Go Back
Sous Vide Prime Rib Roast with Au Jus and Herb Butter presentation

Sous Vide Prime Rib Roast with Au Jus and Herb Butter

A tender and juicy sous vide prime rib roast, enhanced with au jus and herb butter, perfect for gatherings or special occasions.
Rezept drucken Pin Recipe
Vorbereitungszeit 10 Minuten
Zubereitungszeit 8 Stunden
Gesamtzeit 8 Stunden 10 Minuten
Portionen: 8 servings
Gericht: Dinner, Main Course
Küche: American, Gourmet
Kalorien: 500
Ingredients Method Notes

Zutaten
  

For the Prime Rib
  • 5 pounds prime rib roast or beef rib eye roast (preferably bone-in)
  • Kosher salt for seasoning
  • Freshly ground black pepper for seasoning
  • 6 sprigs fresh thyme
  • 4 cloves garlic (crushed)
  • 2 shallots (thinly sliced)
For the Herb Butter
  • 2 Tablespoons unsalted butter (softened)
  • 2 Tablespoons Dijon mustard
  • 2 Tablespoons fresh thyme leaves
  • 1 Tablespoon minced fresh rosemary
  • 1 teaspoon black pepper
For the Au Jus
  • 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 sprigs thyme (leave whole)

Method
 

Preparation
  1. Fill a large pot or container with warm water and preheat your immersion circulator to 132°F.
  2. Season the prime rib liberally with kosher salt and freshly ground black pepper.
  3. 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).
Cooking
  1. Preheat your oven to 500°F.
  2. Once done, remove the bag from the water bath, take out the beef, and pat it dry.
  3. Mix the herb butter ingredients and rub over the prime rib.
  4. Bake until the surface is golden brown, about 15 to 20 minutes.
  5. Serve sliced, drizzled with au jus.

Notizen

Cooking times can vary based on the thickness of the roast. For optimal tenderness, let it hang out for the full 8 to 12 hours. Leftovers can be stored in the fridge for about 3–4 days or frozen for longer storage.