Christmas Day Prime Rib

Get your fancy pants on. I know this isn’t your everyday dinner prep, but I wanted to show another approach to cooking and an elegant dinner you can serve to your family over the holidays. Sous vide is a cooking method where food is placed in a vacuum pouch or bag and cooked in water for a long period of time. Many nice restaurants use this technique to have a quick turnaround time for patrons and enhance the quality of their product. You know those yummy egg bites at Starbucks…those can be sous vide cooked right in your kitchen. This method cooks foods slowly and at a lower temperature. The flavors of sous vide cooking are amazing and the meat so tender!

Ingredients

  • 3-4 lb bone-in prime rib roast (feeds 4-6) salt/pepper
  • 6 tbsp olive oil, divided
  • 3-4 cloves garlic
  • 3 sprigs fresh rosemary
  • 2 tbsp butter
  • 1/4 cup chopped shallot
  • 2-3 tbsp all-purpose flour
  • 2-3 cups beef broth
  • fresh thyme and additional rosemary sprigs, optional
  • horseradish cream sauce, optional
  • Recipe

    Prepare the Roast: If you’d like the roast French prepared, you can do this yourself or ask the butcher to French it for you. This is where the meat/fat is cut away from the bone of a rib to cleanly expose the bone. Often, the bone is separated then tied back together with twine. Salt and pepper all sides generously. To a skillet on high heat, add 2-3 tablespoons olive oil, and sear each side 2 minutes. Remove from the pan and turn the pan to low heat. Add the garlic and rosemary and cook 1 minute. Transfer the roast, garlic, and rosemary into a heavy duty sous vide bag. We vacuum packed ours, but you can also clasp the bag at the edge of your sous vide container. Set your sous vide to 134ºF (or preferred temp), and when preheated, cook for approximately 4-5 hours. Remove from the water bath, and prepare the gravy. To a small saucepan on medium heat, melt butter. Sauté the shallot until lightly brown, about 1-2 minutes. Whisk in the flour and a tablespoon olive oil until if forms a paste, cook 1 minute. Add the juices from the sous vide bag, and whisk until blended. Whisk in 2 cups beef broth, and add fresh herb sprigs, if desired. Allow the mixture to come to a light simmer, do not boil. Taste the mixture before seasoning with salt/pepper. Add additional broth if needed. Strain the gravy into a serving bowl. Lastly, heat a fry pan on high heat. Add 2-3 tbsp olive oil, and sear the roast 1 minute per side. Remove from the pan, and rest 5 minutes. Slice and serve with gravy and horseradish cream sauce.

    Approximate Nutrition Information for 6oz with 1/4 cup gravy: 631 calories, 48g fat, 4g carbs, 41g protein

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    Get your fancy pants on. I know this isn’t your everyday dinner prep, but I wanted to show another approach to cooking and an elegant dinner you can serve to your family over the holidays. Sous vide is a cooking method where food is placed in a vacuum pouch or bag and cooked in water for a long period of time. Many nice restaurants use this technique to have a quick turnaround time for patrons and enhance the quality of their product. You know those yummy egg bites at Starbucks…those can be sous vide cooked right in your kitchen. This method cooks foods slowly and at a lower temperature. The flavors of sous vide cooking are amazing and the meat so tender!