This year I did the prime rib Sous Vide using my home-made immersion circulator. After trimming much of the fat, I slathered the meat in olive oil, and seasoned heavily. Then I browned all surfaces in the cast iron skillet.
I slipped the meat into the plastic bag, and added crushed garlic cloves and fresh thyme sprigs. Then I sealed it up tightly.
Six hours at 57 degrees celsius, and the meat was a perfect medium rare.