Sous Vide Prime Rib results

JT272929

Pre-seasoned Prime Rib 6.9lbs from Tiefenthaler Meats in Holstein, Iowa. tqmeats.com Sous Vide for 10 hours at 131 degrees and then finished on the grill at 475 degrees for 10 minutes.

Hans61

Nice! How's the flavor?

JT272929

Awesome! Have done their prime ribs before, 1st time sous vide.

fishepa

I don't really understand Sous Vide.  How on earth do you have any idea how long it will take the 6lb of meat to get to 131 temp?  What if it gets to 131 two hours before the meal, do you just leave it in there?

JT272929

fishepa said:

I don't really understand Sous Vide.  How on earth do you have any idea how long it will take the 6lb of meat to get to 131 temp?  What if it gets to 131 two hours before the meal, do you just leave it in there?

The internet is a great thing! lol. Even if it was in there 2 hours past when it was done, it is still fine since it can't overcook .

Wolfpack

I did a prime one a couple weeks ago for close to 20 hrs- was my best one yet. 

That looks great- love a good prime rib. 

Hntnhrd

Well played!! Bravo 

JT272929

Also Did @RRP Au Jus and Horseradish Sauce

JT272929

planning on warming the leftovers back up in the sous vide too.

Focker

Perfection on a plate, nice cook.
Love their brats.

JT272929

Focker said:

Perfection on a plate, nice cook.
Love their brats.

Yeah, their Skinless brats are legit, originally from Storm Lake, every time I head up there I get a cooler full. John is awesome too, if you want anything custom (bone in beef ribs) he will hook you up

minniemoh

Nice cook! I miss their brats too. The jalapeno and cheddar were always my favorite. I'm sure they have some new flavors since I've been there. Must be at least 10 years or more.

JT272929

minniemoh said:

Nice cook! I miss their brats too. The jalapeno and cheddar were always my favorite. I'm sure they have some new flavors since I've been there. Must be at least 10 years or more.

o yeah, regular, jalapeno chedder, pineapple, pineapple jalapeno, salsa, philly steak, cheesy potato, etc.... 

dstearn

How does it compare to a reverse sear method?

minniemoh

JT272929 said:

minniemoh said:

Nice cook! I miss their brats too. The jalapeno and cheddar were always my favorite. I'm sure they have some new flavors since I've been there. Must be at least 10 years or more.

o yeah, regular, jalapeno chedder, pineapple, pineapple jalapeno, salsa, philly steak, cheesy potato, etc.... 

DOH! I'm going to have to find someone traveling there and brings some back for me!

J-dubya

dstearn said:

How does it compare to a reverse sear method?

About the same, IME, obviously timing is easier with sous vide. As long as you watch the ITs, PRs cone out great pretty much anyway you cook them (again, IME). 

Skiddymarker

dstearn said:

How does it compare to a reverse sear method?

Before SV, reverse sear was used for rib roast. For RS the lower the temp, the better, the smoke and the rub slowly work their magic as the IT comes up to about 5º-10º below target serving temp, the egg is indirect with about a 250ºF dome. And there is the issue with RS, the outer inch or so wil be closer to 250º than the centre which is maybe at 120º. As you hold the roast while the egg goes nuclear. It will continue to cook and cool at the same time. Sear and serve. Timing is important. 
With SV, no timing, no guesswork. The roast will hold at temp for hours, no overcooking and the finish is as the photo shows, edge to edge, no grey band on the outer edges. 
I like to CI sear before the SV, then after SV either sear for more crust or serve right out of the SV bag, depends on the use of board sauce and other sides. I think the sear before the bath adds flavour.