Sous Vide Standing Rib Roast
This prime rib is seasoned with kosher salt, black pepper, thyme, garlic, and butter, then cooked sous vide-style and finished in the oven for a richly flavored centerpiece. A red wine and beef broth sauce with chopped shiitake mushrooms adds earthy depth, making it well suited to a celebratory dinner or special gathering.
- Prep20 mins
- Cook6 hrs 10 mins
- Serves12
- DifficultyMedium
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Sous Vide Standing Rib Roast, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 42 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 5 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 91 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 2
- Heart Health
- 56
- Metabolic
- 13
- Digestive
- 20
- Inflammatory
- 54
- Performance
- 40
- General Wellness
- 1
Prepare a thermocirculator and water bath according to the manufacturer's directions. Set the thermocirculator to 135 degrees F (57 degrees C) and allow the water bath to reach temperature. Season the rib roast evenly with salt and transfer it to a large vacuum-sealable bag. Arrange the butter cubes, thyme sprigs, and crushed garlic around the rib roast in the bag.
- 2
Seal the bag with a vacuum sealer according to the manufacturer's directions. Transfer the vacuum-sealed rib roast to the warm water bath with the thermocirculator. Cover the vessel with aluminum foil to reduce evaporation, and cook for 6 hours. Remove the rib roast from the bag; it will be at 135 degrees F (57 degrees C) when removed from the water bath. Transfer it to a rimmed sheet pan lined with paper towels and gently pat it dry. Reserve the contents remaining in the bag.
- 3
Preheat the oven to broil with an oven rack positioned about 10 inches below the heat source. Line a rimmed baking sheet with aluminum foil and fit it with a wire rack.
- 4
Season the rib roast evenly with salt and pepper, and place it on the prepared baking pan.
- 5
Cook the rib roast in the preheated oven until the fat cap is deeply caramelized, 8 to 10 minutes. Transfer the rib roast to a large cutting board and let it rest for 10 minutes before slicing it against the grain into 1- to 1 1/2-inch-thick slices. Garnish the sliced prime rib with flaky sea salt to taste.
- 6
While the rib roast is in the oven, combine the reserved contents from the vacuum bag and the mushrooms in a medium saucepan. Cook over medium-high heat, stirring occasionally, until the mushrooms are mostly tender and the liquid has reduced completely, 8 to 10 minutes. Add the wine and continue cooking, stirring occasionally, until the wine is almost completely reduced, about 5 minutes. Add the beef broth and continue cooking, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 15 minutes. Remove and discard the thyme sprigs. Season the mushroom sauce to taste with salt, and serve it alongside the sliced prime rib.
- Calories 307.27 kcal Moderate 15%
- Protein 35.61 g Good Source 71%
- Carbohydrate 6.81 g 2%
- Total Fat 15.03 g Moderate 19%
- Saturated Fat 6.94 g High 35%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 113.42 mg High 38%
- Sodium 1616.92 mg High 70%
- Dietary Fiber 0.63 g Low Source 2%
- Total Sugars 2.76 g --
- Added Sugars 0.16 g Low Source 0%
- Calcium 86.5 mg Low Source 7%
- Iron 3.61 mg Good Source 20%
- Potassium 35.09 mg Low Source 1%
- Vitamin A 38.56 mcg Low Source 4%
- Vitamin C 1.72 mg Low Source 2%
- Vitamin D 0.0 mcg Low Source 0%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Sulfites
- Garlic 🧄
- Alcohol 🚫🍷
About This Recipe
Sous Vide Standing Rib Roast is made with 13 ingredients and serves 12. It takes about 6 hrs 30 mins and is rated medium. Key ingredients include Beef Broth, Black Pepper, Bone In Ribeye Steak, and Fresh Thyme. Each serving provides about 307.27 kcal, and is a good source of protein.
Recipe Questions
- What is Sous Vide Standing Rib Roast made of?
- The main ingredients are Beef Broth, Black Pepper, Bone-In Ribeye Steak, Fresh Thyme, Garlic. The full list of 13 is above.
- How long does it take to make Sous Vide Standing Rib Roast?
- About 6 hrs 30 mins in total: 20 mins to prepare and 6 hrs 10 mins to cook.
- How many calories are in one serving?
- One serving provides about 307.27 kcal. The full nutrition breakdown is above.
- Is Sous Vide Standing Rib Roast easy to make?
- This recipe is rated medium, with 13 ingredients and 6 steps.
- Is Sous Vide Standing Rib Roast healthy?
- Sous Vide Standing Rib Roast has an easyChef Pro health score of 43/100. Per serving, it provides 307.27 calories and 35.61 g of protein, or 71% of the Daily Value. It is a good source of iron. Worth noting per serving: sodium at 1616.92 mg (70% of the Daily Value) and saturated fat at 6.94 g (35% of the Daily Value). It contains Milk, Sulfites, Garlic and Alcohol, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
How easyChef Pro scores recipes and products
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The calculation evaluates nutrients, calorie density, processing level, and how well the food supports your selected health goal. Protein, fiber, vitamins, minerals and other beneficial nutrients can strengthen the score. High amounts of sodium, saturated fat, added sugar and other nutrients may lower it.
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