Today I will show you how to cook a Prime Rib roast using the Sous Vide method and the Anova Precision cooker. We will finish this prime rib with a rosemary and coffe rub crust. Then, we will make an Au Jus for the Sous Vide Prime Rib.
* 6 lb Prime Rib roast
* 1/4 cup Beef Rub + 4 tablespoons
* 1/4 cup chopped rosemary
* 4 tablespoons olive oil, separated into 2 tablespoons each
To start, we will apply 2 tablespoons of olive oil to all sides of the Prime Rib to act as a binder for the dry rub.
Depending on the size of your Prime Rib, you will need 2 to 4 tablespoons of your favorite beef seasoning. Don’t use anything with a high sugar content. I’m using the Coffee Dry Rub recipe that I made for our earlier Sous Vide Coffee-Rubbed Ribeye Video.
After you’ve applied the rub to all sides of the Prime Rib, you will need to vacuum seal or immersion seal the Prime Rib.
For medium rare, set the Anova Precision cooker to 130 Degrees F and cook for 6 hours. This time is for a 6 lb Prime Rib.
While the Prime Rib is cooking in the water bath, mix about 1/4 cup finely chopped rosemary with ¼ cup of the Coffee Rub.
When the 6 hours is complete, remove the Prime Rib from the bag and pour the juices into a skillet over medium high heat. Add 1/4 of a sliced onion and 2 springs of rosemary.
Next, add 1 teaspoon of minced garlic and stir everything well.
After 3 – 5 minutes, stir in 1/4 cup of white wine and deglaze the skillet. Simmer for another 6-7 minutes, then strain the mixture to remove the solids.
Now, back to the Prime Rib, rub 1 to 2 tablespoons of olive oil on all sides. Then, cover heavily in the rosemary and coffee rub mixture. Place in a pre-heated oven at 375 degrees F for about 15 minutes (or until the rosemary and coffe rub browns.
For all of the step-by-step recipe details, watch our video How to Sous Vide cook a Prime Rib with the Anova Precision Cooker.
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