Enjoy a classic prime rib dinner complete with potato au gratin and crisp green beans courtesy of Suvie. The decadently delicious prime rib is sous vide until perfectly tender and the cooking liquid is repurposed as a savory sauce for dipping and drizzling. Best of all? This meal can be scheduled in advance and is ready when you want it.
Suvie Cook Settings
Bottom Zone: Sous Vide at 130°F for 30 minutes
Top Zone: Reheat at 250°F for 15 minutes
Select YES from frozen.
Prime Rib with Potato au Gratin and Green Beans
Ingredients
- 10 oz cooked prime rib steak
- 2 potato au gratin pieces
- 5 oz green beans
Directions
1) Open green beans and add to a Suvie pan. Season with 1 tbsp olive oil, 1 tsp salt and freshly ground pepper (for 4-servings- use 2 tbsp olive oil and 2 tsp salt). Nestle potato au gratins with the green beans, ensuring they touch the bottom of the pan.
2) Do not open the prime rib packages! Place prime rib steak into a Suvie pan and cover completely with water.
3) Load green beans and potatoes au gratin into the top zone of Suvie and prime rib into the bottom zone. Input settings and cook now. Alternatively, you can store or schedule the meal in the Suvie. (please be sure to select “Yes” when asked if cooking from frozen).
Suvie Cook Settings
Bottom Zone: Sous Vide at 130°F for 30 minutes
Top Zone: Reheat at 250°F for 15 minutes
4) When cook is complete, carefully remove pan (it will be hot!) with prime rib from Suvie. Keep pan with green beans and potato gratins in the Suvie and set to broil for 5 minutes. During the broil, remove prime rib from packaging, saving liquid in a small bowl for serving. Thinly slice against the grain. When broil is complete, divide food between plates, season to taste with salt and pepper and serve with the ‘au jus’ on the side.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 440, Total Fat 19g, Total Carbohydrates 22g, Total Sodium 590mg, Total Protein 45g.
Just tried the prime rib Sous vide and couldn’t get it to brown in the frying pan with a little bit of oil so I pulled it before I overcooked it. The meat piece itself was full of fat at one end so I’d say a third of it at least I had to cut off. I will be buying my own selections of meat in the future.