Sous Vide: Dry Aged Prime Rib for One!

Only sous vide processing can create hotel quality "Prime Rib" for one person at a time!


Aged beef rib eye steak, bone-in, 30 oz+/850 g+.
Visit HERE for a detailed explanation of how to age beef in your own home using the UMAi method.
Egg white, 1 each, combined with 1 oz/30 ml water and mixed well.
Desired seasonings, or one from our list HERE.
Vegetable oil spray, as needed.
Chopped parsley as needed (optional).



Equipment requirements

Immersion circulator, portable or stationary.
Lipavi container, minimum of 2 gallons/8 liters.
Lipavi racks or equivalent.
Heat rated sous vide bags.
Channel or chamber vacuum device.
Cookie sheet/sheet pan with screen.
Propane torch.

Prime rib, redefined

Above: Lipavi C10 container, N10 polycarbonate racks. Lipavi C10L-UNIR lid.

Actual prep time: 1 hour
Serves 1+
Level of difficulty 2.0

Dry aging beef

Dry aged beef is highly prized among a growing number of aficionados. It is also prohibitively expensive for hotels/restaurants to execute. The space- and time-intensive process takes 30-60 days or even longer. However, dry aging your beef is not absolutely necessary to achieve a desirable result. This recipe will work for any  rib eye “steak” that weighs at least 24 oz/680 g, with or without a bone.


We used a bone-in rib eye roast that we dry aged for 45 days using UMAi Dry® products. Visit the link HERE for a detailed explanation of the process.

Once the dry aging process is complete, the roast’s surface becomes dark and hard to the touch.

The very ends of the roast are removed and reserved. Once the steak/roast is cut, you can see that the pellicle is actually less than 0.25″/6 mm.

Use a sharp knife to shave off the crust and use the trimmings to make a stock/jus as explained HERE. Season the completed stock with kosher salt and keep warm. Preheat your sous vide bath to 132 F/55 C for “medium rare” or your desired degree of doneness explained HERE.

Vacuum seal the steak/roast into a heat rated vacuum bag. Then, insert into another bag and vacuum seal again. This protects the surface from excessive discoloration.

Process for 4 hours.

Remove from bath.

Remove from bag and harvest the juices as explained HERE. We used a deli slicer to remove an extremely thin (2 mm) “slice” from the surface. Ultimately unnecessary, the intention was to help create the appearance of being “freshly cut.” Preheat a dinner plate in a 170 F/80 C oven.

Sprinkle some seasoning on a plate. Carefully coat the edge of the rib eye with the egg white solution. This creates a sticky surface for spices to cling to. Dip the edge in your seasoning mixture and stand on the heat proof screen.

Coat (or drizzle) the edge only with the vegetable oil spray to help diffuse heat.

Set the propane torch low enough so that it barely stays lit. Brown the crust.

The egg whites harden because of the heat and the desired effect is achieved.

Lay the cut on its face and finish browning the bone side.

Lay your prime rib on the heated plate and splash with the seasoned stock that you made from the trim.

Don’t forget the Lipavi steak knife!


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Rib eye roasts are "wet aged" in the vacuum package for 3-4 weeks while in transit. Natural enzymes tenderize the beef during this interval. The roast is then either cooked and served or "dry aged." Dry aging is performed under controlled conditions for weeks/months, acquiring an even more concentrated flavor. The cut develops a dark, dry pellicle that is removed and discarded or repurposed--we used it to make stock/jus to be served with the entrée.

Using traditional methods, a large, multi-portion section of the rib-eye must be roasted in order to create a flavorful crust around the edge and the rare appearance on the face. Sous vide offers an eye-opening alternative.