What Makes This Recipe So Good

Prime rib is a classic holiday entrée, and once you taste it, it’s easy to see why. Tender, succulent, melt-in-your-mouth beef that’s labelled “prime” by the USDA due to its gorgeous marbling and age. Whether you’re using a standing rib roast or a rib-eye roast, prime rib is one of the juiciest, most flavorful cuts of meat you’ll find. It’s also toward the high end of the price range for meat, making it more likely to be cooked for holidays or other special occasions than for your average Tuesday night.Given the price tag, it’s important to cook prime rib properly, so you aren’t let down by tough, chewy, overcooked meat. The sous vide method cooks the prime rib slowly, in a temperature-controlled water bath that’s guaranteed to cook evenly. After the sous vide, the prime rib is rubbed with a garlic compound butter and roasted for 15 minutes – just long enough to develop a gorgeously deep crust. Roasting it locks in those rich juices and incredible flavors, ensuring every bite is delicious.

Chef’s Tips

Prime rib shines on its own, so it’s best to keep the seasonings light and simple. That doesn’t mean you can’t customize your blend, though! Any herbs will work, so don’t feel stuck with rosemary. Thyme, sage, oregano, parsley – they’d all be delicious. You could even blend a few herbs together if you want.For the very best results, let the prime rib rest for a minimum of 15 minutes after roasting. If you start carving right away, you’ll lose a lot of the natural juices from the meat. Letting it rest, though, gives the juices time redistribute throughout the prime rib, ensuring every bite you take is as moist and tender as possible.Speaking of carving, when it’s time to slice the prime rib, make sure you cut against the grain of the meat. Not sure what that means? Look for the muscle fibers running parallel throughout the prime rib. Position your carving knife so it’s perpendicular to those fibers before carving. Cutting against the grain keeps the meat from being chewy and tough.

Delicious Sides Ideas For Prime Rib

Cajun FriesCheesy Roasted AsparagusThe BEST Parmesan Truffle FriesAir Fryer Zucchini FriesSweet Potato Casserole Sous Vide Prime Rib with Au Jus - 19Sous Vide Prime Rib with Au Jus - 44Sous Vide Prime Rib with Au Jus - 51Sous Vide Prime Rib with Au Jus - 28Sous Vide Prime Rib with Au Jus - 33Sous Vide Prime Rib with Au Jus - 91Sous Vide Prime Rib with Au Jus - 3Sous Vide Prime Rib with Au Jus - 78Sous Vide Prime Rib with Au Jus - 48Sous Vide Prime Rib with Au Jus - 67Sous Vide Prime Rib with Au Jus - 75Sous Vide Prime Rib with Au Jus - 94Sous Vide Prime Rib with Au Jus - 92Sous Vide Prime Rib with Au Jus - 8Sous Vide Prime Rib with Au Jus - 86Sous Vide Prime Rib with Au Jus - 92Sous Vide Prime Rib with Au Jus - 10Sous Vide Prime Rib with Au Jus - 72Sous Vide Prime Rib with Au Jus - 34Sous Vide Prime Rib with Au Jus - 66Sous Vide Prime Rib with Au Jus - 56Sous Vide Prime Rib with Au Jus - 90