The sous vide machine precisely cooks the sirloin steak to your desired temperature; no more overcooked edges with an undercooked center!

It’s the most dependable method for getting the perfect steak every time! For a complete meal, serve this sous vide top sirloin with potatoes and vegetables.

WHY SOUS VIDE STEAK?

• When using the sous vide method to cook steak, you will get perfect results every time.

• When you cook sous vide, there is no guesswork as to when your steak is exactly the temperature you want it to be, whether you prefer it rare, medium, well-done, or anywhere in between.

• When steak is cooked sous vide, it shrinks significantly less. When steak cooks for an extended period of time on a hot surface, it loses liquid and thus weight. This is avoided by using the sous vide technique.

BENEFITS OF SOUS VIDE STEAK

So you went out and purchased the finest steak you could find. The last thing you want to do is ruin it by overcooking or undercooking it.

• All of the guesswork has been removed. Set the temperature and time, and the rest of the work will be done for you.

• Cooked to the temperature you specify throughout the entire piece of meat.

• Can be prepared ahead of time and seared in a skillet just before serving.

• Excellent for meal preparation.

WHAT IS SOUS VIDE?

Sous vide steak is a French cooking technique in which the meat is vacuum-sealed in a bag and then cooked for an extended period of time to a precise temperature in a warm water bath.

There is a small window of perfect doneness when cooking a sirloin steak using traditional methods such as pan-frying, baking, or grilling.

If we don’t get there in time, the steak will be dry and chewy. This problem is solved by sous vide cooking.

Furthermore, it evenly cooks the food from edge to edge. It’s my preferred method for cooking a top-sirloin steak.

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WHAT YOU’LL NEED TO MAKE THIS RECIPE?

• Sirloin Steak: This is a boneless cut from the sirloin section of the animal. There are several types of steak made from sirloin. When purchasing a sirloin steak, look for top sirloin, a more expensive cut than bottom sirloin or sirloin tip steak.

• Olive Oil: The best olive oil for this recipe is regular olive oil. Extra virgin olive oil should be avoided because it has a lower smoke point.

• I used coarse salt, but you can use regular table salt or sea salt instead. The best black pepper to use is freshly ground black pepper.

• Garlic: Freshly minced garlic or garlic powder can be used.

• Herbs: Fresh herbs such as rosemary and thyme add flavor to this dish.

HOW TO SOUS VIDE SIRLOIN STEAK?

1. Set the Sous Vide Precision Cooker to 135°F (57°C) for medium-rare or other desired doneness and timer to 1 hour.

2. Season the steak on both sides with coarse salt, ground black pepper, minced garlic, and herbs.

3. Put it in a zip-top bag. Place the bag in the water bath and seal it with the “water displacement” method.

4. When the steak is done, remove it from the water and place it in the refrigerator.

5. Allow it to cool for about 10 minutes.

6. Remove from the refrigerator and grill or sear for about 1 minute per side to caramelize the outside. If necessary, season with more salt and pepper.

7. Allow the steak to rest for 5-10 minutes on a plate or cutting board covered with foil.

8. Serve the steak whole or cut it across the grain.

SIRLOIN STEAK SEASONING

This recipe does not require a marinade. I like to season my top sirloin steak with salt, ground black pepper, minced garlic, fresh rosemary, and thyme after rubbing it with olive oil.

For the best results, season generously before sous vide cooking!

This recipe is keto and gluten-free thanks to this simple seasoning!

SOUS VIDE SIRLOIN STEAK VS SIRLOIN ROAST

There isn’t much of a distinction between a sirloin steak and a sirloin roast. If you cut a sirloin roast into slabs, you can make sirloin steaks.

The sous vide time is still usually determined by the thickness of the meat or by cooking it for a longer period of time to tenderize it.

You can add a few extra hours to tenderize a roast because it will take some time to heat through to the center of the roast.

I’ll tenderize a steak for 8 to 10 hours, but a roast could easily go 12 to 14.

TEMPERATURE CHART

Set the sous vide machine to the doneness you desire. For instance, if you want a tender, juicy sirloin steak, don’t cook it past medium doneness (145°F/63°C).

For more information on steak doneness, see the chart below:

HOW LONG DOES IT TAKE TO COOK SIRLOIN STEAK SOUS VIDE?

Sirloin steak is a tender cut that does not require a long cooking time.

A 1-inch sirloin takes about 1 hour to sous vide, 1.5 hours for 1.5 inches, and 2 hours for 2 inches. It is fine to leave it in the warm bath for an additional 1-2 hours.

CAN YOU OVERCOOK SIRLOIN STEAK IN THE SOUS VIDE MACHINE?

Although the sous vide method does not allow you to “over cook” a steak (you can leave it in a warm bath for an extra hour or two), the texture can become mushy if the steak is left in the machine for too long.

TIPS FOR THE MOST TENDER AND JUICY STEAK:

• Before sous vide cooking, season generously with salt and pepper.

• Ziplock bags can be used to seal the steak. Simply place the steak, seasonings included, in a ziplock bag and seal all but one corner of the bag. Slowly lower it into the water bath, making sure that everything below the zip-line is submerged. Then, seal the remainder of the bag.

• Allow it to cool before searing. It’s best to let the steak cool in the refrigerator or ice bath after sous vide cooking before searing.

• The steak should be completely dry. Wipe away any excess moisture, as it will prevent proper searing.

Frequently Asked Questions

Deliciously Tender Sous Vide Sirloin Steak Recipe [2022] (Super Easy)

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(2 votes, average: 5.00 out of 5)
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5 from 2 reviews

• Author: Jamasine J
• Prep Time: 5 minutes
• 10 minutes:
• Cook Time: 1 hour and 2 minutes
• Total Time: 1 hour and 17 minutes
• Yield: 2 servings

Print Recipe

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Description

Sous Vide Sirloin Steak is a no-fuss, no-fail recipe for cooking this family-sized beef cut, resulting in a super tender, juicy, flavorful dinner! With only 5 minutes of prep time, the sous vide machine precisely cooks the sirloin steak to your desired temperature; no more overcooked edges with an undercooked center!

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Ingredients

• 1 sirloin steak (1 pound, about 1 inch thick)
• ▢1/2 teaspoon coarse salt or to taste
• ▢1/2 teaspoon black pepper or to taste
• ▢1 tablespoon olive oil divided
• ▢2 cloves garlic minced (2 teaspoons)
• ▢fresh herbs such as thyme or rosemary, optional

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Instructions

1. Pre-heat the sous vide water bath by filling the sous vide container or a large pot halfway with water and setting the Sous Vide Precision Cooker to (135°F/57°C) for medium-rare doneness. See the note below* if you want to cook it differently. (It’s best to place the container on a cutting board or pad to avoid burning the counter surface.)
2. Season the steak by rubbing it all over with 1/2 tablespoon oil.
3. Season both sides with salt, pepper, minced garlic, and herbs, if using.
4. To sous vide the steak, place it in a zip-lock bag with the seasoned sirloin steak. (If you have a vacuum sealer, you can also use vacuum seal bags.)
5. Seal the bag except for one corner and slowly lower it into the water bath. Make certain that everything below the zip-line is submerged in water. Then, seal the remainder of the bag. (If the water is too hot, use kitchen tongs to help push the bag down.)
6. Place the bag in the water bath, making sure it is completely submerged.
7. For a 1-inch sirloin steak, cook for 1 hour. (It takes 1.5 hours to measure 1.5 inches and 2 hours to measure 2 inches.)
8. When the timer goes off, remove the bag from the water bath and place it in the fridge or an ice bath to sear the steak. Allow it to cool for about 10 minutes.
9. Remove the steak from the ziplock bag and pat dry with paper towels. (It is critical to completely dry the surface; otherwise, it will interfere with the searing.)
10. If necessary, season with additional salt and pepper.
11. Melt the butter in a cast-iron skillet over medium-high heat. Pour in the remaining olive oil. When the pan is hot, add the steak and sear for 1 minute per side. (Alternatively, you can sear the steak quickly on the grill.)
12. Serve with potatoes and vegetables, sliced against the grain.

Notes

NOne

• Category: Beef
• Method: Sous Vide
• Cuisine: American

Nutrition

• Serving Size: 2 servings
• Calories: 220kcal
• Sugar: 1g
• Sodium: 647mg
• Fat: 12g
• Saturated Fat: 3g
• Carbohydrates: 1g
• Fiber: 1g
• Protein: 25g
• Cholesterol: 65mg

Keywords: Sous vide sirloin steak recipe, sous vide beef sirloin, sous vide steak, sous vide recipe

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Sous Vide Sirloin Steak with Smashed Yukon Gold Potatoes

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Video Recipe: Sous Vide Sirloin Steak Recipe

You can cook a better steak dinner than the best steakhouse thanks to the sous vide cooking technique.

This Sous Vide Skirt Steak is tender, flavorful, and cooked evenly from edge to edge.

This is a no-fail recipe that is incredibly simple to prepare and packed with flavor! I like to put it on tacos, sandwiches, or make an amazing steak salad with it!

WHAT IS SOUS VIDE STEAK?

In French, sous vide means “under vacuum.” It’s a water bath cooking method that involves sealing food in a bag and then cooking it for an extended period of time at a precise temperature in a water bath.

Although it takes longer than traditional grilling or pan-searing, this technique is known for being a precise and consistent way to evenly cook your meat or fish.

WHAT IS THE WATER DISPLACEMENT METHOD?

The displacement method involves slowly immersing a ziplock bag in water and pushing the air out of the bag’s top (the bag should be slightly open at the top to allow air to escape).

Clip the bag to the side with a clip (I use binder clips) to keep it from floating and letting air and/or water inside.

WHY SOUS VIDE SKIRT STEAK?

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• Skirt steak is a tough and lean cut of beef. Sous vide cooking results in a more juicy, tender, and flavorful steak than grilling or broiling.

• The sous vide machine cooks the food evenly from start to finish, resulting in an even doneness from edge to edge.

• You can walk away while it cooks because it eliminates short windows of time for perfect doneness, making it low-stress cooking.

HOW TO MAKE SOUS VIDE SKIRT STEAK?

1. Marinate the steak in a zip-lock bag for 30 minutes to 2 hours with garlic, lime juice, soy sauce, Worcestershire sauce, ginger, Italian seasoning, green onions, and olive oil.

2. Remove the steak from the marinade and place it in a fresh zip-lock bag. Using the “water displacement” technique, seal the bag.

3. Insert the bag into the water bath.

4. Set the temperature of the Sous Vide Precision Cooker to 130°F (54°C) and the timer for 2-4 hours.

5. When the steak is done, remove it from the water and place it in the refrigerator.

6. Allow it to chill for about 10 minutes before grilling or searing for about 1 minute per side to caramelize the outside.

7. Thinly slice your steak and serve with your favorite sauce, such as chimichurri.

SKIRT STEAK MARINADE

The marinade adds flavor and tenderizes the meat. Because skirt steak is a tough and lean cut of beef, it requires marinating to achieve maximum tenderness.

The acidity in the steak marinade can result in mushy meat over longer periods of time, so a short marinating time (30 minutes to 2 hours) is ideal for this recipe.

It’s critical to marinate your steak before cooking it sous vide.

SEAL THE BAG WITHOUT A VACUUM SEALER

While a vacuum sealer is the best way to do sous vide, it is quite costly and cannot be used with liquid marinade. Ziploc Freezer Bags are ideal for sealing food, whether wet or dry.

The “water displacement method” is used to force all of the air out of the bag by using the pressure from the water.

Simply place your food in the bag, seasonings or marinades included, and seal all but one corner of the bag.

Slowly lower it into the water bath, making sure that everything below the zip-line is submerged. Then, seal the remainder of the bag.

HOW LONG DOES IT TAKE TO SOUS VIDE SKIRT STEAK?

Skirt steak is a lean and tough cut that requires more time to cook. While center cuts like rib eye or T-bone steak take 1-2 hours to sous vide, skirt steak does not.

Although Anova’s website recommends 8-10 hours of sous vide time for seasoned skirt steak, I find that my marinated sous vide skirt steak cooks perfectly after 2 hours.

TEMPERATURE AND DONENESS

For the best results, set your sous vide cooker to 130°F (54°C). It will yield a tender and juicy skirt cooked to medium-rare doneness.

Because skirt steak can become tough and chewy if overcooked, I recommend cooking it no more than medium. The guidelines for doneness are listed below.

PRO TIPS FOR MAKING THE BEST SOUS VIDE SKIRT STEAK

• Before sous vide cooking, marinate the steak in lime juice to help tenderize it. There is no need to bring the marinade to room temperature if it is marinated in the refrigerator.

• Cool the steak before searing: After cooking the steak in the sous vide machine, place it in the refrigerator for about 10 minutes before searing. Remember to use paper towels to wipe away any excess moisture, as this prevents proper searing.

• Cook to medium-rare: For the most tender texture, cook a tough cut like skirt steak to rare or medium-rare. Cook your skirt steak no more than medium-rare.

Frequently Asked Questions

No Fail Sous Vide Skirt Steak Recipe [2022] (Tender Juicy)

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(4 votes, average: 5.00 out of 5)
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5 from 4 reviews

• Author: Jamasine J
• Prep Time: 15 minutes
• Cook Time: 2 hours and 30 minutes
• Total Time: 2 hours and 45 minutes
• Yield: 4 servings

Print Recipe

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Description

This Sous Vide Skirt Steak is tender, flavorful, and cooked evenly from edge to edge. You can cook a better steak dinner than the best steakhouse thanks to the sous vide cooking technique. The skirt steak is precisely cooked to the temperature and doneness level you specify!

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Ingredients

Marinade

• ▢1/3 cup lime juice
• ▢1/3 cup soy sauce
• ▢2 tablespoons garlic minced
• ▢1/3 cup olive oil
• ▢1 tablespoons Worcestershire sauce
• ▢1 tablespoons ginger minced
• ▢1 tablespoon Italian seasoning
• ▢2 green onions thinly sliced

Other Ingredients

• ▢1 1/2 pounds skirt steak
• ▢salt and pepper to taste

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Instructions

1. To make the marinade, combine the garlic, lime juice, soy sauce, olive oil, Worcestershire sauce, ginger, Italian seasoning, and green onions in a zip-lock bag.
2. Add the skirt steak to the bag, seal it, and coat it thoroughly. Allow it to marinate in the refrigerator for 30 minutes to 2 hours.
3. Sous Vide the steak: When the steak is done, take it out of the marinade and place it in a new zip-lock bag.
4. Seal the bag except for one corner and slowly immerse it in the water bath. Make certain that everything below the zip-line is submerged in water. Then, seal the remainder of the bag.
5. Fill the sous vide container or a large pot halfway with water, and set the Sous Vide Precision Cooker to 130°F (54°C) for medium rare doneness. This is my recommended doneness; if you want to cook it longer or shorter, refer to the temperature guide in the post above.
6. When the water has reached the desired temperature, lower the bag into the bath and ensure that it is completely submerged.
7. Allow 2-4 hours to cook. (Your steak will be done in 2 hours, but you can leave it in the sous vide water bath for a total of 4 hours.)
8. Prepare your steak for proper searing by removing it from the water bath and placing it in the refrigerator. Allow it to cool for 10 minutes.
9. Remove the steak from the bag and pat dry with a paper towel any excess moisture from the cooked steak.
10. Season with salt and pepper to taste.
11. To sear the steak, preheat the grill to 450°F (232°C) or a skillet to medium-high heat. When the grill reaches the desired temperature or the pan is extremely hot, add the steak and sear for 1 minute per side.
12. Thinly slice your steak and serve with your favorite steak sauce.

Notes

Trim the fat layer: To prepare the skirt steak, remove the fat layer. Remove any remaining membrane from the surface of the meat as well.

• Category: Beef
• Method: Sous Vide
• Cuisine: French

Nutrition

• Serving Size: 4 servings
• Calories: 452kcal
• Sugar: 1g
• Sodium: 1237mg
• Fat: 31g
• Saturated Fat: 7g
• Carbohydrates: 7g
• Fiber: 1g
• Protein: 39g
• Cholesterol: 107mg

Keywords: Sous vide skirt steak, sous vide recipe, skirt steak recipe, sous vide skirt steak recipe

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The most succulent and juicy roast beef is surrounded by a herb crust and cooked to your desired doneness.

This amazing cut of meat, also known as a standing rib roast, boneless rib roast, or ribeye roast, is usually reserved for special occasions such as Christmas dinner or an anniversary meal, but any occasion is a good occasion to have an amazing dinner.

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WHY SOUS VIDE WORKS FOR THIS RECIPE?

• The beauty of sous vide is that you can find the right combination of temperature and time, as well as the cut of meat prepared exactly how you like it. Although 18 hours is probably too long for some people, I had the time to wait.

• If I had been pressed for time, I would have gone with a shorter cooking time, such as 8 hours, but the meat would have been more fatty.

• My family dislikes fat in meat but enjoys the flavor of the meat when it is sous vide in the renderings. You do you, as the kids say.

WHAT IS SOUS VIDE?

Sous vide is essentially a method of cooking that employs an immersion circulator.

This immersion circulator circulates water in a temperature-controlled water bath at a specific temperature to ensure that your food is perfectly cooked every time.

Because the temperature does not change and your meat (or dessert, vegetables, etc.) remains at the same temperature, the risk of overcooking is greatly reduced.

WHAT IS A RIB ROAST?

A rib roast, also known as a prime rib roast or standing rib roast, is a rich and tender cut of beef that comes from the cow’s rib section and is usually well-marbled.

The bone-in prime rib roast is our preference, but boneless is also available. The bone-in option is unquestionably more tender and flavorful.

TO SMOKE OR SOUS VIDE FIRST?

There’s a lot of debate about whether you should cook the meat sous vide first or smoke it first. Both sides have valid points to make and reasons for doing things the way they do.

Raw meat absorbs more smoke and forms bark more easily than cooked meat, which is why it should be smoked first.

That, however, will be washed away (along with a lot of the smoke flavor) as it cooks in the water bath inside a vacuum-sealed bag.

My preferred method is to sous vide the meat first, then smoke it. Cooking sous vide first ensures that it is perfectly cooked, fully chilled, and left wet, ready to attract flavorful smoke. Every time I’ve tried it, the outcome has been fantastic.

People will sometimes smoke, sous vide, and then smoke again.

This is completely unnecessary and requires far more effort than it is worth. Especially since one of the benefits of sous vide is that it is mostly hands-off.

HOW LONG DO YOU SOUS VIDE A PRIME RIB?

The thickness of the cut of beef will determine how long to sous vide prime rib. Measure the thickest part of the meat and allow at least an hour for each thickness.

Keep in mind that a piece of meat’s length is not the same as its thickness.

I say a minimum because the beauty of sous vide cooking is that you don’t lose any moisture from the beef due to cooking in a food-safe bag, and the longer you cook it, the more tender it becomes.

This is a boneless rib roast that is 4 inches thick. I cooked it for 18 hours to give the connective tissues more time to break down and the fat to render out completely.

I would have cooked this piece for 6 hours if you like your prime rib to have more marbling and the fat ring to be defined.

WHAT TEMPERATURE DO YOU SOUS VIDE PRIME RIB?

Whatever temperature you set your sous vide to will determine the doneness of your piece of beef from edge to edge, regardless of thickness.

My family prefers prime rib cooked to a temperature of 135 degrees Fahrenheit.

HOW TO PRE SEAR THE ROAST?

I love pre-searing beef before putting it in the sous vide bath. Instead of trussing the meat, the searing gives it a bit of a crust to keep it together.

As the meat cooks in its own juices in the sous vide bag, the caramelization of the proteins will add flavor.

This step is entirely optional, but I recommend you try it at least once so you understand the difference between pre-searing and not pre-searing.

In a small mixing bowl, combine:

• melted butter
• salt
• pepper
• powdered garlic
• rosemary

1. Allow an hour for the meat to come to room temperature.

2. To remove excess moisture, pat the meat dry with paper towels.

3. Spread the seasoned butter mixture evenly over the beef on all sides.

4. Heat a heavy bottomed or cast iron pan until it begins to smoke.

5. Place the roast, cut side down, in the hot pan and sear for 2-3 minutes, or until it turns a deep golden brown caramel color.

6. Sear the meat on all sides, rotating the searing side 90 degrees with each flip.

HOW TO SOUS VIDE A BONELESS RIB ROAST?

1. Herbed butter should be used to coat the meat.
2. In a cast-iron skillet, sear the meat.
3. Heat the sous vide machine to the temperature you desire.
4. Vacuum and seal the beef in a sous vide vacuum bag with a vacuum sealer, or use the water displacement method to force the air out of the bag.
5. If the bag is not heat sealed, use a clip to secure it to the container’s side.
6. Cook for 6 to 18 hours, depending on the tenderness desired.
7. Remove from the water bath after the cook.
8. Open the bag and strain the juices into a clean container. Set aside to make a sauce.
9. Reheat the cast iron skillet until it is smoking hot.
10. Using paper towels, pat the meat dry.
11. Sear for 1-2 minutes on all sides to give the meat a crust.
12. Served sliced.

HOW TO REHEAT PRIME RIB?

Slowly heating the prime rib prevents it from overcooking or drying out.

Remember to save some of the cooking bag juices for reheating the meat if you remember. If you can avoid it, don’t slice all of the prime rib if you intend to reheat leftovers.

SOUS VIDE METHOD

Place the leftover roast and any saved au jus in a gallon-sized ziploc bag and lower the bag into the sous vide water bath, allowing the pressure of the water to press out the air in the bag.

Attach the bag to the container’s side. Make sure the water container is large enough to submerge the meat by 1 inch.

Set your temperature to the original sous vide setting. Allow the cold water to slowly warm up, and the internal temperature of the meat will rise along with it.

Heat for an additional 30 minutes after the water has reached temperature.

OVEN METHOD

Cook for 20 to 30 minutes, depending on the size of the piece, in a preheated 300-degree oven. Wrap a piece of foil around the meat and drizzle with au ju or beef broth to keep the moisture in.

TIPS:

• Plan ahead and season ahead of time, then cook sous vide a day before smoking and serving. Simply store it in the refrigerator, vacuum-sealed.

• If the rib roast is too large to fit in your bags, cut it in half. If you want different levels of doneness, you can cook each piece separately (e.g., one medium-rare and one medium).

• Purchase a whole rib roast (usually cheaper per pound). Divide it into steaks of varying thicknesses and a large portion for your prime rib. Freeze what you don’t need and put the rest away for later.

• Slicing – Because this is likely for a special occasion, you want a healthy portion, and a little thicker is better (12″ to 34″ thick) and always against the grain (across the roast).

Frequently Asked Questions

Effortless Prime Rib Roast Sous Vide Recipe

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 5 minutes
• 1 hours:
• Cook Time: 6 hours and 10 minutes
• Total Time: 7 hours and 15 minutes
• Yield: 6 servings

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Description

Every time, Sous Vide Prime Rib Roast is tender, juicy, and perfectly cooked. It’s the ideal dish for the holidays.

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Ingredients

• 1 5-pound beef ribeye roast (bone-in )
• Kosher salt
• 1 quart low-sodium beef broth

Garlic Herb Butter:

• 1 stick salted butter (softened)
• 2 Tablespoons garlic powder
• 1 Tablespoon fresh rosemary (finely chopped (1/2 Tbsp dried))
• 1 Tablespoon fresh thyme (finely chopped (or 1/2 Tbsp dried))
• 1 Tablespoon coarse ground black pepper
• 2 teaspoons herbs de provence

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Instructions

1. Season the roast liberally with kosher salt and place it in the refrigerator, uncovered, for at least one hour (and up to overnight). Allow your butter to soften at this time as well.
2. Set the sous vide to 132°F (for medium rare).
3. Seal the roast in a large vacuum bag or two ziploc bags (doubled up), then place it in the water bath.
4. Cook for 6–10 hours in a sous vide machine. If the roast is frozen, it will take 8 to 12 hours to cook.
5. Remove the beef from the bag and pat dry, reserving the cooking liquid.

Finishing:

1. Preheat the oven to 550°F.
2. Combine butter, garlic powder, rosemary, thyme, pepper, and herbs de provence in a small bowl. Place the roast in a roasting pan and brush the top and sides with the garlic herb butter.
3. 8-10 minutes, or until the crust is golden brown, roast the prime rib (keeping a close eye on it).
4. Remove from the oven and set aside to cool.
5. Make the au jus while the roast is resting. Bring the sous vide cooking liquid and broth to a boil in a large skillet, then reduce to a low heat and simmer until reduced by half. Remove any solids that float to the surface.
6. On the side, serve sliced prime rib with au jus and horseradish.

• Category: Beef
• Method: Sous Vide
• Cuisine: American

Nutrition

• Serving Size: 6 servings
• Calories: 157kcal
• Sugar: 1g
• Sodium: 426mg
• Fat: 15g
• Saturated Fat: 10g
• Carbohydrates: 3g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 41mg

Keywords: Sous vide prime rib roast recipe, sous vide recipe, sous vide prime rib roast, prime rib roast recipe

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