Sous Vide Prime Rib with Mint Persillade
Ingredients: prime rib, kosher salt, vegetable oil, black pepper, fresh parsley leaves · 90 min cook time · 780kcal · $85.50
Ingredients
3ribs prime rib, 2tablespoons kosher salt, 1tablespoon vegetable oil, 0.25teaspoon black pepper, 1cup fresh parsley leaves, 1cup fresh mint, 3cloves garlic cloves, 3whole anchovies, 1teaspoon fresh lemon zest, 1tablespoon lemon juice, 0.33cup extra virgin olive oil
Instructions
1. Trim excess fat from the prime rib to leave about a half-inch fat cap using a flexible boning knife.
2. Remove the ribs in one piece while leaving as much meat on the roast as possible.
3. Score a crosshatch pattern through the fat cap down to, but not into, the meat, spaced about one inch apart.
4. Season the prime rib all over with kosher salt, working some into the crosshatch cuts.
5. Place the ribs back on top and refrigerate uncovered for 24 to 96 hours to dry out the surface.
6. Heat vegetable oil in a skillet over medium-high heat until it just starts to smoke.
7. Brown the prime rib on the sides and fat cap for six to eight minutes total.
8. Allow the browned prime rib to cool down for about 10 minutes.
9. Reattach the bones underneath the roast by tying them securely with butcher's twine between the ribs.
10. Season all sides of the roast with freshly ground black pepper.
11. Place the roast into a large zipper-lock bag, remove as much air as possible using the water displacement method, and seal.
12. Cook sous vide at 133 degrees Fahrenheit for a minimum of 16 hours and up to 24 hours.
13. Remove from the sous vide bag, place on a wire rack set over oiled foil, and let rest for 10 to 15 minutes.
14. Make the mint persillade by pulsing parsley, mint, garlic cloves, anchovies, lemon zest, salt, and pepper in a food processor.
15. Add freshly squeezed lemon juice to the food processor and pulse until combined.
16. Whisk in extra virgin olive oil by hand into the sauce to avoid bringing out bitter flavors.
17. Pat the rested prime rib dry with paper towels to ensure it gets crisp under the broiler.
18. Place the prime rib on a balled-up piece of foil under the broiler for four to eight minutes until crisp and bubbly.
19. Release the roast from the bones, carve, and serve with the mint persillade.
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