What goes in the bag
One raw prime-rib roast section, cut off to make the original roast smaller; approximately 2 inches thick and 1.5 pounds. Bagged with rosemary, butter, and salt.
Prepare & package
Cut a roughly 2-inch-thick, approximately 1.5-pound section from a raw prime-rib roast. Season with salt, add rosemary and butter, vacuum-seal, and freeze.
Store & thaw
Keep frozen in the sealed sous-vide bag. No thawing is required before cooking.
Cook or reheat
Cook directly from frozen in a 128.5°F sous-vide bath for 3–4 hours.
Finish & serve
Remove from the bag and pat extremely dry. Finish with a very hard, brief sear over a hot grill or in cast iron. Serve rare with Prime Rib Beef Gravy or clarified jus.