Holiday Sous Vide Prime Rib Feast

A centerpiece prime rib cooked in a precise water bath and finished with a blistering herb-butter sear.

Ingredients

• 1 boneless prime rib roast, 5 to 6 pounds
• 2 1/2 teaspoons kosher salt
• 1 1/2 teaspoons black pepper
• 1 teaspoon garlic powder
• 1 tablespoon chopped rosemary
• 1 tablespoon high-heat oil
• 3 tablespoons butter
• 2 cloves garlic

Directions

1. Season roast and seal in a sous-vide-rated bag.
2. Cook at 135°F for 7 hours.
3. Remove from bag and dry extremely well.
4. Heat a cast-iron pan or grill until very hot.
5. Sear roast about 1 minute per broad side and briefly on edges.
6. Add butter, garlic, and rosemary during the final sear and baste.
7. Rest 5 to 10 minutes before carving.