"Prime rib is famous for combining exceptional marbling with a tender texture, making it more juicy and flavorful than any other cut of beef you can buy."
"Place said bag o'beef in the immersion cooker and bring it up to about 15-20 degrees [Fahrenheit] short of your desired doneness and then wait 6-8 hours for it to get there."
"Crank up a grill to 500 [degrees Fahrenheit] or get a cast iron pan ripping hot. Remove the prime rib from the bag, pat dry with paper towels and sear it all the way around."
Prime rib, known for its marbling and tenderness, is best cooked using sous vide for precision. Scott Thomas recommends sealing aromatics with the meat and cooking it 15-20 degrees Fahrenheit below the desired doneness for 6-8 hours. Final target temperatures are 120°F for rare, 130°F for medium rare, and 140°F for medium. After sous vide cooking, sear the prime rib in a hot grill or cast iron pan to achieve a flavorful crust.
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