Peppercorn-Crusted Sous-Vide Prime Rib
Peppercorn Crusted Sous-Vide Prime Rib
Phil Johnson
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I love this recipe because it is a beautiful holiday centerpiece that's full of Southwest-inspired flavors but with minimal fuss.

Technique tip: Be careful not to over-roast during finishing process.

Swap option: You can use ancho chile instead of guajillo chile.


    • 1/4 cup whole black peppercorns
    • 1 whole guajillo chile, stemmed and chopped
    • 1 (9- to 10-pound) prime rib roast
    • 2 tablespoons rosemary
    • 2 tablespoons kosher salt
    • 1/4 cup Dijon mustard
    • 2 tablespoons soy sauce
    • 2 tablespoons Worcestershire sauce
    • 4 cloves garlic, minced


1. Set sous vide to 132 F and place into water bath (follow sous vide operating instructions).

2. In spice grinder, grind peppercorns, guajillo chile and rosemary, reserving 1/4 for finishing steps. Transfer into mixing bowl, add all remaining ingredients and mix well.

3. Rub paste all over roast and place into 2-gallon zip-top bag.

4. Place in water bath and sous vide for 12 hours.

5. Preheat oven to 500 F.

6. Remove the roast from the bag and pat dry. Apply remaining dry grinder ingredients and place on baking sheet. Roast for 15 minutes for a crispy exterior.

7. Remove from the oven and place on cutting board to rest for 20 minutes before slicing and serving. 

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