Sous Vide Prime Rib with Cast-Iron Crust

A dramatic prime rib cooked gently in a sous-vide bath, then finished with a hard cast-iron sear for an even rosy center and crisp crust.

Ingredients

• 1 boneless prime rib roast, 4 to 5 pounds
• 2 teaspoons kosher salt
• 1 teaspoon coarse black pepper
• 1 teaspoon garlic powder
• 1 teaspoon rosemary
• 1 tablespoon neutral high-heat oil
• 2 tablespoons butter

Directions

1. Season roast all over with salt, pepper, garlic, and rosemary.
2. Seal in a sous-vide-rated food-safe bag.
3. Cook in a 135°F sous-vide bath for 6 hours.
4. Remove roast from bag and dry the surface very thoroughly.
5. Heat a cast-iron skillet until smoking hot and add oil.
6. Sear roast 45 to 60 seconds per broad side and briefly on the edges.
7. Add butter during the final sear, baste, then rest 5 minutes before slicing.