Sous Vide Prime Rib

  • By: Jack Mancuso

Sous Vide Prime Rib - Cuso Cuts

Sous vide is a type of cooking involving vacuum sealing an item and placing it in a precise, low-temperature water bath. The goal of sous vide is ensuring the food cooks evenly. It’s popular for meats because the technique produces a tender, juicy result. 

Chefs will use a sous vide immersion circulator combined with a vacuum sealer (and plastic bags). However, you can achieve close to sous vide results with a digital thermometer and plastic food storage freezer bags. The trick here is you lose heat from the sides of the pot and water evaporation. So, accept that your temperature will fluctuate a little, and just keep a close watch.

The Process

Before putting the prime rib into the sealer bag, season it. Rub salt, pepper, and other beef-oriented herbs and spices, like Cuso’s Roasted Garlic and Onion seasoning, into the meat.

You can also add Worcestershire sauce, soy sauce, sesame oil, or mustard paste to the sous vide bag.
  1. 1. Vacuum seal the prime rib or use a resealable bag. Just make sure you get as much air as possible out so the meat doesn’t float in the bath.
  2. If you are using a sous vide machine, you’ll want to preheat the bath to 133F (medium rare). For medium, set the temperature to 143F, 
  3. Place the bag into the bath water, submerging the meat. It will take about 3 hours to reach medium-rare doneness. 
  4. Remove the prime rib from the sous vide water, and then from the bag.
  5. Pat it try using paper towels.
  6. Sprinkle some finishing spices on the prime rib like Cuso’s Gravel Seasoning or Cuso’s Cuso’s Dirt® Seasoning
  7. Place a cast-iron skillet on your grill at high heat.
  8. Sear the prime rib on all sides (you want a nice crust).
  9. Rest the meat so the juices redistribute.
  10. Slice and serve.

PitMaster’s Memo: The Benefits of Sous Vide

There are several reasons why sous vide is an excellent cooking method. For one, thanks to temperature control, you get enhanced flavors and textures. Plus, the prime rib cooks in its own juices.

Sous vide provides consistency. Other cooking methods don’t always produce consistently reliable results. In this case, you have precise temperatures all the time.

This particular method helps your food retain nutrients. The low temperature over a long period keeps the “good stuff” in. Even better, once you have the sous vide prime rib going, you can walk away and do other things until the time is up. Set it and forget it!

Sous vide preparations aren’t just for meat. You can use it with poultry, vegetables and even some desserts. Once you’ve got a feel for it, try switching up flavors for a more individualized touch.


Beer-battered onion rings

Blistered green beans

Buttermilk-dill biscuits

Horseradish sauce or Garlic Aioli

Seasonal vegetables


Crème brûlée

Fruit tarts

Panna cotta



From the Bar

Cream stout

Hibiscus tea


Sparkling water with fruit slices


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