Sous Vide Prime Rib
This is an absolutely fool-proof way of cooking Prime Rib that results in the most perfectly cooked, medium-rare piece of meat. The compound ghee seasoning with Rosemary, Salt, and Pepper really accentuate the flavors of the juicy steak. It's perfection!
- 1.5 lb 1.5 lb 1.5 lb Rib Roast Beef Roast, (Aka "Prime Rib") - 1 "bone" piece
- 1 Tbsp 1 Tbsp 1 Tbsp Ghee
- 1 Tbsp 1 Tbsp 1 Tbsp fresh Rosemary
- 1 tsp 1 tsp 1 tsp Himalayan Pink Salt
- 1/2 tsp 1/2 tsp 1/2 tsp Black Pepper
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Start by filling your Sous Vide with hot water. If the device is on, it will display the temperature of the water. Set the device to 136 degrees Fahrenheit. Take care not to fill the bath with water that is hotter than 136 degrees. Using hot water reduces "warm up" time.
- Take a one-bone cut of prime rib, and rub it down with the ghee. Sprinkle with chopped fresh rosemary, salt, and pepper. Place the prime rib in a vacuum-sealing pouch, and vacuum seal it.
- Place the vacuum sealed pouch into the 136 degree water, and allow it to cook for 5-7 hours.
- Remove the pouch from the water bath, and heat your grill to high heat.
- Allow your grill to reach at least 500 degrees. Take the meat out of the pouch, let the juices drip off (you can blot off any extra moisture with a paper towel for a better sear), and season again with additional salt and pepper.
- Place the meat on the hot grill, and sear for 2-3 minutes per side. No need to let the meat rest due to the cooking method: just slice and serve!
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