Sous Vide Prime Rib with Red Wine Pan Gravy
Perfectly tender prime rib cooked sous vide at precise temperature for 12 hours, then seared for a golden crust and served with rich red wine pan gravy. This technique ensures edge-to-edge doneness while maintaining maximum juiciness. The long, gentle cooking breaks down tough fibers while preserving the meat's natural flavor. Ideal for special occasions when you want restaurant-quality results with foolproof consistency.
Ingredients
Instructions
- 1
Season the prime rib with olive oil, salt, and pepper
- 2
Place the prime rib in a plastic bag and remove air with a vacuum sealer
- 3
Fully submerge the bag in water and sous vide
- 4
Remove from bag and place on a separate plate
- 5
Pat dry with kitchen towels and season with Italian seasoning
- 6
Melt butter in a skillet over medium heat and sear on all sides until golden brown
- 7
Add beef stock, red wine, and Worcestershire sauce to the same skillet
- 8
Cook until sauce thickens
- 9
Serve the prime rib with the gravy
Tips
Pat the meat completely dry after sous vide cooking to ensure proper searing and crust formation.
Let the seared prime rib rest for 5 minutes before slicing to redistribute juices.
Use a meat thermometer to verify internal temperature matches your desired doneness level.
Good to Know
Refrigerate cooked prime rib up to 4 days. Reheat gently in low oven.
Season and vacuum seal up to 24 hours ahead. Complete sous vide cooking day of serving.
Slice against the grain and serve immediately while hot with warm gravy.
Common Mistakes
Pat meat completely dry to avoid poor searing and steaming instead of browning.
Don't skip the searing step to avoid bland, grey exterior appearance.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use a different cut of beef?
Yes, ribeye roast or top sirloin work well with this method. Adjust cooking time based on thickness and desired doneness level.
What if I don't have a vacuum sealer?
Use the water displacement method with a zip-top bag. Submerge slowly to push out air, then seal the bag completely.
How long will the gravy keep?
Store pan gravy refrigerated for up to 3 days. Reheat gently and whisk in a splash of broth if it gets too thick.