Sous Vide Prime Rib with Au Jus

Step 1

Place prime rib in baking dish or on baking sheet. Generously season all sides of prime rib with salt, then cover prime rib with aluminum foil or plastic wrap. Place baking dish in refrigerator and chill at least 1 hour, but no more than 12 hours.

Step 2

When ready to cook prime rib, fill large pot or other large, heat-resistant container with water. Insert sous vide immersion circulator and set to 132° Fahrenheit (see Notes for alternate temperatures). Note: pot must be deep enough that water level falls between minimum and maximum indicators on circulator.

Step 3

Place prime rib in food-safe bag. Remove as much air from bag as possible with vacuum sealer or water displacement method (see Notes) and seal bag shut.

Step 4

Once water bath is preheated to 132° Fahrenheit, place sealed bag in pot, making sure prime rib is fully submerged. Weigh bag down with weights or silverware attached to bottom of bag if needed. Food must be fully submerged to cook properly.

Step 5

Cook prime rib in water bath 8 hours. After 8 hours, remove bag from water bath. Transfer prime rib from bag to baking sheet and set aside. Reserve cooking liquid from bag and set aside for au jus.

Step 6

Preheat oven to 475° Fahrenheit. Add salt, pepper, softened butter, minced garlic, minced rosemary, salt, and pepper to small bowl. Mix together ingredients until fully combined.

Step 7

Pat prime rib completely dry on all sides with paper towels. Once dried, cover prime rib with butter mixture on all sides, gently rubbing mixture into prime rib.

Step 8

When entire butter mixture has been applied, place baking sheet in preheated oven. Roast prime rib 10 to 15 minutes or until outside of prime rib is golden brown. When desired coloring is achieved, remove baking sheet from oven and let prime rib rest at least 15 minutes.

Step 9

While prime rib rests, heat small skillet over medium heat. When pan is warm, add reserved prime rib juices, Worcestershire sauce, and red wine. Whisk to blend ingredients, then simmer mixture 4 to 5 minutes or until liquid has reduced by 25%.

Step 10

Pour in beef broth and gently whisk to incorporate. Continue simmering until liquid has reduced to desired consistency, then transfer au jus to serving container.

Step 11

Carve prime rib into thick slices, working against grain of meat for tender cuts. Serve warm with au jus and desired sides.