Step 1: Prepare the Prime Rib

1. Season Generously: Coat your prime rib roast with kosher salt, black pepper, and optional garlic powder. Add your favorite herbs like rosemary and thyme for an aromatic touch.
2. Dry Brine (Optional): Place the seasoned roast on a rack in the fridge, uncovered, for 12 to 24 hours. This improves flavor and tenderness.

Step 2: Set Up the Sous Vide

1. Fill the Container: Add enough water to your sous vide container to fully submerge the roast.
2. Preheat: Set your immersion circulator to your desired temperature (e.g., 133°F/56°C for medium-rare).

Step 3: Bag the Prime Rib

1. Seal the Roast: Place the seasoned prime rib in a vacuum-sealed or zip-top freezer bag. Add a sprig of rosemary and garlic cloves if desired.
2. Water Displacement Method (if needed): Submerge the bag in water to push out air, then seal it tightly.

Step 4: Cook the Prime Rib

1. Cook Time: Submerge the bagged roast in the water bath and cook for 6 to 12 hours. For a more tender texture, aim for 8-12 hours. Avoid exceeding 24 hours.
2. Monitor: Check the water level occasionally to ensure the roast stays fully submerged.

Step 5: Finish with a Sear

1. Pat Dry: Remove the roast from the bag and pat it dry with paper towels. Reserve the juices for a sauce or au jus.
2. Sear the Roast: Heat a cast-iron skillet or grill over high heat. Add oil and sear the roast for 1-2 minutes per side until a golden crust forms.
3. Optional Basting: Add butter and herbs to the pan and baste the roast for extra flavor during searing.

Step 6: Rest and Serve

1. Let It Rest: Allow the prime rib to rest for 10-15 minutes to let the juices redistribute.
2. Slice and Enjoy: Carve the roast into thick slices and serve with your favorite sides and sauces.