Prime RibFinished on the Grill

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.