Sous Vide Prime Rib with Garlic Herb Butter + VIDEO

Sous Vide Prime Rib Roast is tender, juicy and perfectly cooked every time. It’s a perfect dish for the holidays, especially when it’s served with these easy Sour Cream Mashed Potatoes and Balsamic Glazed Brussels Sprouts

What Cut is Prime Rib? 

  • Prime rib is also known as rib roast, or standing rib roast. It can be sold either boneless or bone-in. The ribeye roast comes from the same part of the animal as the ribeye does, giving it that delicious texture, and meaty flavor. 

How to Seal for Sous Vide Cooking: 

  • It’s best to use a large vacuum seal bag or a gallon sized ziploc bag (doubled up to prevent leaking) for cooking a rib roast sous vide. Because it’s a heavy piece of meat, you want to be sure that it doesn’t break through the bag. 

How Long Does it Take to Sous Vide Prime Rib? 

  • The roast should spend 6-10 hours in the water bath. This timing works regardless of the weight of your rib roast. 

Can You Sous Vide a Frozen Prime Rib? 

  • Yes! You can sous vide from frozen. Simply increase the time in the water bath to 8-12 hours (vs. 6-10 hours). 

What Temperature Should a Prime Rib be Cooked to? 

In the oven, you would only cook a prime rib until it registers 115-degrees for medium rare. That is because the roast will continue to cook as it rests outside the oven. However, with sous vide, the entire roast will cook evenly throughout. Here are the cooking temperatures for sous vide prime rib: 

  • Rare – 130 degrees
  • Medium Rare – 132 degrees
  • Medium – 137 degrees
Prime rib in sous vide water bath.

Is Sous Vide Prime Rib Good? 

  • Cooking prime rib sous vide guarantees a perfectly cooked and tender roast every single time. It’s my favorite way to prepare it. 

Standing Rib Roast Preparation: 

  • It’s simple to prepare a rib roast for sous vide cooking. Just generously season it with salt and place it uncovered in the refrigerator for at least one hour (and up to overnight). The salt will not only season the meat, but also help to tenderize it. And leaving it uncovered in the fridge helps to air dry it, making for better browning when finishing the prime rib.

Tips for Seasoning: 

  • I like to sous vide the prime rib with just a bit of salt to season it. The reason being that I like to reserve the cooking liquids to make au jus at the end. Then, after it comes out of the sous vide, I rub it with garlic butter to give it amazing flavor. 
Prime rib after roasting in oven to get golden crust.

How to Get a Good Sear on Sous Vide Prime Rib: 

  • Roast it in a 550-degree oven for 8-10 minutes. 
  • Alternatively, you can broil the roast about 8” from the heating element for 2-8 minutes, keeping a close eye on it so it doesn’t burn. 

How Much Prime Rib Per Person? 

  • Plan on about one pound per person. This timing of this recipe will work the same, regardless of the size of your roast. 
Sliced prime rib on platter.

How to Slice Prime Rib: 

  • Hold the roast up by the rib bones and slice close to the bone contour to remove the meat from the bones. Then slice the roast into equal slices. 

Here’s a great slideshow to give a better idea of how this process works. 

Tip: Carve only as many slices as you need. Leaving the rest of the roast intact will help it stay warm and retain its juices.

Platter of sliced prime rib.

Wine Pairings for Prime Rib:

What to Serve with Prime Rib: 

Sous Vide Main Dish Recipes:

Sous Vide Prime Rib Recipe

Sous vide prime rib arranged on platter with roasted potatoes and rosemary sprigs.

Sous Vide Prime Rib Roast

Sous Vide Prime Rib Roast is tender, juicy and perfectly cooked every time. It’s a perfect dish for the holidays.
3.75 from 4 votes
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Prep Time: 5 minutes
Cook Time: 6 hours 10 minutes
Seasoning Time: 1 hour
Total Time: 7 hours 15 minutes
Servings: 6 people


  • 1 5-pound beef ribeye roast (bone-in )
  • Kosher salt
  • 1 quart low-sodium beef broth

Garlic Herb Butter:

  • 1 stick salted butter (softened)
  • 2 Tablespoons garlic powder
  • 1 Tablespoon fresh rosemary (finely chopped (1/2 Tbsp dried))
  • 1 Tablespoon fresh thyme (finely chopped (or 1/2 Tbsp dried))
  • 1 Tablespoon coarse ground black pepper
  • 2 teaspoons herbs de provence

For Serving:

  • Horseradish


  • Generously season the roast with kosher salt and place in the refrigerator, uncovered, for at least one hour (and up to overnight). This is a good time to let your butter soften as well.
  • Set sous vide to 132-degrees (for medium rare).
  • Place the roast in a large vacuum bag or two ziploc bags (doubled up), seal, and place in the water bath.
  • Sous vide for 6 – 10 hours. (8 – 12 hours if the roast is frozen.)
  • Remove the beef from the bag, reserving the cooking liquid, and pat dry.


  • Preheat oven to 550 degrees.
  • In a small bowl, combine butter with garlic powder, rosemary, thyme, pepper and herbs de provence. Coat the top and sides of the roast with the garlic herb butter and place in a roasting pan.
  • Roast the prime rib for 8-10 minutes, until the crust is golden (keeping a close eye on it).
  • Remove from the oven and let rest.
  • While the roast rests, make the au jus. In a large skillet, bring the sous vide cooking liquid and broth to a boil, reduce the heat and simmer until reduced by half. Skim off any solids that rise to the top.
  • Serve sliced prime rib with au jus and horseradish on the side.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!


Sous Vide Machine


Calories: 157kcal | Carbohydrates: 3g | Protein: 3g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 426mg | Potassium: 354mg | Fiber: 1g | Sugar: 1g | Vitamin A: 548IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg

13 thoughts on “Sous Vide Prime Rib with Garlic Herb Butter + VIDEO”

  1. What about that awful smell you can get from cooking meat at low temps for over 4 hours? Does the salt coating take care of that?

  2. I think you have your herb conversion from fresh to dried reversed. Dried is more potent so you need less than half as much compared to quantity of fresh herbs.

  3. Hi there!

    I have an 8 pound standing roast – I see that you recommend cooking at 132° for 6-10 hrs. That’s a pretty wide timespan. Would you be able to recommend/explain the advantages/disadvantages of the higher or lower end of that timeframe?

    • Hi Laura – 6 hours will be great! However, if you are out of the house, or working on timing with other dishes, it can remain in the water bath for up to 10 hours. Hope that helps!


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