FOOLPROOF PRIME RIB | Simple Sous Vide

Prime Rib Roast is a family favourite for any holiday or special occasion. Sous Vide delivers perfect results, every time.
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[@FloLum]

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!

[@MEGGAH1GRAND]

Perfect.

[@MEGGAH1GRAND]

No lie all the sous vide recipes ive seen, i liked yours the best because it came out perfect. Thank you. Im sous viding one tomorrow for easter dinner.

[@williamhepfer8956]

She said she spent $50 for it. That's cheap for prime rib.

[@smileydag]

Our local Market had it half price. $25 for what would be a $60 roast! I kinda like the banding. Now I'm hesitant to try. Sous Vide for Christmas.

[@allanjackson2222]

I dont mean to be off topic but does someone know a way to log back into an Instagram account..? I somehow forgot the login password. I love any assistance you can offer me

[@TURTWIG094]

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

[@JanTheNan]

Love the way Canadians say ‘Out’.

[@hpeteacher9445]

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!

[@henrymorgan3982]

Thank you, will try one right now!

[@7581John]

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♡♡♡

[@adamshaull]

70kgs really, you know that’s 154 pounds. Did you get it from babes blue ox?

[@debbieorangeyouasweet1302]

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

[@granmarene]

Looks delicious thanks for sharing

[@ricksmith7370]

Looks awesome.

[@markopalikko6986]

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

[@skipopidid]

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.

[@FloLum]

LOL! Exactly. 😉

[@michaelguida448]

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

[@MMCM1010]

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.

[@karinstevens1881]

Looks so good

[@carsonfran]

Great technique, lovely couple.

[@conniepollock4778]

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

[@theloafster]

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!

[@Hapinopino]

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.

[@cigar69]

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

[@rnc11254]

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

[@frederickmagill9454]

Lovely food, lovely lady. Thanks for the video.

[@paulbasilio2457]

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

[@ninatrentham8908]

Another winner! 👍❤️

[@charlesclark9627]

Looks good!

[@JanTheNan]

Spring oions, yum.

[@ronhart8857]

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

[@itchyisvegeta]

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.

[@gothic1774]

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

[@michaeldruce4536]

Wow 🤩

[@edwuest9047]

Thank you for that

[@susanmorelli4519]

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! 😉❤

[@g8infosec]

Picture Perfect Prime Rib!

[@vanskizzy]

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.

[@FloLum]

That’s exactly what I do too!

[@Shane-Singleton]

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.

[@keithshwalbe6981]

Flo, with respect, you are a delightful lady.

[@bryanm5233]

Yum!

[@markfannin3975]

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

[@xxkasperxx]

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

[@sharonstanley5054]

Thanks. Fun video. Meat looks delicious!

[@Yamiyamzzzzzzz]

Looks amazing. Def thinking about buying a SV

[@davemarrione5605]

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

[@bridgetsalter265]

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👎💜

[@sandyd2527]

Bridget Salter iiiiiiii I am a. Fearless soul. Com

[@liftbigeatbigvideo]

I dig it

[@shaggydogg630]

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

[@joellespice1010]

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!

[@FloLum]

Yes! I make the eggs Benedict too!

[@larryoliver6935]

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

[@Thisisit120]

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

[@BulletESV]

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.

[@williammurphy666]

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

[@Jack21Spades]

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

[@Nazareth434]

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-

[@goldviper5280]

Very nice

[@craign7995]

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

[@moefish5434]

I am am from Washington state . Thank for the vid

[@fjb4750]

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.

[@lindadefeo1108]

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

[@jeremymanuel8136]

Linda DeFeo yeah if she would have actually seasoned it... it needs 10x more

[@Deadeye0412]

Nice job you 2🇨🇦☘️✌️

[@crochetcat6107]

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.

[@donnastratton8397]

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.

[@JanTheNan]

Sizzle, sizzle.

[@Papillon_2010]

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.

[@FloLum]

LOL! I'm glad you're here and that we don't annoy you.

[@DeanRendar]

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.

[@csbaconusa]

My wife and I love Spam❤

[@blshea]

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.

[@FloLum]

Often you can keep it in the water with the device going for another hour or so without compromising the the texture.

[@michaelfrascati7610]

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

[@Nanna2five]

Looks amazing! Kitchen bouquet would darken the gravy

[@healthyintention]

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.

[@FloLum]

I agree. Made this video before Guga did his comparison.

[@16Alain]

You made me salivate abundantly... So appetizing

[@javajunkie9748]

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!

[@FloLum]

You don’t have to have a sealer. Most items can be done in regular ziplocs. Just sayin’. 😉

[@craign7995]

Agree with Flo. Place whatever you're going to sous vide into the ziplock freezer bag, seal all but about 1" of the ziplock and submerge the bag into water up to the ziplock line. The pressure of the water will help push out the air (you might have to manipulate your food a bit. This is where a giant clip from your office supply store comes in handy, holding the bag in place while you push out any air pockets. You can use the same clip to hold the bag while cooking during the sous vide process.) and then you can seal the final 1" of the bag.

[@myrnaortiz384]

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.

[@FloLum]

LOL! 🤣 What are you doing up at 3:54AM, Myrna?!

[@myrnaortiz384]

@@FloLum Flo, I have no life... LOL. I am disabled and the pains don't let me sleep. But watching your videos is the perfect medicine. Keep them coming. 😇💛

[@FloLum]

Oh, I am so sorry to hear that, Myrna! 😔 I will keep you in my prayers. ❤️

[@myrnaortiz384]

@@FloLum thank you 😇💛

[@gimpygranny843]

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

[@KathySchultz51]

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

[@jareddion9759]

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

[@foothillwoman677]

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. ?

[@JanTheNan]

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

[@chriswelter6735]

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.

[@GeraldLyn]

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

[@bkw911]

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?

[@FloLum]

I use the Joule and love it!

[@TressasSouthernHomeCooking]

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

[@FloLum]

Hey Tressa, here is the video showing how I do it in the oven. Super easy! I don’t think I cut the bones off and tie it back up in the video but I would recommend doing that. Hope it helps! kzbin.info/www/bejne/bp3FqYN-bd2YrZo

[@TressasSouthernHomeCooking]

Flo Lum Thank you 😊

[@737BBJ]

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

[@b0ober]

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

[@FloLum]

Thanks, David... I believe so... the heat needs to go through the same thickness of meat.

[@dillon2753]

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.

[@FloLum]

Have not tried the mushroom one but having been using the chicken, beef & veggie ones for years! Yes... put your Anova to work!

[@bronsont7280]

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

[@FloLum]

🤣 Did you just compare a prime roast to spam fried rice?!?!

[@bronsont7280]

Yeah, but everyone knows “Spam Rules!” 🤣

[@noahcount7132]

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.

[@FloLum]

Prime rib only for special occasions and when it is on sale! But yes... sous vide for the win every single time now!

[@wvcaver774]

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 !

[@ficklequeen]

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

[@FloLum]

I used a food saver bag.

[@ficklequeen]

Flo Lum that usually requires a sealer, right? What alternative would you suggest since I don’t have a sealer yet :) thank you

[@FloLum]

Ah... yes it is a sealer. You can purchase sous vide bags. I have also used silicone bags for smaller items but I don't know if they have a large enough size for a prime rib, depending on the size.

[@TheJohnC2010]

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

[@FloLum]

Yes to both questions.

[@keitholi626]

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

[@FloLum]

Joule app that operates their sous vide device.

[@kyhunterdean1]

so what is the temperature of the water??

[@christopheradams9519]

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

[@lindap.p.1337]

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.

[@L110508]

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.

[@gerryschipper9778]

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

[@FloLum]

The meat just has to be submerged, no need to remove water but must add water if it is not covered.

[@nitramretep]

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.

[@FloLum]

Really?! Very interesting!

[@michaelmoore9175]

Thanks Flo, Nice project...

[@JimN5QL]

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!

[@playingwithevil118]

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.

[@hzoonka4203]

how long is the rib in the oven,more detail please in the video!

[@guitaronwater9034]

It was right in the video... I believe 450 degrees for 15 minutes

[@cynthiajordan8751]

The first time I was exposed to the idea of “Sous Vide” was in Atlanta during Market. Alton Brown had one that he used during his demonstration. He had mentioned that he bought it and his wife was VERY VERY IRRITATED 😤 because it was so expensive at the time. Ever since then I have wanted to get one to try it out myself

[@janepowers6711]

By any chance are you related to the famous Chef Lee Lum from Pearl’s restaurant in NYC?

[@FloLum]

LOL! No. 😉 Maybe somewhere down the line.

[@janepowers6711]

Aww, thanks for your reply. He was famous a few decades ago for his exceptional Chinese restaurant, Pearl.😊