Sous Vide Prime Rib
Why This Recipe Works
In the land of celebratory roasts, the prime rib stands as king. But cooking this cut of beef properly is a challenge. And when you're dropping upward of 100 bucks on a quality rib roast, you're going to want to cook it well. Luckily, sous vide allows you to do just that. We start by removing the ribs to expose all sides of the roast before salting it and letting it sit overnight. The salt slowly moves toward the center of the meat, enhancing the beefy flavor while dissolving some of the proteins. Presearing the roast built flavor before it went into its low-temperature bath. After 16 to 24 hours at 133°F/56°C, the roast's connective tissue had broken down, producing a buttery texture. A flash under the broiler crisped up the fat cap to create a nice crust.