36 Hour Prime Rib
36 Hour Prime Rib
Ingredients
- 5 pounds rib roast, choice grade
- 1/4 cup kosher salt, or as needed, for heavy seasoning
- 3 fresh rosemary sprigs
- 3 fresh thyme sprigs
- 4 garlic cloves, peeled and smashed
- 2 tablespoons butter, sliced (optional, see notes)
- 2 tablespoons Montreal seasoning, or as needed
- 2 tablespoons high-smoke point oil, such as grapeseed or avocado oil
Instructions
- 1
Trim the fat cap from the rib roast, removing any silverskin. This allows for better seasoning penetration and a more pleasant eating experience.
⏱️ 10 min
- 2
Season the trimmed rib roast heavily on all sides with kosher salt. Place the seasoned roast on a wire rack set over a baking sheet and refrigerate for at least 24 hours, or up to 48 hours for best results. This dry brining process helps tenderize the meat and enhance flavor.
⏱️ 5 min
- 3
After the dry brine, place the roast into a large vacuum-sealable bag. Add the fresh rosemary sprigs, thyme sprigs, and smashed garlic cloves to the bag. If using, add the sliced butter. (Note: Butter is optional as it has been found to not significantly impact the final product in sous vide cooking).
⏱️ 5 min
- 4
Vacuum seal the bag, ensuring all air is removed. Preheat a sous vide water bath to 129°F.
⏱️ 5 min•🌡️ 129
- 5
Carefully submerge the vacuum-sealed roast into the preheated sous vide bath. Cook for 12 hours. While a roast of this size will reach the target temperature in 3-4 hours, the extended cooking time is crucial for achieving exceptional tenderness.
⏱️ 720 min•🌡️ 129
- 6
Once the sous vide cooking is complete, carefully remove the roast from the water bath and then from the vacuum bag. Discard the herbs, garlic, and any liquid in the bag. Thoroughly pat the entire surface of the roast dry with paper towels. This is a critical step for achieving a good sear.
⏱️ 5 min
- 7
Let the patted-dry roast rest on a clean cutting board or wire rack for 30 minutes. This allows the surface to dry further and the internal temperature to stabilize slightly before searing.
⏱️ 30 min
- 8
While the roast rests, prepare for searing. Season the roast generously on all sides with Montreal seasoning. Heat a large cast iron pan over high heat until it begins to smoke lightly. Add the high-smoke point oil to the hot pan.
⏱️ 5 min
- 9
Carefully place the seasoned prime rib into the hot cast iron pan. Sear each side for 2-3 minutes, or until a deep, golden-brown crust has formed. Use tongs to hold the roast and sear all sides, including the ends.
⏱️ 15 min
- 10
After searing, transfer the prime rib to a clean cutting board and let it rest for 15 minutes. This final rest allows the juices to redistribute throughout the meat, ensuring a tender and flavorful slice.
⏱️ 15 min
- 11
Slice the prime rib against the grain and serve immediately. The interior should be perfectly rosy from edge to edge, with a buttery tender texture and deep beefy flavor.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
36 Hour Prime Rib
- 5 pounds rib roast, choice grade
- 1/4 cup kosher salt, or as needed, for heavy seasoning
- 3 fresh rosemary sprigs
- 3 fresh thyme sprigs
- 4 garlic cloves, peeled and smashed
- 2 tablespoons butter, sliced (optional, see notes)
- 2 tablespoons Montreal seasoning, or as needed
- 2 tablespoons high-smoke point oil, such as grapeseed or avocado oil
Instructions
- 1
Trim the fat cap from the rib roast, removing any silverskin. This allows for better seasoning penetration and a more pleasant eating experience.
⏱️ 10 min - 2
Season the trimmed rib roast heavily on all sides with kosher salt. Place the seasoned roast on a wire rack set over a baking sheet and refrigerate for at least 24 hours, or up to 48 hours for best results. This dry brining process helps tenderize the meat and enhance flavor.
⏱️ 5 min - 3
After the dry brine, place the roast into a large vacuum-sealable bag. Add the fresh rosemary sprigs, thyme sprigs, and smashed garlic cloves to the bag. If using, add the sliced butter. (Note: Butter is optional as it has been found to not significantly impact the final product in sous vide cooking).
⏱️ 5 min - 4
Vacuum seal the bag, ensuring all air is removed. Preheat a sous vide water bath to 129°F.
⏱️ 5 min•🌡️ 129 - 5
Carefully submerge the vacuum-sealed roast into the preheated sous vide bath. Cook for 12 hours. While a roast of this size will reach the target temperature in 3-4 hours, the extended cooking time is crucial for achieving exceptional tenderness.
⏱️ 720 min•🌡️ 129 - 6
Once the sous vide cooking is complete, carefully remove the roast from the water bath and then from the vacuum bag. Discard the herbs, garlic, and any liquid in the bag. Thoroughly pat the entire surface of the roast dry with paper towels. This is a critical step for achieving a good sear.
⏱️ 5 min - 7
Let the patted-dry roast rest on a clean cutting board or wire rack for 30 minutes. This allows the surface to dry further and the internal temperature to stabilize slightly before searing.
⏱️ 30 min - 8
While the roast rests, prepare for searing. Season the roast generously on all sides with Montreal seasoning. Heat a large cast iron pan over high heat until it begins to smoke lightly. Add the high-smoke point oil to the hot pan.
⏱️ 5 min - 9
Carefully place the seasoned prime rib into the hot cast iron pan. Sear each side for 2-3 minutes, or until a deep, golden-brown crust has formed. Use tongs to hold the roast and sear all sides, including the ends.
⏱️ 15 min - 10
After searing, transfer the prime rib to a clean cutting board and let it rest for 15 minutes. This final rest allows the juices to redistribute throughout the meat, ensuring a tender and flavorful slice.
⏱️ 15 min - 11
Slice the prime rib against the grain and serve immediately. The interior should be perfectly rosy from edge to edge, with a buttery tender texture and deep beefy flavor.
⏱️ 5 min