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15 Pound Sous Vide Prime Rib
Comments
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i would agree with Scottie on this. L&S with oak is very hard to beat."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
I agree with others that a prime rib on the egg is an easy cook and excellent; however if you really want to do sous vide I am sure it will be great as well.
I found the vid below. He cooks it for 24 hours and I think that is just to make sure it has time to heat all the way through. Interesting that he coats it in soy sauce. For some reason I just don't think I could dump soy sauce on a prime rib, but it looks good.
https://sansaire.com/2014/12/cook-prime-rib-sous-vide/
Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
StillH2OEgger said:I agree with others who suggest a sear is not needed for a prime rib.
@BUFFALOMOOSE some amazing and valid points were made here. If you are after an amazing 48 hour sv cook, consider making a tri-tip for some holiday football. It shouldn't disappoint.Proud resident of Missoula, MThttps://www.facebook.com/GrillingMontanahttp://grillingmontana.com
https://instagram.com/grillingmontana
Check out my book on Kamado cooking called Exclusively Kamado:
http://bit.ly/kamadobook -
Just jumping in to offer my two cents on some of the opinions raised here. First, let me say that I have not done a prime rib SV. I have done the 500-then-turn-off-the-oven technique (pre-egg) and it worked well but it is a pain to tie up the oven that long. If I was you I would follow @SGH advice (never a bad idea from what I can tell). That said, I use my SV all the time now for ribeyes and tenderloin roasts, tri-tips etc. I am addicted to how incredibly easy it is and impossible to mess up to the exact doneness you want. I sear afterwards either on the egg or cast iron on the stove, or even the broiler. no stress, no fuss, no mistakes.
You do lose a bit of that smokiness, no argument. But on balance it is my go-to method and I am very happy with the results.
One thing I will say is if you SV, don't do it too long for prime rib or it will be mush. And don't put anything on it but salt and pepper...the herbs will lose a lot of their taste in a long cook.
Toronto ON -
Wanted to reply back last night but got into the Bourbon.
@PhotoEgg, @SmokeyPitt thanks for the linksSouth Buffalo, New York -
@darby_crenshaw, @SGH, @StillH2OEgger, @YukonRon, @allsid, @Simcan, @Little Steven and anyone I missed. I really appreciate the input and expertise. I have been trolling this site for years and this was my first real post. Hopefully many more to come.
After digesting all of the comments, I have decided to not sous vide the prime rib and do it on the egg. There will be some anxious moments again this year with over shooting the temp, but agree that the egg is the correct route. I am looking forward to using the sous vide, and will save it for tough cuts of beef, pork, chicken and fish.
Merry Christmas to all!!
South Buffalo, New York -
Don't forget the veggies @BUFFALOMOOSE
I have always hated carrots, but makes some mean Glass Carrots!
Proud resident of Missoula, MThttps://www.facebook.com/GrillingMontanahttp://grillingmontana.com
https://instagram.com/grillingmontana
Check out my book on Kamado cooking called Exclusively Kamado:
http://bit.ly/kamadobook -
BUFFALOMOOSE said:@darby_crenshaw, @SGH, @StillH2OEgger, @YukonRon, @allsid, @Simcan, @Little Steven and anyone I missed. I really appreciate the input and expertise. I have been trolling this site for years and this was my first real post. Hopefully many more to come.
After digesting all of the comments, I have decided to not sous vide the prime rib and do it on the egg. There will be some anxious moments again this year with over shooting the temp, but agree that the egg is the correct route. I am looking forward to using the sous vide, and will save it for tough cuts of beef, pork, chicken and fish.
Merry Christmas to all!!“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
Prime Rib, is just awesome. Depending on size, of course, 3-3.5 hours delivers a beautiful and delicious plate. Check your IT as often as it makes you comfortable. The end result will be spectacular. Just make sure you have a quality cut to begin with."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
BUFFALOMOOSE said:@darby_crenshaw, @SGH, @StillH2OEgger, @YukonRon, @allsid, @Simcan, @Little Steven and anyone I missed. I really appreciate the input and expertise. I have been trolling this site for years and this was my first real post. Hopefully many more to come.
After digesting all of the comments, I have decided to not sous vide the prime rib and do it on the egg. There will be some anxious moments again this year with over shooting the temp, but agree that the egg is the correct route. I am looking forward to using the sous vide, and will save it for tough cuts of beef, pork, chicken and fish.
Merry Christmas to all!! -
BUFFALOMOOSE said:@darby_crenshaw, @SGH, @StillH2OEgger, @YukonRon, @allsid, @Simcan, @Little Steven and anyone I missed. I really appreciate the input and expertise. I have been trolling this site for years and this was my first real post. Hopefully many more to come.
After digesting all of the comments, I have decided to not sous vide the prime rib and do it on the egg. There will be some anxious moments again this year with over shooting the temp, but agree that the egg is the correct route. I am looking forward to using the sous vide, and will save it for tough cuts of beef, pork, chicken and fish.
Merry Christmas to all!!
Leave in temp probe, pick an IT you want it end up at, pull it 10-15 degrees (at least this is a big roast) before your target temp. Let it rest. Obviously, the probe us the key to making this a slam dunk.
It will be incredible, PR is just so good! -
I usually follow this, step by step. Ever since I saw this video, it's changed how we eat around the holidays.
https://www.youtube.com/watch?v=No5GYpyKHdo
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