One of our favorite dishes to serve during the holidays is prime rib. By cooking your prime rib sous vide using the Sansaire, you’re guaranteed to produce a perfectly cooked, juicy, succulent roast, without tying up your oven, stressing doneness, or worrying about timing.
The traditional way to cook a prime rib is to roast it in the oven. Unfortunately, this creates a few problems. First, you end up with a temperature gradient – the outside of the roast inevitably cooks more than the inside, and produces a gray band of dried out, overcooked meat around the edge of the roast. Next, even if you’re monitoring the internal temperature of the roast closely using a probe thermometer, the meat will continue cooking after you’ve removed it from the oven. This makes it challenging to achieve the right doneness since you’re aiming at a moving temperature target.
Purchasing a prime rib roast is an investment, and cooking your prime rib sous vide is the best way to ensure that it turns out perfectly. This year, our friends at Flannery Beef sent us a gorgeous 3-rib roast. Conveniently, their meat arrives pre-packaged in sous vide-safe vacuum bags, so we were able to drop it straight into a water bath and not have to worry about vacuum sealing such a large cut of beef. After we cooked the prime rib for 24 hours, we added a delicious crust to the meat using a blowtorch – our favorite method. If you prefer, you can also sear your roast under the broiler, on a smoking hot grill, or by shallow frying in a large roasting pan.
Sous Vide Prime Rib with Horseradish Cream
|Prime rib roast, vacuum sealed||3-ribs (serves 6-9 people)||6-8 lbs.|
|Soy sauce||2 tbsp.||30g|
|Fresh horseradish root||2 tbsp.||10g|
|Sour cream or Crème Fraîche||8 oz.||227g|
|Chives, finely minced, to garnish||¼ cup||10g|
|Flaky sea salt||to taste|
- Preheat your water bath to 52 °C / 125.6 °F.
- Add the prime rib roast, and cook for 24 hours minimum, up to 36 hours.
- Meanwhile, finely grate the horseradish root and stir together with the sour cream. Reserve, covered, in the refrigerator.
- Remove the meat from the bag, and place on a wire cooling rack set above an uncoated (not nonstick) baking sheet. Pat the meat thoroughly dry.
- Rub the meat on all sides with soy sauce.
- Sear using a blowtorch, as shown in the video above.
- If your prime rib roast is bone-in, begin carving by removing the rib bones. Then, slice the roast across the grain of the meat, to produce ½” thick slices. Only carve what you’re serving right away, and keep the roast covered to stay warm for second helpings.
- Serve with a dollop of horseradish cream mixture, a sprinkle of chives, and flaky sea salt, to taste.
From all of us at Sansaire, we hope you have a wonderful and delicious holiday season!