I think turkey is boring! It’s pretty much only good for the carcass you use to make soup afterwards. Or… I guess dry sandwiches, if you’re into that sort of thing. Prime rib is always the holiday star, in my opinion.
Dont want to hear me ramble on and on... get just the recipe here!
If I am hosting one of the big holidays, prime rib is always in my arsenal. I’ve done it a million ways, but I’ve found that the sous vide is my favorite—especially since we don’t have a smoker in our tiny condo.
This is foolproof when you’re prepping a ton of dishes, it saves oven room, and it has never disappointed.
And for any bitches who don’t like medium rare, you can do a quick sear in a cast iron. Or, even easier, uninvite them haha! If you think I might be talking about you… I probably am.
HEADS UP: THIS IS A 2-DAY JOB!!!
Recipe Supplies:
• Prime Rib (about 1/2 lb per person)
• Rosemary (stems and chopped)
• Thyme (fresh or dry), I used both since I ran out of fresh
• Soft Butter (8-16 ounces based on the size, you will cover the roast in it) • Garlic Powder
• Onion Powder
• Salt & Pepper
Au Jus:
• Juice from sous vide bag • Broth (any kind really. About a cup) • Red wine (1/2 cup)
Instructions:
DAY ONE:
Score the fat cap of the roast in a crosshatch pattern, then salt all sides and refrigerate uncovered overnight.
DAY TWO:
Place the roast in a vacuum-seal bag with rosemary and thyme stems (with all the leaves on), garlic & onion powder, and black pepper.
Sous vide at 130°F for 8 hours.
Once finished, remove the roast and, when cool enough to handle, cut a small hole in the corner of the bag and pour out the juices into a saucepan for your au jus.
Add your broth and red wine to the meat juices. Stir everything and set aside on simmer to stay warm. Check on it and mix occasionally.
Let the roast cool to room temperature, or if short on time, cool in a water bath.
Next, you are gonna cover this thing in an herb butter like your pale friends cover their skin in that super pasty white sunscreen.
For the butter paste, mash the chopped rosemary and thyme into softened butter with a fork until well combined.
Once the roast has cooled enough that the butter won’t just melt off, coat it evenly with the butter mixture.
Broil on a rack in the middle of your oven for 5–9 minutes. Keep an eye on it to ensure a perfect crust without burning. Turn your oven light on and check it non-stop.
Yank it when it’s to your liking. Remove from the oven and let rest for about 5–10 minutes before slicing.
Serve with your au jus and your favorite horseradish.