You want to keep all that succulent goodness intact!

Tips to Make Sous Vide Prime Rib Roast with Au Jus and Herb Butter

Timing is key: Don’t rush the sous vide process; let it hang out for the full 8 to 12 hours for optimal tenderness.
Want a different flavor? Swap the Dijon mustard for something spicier like horseradish!
For a richer sauce, you can add more wine or butter to the au jus while it simmers.
If you’re short on thyme, fresh rosemary works well too for that herby aroma.

Variation

Looking to shake things up? Try adding smoked paprika for a subtle smokiness or mix in some fresh herbs like parsley or oregano for a twist. Feeling adventurous? Go for a spicy kick with a hint of crushed red pepper!

FAQs

1. Can I make this prime rib ahead of time?
Absolutely! You can sous vide the prime rib in advance and finish it in the oven right before serving.

2. Is it possible to use a different cut of beef?
Definitely! Cuts like ribeye or even sirloin can work, but keep in mind that they may require different cooking times.

3. How do I reheat leftover prime rib?
Gently warm slices in a low oven (about 250°F) until heated through. Avoid the microwave for best results!

📌 Pin this recipe for your next cozy dinner night!