Yes, there I go again - showing off my meat.

Here we go.

Ingredients

1 7-pound prime rib (standing rib roast), ribs removed and tied back on
Sea salt
1 stick of butter
2-4 cloves of garlic, smashed and chopped
1 tbsp chopped chives
Salt and black pepper

1. Take a few hours to bring the meat up to room temperature, then a couple hours before cooking, take the wrapper off and dry it with paper towels. Sprinkle some sea salt over the meat, pressing it to the top and ends.
2. Start the sous vide, with the immersion heater set to 140 degrees F (60C).
3. Place the meat in a 2.5-gallon ziplock freezer bag (or vacuum seal) and place it in the water bath, squeezing out the air. This is called the immersion method of removing as much air as possible.
4. Start the timer on the immersion heater for 8 hours; monitor the water level to replace water removed by evaporation.
5. While it's cooking, prepare the finishing butter by softening one stick of butter and mashing it, the garlic and the chives into a paste. Set aside for now.
6. At the end of 8 hours, remove the meat from the water bath, then take the meat out of the bag and dry it with paper towels. Season with salt and black pepper.
7. Preheat the oven to 475 degrees F (246C).
8. Slather the butter over the top and ends of the meat, and then place it in the oven. Roast for 15 minutes to give the prime rib a good sear and melt the butter.
9. Let it rest 10 minutes before carving.


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Horseradish-cream sauce:

1/2 cup sour cream
2 tbsp mayo
2 tbsp Dijon mustard
2 oz. prepared horseradish
2 tsp chopped chives
1 tsp red wine vinegar
1 tsp salt
1 tsp black pepper

1. Mix it all together!


VERDICT: Do you really need to ask??? I usually find that the ends of a prime rib are too well done for me, but with the sous vide they ended up medium-rare and tender and delicious. The rest of it was magnificently rare and tasty. The cream sauce's piquant tartness matched well with the beef.