Sous Vide Standing Rib Roast

Name: Sous Vide Standing Rib Roast
Prep time: 20 min
Cook time: 6 h 10 min
Total time: 6 h 30 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 cups Beef Broth; 1 tbsp Black Pepper; 5 lb Bone-In Ribeye Steak; 4 whole Fresh Thyme; 3 whole Garlic; 1 cup Red Wine; 2 tbsp Salt & Pepper; 1 dash Sea Salt; 6 oz Shiitake Mushrooms; 4 tbsp Unsalted Butter

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-Carb Gluten-Free Carnivore 🥩Comfort-Food Anabolic Diet

Sous Vide Standing Rib Roast delivers buttery-tender beef with a rosy interior from edge to edge, finished under the broiler for a crackling, caramelized crust. A glossy shiitake and red wine pan sauce, enriched with bag juices, adds earthy depth and savoriness. Serve this for holidays or special dinners when you want impressive results with consistent doneness.

Prep20 mins
Cook6 hrs 10 mins
Serves12
DifficultyMedium

1

Set up a thermocirculator and water bath as the manufacturer directs. Set the thermocirculator to 135 degrees F (57 degrees C) and let the water bath reach temperature. Season the rib roast evenly with 1 tablespoon salt and place it in 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 following the manufacturer's directions. Place the vacuum-sealed rib roast in the heated water bath with the thermocirculator, cover the vessel with aluminum foil to limit evaporation, and cook for 6 hours. Remove the rib roast from the bag; it will be 135 degrees F (57 degrees C) when taken out of the water bath. Set it on a rimmed sheet pan lined with paper towels and gently pat dry; reserve the contents left in the bag.
3

Preheat the oven to broil with an oven rack about 10 inches below the heat source. Line a rimmed baking sheet with aluminum foil and place a wire rack on top.
4

Season the rib roast evenly with the remaining tablespoon salt and pepper and set it on the prepared baking pan.
5

Broil the rib roast in the preheated oven until the fat cap is deeply caramelized, 8 to 10 minutes. Move the rib roast to a large cutting board and let it rest for 10 minutes, then slice 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 and cook over medium-high heat, stirring occasionally, until the mushrooms are mostly tender and the liquid has fully reduced, 8 to 10 minutes. Add the wine and continue to cook, stirring occasionally, until the wine is almost fully reduced, about 5 minutes. Add the beef broth and continue to cook, 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 with salt to taste and serve alongside the sliced prime rib.