Prime Rib 101

Carlene Thomas RDN
Carlene Thomas RDN
August 17, 2020
Want the impressive standing rib roast without the hassle and worry of over or under cooking? This prime rib turns out perfectly every time in your Anova Precision Oven with sous vide mode, 100% steam and the use of a probe to read internal temperature (no matter how big the roast). Use this 101 recipe for a family meal or impressive holiday dinner. Wondering how much to buy? A “rib” serves about two people. Note: This internal temperature reading is for “medium rare”. To cook your roast to another doneness follow the below guidelines: Medium: 136 F Medium well: 144 F If you’d like to cook to “rare” set the temperature to 132 and pull it from the oven when the probe reaches 122 F.
Prep Time
Cook Time
Prime Rib 101
4.78 (9)
6.4 lb
Standing rib roast prime rib
3 Tbsp
Kosher salt
Large egg whites
4 Tbsp
Four variety pepper kernels
2 tsp
Kosher salt
1.5 Tbsp
Minced fresh rosemary
1.5 Tbsp
Minced fresh thyme leaves

1. Salt rib roast overnight

Use about 3 tablespoons kosher salt and coat beef. Refrigerate uncovered overnight.
Salt rib roast overnight

2. Preheat Oven

Sous Vide Mode: On
Steam: 100%
Temp: 132°F
Heat: Rear

3. Probe meat

Insert probe into the center of the roast, avoiding bone. Place in an oven safe casserole dish. Place in oven fat cap side up.
Probe meat

4. Cook meat

For a 6.4 pound roast, this will take approximately seven hours.
Cook meat
Sous Vide Mode: On
Steam: 100%
Temp: 132°F
Heat: Rear
132°F Probe Target

5. Whip egg whites

Whip two egg whites until frothy.
Whip egg whites

6. Brush whites onto meat

Paint whipped egg whites on all sides of the roast, placing on the solid sheet pan, bone side up.
Brush whites onto meat

7. Press seasoning onto meat

Add seasoning of choice to the exterior of all sides of the meat, avoiding the bones.
Press seasoning onto meat

8. Vent steam and sear

Vent steam and sear
Sous Vide Mode: Off
Steam: Off
Temp: 475°F
Heat: Rear
00:07 Timer

9. Hold if not ready to serve

Sous Vide Mode: On
Steam: 30%
Temp: 130°F
Heat: Rear

10. Carve and serve

Serve au jus paired with garlic mashed potatoes.
Carve and serve
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