Prime Rib 101

Carlene Thomas RDN
Carlene Thomas RDN
January 4, 2022
Want an impressive standing rib roast without the hassle and worry of over- or under-cooking? This prime rib turns out perfectly every time thanks to the Anova Precision Oven’s sous vide mode and the use of a probe to read internal temperature. These recipe guidelines will work no matter the size of your roast—just make sure it isn’t too big to fit in the oven! Notes: This recipe has been updated after its original publication for a quicker roasting time. Wondering how much to buy? Figure one bone for every two people. You’ll need to scale up or scale down the seasonings if using a larger or smaller roast than listed below. If you use a larger or smaller roast, keep in mind that the total cooking time will change. The probe setting in this recipe is for medium-rare doneness. To cook the roast to rare doneness, set the probe to 122°F (50°C) and oven to 144°F (62°C). For medium, set the probe to 136°F (58°C) and oven to 156°F (68°C). For medium-well, set the probe to 144°F (62°C) and oven to 164°F (73°C).
Serves
6
Prep Time
08:00
Cook Time
05:07
Prime Rib 101
4.78 (9)
5312
Ingredients
1 (6.4-pound/3-bone)
standing prime rib roast (see note)
3 Tbsp plus 2 teaspoons
kosher salt, divided
2 large
egg whites
¼ cup
four-color peppercorns
1.5 Tbsp
minced fresh rosemary
1.5 Tbsp
minced fresh thyme leaves
Steps

1. Dry Brine

Rub the roast with 3 tablespoons of the salt. Place in a rimmed dish and refrigerate, uncovered, overnight.
Dry Brine

2. Preheat Oven

Rack
Sous Vide Mode: On
Steam: 100%
Temp: 152°F
Heat: Rear

3. Insert Probe

Insert the probe into the center of the roast, taking care to avoid the bones. Place in an oven-safe baking dish.
Insert Probe

4. Cook

Rack
Place in the oven with the fat cap side up. Attach the probe and cook until the probe reaches its target temperature, 3 to 4 hours (see note).
Cook
Sous Vide Mode: On
Steam: 100%
Temp: 152°F
Heat: Rear
132°F Probe Target

5. Adjust Oven for Searing

Rack
Sous Vide Mode: Off
Steam: Off
Temp: 475°F
Heat: Rear

6. Prepare Seasoning

In a medium bowl, whisk the egg whites until frothy. In a small bowl, stir together the peppercorns, rosemary, thyme, and remaining 2 teaspoons salt.
Prepare Seasoning

7. Brush Roast

Transfer the roast to a rimmed sheet pan with the bone side up. (Reserve the cooking juices in the baking dish for serving, if desired). Brush the egg whites on all sides of the roast.
Brush Roast

8. Add Seasoning

Press the pepper-herb mixture onto the egg white on all sides of the meat.
Add Seasoning

9. Sear

Rack
Return to the oven and cook until browned, 5 to 7 minutes.
Sear
Sous Vide Mode: Off
Steam: Off
Temp: 475°F
Heat: Rear
00:07 Timer

10. Hold if Desired

Rack
If you’d like, you can keep the roast warm in the oven. Remove the roast after browning. Leave the oven door open for 30 to 60 seconds to help drop the oven temperature quickly. Return the roast to the oven once the temperature has dropped to 130°F. You can leave the roast in the oven at this temperature for up to 2 1/2 hours.
Sous Vide Mode: On
Steam: 30%
Temp: 130°F
Heat: Rear
02:30 Timer

11. Carve and Serve

Slice and serve au jus, if desired, with garlic mashed potatoes on the side.
Carve and Serve
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