Mouthwateringly tender slices of prime rib, served with warm beef au jus, and Yorkshire pudding… oh and maybe some veggies. But back to it, one of our favourite cuts of beef to make for the holidays is a prime rib roast. Using the sous vide it is cooked to perfection, juicy, tender, and delicious. So how can we make our sous vide prime rib roast beef even better? Well, this year we added a panko parmesan herb crust. And. IT. WAS. PHENOMENAL.
5 lb (2.2kg) Prime Rib Roast (Boneless weight)
Salt to taste
Parmesan Herb Crust
1 cup Panko Breadcrumbs
1 cup Parmesan
¼ cup Rosemary (Can also use any other herbs)
4 cloves of Garlic
5 tablespoons of Mayo or oil
3 tablespoons Mustard
2 tablespoons Mayo
- Warm the water bath to 135F (57C)
- Generously salt the prime rib roast all around.
- Heat a cast iron or heavy bottom pan on high heat.
- Add a splash of oil until smoking and sear ALL sides of the prime rib.
- Place in a vacuum or ziplock bag, seal and sous vide for 6 hours. (Always double seal and/or double bag.)
- Drop into the water bath and sous vide for 6-8 hours.
- When time is up, remove the prime rib from the sous vide and into an ice bath to chill for about 20 mins. Make sure to flip it half way through if it’s not entirely submerged.
- It’s time to make the crust. In a food processor, add the panko breadcrumbs, parmesan, your herb of choice, garlic, and mayonnaise. Blend until herbs are finely chopped.
- Preheat the oven to 500F
- Remove the prime rib from the ice water. Save the bag juices to make jus.
- Mix the 3 Tablespoons of mustard and 2 tablespoons of mayo together. Brush onto all the sides of the prime rib, except the bottom.
- Stick a good amount of the crust all over and press into the prime rib to ensure that it sticks. Crust all the sides except for the bottom.
- Place onto a wire rack over a lined baking sheet
- Place into oven and rotate occasionally until golden brown all over. It should take about 15 mins. Some oil spray helps it a long way if it’s not browning.