FOOLPROOF PRIME RIB | Simple Sous Vide 

Prime rib is an expensive cut of meat that I would hate to ruin. Over the years I have found a couple of easy methods to cook it with perfect results every time. Hope you’ll enjoy this one!

That pink all the way through.. crazzyyy how sous vide changes the game

Love the way Canadians say ‘Out’.

I run a restaurant but have nothing to do with prime ribs, however, I just bought 70kg of prime ribs to help out my friend who needed urgent money. Looking thru your video, i actually obtained courage to add prime rib roast to my menu.!!!! Thanks for that♡♡♡

Flo, with respect, you are a delightful lady.

You are the one that taught me how to use an instant pot, and I watch cooking videos all the time. None of that has ever made me hungry before. I'm starving now, thanks. Nothing better than prime rib.

Had to rewind to that cutting action “wow gurl” made me lol every time and drool 🤤.

Lovely food, lovely lady. Thanks for the video.

Chefsteps has this technique where they take the bag drippings and reduce it to remove all the liquid. And then you're left with a nice fond in the pan. I added some beef stock, strained it and it was an amazing au jus.

Thank you Flo and Dude! I am making Prime Rib for Easter. It is one thing that I can cook that comes out absolutely amazing. That was Mom's specialty. She never cut off the bones and tied back on. That would make it easier to cut. Happy Easter!

This is the second Christmas I have used this recipe, and it has come out perfect each time. unfortunately due to covid this is two years in a row we've had to drop off the meals at our daughters house, but the prime rib has been amazing. hopefully next Christmas we all get to sit together and enjoy it. Thank you so much for posting this and have a happy and healthy new year

Spring oions, yum.

What did I just watch??? The think with the water..? The bags..? WHAT IS THAT??? That prime rib roast looks WONDERFUL! Tell me more;

I am am from Washington state . Thank for the vid

The sous vide makes PERFECT prime rib. I am not exaggerating when I say it makes PERFECT prime rib. Way better than anything you will get from any restaurant, ever.

Nice presentation, very calm demeanor. Absolute torture at the end. Thank you for this.

Hey,, i decided why i like watching you so much,, you are always smiling and happy.. good video also by the way

Can I wish you all as a family a great easter weekend,continued thanks for all the brillant videos much enjoyed 👍 Best wishes to all the subbers on the comments page too,from a constantly WET uk👎💜

Love u guys. Not often do a husband and wife team not annoy me. I usually hate one or the other or both. Haha. Great chemistry and food always looks amazing. I learned how to make Chinese steamed egg from you and it is a top 5 favorite dish for me after 50 years on the planet.

Looks great!! Im doing this on Boxing Day (Days after christmas) but im going to finish over charcoal either direct heat, or i'll set up indirect but put alot of charcoal so the temp will hit at least 450 with the lid closed for the sear.

Excellent way to cook prime rib, looks very nice, I bet the bottom bone portion goes fast!!! Thank you for sharing

Good job Flo! Been using the Jule ever since it came out. Doing a Rib roast for our Christmas dinner and yes, you cant mess it up no matter how hard you try.

Thank you for that

My wife and I love Spam❤

OMG, WOW is the only way to describe this. GREAT JOB. I just got an Anova. I can't wait to try this. Thank you.

I seriously love watching you guys! You two are so great together! Dude looked like he needed a moment there during the taste. Magical! 😂😂😂😂 prime rib is my favorite! Seriously debating going to buy a sous vide after work to make this!

I've got an Inova that I use to do steaks but I haven't attempted anything as large as a rib roast yet. I think I may experiment this weekend in preparation for Christmas.

Sizzle, sizzle.

found your video just in time for NYE dinner! thank you.

OMG! My mouth is watering! That prime rib looks amazing! Two thumbs way, way up!! 😋

Thanks again Flo! My Dude wants prime rib at home so this will be perfect with my Joule. Happy Easter or as we would say, Buona Pasqua! 😉❤

Looks good!

Pink perfection! I am going to try it in my sous vide that way. So far I used to sous vide my Costco pork tenderloin that way because it’s too dry otherwise. One recipe I really like doing using the Joule recipes is Eggs Benedict with Hollandaise sauce. It’s so easy!

Picture Perfect Prime Rib!

good tip on the double bagging- had a blowout too- 12 or 13 hours is supposed to be soem kind of 'magic' point where the meat breaks down to a more tender point- there's a term for it- Good eats explained it one time- can't recall it now- but worth looking into- if true- tried it with a tougher chuck roast- seemed to be pretty tender when it was done- Also pat the roast dry- supposed to brown up better- seems to work-

Thank you so much for this, I will try Easter Sunday! Never thought of doing a prime rib sous vide. Awesome!

Try it without the olive oil. When the Sous Vide Everything guys did an their experiment, they found using butter or oil, in the bag with beef diluted the meat flavor. I agree with their assessment.

I’ve had prime rib cooked like this a couple months ago. Had the waiter told me how they cooked it I probably wouldn’t have ordered it. BUT!!! OMG!!! It was soooooo good.

Thank you, will try one right now!

Nice job you 2🇨🇦☘️✌️

We just used this recipe with a roast. My partner is in food heaven. We paired it with your roasted Root veggies and all was delicious. Love your recipes...and my partner is very happy with your recipes.

Wow 🤩

Hi Flo, great tasty video, thank you for showing how to make this delicious dish! I give you 2 thumbs up!

Drool! I got one for Sunday too. Hope mine comes out as well as yours did!

that looked amazing i’m going to have to check this out love the video

Newbie to the whole Sous Vide thing, and just happen to come across your channel when searching for Joule cooking videos. I have been researching the concept for a while and finally stepped up to the plate & ordered a Joule last week. Basically I decided to purchase one for larger cuts of meat, such as a prime rib, or thick steaks, etc, but I know, as time goes on, I will be using it to cook other items, as well. But instead of using my oven ( or stovetop) to put a crust in it, going to attempt to see if I can accomplish the same results using other searing/ crusting methods - like finishing it off in my Ninja Foodi. I always thought the concept of cooking the Sous Vide way was so complicated, but once I sat myself down and took an in depth look at the concept, I literally slapped myself in the face for not looking into this sooner! (LOL) Again, thank you! Can’t wait to my Joule arrives to get started! Dave M New Orleans

Amzing cook ...new sub here ...I try to tell my friends about sous vide ...best cooking process!

Looks amazing. Def thinking about buying a SV

I did a boneless leg of lamb for Easter in the IPot, for 60 mim. and it turned out great.

I like having leftovers cooked more rarish like you achieved, because when turning the leftovers to fried rice, french dip sandwiches with au jus, or just a reheated thick cut I can portion off a really red juicy part and reheat it to my preference, in a microwave at 40% power gently reheating but not overcooking, or pan frying a slice from the fridge till it goes from red to grey with juices intact, or in a cast iron skillet basting slices in butter turning to crunchy burnt ends but getting a continually deeper, roasted, beef tallow flavor along the way. Cooking the roast rare initially leaves the door open for further textures depending how many more meals you can use from it, and how you reheat, even sliced thin once cold, and then dunk those thin slices in an au jus to reheat through works.

Looks so good

Thanks. Fun video. Meat looks delicious!

Too bad you don't deliver. Your prime rib looks amazing! Great job Flo and Dude!!

I have got to save up for one of the Sous Vide cooking tools! Great video as usual. Looks sooooo goood.!!!!.

Dude, you rocked that gravy like a boss! Gotta say it, seeing your sous vide videos constantly makes me seriously reconsider getting one but that would mean having to get a food sealer and bags, too. How can I do that when I am trying to keep things to a minimum in the kitchen?!?....But, look at that meat!!! mmmm!

Very nice

Looks amazing! Kitchen bouquet would darken the gravy

Looks delicious thanks for sharing

New rule! No more videos unless you invite all of us to dinner too! 🤣. Serious yummy, dare I say, even better than the Spam Fried Rice

Great technique, lovely couple.

Another winner! 👍❤️

Looks awesome.

You should get a cutting board that will collect the juices from the beef and then add that to the gravy for another layer of flavor.

Great video! I love Sous-vide. What do you suggest for keeping it warm/serving temp if I were to have a party but wanted to stop cooking and clean up before my guests arrive? In the past I have just covered it in foil and hoped for the best, which came out ok though.

It is 3:54 A.M. NYC and I see this beauty. 😘🤣 Oh my goodness how I love that, I wish I could have it now.

Great tip cutting the chin bone off and tying it back! I think I’ll have my butcher do it save me the trouble!

Needed much more salt and pepper BTW I do a pork loin like that and cook it at 145 to 150 deg for 3 HR and then brown it on all sides in a screaming hot cast iron skillet YUM !

I use oven all the time, I think this one, the red is all the way from the side to the centre. while mine is more red in the centre. But this one took forever.

Enjoyed your oven-only prime rib roast video from 2015, but this sous vide cooking method appears to have produced a better result. Wouldn't pass up prime rib cooked by either of the two methods, however, as a dinner guest. On the flipside, paying 50 bucks for that hunk of beef would exceed my comfort level (and my budget) by several orders of magnitude.

I love spam, fried, made with mayo and bread.

That looks amazing, I did this for xmas, i would use rock salt and was maybe a lil too heavy on the salt.... but that looks amazing... i just subbed

Yes, I did enjoy, I wish I could have tasted the meat! 😍 subscribed for more!♥️

Yum!

Might have to dust off the old Anova now. Looks great. Y’all ever used the better than bullion mushroom base? I put that in everything for that ultra deep mushroom flavor.

I know this is over 4 years old, but I'm interested as to why you didn't vac seal at least one of the bags? I'm very new, less that a week, at this style cooking and I've had better luck vac sealing than the water displacement methon.

Mmm that hunk of real meat looks delish! I can only eat beef if it's super tender. That method of cooking is so interesting. Thanks Flo and Dude. Hope y'all have a happy and blessed Easter. From East Tennessee.

Awesome cook! Whats the reasoning behind not sealing the bag?

I dig it

Dude, $50 for that hunk of meat? That's 20 cans of spam! And spam is cooked sous-vide at the factory! I can't afford a prime rib so I have to do it one ribeye at a time. Flo, Amazon has neoprene covers for your sous-vide container one is only $12. Protects the countertop and insulates the water so it won't take as much electricity to run. I mostly cook sous-vide or instant pot both of them you can set and forget and get perfect results every time, mostly! LOL! I did a sous-vide pork chop the other night and for a side I made scalloped potatoes from a $1 box mix from the grocery store. I seared the pork chop off in a frying pan but when I put the scalloped potatoes on top of it it matched so well I had the other pork chop the next day! Thanks for the great videos keep them coming!

For a richer gravy with beautiful color, use a little red wine and a dab of tomato paste. 😃

How long did you cook (sous vide) the prime rib? I have an 8lb roast, but not a joule sous vide,so Ive no app to tell me when to turn it off. ?

I grew up on Spam Fritters in the 60’s.

Flo, I love your recipes. I just bought one of these cuts of meat but I do not have the sous vide machine. Would it be good seared then put in the oven? I just thought I would ask because this is my first time. Thank you for sharing all your delicious recipes.--------Tressa Daigle

Thanks Flo, Nice project...

Why the olive oil in the bag? Does t it impart a bitter flavor?

I live in a no Spam zone. I am dying to see soux vide results on prime rib. I love prime rib but it is more expensive that filet mignon here in Virginia and so hard to find except at Christmas.

How long and what temperature in the oven? Did I just miss it?

Thank you! It looks very nice and easy. May I ask what app is that?

You made me salivate abundantly... So appetizing

Hi Flo, which bag did you use for this video? Ziploc is probably not gonna fit the prime rib. Thank you! love your videos.

The knot you used is reffered to as a "Surgeons Tie", it was used, and still is, for lower dermal sutures and other "hidden" wound closing.

so what is the temperature of the water??

I can’t stand spam because my mom was an expert at making the cheapest food of anybody. A lot of what she served really gagged me. Where did you get such a beautiful Rib Roast that is going to be perfect?

Flo, you have a killer beautiful smile xxx

Good looking steak! Question though, if mine is a boneless prime rib, do i use the same temperature and time?

great video im always wanting to do prime rib but then im like its 50 bucks what if a screw up so then i chicken out lol ha ha lol but i dont know easter might be the time to do prime rib

But I love your method nice and juicy looks very tendor... Question though what's the purpose of the water machine

Looks delish, you do a nice job on your videos... I am looking at a Anova brand which Sous Vide did you purchase, and is it bluetooth & WiFi both?

If after you put food in and the water level goes above the max, do you just remove water until it goes below max?

Can you use vacum bag system and if so can you take from freezer to water