Serves 6 to 8
- 3 to 4 bone (5 to 7 pounds) prime rib roast (bones in or out as you prefer)
- Salt and freshly ground black pepper, as needed
For the compound butter for finishing
- 2 sticks unsalted butter, softened
- 6 cloves garlic, peeled and finely minced
- 2 to 3 sprigs fresh rosemary, stripped for leaves, and leaves chopped
- 4 to 5 sprigs fresh thyme, stripped for leaves
- 1 tablespoon fine salt
- 1 tablespoon ground black pepper
- ½ teaspoon sugar
- ¼ teaspoon onion salt
- ¼ teaspoon paprika
- Prepared horseradish, optional for serving
- Fill and preheat the SousVide Supreme water oven to 134F/56.5C.
- Season the roast to taste with the salt and pepper and vacuum-seal in a large cooking pouch. (If bone in, use a thickness of folded paper towel to pad the bone ends, so they don’t puncture the pouch.)
- Submerge the pouch in the water oven to cook for 8 to 10 hours.
- Remove the pouch from the water oven and submerge it in an ice water bath for 10 to 15 minutes to cool the exterior. (You can prepare to this point in advance and refrigerate until ready to finish, as well. Remove from the refrigerator at least 30 minutes prior to finishing.)
- When ready to finish, preheat the traditional oven to 475F/245C.
- Meanwhile, make the compound butter by combining all ingredients in a small bowl.
- Remove the roast from the pouch and pat it thoroughly dry. Strain the accumulated pouch juices (jus) into a small saucepan and warm.
- Put the roast it into a baking pan and coat the surface completely with the compound butter.
- Roast in the oven for 15 minutes to brown the exterior. Remove and allow to rest for 5 minutes before carving.
- Carefully carve the roast from the bones (if using bone in) and slice the meat into thick slabs. Brush each slice with some of the melted compound butter from the pan.
- Serve with the jus, some horseradish, if desired, and your favorite sides.