Prime Rib with Horseradish Crust and Au Jus

Pat prime rib completely dry with paper towels

Season all over generously with kosher salt and black pepper, pressing into meat

Wrap in plastic and refrigerate uncovered for 12–24 h to dry-brine (optional but recommended)

Remove from refrigerator 1 h before cooking

Place prime rib in extra-large vacuum-seal bag or oven bag

Add smashed garlic cloves, thyme sprigs, rosemary sprigs, and bay leaves to bag

Remove air using vacuum sealer or water displacement method and seal

Preheat sous vide water bath to 134°F (57°C)

Submerge sealed bag in water bath, ensuring roast is fully submerged

Use weights if needed to keep bag underwater

Cook for 8 h for edge-to-edge medium-rare perfection

About 30 min before roast is done, prepare horseradish crust

In a medium bowl, combine panko breadcrumbs, chopped parsley, thyme, rosemary, garlic powder, and Parmesan

Stir in olive oil until mixture resembles wet sand

Set aside

When cook time is complete, remove roast from bag

Strain and reserve all cooking juices for au jus

Pat roast completely dry with paper towels

Place on a wire rack over a sheet tray

Refrigerate uncovered for 15–20 min to cool exterior

Preheat oven to 500°F (260°C) with rack in upper third

In a small bowl, mix horseradish and Dijon mustard

Brush horseradish-mustard mixture evenly over top and sides of roast

Press breadcrumb mixture firmly onto the mustard-coated surface

Pat to ensure good adhesion

Roast in preheated oven for 12–15 min until crust is deep golden brown and crispy

Watch carefully to prevent burning

While roast finishes, make au jus

In a medium saucepan, combine reserved cooking juices, beef stock, and red wine

Bring to a boil over high heat

Reduce heat and simmer for 10–12 min until reduced by one-third

Skim any foam or fat from surface

Taste and season with salt and pepper

If desired, whisk in cornstarch slurry to thicken slightly

Remove from heat and swirl in butter for richness and shine

When roast is golden and crispy, remove from oven

Transfer to a cutting board and tent loosely with foil

Rest for 15–20 min before carving

Remove bones by running a long knife along the bone line

Slice roast into thick slices (1/2 to 3/4 inch)

Arrange slices on serving platter

Finish with flaky sea salt and fresh thyme

Serve immediately with warm au jus on the side