Prime Rib / Chuck Roast – Sous Vide / Oven Seared


  • 7 – 10 lbs. of Prime Rib Roast
    • I have used cheaper cuts like USDA Choice Chuck Roast, Chuck Roll and Arm Roast with great results.
    • You need to cut any large fat sections out of the cheaper cuts. After you cut out the fat portions, you can always tie the roast back together with cooking twine before placing it in a sous vide bag.
    • You need to sous vide the cheaper cuts at least 24 hours to tenderize them.
  • 2 Tablespoons fresh, chopped rosemary plus 3 or 4 whole sprigs.
  • 1/2 cup olive oil (enough to cover the roast)
  • 3 cloves of garlic, minced
  • 1.25 teaspoons of Randy’s Beefy Rub per pound of meat (half for the first sear and half for the second sear).
    • I really like the idea of having all the salt in the sous vide bag as the meat cooks. It is really the only seasoning that might penetrate the meat. It is more complicated but I would 1.25 teaspoons of Randy’s Beefy Rub per pound for the first sear (going into the sous vide bag) and use the following as a salt-free external coating for the second sear:
      • 1/4 teaspoon black pepper per pound of meat
      • 1/8 teaspoon garlic powder per pound of meat
      • 1/8 teaspoons onion powder per pound of meat
  • 2 – 3 Egg Whites


  1. You don’t need to tie the roast. The vacuum bag will shape the roast into a cylinder. 
  2. Preheat the oven to 475 degrees and use convection or convection roast if you can.
  3. Cover the roast in olive oil.
  4. Sprinkle the roast with Randy’s Beefy Rub.
  5. Place the meat on a turkey rack in a pan in the oven.
  6. Sear for 7 – 10 minutes until the meat is dark brown on all sides.
  7. Set the meat aside.
  8. Optionally, simmer 3 or 4 sprigs of fresh rosemary and the minced garlic in olive oil until they become slightly soft and begin to release their flavor.  Use your nose to tell when they are ready.  When you can smell them, they are ready.
  9. Place the roast and the contents of the pan into a sous vide bag. (Roll the top 3″ of bag down and slide the roast into the bag. Don’t attempt to unroll the bag onto the roast.
  10. Sous Vide at 136 degrees for 6 to 36 hours depending on the tenderness of the meat.  Cheaper cuts will take longer but the result is just as good.
  11. Remove the meat from the bag but save the juices.
  12. Pre-heat the oven to 475 degrees.
  13. Pat the meat dry and set it on a cooling rack on a cookie sheet.
  14. Mix together the chopped rosemary and Randy’s Beefy Rub or the salt-free alternative version from above.
    (Make sure you remove rosemary stalks and chop the leaves into 1/4″ or smaller pieces).
  15. Whisk the egg whites into a thick froth.  (use an immersion blender if you have one).
  16. Brush the egg white over the entire surface of the meat.  The egg white will make the spices stick to the surface of the meat.
  17. Sprinkle the spices onto all sides of the meat.
  18. Place the meat in the oven.
  19. Sear the meat in the oven until it develops a dark brown crust.
  20. There is no need to let the meat rest (when you cook sous vide) so… Slice it and Mangia Mangia.


  • Liquid contents of the sous vide bag
  • 2 cups of beef stock (or beef broth plus 2 bullion cubes)
  • 1.5 cup of red wine
  • Salt and pepper to taste.


  1. Place the liquids from the bag in a saucepan.
  2. Add the stock, red wine and other seasonings.
  3. Boil the contents until thickened.
  4. Filter out the large spices and chunks.
  5. Add the Beef Stock to create an Au Jus.
  6. Season (salt) the Au Jus to taste.
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