Prime rib (or standing rib roast or beef ribeye roast or whatever you want to call it) is the quintessential “special occasion” meal. When prepared correctly, it’s a grand culinary masterpiece. When under-seasoned or over-cooked, it’s a really expensive “meh,” especially if you’ve splurged on actual USDA prime-grade beef.
Fear not, with the Anova Sous Vide Precision Cooker, you get perfect prime rib every time, with less than an hour of active cooking time. For us, “perfect” means medium rare, but you can easily adjust to your preference. (See the Anova time and temp guide to find your “perfect.”)
To ensure consistent seasoning, we dry rub the roast with Kosher salt and let sit for at least an hour before the bath. This step helps the salt penetrate deeper into the roast. To finish, we coat with festive multi-color peppercorns and roast for 15 minutes in the oven, creating a crispy golden brown crust.
As in most sous vide meat preparations, you’re going to have some intensely flavorful cooking liquid left in the bag. For this recipe, we combined that liquid with homemade beef stock to create a simple, satisfying beef jus to serve on the side. With a piece of meat this impressive, you don’t need much to round out the meal, but if you’re feeling especially flush and festive, it’s hard to beat a side of fresh chanterelle mushrooms sauteed with butter, garlic, shallots, and a splash of white wine. Add a bowl of crispy roasted potatoes and dollop of horseradish cream (equal parts sour cream and prepared horseradish), and you’ll be ready to deck the halls. Or more likely, take a nap.
https://youtu.be/YLUfdHkyrNQSous Vide Prime Beef Ribeye Roast
What you’ll need:
- 3-pound bone-in beef ribeye roast
- Kosher salt (lots)
- 1 tablespoon black peppercorns, coarsely ground
- 1 tablespoon green peppercorns, coarsely ground
- 1 tablespoon pink peppercorns, coarsely ground
- 1 tablespoons dried celery seeds
- 2 tablespoons dried garlic powder
- 4 sprigs fresh rosemary, finely minced
- 1 quart beef stock (low-sodium if using store-bought)
Directions:
1. Generously season the beef with kosher salt and place in the refrigerator for at least one hour (and up to 12 hours).


Finishing Steps:
1. Preheat the oven to 425°F / 218°C. Remove the beef from the bag, reserving the cooking liquid, and pat dry.






Time to Cook!
Be sure to check out the full recipe for Jeff’s sous vide prime beef rib roast, and give him a follow on Instagram: @feedmecreative. After you whip up all these totally tasty recipes available on the Anova Recipes Site and the Anova App, make sure to tag them with #anovafoodnerd to show off your work to the whole food nerd family! Happy cooking.