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Smoked Sous Vide Prime Rib

A boneless rib roast that is seasoned, vacuum‑sealed, cooked sous vide, chilled, smoked, and finished with a quick sear.

Makes 4 to 10 lb boneless rib roast
beefdinnersous videsmokingprime rib
One of 2 versions of Prime Rib
Illustration of Smoked Sous Vide Prime Rib
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Ingredients

  • 4 to 10 lb boneless rib roast
  • 2 tbsp Diamond kosher salt, 1 tsp per pound of meat
  • dry rub
  • pellets or wood chunks, for smoking
  • 8 oz sour cream
  • 2 oz Duke's mayo
  • 4 tbsp freshly prepared horseradish
  • 1 tbsp Meat Church Holy Cow
  • fresh lemon, squeeze

Steps

1Prep the Rib Roast (24 to 72 hours before sous vide)

  1. Frenchify the roast if it is bone-in.
  2. Trim the excess and fat cap down to 1/4" using a sharp knife, then cut a cross‑hatch pattern in the fat cap, being careful not to slice the flesh.
  3. Season all sides liberally with 1 tsp Diamond kosher salt per pound of meat.
  4. Optional but recommended: tie the roast with butcher twine so it keeps a nice round shape.
  5. Place the roast on a rack on top of a rimmed baking sheet and refrigerate uncovered for 24 to 72 hours.

2Sous Vide the Rib Roast

  1. Vacuum seal the 4 to 10 lb boneless rib roast or place it in a 2‑gallon Ziplock bag using the water displacement method to remove the air.
  2. Place the sealed roast in a 133°F (56°C) water bath (for medium-rare) and fully submerge for a minimum of 6 hours and up to 12 hours. I cooked this 6 1/2-pound boneless rib roast for 10 hours.
  3. After cooking, place the still vacuum‑sealed roast in an ice bath to fully chill before smoking.

3Smoke the Rib Roast

  1. You can also refrigerate overnight or longer before smoking. Since we're going to smoke it, we want it cold so it doesn't overcook.
  2. Set up your smoker for indirect heat with pellets or wood chunks at or below 200°F and add a drip pan with a few inches of water. Use the Super Smoke / Smoke Boost mode if using a pellet smoker.
  3. Remove the roast from the bag, keeping it wet, and apply a dry rub on all surfaces.
  4. Insert a probe thermometer into the middle of the roast and smoke for 1.5 hours, then raise the smoker temperature to 225°F until the internal temperature reaches 130°F (about 3 hours total).

4Sear and Serve

  1. Remove the roast from the smoker and sear the fat cap with a blow torch, hot grill, skillet, or broiler for 1 to 2 minutes to crisp the top.
  2. Let the roast rest for 15 minutes, then slice against the grain into 1/2” to 3/4” slices.

5Horseradish Cream

  1. In a bowl, add 8 oz sour cream.
  2. Add 2 oz Duke's mayo.
  3. Add 4 tbsp freshly prepared horseradish.
  4. Add 1 tbsp Meat Church Holy Cow.
  5. Add a squeeze of fresh lemon.

Prime Rib: 2 versions

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  1. 1
    Smoked Sous Vide Prime RibThis one
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  2. 2
    Sous Vide Prime Rib with Garlic Herb Butter
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