If you want to wow a crowd (or just yourself), look no further than prime rib. Big, juicy, tender, and downright indulgent—it’s the kind of roast that steals the show. The only problem? Cooking it evenly without stressing over the oven. That’s where sous vide saves the day. With this method, you get perfectly cooked prime rib from edge to edge, every single time. Add in some garlic, herbs, butter, and a hot skillet finish, and you’ve got yourself the kind of meal people will talk about long after the last bite.

Ingredients for Sous Vide Prime Rib

1 bone-in prime rib roast (about 4-6 pounds)
Salt and freshly ground black pepper
4-6 garlic cloves, minced
A few sprigs of fresh rosemary and thyme
2-3 tablespoons olive oil
2-3 tablespoons unsalted butter
Optional: 1-2 teaspoons of your favorite steak seasoning or rub

Sous Vide Equipment

Sous vide immersion circulator
Large vacuum-sealable bag or heavy-duty resealable bag
Food-safe container or large stockpot
Digital kitchen thermometer
Cast iron skillet or heavy-duty pan
Tongs

How to Cook Your Sous Vide Prime Rib

Preheat your sous vide bath: Fill a large container or stockpot with water and attach your sous vide immersion circulator. Set the water temperature to your desired final steak temperature (typically 130°F/54°C for medium-rare or 135°F/57°C for medium) and allow the water to come to temperature.

Prepare the prime rib: If the prime rib roast has a thick layer of fat, you can trim it to your preference, but it’s often better to leave some for flavor. Season the roast generously with salt, pepper, and your preferred steak seasoning or rub, if desired. Rub minced garlic onto the meat, and place a few sprigs of fresh rosemary and thyme on top. Drizzle the roast with olive oil.

Vacuum-seal the roast: Place the seasoned prime rib into a vacuum-sealable bag or heavy-duty resealable bag. If using a resealable bag, use the water displacement method to remove air from the bag: partially seal the bag and immerse it in the water bath, allowing the water to push the air out before sealing it completely.

Sous vide cooking: Carefully place the bag with the prime rib into the preheated water bath, ensuring the meat is fully submerged. Clip the bag to the side of the container to prevent it from floating. Cook the prime rib for 4 to 6 hours for a roast of this size. This long cooking time allows for a perfect even temperature throughout the meat.

Finishing on the stovetop: When the sous vide cooking time is almost complete, preheat a cast iron skillet or heavy-duty pan over high heat. Add the butter and allow it to melt.

Searing the prime rib: Carefully remove the prime rib from the bag and pat it dry with paper towels. Heat the skillet until it’s smoking hot. Sear the prime rib on all sides, including the fatty side, for about 1-2 minutes per side, until it develops a beautiful, golden-brown crust.

Rest and carve: Remove the prime rib from the skillet and allow it to rest for 10-15 minutes to redistribute the juices. Carve the prime rib into thick slices, following the bone if it’s bone-in, and serve immediately.

Optional au jus: You can make a simple au jus sauce by deglazing the skillet with a bit of red wine or beef broth. Reduce it, season with salt and pepper, and serve alongside the prime rib.

Frequently Asked Questions

How long should I sous vide a prime rib roast?

For a 4–6 pound roast, 4 to 6 hours in the water bath is ideal. The longer cook time helps the meat stay tender and evenly cooked without overdoing it.

What temperature should I use for sous vide prime rib?

It depends on how you like it: 130°F (54°C) for medium-rare, 135°F (57°C) for medium. Because sous vide is precise, you’ll get that doneness all the way through the roast.

Do I really need to sear it afterward?

Yes! The sous vide takes care of perfect doneness, but the quick sear adds that golden-brown crust and rich flavor that makes prime rib irresistible.

Can I make this ahead of time?

Absolutely. You can cook the roast sous vide, chill it in the bag in an ice bath, and store it in the fridge for up to 2 days. When ready to serve, reheat it in the sous vide bath for an hour, then sear as usual.