Hosts Bridget Lancaster and Julia Collin Davison make the ultimate Sous Vide Prime Rib with Mint Persillade and foolproof and easy Popovers.
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Respectfully it would’ve been helpful to put sous vide in the thumbnail so the majority of viewers who don’t use this method wouldn’t waste their time.
Too expensive
I remember my Mom making popovers but she used a cast iron muffin pan. Anyway, they were so good with butter and grape jelly and warm.
Absolument … Parfait!!! Merci ….
Wish to make a double batch. My main complaint is that people want more than one and you only have 6 at a time to share. Also, mine stuck to pan terribly, so I will try your suggestions, thank you for a great group of ideas all at once.
Yep, that’s how you prevent meat from losing juices. Just tie some bones to it’s side. Same thing can be done to stop a ship from sinking.
Hey Adam, got anything on food slicers like the ones at the deli?
@americastestkitchen is that a semi flexible or flexible boning knife?
Awesome. Definitely going to try it this way, then sear on the charcoal grill.
I have the little zwilling vacuum sealer. I like it because it has different sized bags that you can re-use and open/seal as many times as you like. I'm surprised it wasn't tested, would have been interesting to see how it compared to the traditonal bulky units.
Ah yes, a very relatable recipe which is most definitely in my budget to make.
Just double plastic bag food: fully seal both bags and place one inside the other…done …and highly effective for freezing and reusable. These contraptions are not environmentally green. Total waste of money and adds to environmental waste.
I followed the popover recipe and they turned out perfectly!! Thanks for the tips!
I appluad you for putting this together! With everything going on right now, the best decision to be on any creative man's heart is having a profitable investment strategy.
I love prime rib but it is just too expensive.
Pretty! Bridget & Julia, that is! Awesome prime rib ladies!!
The roast looks delicious, but that method requires WAY too much effort and specialized equipment when simpler methods can achieve nearly the same quality.
Why not pepper the meat before tying the ribs? Also, if my broiler is too short, could I use a torch to crisp up the outside?
That looks good and I'm definitely trying this for Christmas dinner…. yummy thanks for this beautiful recipe 😊😋😋😋😊
That's awesome! Who doesn't love prime rib to celebrate the #holidays?
Please review microwave ovens.
I love adding fresh thyme to my popover batter and little pepper. Love a prime rib roast dinner – Epic!
I have owned a Vacuum sealer for 25 years and don’t know what to do without it, they are worth the money to buy one.
Why would you ruin prime rib with mint. I like it naked
So what’s the video strategy here? This is the same roast and the same recipe and mostly the same video as previously published 12 days ago. Kind of lame IMO to recycle like this. 👎
Like the average cook has a sous vide?
Taught Bible over 60 years Shepherd Chapel on YT explains whole bible God bless.
What is the difference between a popover and a Yorkshire pudding then?
Yummy! Question: how can you use the bone? Soup stock?
Also, it’d be helpful to see more recipes using the sous vide…otherwise, that’s expensive kitchen tool that you might only use once a year…
Great work! Love your Cooking! ❤️
delicious!
🤤 OMG, you-guys 🙆♀️🙇♀️ SUCCULENT‼😋
Cooking in plastic? No thank you
Could you girls make-it moor difficult ?
Hey guys here's how to cook a $200 piece of meat.. you know like us every day folks eat. 🙂
Oh My. Can I please come there and be a FOOD tester. Lol
Awesome u guys !
Season Greetings 🎄 from California 😋
Oh nooooo, I could never cook a prime rib that way. I know it’s good but after doing it in a Kamado grill, there’s no better way to me.
It's the good ole oven for me!
I'm hungry now. I must pop into he kitchen for a bight.
WHY DO YOU GUYS NOT COOK TIL WELL. EWWW..NOTHING MORE DISTASTEFUL THAN RAW MEAT.