Sous Vide Prime Rib with Au Jus
Ingredients
The Prime Rib
-
3 ½
pounds
prime rib roast
-
to taste
salt
-
to taste
freshly cracked black pepper
-
¼
cup
butter
-
2-3
cloves
garlic
-
1
tablespoon
minced fresh rosemary
The Au Jus
-
reserved
cooking juices from prime rib
-
1
tablespoon
Worcestershire sauce
-
½
cup
red wine
-
1
cup
beef broth
Instructions
- Season the prime rib with salt and cover it, then chill in the refrigerator for at least 1 hour.
- Preheat the sous vide immersion circulator to 132°F.
- Seal the prime rib in a food-safe bag and submerge it in the water bath for 8 hours.
- After cooking, transfer the prime rib to a baking sheet and reserve the cooking liquid.
- Preheat the oven to 475°F and prepare a butter mixture with garlic and rosemary.
- Pat the prime rib dry and coat it with the butter mixture, then roast in the oven for 10 to 15 minutes until golden brown.
- Let the prime rib rest for at least 15 minutes before carving.
- In a skillet, combine the reserved juices, Worcestershire sauce, and red wine, then simmer and add beef broth to make the au jus.
- Carve the prime rib against the grain and serve with au jus.
Nutrition Facts (estimated)
Servings
8
Calories
661
Total fat
59g
Total carbohydrates
1g
Total protein
27g
Sodium
274mg
Cholesterol
135mg
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