Sous Vide Prime Rib Roast Recipes

Steps:

• Prepare a thermocirculator and water bath according to manufacturer's directions. Set thermocirculator to 135 degrees F (57 degrees C) and allow water bath to come up to temperature. Season rib roast evenly with 1 tablespoon salt and transfer to a large vacuum-sealable bag; arrange butter cubes, thyme sprigs, and crushed garlic around rib roast in bag.
• Seal bag with a vacuum sealer according to manufacturer's directions. Transfer vacuum-sealed rib roast to warm water bath with thermocirculator, cover vessel with aluminum foil to reduce evaporation, and cook for 6 hours. Remove rib roast from bag; roast will be at 135 degrees F (57 degrees C) when pulled from water bath. Transfer to a rimmed sheet pan lined with paper towels and gently pat dry; reserve contents remaining in bag.
• Preheat the oven to broil with an oven rack positioned about 10 inches below the heat source. Line a rimmed baking sheet with aluminum foil and fit with a wire rack.
• Season rib roast evenly with remaining tablespoon salt and pepper and place on the prepared baking pan.
• Cook rib roast in the preheated oven until fat cap is deeply caramelized, 8 to 10 minutes. Transfer rib roast to a large cutting board and let rest for 10 minutes before slicing against the grain into 1- to 1 1/2-inch thick slices; garnish sliced prime rib with flaky sea salt to taste.
• While rib roast is in the oven, combine reserved contents from vacuum bag and mushrooms in a medium saucepan and cook over medium-high heat, stirring occasionally, until mushrooms are mostly tender and liquid has reduced completely, 8 to 10 minutes. Add wine and continue cooking, stirring occasionally, until wine is almost completely reduced, about 5 minutes. Add beef broth and continue cooking, stirring occasionally, until sauce is thick enough to coat the back of a spoon, about 15 minutes; remove thyme sprigs and discard. Season mushroom sauce to taste with salt and serve alongside sliced prime rib.

Steps:

• Bind rib roast with twine.
• Doing one side at a time, coat each side with steak seasoning, then garlic powder, then salt.
• Vacuum seal the roast.
• Cook in 133 F water bath for 24-36 hours.
• For the bones, repeat steps 2 and 3 and freeze for another time or cook right away at 133 F for 72 hours.
• About an hour before you remove the roast from the bag, heat up a cast iron skillet in the oven at 400°F.
• Remove roast from bath and bag. Reserve the liquid to use as an au jus later.
• Pat the roast dry.
• Move the cast iron skillet to the stove using mits, and turn the heat to medium high.
• Add the oil to the skillet.
• Sear each side of the roast for 2-3 minutes.
• Slice and serve with horseradish sauce, http://www.food.com/recipe/sour-cream-and-horseradish-sauce-156847.
• There is no need to let the roast rest. Enjoy! Reheat slices in zipper bags using the sous vide method too. This will avoid over cooking the meat when reheating.