Prime RibFinished on the Grill


Master this cut—tasty like ribeye and tender like filet mignon—using sous vide and finishing on the grill.


8 lbs bone-in prime rib
2 sprigs rosemary
2 sprigs thyme
3 Tbsp olive oil
3 heads garlic, split and peeled
3 Tbsp shallots, minced
2 C white wine
2 Tbsp butter
½ Tbsp fleur de sel
¾ Tbsp cracked black pepper



  • Sous vide circulator
  • Large sous vide pouch
  • Vacuum sealer
  • Aluminum foil
  • Butcher string
  • Large searing pan
  • Large pot
  • Grill


Prepping time: 30 minutes / Cooking time: 30 minutes (excludes sous vide cooking time)




  1. French and clean the ribs to expose the bone, reserving the trimmings.
  2. Wrap each bone with aluminum foil to prevent the bones from puncturing the bag during cooking.
  3. Press the rosemary and thyme into the meat. Using butcher string, tie the meat between each bone to create a round shape and keep the herbs in place.
  4. In a large searing pan over medium-high heat, add the olive oil, garlic, and prime rib. Sear the rib for 30 seconds per side, and sear the trimmings, too. Remove the meat and trimmings and place on a draining rack.
  5. Return the pan to medium heat and add the minced shallots. Cook for three minutes until translucent, then deglaze with the white wine and add butter. Reduce slightly, two to three minutes. Remove from heat and set aside to cool.
  6. Season the meat with the salt and pepper and chill in the refrigerator for a few hours.
  7. Once cool, put the meat into a large sous vide pouch and add the deglazing liquid from the pan. Seal.
  8. Bring a large pot of water to a simmer, then remove from heat and let rest for 10 minutes. Place the prime rib in the water for 15 minutes and cover the pot. Then, transfer the pouch to a water bath set at 132.8°F (56°C). Cook for eight hours. Remove pouch from water bath and let rest at room temperature for 20 minutes.
  9. Meanwhile, heat grill to hot. Grill for two minutes per side.

To Serve:

Rest meat five to 10 minutes before serving. Season to taste.

Developed by Chef Bruno Bertin, the Cuisine Solutions Culinary team, and CREA. Featured in Sous-Vide magazine Spring/Summer 2019.

Got a Sous Vide Question?

Submit a Question

Ask Dr. Bruno Goussault, the master of sous vide.

Dr. Bruno Goussault pioneered the sous vide method in 1971, forever changing the way we cook. Soak up his knowledge by browsing his answers to questions from Sous-Vide magazine readers—and ask him a question of your own!