How to cook an 18 lb prime rib

Founder of Feed Me Creative, a culinary content studio in Kansas City, MO. For more information, visit www.feedmecreative.com or find us on Instagram @feedmecreative.

With the Anova Sous Vide Precision Cooker, you get perfect prime rib every time (which for us means, medium rare), with less than an hour of active cooking time. To ensure consistent seasoning, we dry rub the roast for at least an hour before the bath, and then finish with a festive multi-color peppercorn crust and 15 minutes in a hot oven to create a crispy, golden brown crust. The beef cooking liquid is combined with rich homemade beef stock to create an amazing beef jus.

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Ingredients for 6

• 3-pound bone-in beef ribeye roast

• Kosher salt

• 1 tablespoon black peppercorns, coarsely ground

• 1 tablespoon green peppercorns, coarsely ground

• 1 tablespoon pink peppercorns, coarsely ground

• 1 tablespoons dried celery seeds

• 2 tablespoons dried garlic powder

• 4 sprigs fresh rosemary, finely minced

• 1 quart beef stock (low-sodium if using store-bought)

• 2 egg whites

Directions

• 

  Step 1

  Generously season the beef with kosher salt and place in the refrigerator for at least one hour (and up to 12 hours).

• 

  Step 2

  Set Anova Sous Vide Precision Cooker to 132°F (55.5°C).

• 

  Step 3

  Place beef in a large Ziplock or vacuum bag, seal, and place in the water bath. Set the timer for six hours.

• Finishing Steps

• 

  Step 0

  Preheat the oven to 425°F / 218°C. Remove the beef from the bag, reserving the cooking liquid, and pat dry.

• 

  Step 1

  Whisk together the peppercorns, celery seeds, garlic powder, and rosemary.

• 

  Step 2

  Brush top and sides of roast with egg white, season with salt, and coat with spice mixture

• 

  Step 3

  Place beef on a sheet ban with baking rack and roast in the oven for 10-15 minutes, until the crust is dark golden brown. Remove the roast from the oven and let rest for 10-15 minutes before carving.

• 

  Step 4

  While the roast rests, in a large sauce pan, bring the sous vide cooking liquid and beef stock to a boil, reduce heat, and simmer until reduced by half. Skim off and discard any solids that float to the top.

• 

  Step 5

  Carve the roast, trimming off the rib bones and slicing into six equal portions.

• 

  Step 6

  Serve with beef jus.

Latest Comments

Comes out great- pink throughout the roast

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Ingredients

1. • Cooking Time for Rare (120°)
   • (3) Ribs, 7 to 8 lbs. 15 minutes at 450°, Then 1 ¼ to 1 ½ hours at 325°
   • (4) Ribs, 9 to 10 lbs. 15 minutes at 450°, Then 1 ½ to 2 hours at 325°
   • (5) Ribs, 11 to 13 lbs. 15 minutes at 450°, Then 2 to 2 ½ hours at 325°
   • (6) Ribs, 14 to 16 lbs. 15 minutes at 450° Then, 2 ¾ to 3 hours at 325°
   • (7) Ribs, 16 to 18 lbs. 15 minutes at 450° Then, 3 to 3 ¾ hours at 325°

Preparation

1. 1. Preheat your oven to 450 degrees. * Use a paper towel to pat the roast dry. * Rub butter on the cut ends of the roast. * Create a seasoning rub or paste with ingredients such as pepper, coarse salt, garlic powder, and onion powder. Make a series of ½ inch deep slits all over the top of the roast as well as the sides. Rub your seasonings all over the roast, covering all exposed meat. * Place the roast in a heavy metal roasting pan, bone-side down. No matter what size roast you have, you will start it in a pre-heated 450 degree oven for 15 minutes then reduce the temperature to 325 degrees for the balance of cooking time. Cooking times will vary depending on size of the roast and desired level of doneness. The following chart gives approximate times for to reach "rare" at various sizes. Every half hour or so, baste the ends of the roast with the drippings. Use your meat thermometer about a half hour before the expected end of the roasting time. Make sure to insert it in the thickest part of the meat, not touching the fat or bone. When the internal temperature reaches 120°, pull it out of the oven and cover with foil. Let the roast sit for twenty to thirty minutes. It will continue to cook during this time, reaching a temperature of about 125° to 130°. This resting period allows the juices and flavors to permeate the roast. Rare meats measure in at 120° to 125° with a bright red center that grows slightly pinkish towards the exterior. Medium rare meats measure between 130° to 135° and are characterized by their extremely pink center portion that grows brown towards the exterior. Medium meats have a light pink center, brown outer portions and readings of about 140° to 145°. Medium well is not pink at all and is achieved at 150° to 155°. Well done is reached at 160° and above and is characterized by a uniform brown color.

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