A week or so ago, I was talking to one of my coworkers and she commented how they had a Sous Vide Prime Rib as part of their Christmas dinner. She talked about how it was absolutely delicious, and I’m a fan of sous vide cooking because of how easy it is to cook the perfect steak.
Brad and I have enjoyed sous vide cooking for a couple years. We’ve made a variety of meals using this method, including a sous vide pot roast, and my take of the Starbucks sous vide bacon Gruyere egg bites.
Cooking with the sous vide method is really easy; however, it will take a bit more time than throwing the meat on the grill. Fortunately, these extra hours are simply cook time so they can be spent doing other activities.
I decided to make my own Sous Vide Prime Rib for a New Year’s Day dinner. It sounded like a great way to kick off the new year, and I actually would be home in time to cook some roasted brussel sprouts and potatoes to enjoy along with the rib roast.
Before cooking the prime rib, I rubbed spices into the roast and then let it sit (covered) in the fridge for a couple days.
One thing to note with sous vide cooking is that the entire slab of meat is brought to the same temperature, so there isn’t necessarily a “pink center” with brown outsides. The entire width of the meat will be the same level of done-ness.
Steaks cooked using sous vide can be safely cooked at a lower temperature as it is cooked for an extended length of time. For this prime rib, I cooked it to 134 degrees which is in the preferred rare-medium temperature range. It will look really rare when cut, but have no fear, it is actually cooked!
The fact that the entire slab of meat cooks to the same temperature is why the steak needs to be “finished” once it has finished cooking. For this prime rib roast, I seared each side of the steak in an oiled pan, and then also took a blow torch to it in order to really caramelize the fat into the meat.
To go along with the prime rib, I roasted a potato medley along with some brussel sprouts. I cooked them while I was finishing the roast on the stove and with the blow torch. By the time the prime rib was finished, the brussel sprouts and potatoes were ready to come out of the oven as well.