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OT-First SV cook, need advice

jeffwit
jeffwit Posts: 1,348
in Off Topic
The SV set up got here today, I went and got a nice prime boneless rib roast (5.66 lbs), and want to eat it Easter afternoon. Planning on SV to rare/medium rare, and then finish with a sear on the egg. That's about all I know. How do I get there from here? Time/temp on SV, season with what and when, how long to sear with what wood? Any and all advice would be appreciated.
Jefferson, GA
XL BGE, MM, Things to flip meat over and stuff
Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs. 
“Honey, we bought a farm.”
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Comments

  • ChillyWillis
    ChillyWillis Posts: 893
    I haven't done a roast sous vide yet, but one suggestion would be if you're shooting for rare/mid rare I'd aim for a 131 temp with the sous vide. Nothing lower than that. Any temp lower than 130 and the meat will be in the danger zone where bacteria can thrive. With the amount of time you're going to have to cook a full roast sous vide I wouldn't risk a lower temp. 

    A couple steaks at 125 for an hour or 2.... Sure. A full roast at 125 for 5 hours...... No thanks. 
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  • td66snrf
    td66snrf Posts: 1,838
    According to sous vide for the home cook by Douglas  E. Baldwin, which is a cookbook I suggest you buy, says  medium rare 130 for 8 to 12 hrs. Remember the beauty of SV is you really can't over cook. Good luck. 
    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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  • jeffwit
    jeffwit Posts: 1,348
    Thanks. Now what about seasoning, etc. when and what? During SV or wait until sear?
    Jefferson, GA
    XL BGE, MM, Things to flip meat over and stuff
    Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs. 
    “Honey, we bought a farm.”
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  • coomdaddy
    coomdaddy Posts: 128
    I season everything before the SV bath.  No experience on roast though as I am just getting started as well.
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  • nolaegghead
    nolaegghead Posts: 42,109
    I would salt and pepper it (liberally with the salt) and do 120 for 4 hours.  Maybe even 115. 

    You really don't need to SV this, though.  Roasting low and slow is fine.  Interesting on how it comes out.
    ______________________________________________
    I love lamp..
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  • ChillyWillis
    ChillyWillis Posts: 893
    @nolaegghead so you're not worried about going under 130 for +5 hours on a big cut like this? I'd be worried about the "safe zone" but like I've said I'm new to the sous vide scene. 
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  • jeffwit
    jeffwit Posts: 1,348
    nolaegghead said:
    I would salt and pepper it (liberally with the salt) and do 120 for 4 hours.  Maybe even 115. 

    You really don't need to SV this, though.  Roasting low and slow is fine.  Interesting on how it comes out.
    How would you suggest doing it then? My challenge is timing. We want to eat early afternoon, and will be at church for a couple of hours beforehand. I'll have about an hour before we eat for prep. 
    I really don't want to screw this roast up, so any and all suggestions are appreciated. Even if it ain't SV. 
    Jefferson, GA
    XL BGE, MM, Things to flip meat over and stuff
    Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs. 
    “Honey, we bought a farm.”
    · Share on FacebookShare on Twitter

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