Perfect Prime Rib Roast

Want an impressive standing rib roast without the hassle and worry of over- or under-cooking? This prime rib turns out perfectly every time thanks to the Anova Precision Oven’s sous vide mode and the use of a probe to read internal temperature. These recipe guidelines will work no matter the size of your roast—just make sure it isn’t too big to fit in the oven! Notes: This recipe has been updated after its original publication for a quicker roasting time. Wondering how much to buy? Figure one bone for every two people. You’ll need to scale up or scale down the seasonings if using a larger or smaller roast than listed below. If you use a larger or smaller roast, keep in mind that the total cooking time will change. The probe setting in this recipe is for medium-rare doneness. To cook the roast to rare doneness, set the probe to 122°F (50°C) and oven to 144°F (62°C). For medium, set the probe to 136°F (58°C) and oven to 156°F (68°C). For medium-well, set the probe to 144°F (62°C) and oven to 164°F (73°C).

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