Sous-vide prime rib roast. Marinated for 24 hours, cooked to 126°F (52°C), then seared on the grill. A beautifully tender piece of beef, consistently pink from edge to edge.
For those of you who have yet to try sous-vide, this is an easy introduction to this perfect cooking method for everything from meat to fish, vegetables and even desserts. Sous-vide cooking ensures that everything is cooked evenly, from the edge to the core, plus you can’t over cook your food! These are just a few of the reasons I love this cooking method!
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Cheers! James & Elaine
Sous Vide Prime Rib Roast for Two
- 2- pound 1-rib, prime rib roast
- ¼ cup extra virgin olive oil
- 1 large rosemary sprig washed and dried
- Salt and freshly ground pepper
- Finishing salt optional
- Pat the roast dry and season liberally with salt & pepper.
- Place the roast with the olive oil and rosemary in vacuum bag (remember to fold over the bag opening to keep the zipper from getting dirty). Attach the liquid protector, close the bag, and vacuum seal it (do not allow the liquid to be vacuumed into the pump). Marinate in the fridge for 4-24 hours.
- Attach the sous-vide stick to a large stock pot. Fill the pot with water, making sure the water level is below the maximum capacity on the stick. Set the temperature to between 126F-130F for medium rare. When the set temperature has been reached, put the bag in the water (ensuring it is completely submerged) and cook the roast sous-vide for 3 hours.
- At the end of the cooking process, remove the bag from the water bath, take out the roast and pat dry.
- Preheat the grill on high. Grill both sides and the fat edge until nicely seared. Approximately 90 seconds per side on an extremely hot grill. Rest for 8-10 minutes before slicing.
- To serve, cut the bone from the meat, then slice into steaks (lengthways) or cut the entire roast into slices (across the grain). Season with Maldon salt and freshly ground pepper.
- Serve with your favourite roasted vegetables, smashed potatoes, sauteed onions and horseradish.
When cooking sous-vide, it is important to ensure that the food is completely submerged under water for the entire cooking time.