Modernist Cooking Blog: How to Sous Vide Prime Rib

Dear Jason,

I have a five pound prime rib that I want to make. I've been using sous vide for a year and I love it. Modernist Cooking is my go-to site, but I'm confused. I see 134 degrees for no more than 10 hours here, and 125.6 degrees at 24-36 hours on another site that I don't trust as much. But that site shows edge-to-edge medium rare that they torch for crispness like I will. I wonder if it's too soft though. Please help? Pretty please?

With the holidays in full swing, I've been getting a lot of questions on the best way to cook prime rib. Everyone wants to impress their family at holiday dinners, and prime rib is a great way to do it...provided you cook it properly. My family and I almost always do prime rib for our Christmas dinner and now with sous vide it's incredibly easy and convenient to make.

Based on my research and experience at home, here's everything you need to know about sous viding prime rib for your next family dinner. If you are looking for more information about prime rib in general, or prefer a more traditional way to cook prime rib, I highly recommend reading the Serious Eats article discussing it.

Read the entire entry...