Perfect Prime Rib Roast
Carlene Thomas RDN
September 15, 2023
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
4.84 (19)
14643
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.
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.
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). Remove the roast from the oven when the probe reaches the target temperature.
Sous Vide Mode: On
Steam: 100%
Temp: 152.06°F
Heat: Rear
132.008°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.
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.
8. Add Seasoning
Press the pepper-herb mixture onto the egg white on all sides of the meat.
9. Sear
Rack
Return to the oven and cook until browned, 5 to 7 minutes.
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.
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