Stress-Free Sous Vide Prime Rib from #anovafoodnerd Jeff Akin

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/YLUfdHkyrNQ

Sous 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). 2. Set Anova Sous Vide Precision Cooker to 132°F / 55.5°C. 3. Place beef in a large Ziplock or vacuum bag, seal, and place in the water bath. Set the timer for six 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. 2. Whisk together the peppercorns, celery seeds, garlic powder, and rosemary. 3. Brush top and sides of roast with egg white, season with salt, and coat with spice mixture. 4. Place beef on a sheet ban with baking rack and roast in the oven for 10-15 minutes, until the crust is dark golden brown. 5. Remove the roast from the oven and let rest for 10-15 minutes before carving. 6. While the roast rests, in a large saucepan, bring the sous vide cooking liquid and beef stock to a boil, reduce heat, and simmer until reduced by half. 7. Carve the roast and serve with beef jus.

Time to Cook!