A while back, Michael and I got to live a fun and fancy-free weekend, just like we used to pre-kids. Those days really seems like a lifetime ago, so we thoroughly enjoyed our alone time together while my mom took the kids for a fun summer weekend.
One of our favorite things is to do is to try new food and recipes. With so much free time on our hands, we decided to test our culinary skills and try something we normally wouldn’t: sous-vide cooking. Have you guys tried it? Let me tell you. It was amazing! We went with a prime rib, and man, was it delicious. It totally reminded us of our favorite dish at our favorite NYC restaurant, which makes me so excited to share this recipe with you. You ready? Of course you are!
Sous Vide Prime Rib with Horseradish Sauce
First things, first. You’re going to need a s0us-vide precision cooker,FoodSaver® FM2000 Vacuum Sealing System, andFoodSaver® Sous-vide Vacuum Seal Bags. You can find all of these fine food gadgets at Target.
Next up, your ingredients. Here’s what you’ll need to have the best dinner ever.
INGREDIENTS
for the ribeye
3 pound beef ribeye roast
Kosher salt
3 tablespoons Peppercorn Mixed Spices
2 tablespoons garlic powder
4 sprigs minced rosemary
1 quart of beef bone broth
2 egg whites
for the horseradish sauce
3 tablespoons prepared horseradish (recipe below)
- 8-10 inch long piece of horseradish root
- 2 tablespoons water
- 1 tablespoon white vinegar
- pinch of salt
- Peel & chop the horseradish root; peel the surface skin off & chop into pieces.
- Grind the chopped horseradish in a food processor with the rest of the ingredients using the pulse option to create the mixture. Warning: fresh horseradish can be just as potent as onions, be aware.
- Transfer to a jar using a spatula. Can be kept in the refrigerator for up to 3-4 weeks.
1/4 cup sour cream
1 teaspoon dijon mustard
1 tablespoon mayonnaise
1 tablespoon chopped chives
Mix together to serve as a sauce for the prime rib.
DIRECTIONS
Step 1.
Season your beef with salt and set your sous-vide precision cooker to 132 F.
Step 2.
Place your salted beef in your sous vide bag and seal. This process is super easy with the FM2000 system. The sous-vide vacuum seal bags are completely air-tight, giving you consistent cooking results. When the bags are air tight, it also prevents floating during the sous-vide process, which is exactly what you want.
Step 3.
Place the vacuum sealed prime rib into the water bath. Set the sous-vide timer for 6 hours.
Go about your business for the next six hours while your sous-vide works its magic.
Step 4.
About 30 minutes before your sous-vide timer goes off, preheat the oven to 425 F. Remove the prime rib from the vacuum sealed bag, and reserve the juices from the bag. Pat the meat dry.
Step 5.
Whisk together your ground peppercorn mix, garlic powder, and minced rosemary. Place your prime rib on baking rack on top of a baking sheet, and brush the top and sides of your prime rib with salt and coat with your spice mixture.
Note: your prime rib is going to have a drab color once you take it out of the water bath, but that’s where the oven roasting comes in.
Step 6.
Place your seasoned prime rib in the oven for 10-15 minutes, until the crust is a nice, dark golden brown. Remove from the oven and let rest for 10-15 minutes before carving.
Step 7.
While your prime rib rests, in a large pan, bring the sous vide juices you set aside and the beef broth to a boil. Reduce the heat and let simmer until reduced by half.
Step 8.
Carve the beef, slicing into 1/4-1/2 inch slices.
Step 9.
Serve with beef jus and horseradish sauce and remainder of your spice mixture. Enjoy!
The star in this recipe is really the FoodSaver vacuum seal bags and sealing system, locking in freshness and flavor. When you spend a hefty amount on the meat, you want to make sure you cook it to perfection.
The sous-vide bags have a multi-layer construction and a powerful heat-seal, providing excellent durability to help avoid punctures and tearing while cooking. They’re also versatile enough to go straight from the freezer to a hot a water bath without having to defrost. The sous-vide bags come in a variety of sizes and are safe in the microwave, fridge, and freezer.
You’re going to want to use the FoodSaver® Vacuum Seal Bags and Rolls with a FoodSaver® Vacuum Sealing System (like the FoodSaver® FM2000 Vacuum Sealing System). Such a great addition to any home chef’s kitchen!
You can purchase FoodSaver® Sous-vide Vacuum Seal Bags (as well as the FoodSaver® FM2000 Vacuum Sealing System) in-store or online at Target!And during the month of July, Target is offering 20% off both products.
