Prime Rib Roast

Sous Vide Details: Cook roast prime rib at 135ºF for 5 hours

Ingredients, Serves 6-8:

• 6-8 lb prime rib roast
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• 2 tablespoons minced garlic
• 1 tablespoon paprika
• 1/3 cup of extra virgin olive oil (EVO)
• Several twigs of rosemary and thyme
• Salt and pepper to taste
• Mushroom sauce:
• 1/2 cup of your favorite mushrooms, finely chopped
• 1/2 cup finely chopped onions
• 1 tablespoon minced garlic
• 1/3 cup good red wine
• 1 tablespoon EVO
• 3 tablespoons unsalted butter
• 1 tablespoon chopped rosemary
• 1 cup beef broth
• Salt and pepper to taste

Prime rib roast is a wonderful holiday main dish and when cooked sous vide, it makes a spectacular centerpiece too!  Every bit of the roast is perfectly medium rare and ready to be gobbled up!

Pre-heat water bath to 135ºF.  In a small bowl, mix chopped rosemary, thyme, garlic, EVO and paprika together to make the roast rub.  Rub it generously all over the roast.  Place roast in plastic bag and add a few twigs of rosemary and thyme.  Seal and drop in water bath and cook for 5 hours.

To make the sauce, heat EVO on medium high heat.  Add onions and garlic and cook until onions are soft, approximately 4-5 minutes.  Add the mushrooms and cook until soft, again, roughly 3-4 minutes.  Reduce to simmer and add the red wine and rosemary and simmer until wine is reduced.  Add the beef broth and simmer for 10-15 minutes.  Turn off heat and whisk in butter 1 tablespoon at a time.  Sauce should coat the back of a spoon.

When the roast is done, turn the oven on broil setting.  Take the roast out of the water bath and bag and pat dry.  Place on baling sheet and put in oven and broil until surface is seared brown.  Again, you are not trying to cook the roast as it is already cooked.  You are just trying to get a nice sear on the surface.  Once done, remove and place on cutting board and slice.  Add slices to serving plate and serve it up with sauce on the side!  Yummmmmm!

Top of Page