Supplies:
- Prime Rib (about 1/2 lb per person)
- Garlic Powder
- Rosemary
- Thyme (fresh or dry), I used both since I ran out of fresh
- Soft Butter
- Salt & Pepper
Score the fat cap of the roast in a crosshatch pattern, then salt all sides and refrigerate uncovered overnight.
Place the roast in a vacuum-seal bag with rosemary, thyme, garlic powder, and black pepper.
Sous vide at 130°F for 8 hours. Once finished, remove the roast and, once 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. Set aside.
Let the roast cool to room temperature, or if short on time, cool in a water bath.
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 4-8 minutes. Keep an eye on it to ensure a perfect crust without burning.
Remove from the oven and let rest for a few minutes before slicing.
