recipes.anovaculinary.com
Sous Vide Prime Rib
4431 ratings
With the Anova Sous Vide Precision Cooker, you get perfect prime rib every time (which for us means, medium rare), with less than an hour of active cooking time. To ensure consistent seasoning, we dry rub the roast for at least an hour before the bath, and then finish with a festive multi-color peppercorn crust and 15 minutes in a hot oven to create a crispy, golden brown crust. The beef cooking liquid is combined with rich homemade beef stock to create an amazing beef jus.
Ingredients
Meat
• 3 lb Beef ribeye, bone-in roast
Produce
• 2 tbsp Garlic powder, dried
• 4 sprigs Rosemary, fresh
Refrigerated
• 2 Egg whites
Canned Goods
• 1 qt Beef stock
Baking & Spices
• 1 tbsp Celery seeds, dried
• 1 Kosher salt
• 1 tbsp Peppercorns, black coarsely ground
• 1 tbsp Peppercorns, green coarsely ground
• 1 tbsp Pink peppercorns, coarsely ground