Perfect Sous Vide Prime Rib

1. Preparation

Start by removing the bones from your rib roast using a sharp knife. This step will help with even seasoning and make storing the roast in your refrigerator easier.

2. Slit the Fat Layer

Next, cut slits in the fat layer of the roast in a crosshatch pattern, being careful not to cut into the meat itself. This will help the seasoning penetrate better.

3. Season and Refrigerate

Rub kosher salt all over the roast and into the slits you made. Place the seasoned roast on a plate and refrigerate it for at least 24 hours, but ideally up to 96 hours. This allows the salt to enhance the flavor and tenderize the meat over time.

4. Heat the Water Bath

When you're ready to cook, set up your sous vide machine and bring the water to 133°F (56°C). This precise temperature control will ensure your prime rib is cooked perfectly.

5. Separate and Sear

Separate the meat from the bones and heat a tablespoon of vegetable oil in a 12-inch skillet. Sear the roast on all sides until it is nicely browned, which should take about 6 to 8 minutes. This searing locks in the flavors and gives the roast a beautiful crust.

6. Reassemble and Cool

After searing, place the meat back on the ribs and tie it together with kitchen twine. Let the roast cool for about 10 minutes before proceeding.

7. Seal and Sous Vide

Season the roast with freshly ground black pepper. Place the roast in a 2-gallon zipper-lock freezer bag and seal it. Submerge the bag in the water bath, ensuring the roast is fully submerged. Let it cook for at least 16 hours, but no more than 24 hours. This extended cooking time ensures even and precise doneness.

8. Prepare for Broiling

Adjust your oven rack so that the roast will be close to the broiler, and preheat your broiler.

9. Rest and Dry

Once the sous vide cooking is done, let the roast rest on a wire rack set over an aluminum foil-lined rimmed baking sheet for about 10 to 15 minutes. Pat the roast dry with paper towels, as this will help it brown better under the broiler.

10. Broil

Spray the roast lightly with vegetable spray. Broil the roast fat-side up until the surface is browned and crisp, which should take about 4 to 8 minutes. You can use a 12-inch foil ball to prop up the roast if needed.

11. Carve and Serve

Remove the ribs and slice the meat into ¾-inch-thick slices. Serve and enjoy your perfectly cooked prime rib that's tender, flavorful, and juicy.