Need a little help from the SV crowd on doing a Prime Rib dinner

Sonny3

I have used the SV for chicken, steaks and chops, no problem.  Each serving has been in a separate vac bag so the timing was pretty simple.

We have family coming in tonight for the next 4 days and I want to have a Prime Rib dinner on Friday.  Picked up a 10.2 lb, 4 rib, prime today.  How long in the SV and at what temp.  I will of course be finishing it off on the XL.  I would really like to try it this way for timing purposes mainly, but also so as to not fark it up.

Thanks for the help,

Sonny

bgebrent

Ive not done exactly this but believe I'd bathe that hunk of goodness at 125 for for 4-8 hours before resting and searing.  That would provide for a MR roast.  Banquet ahead!

RRP

Sonny...good luck! I for one have never yet liked the taste of my PR let alone any other beef cooked and then reheated/whatever in my SV unit! Why??? Hard to explain, but like @fishlessman I just can NOT stand the taste of warmed over BEEF! If I have any left over...I slice it thin - hit with salt, then mix it in an iceberg salad and cover with a bleu cheese dressing and PIG OUT! 

bgebrent

RRP said:

Sonny...good luck! I for one have never yet liked the taste of my PR let alone any other beef cooked and then reheated/whatever in my SV unit! Why??? Hard to explain, but like @fishlessman I just can NOT stand the taste of warmed over BEEF! If I have any left over...I slice it thin - hit with salt, then mix it in an iceberg salad and cover with a bleu cheese dressing and PIG OUT! 

This ole boy has some experience.  So do I.  SV then sear and I'm pretty sure awesomeness awaits brother.  Call me out if I'm wrong.

The Cen-Tex Smoker

If you are going to SV then i would cut it in half (2 2-rib pieces). Two main reasons- you want to
stay at a low temp (around 131 or so for PR) and it would take a very long time for the center of a 4 bone roast to hit safe temp. You would be in the danger zone too long and in the perfect environment to breed bad guys. 

2nd- you will have more surface area to sear when you have 2 smaller roasts as supposed to one large one. 

I would do 4-6 hours at 131 if you do a 2
bone. I personally would not do
a 4 bone sous vide for reasons stated above. I would just reverse sear. If you are hell bent on it, there are all kinds of charts and calculators out there that will tell you at what temp to cook each thickness of meat to remain safe. 

FWIW- I'm definitely in the reverse sear camp on steaks and prime rib but they can both be done SV with excellent results

The Cen-Tex Smoker

https://www.chefsteps.com/activities/win-the-holidays-with-herb-crusted-sous-vide-prime-rib-rib-roast

YukonRon

bgebrent said:

RRP said:

Sonny...good luck! I for one have never yet liked the taste of my PR let alone any other beef cooked and then reheated/whatever in my SV unit! Why??? Hard to explain, but like @fishlessman I just can NOT stand the taste of warmed over BEEF! If I have any left over...I slice it thin - hit with salt, then mix it in an iceberg salad and cover with a bleu cheese dressing and PIG OUT! 

This ole boy has some experience.  So do I.  SV then sear and I'm pretty sure awesomeness awaits brother.  Call me out if I'm wrong.

@bgebrent
Did a 6 hour, then seared to MR IT.
Killer. Ends were MW.
Delicious.

nolaegghead

Prime rib is already plenty tender.  You're into the zone of diminishing reward on all the extra work you add to SV prime rib.   I'm a big proponent of SV, but try it and decide for yourself.

SoCalWJS

I've had the best luck with SV PR by going longer and a bit higher than I originally thought. Say 9 hours at 129-130. Pull and pat thoroughly dry (retain the juice for Au Jus), then a nice sear on all sides. Haven't done anything larger than about 5 pounds. Appearance was incredible, but the flavor was just "Okay". Texture was fine.

My first couple of tries were shorter times and at 125. Didn't particularly care for the results.

Sonny3

Thank you all for the great input.  Now I am on the fence about SV or indirect/direct. I did cook one previously using the Ind/Dir method and it was great.   I will definitely take the suggestion about cutting it in half. Doing it this way will allow me to meeting the timing criteria a little better. And idea of the finish on two separate pieces is very appealing to me.

Thanks all for the taking the time to provide input.

SoCalWJS

It's probably a bit of sacrilege, but my current favorite method is indirect with Oak for smoke until I hit about 115-118, I pull it and let it rest while I switch things up a bit. I set up either the Joetisserie or Weber Rotisserie and finish it off with a 15-20 minute spin. I seem to get the most flavor this way. Interior has a bit of smokiness and the crust is the best I've been able to make so far. 

Yes, you are piercing the meat after it is partially cooked. Yes, it does leave an ugly hole in the middle of your piece of PR, but the flavor is the payoff. Also gives a chance to throw some drippings into your Au Jus (I place a half pan of roasted veggies, herbs, and red wine under it during the spin, then use this to spruce up my Beef broth. Worcestershire and Rosemary are fairly prominent in my Au Jus).

eggnewtoy

Serious eats/reverse sear is my method of choice, on the rotisserie

Hans61

I would just roast it in the egg about 325 indirect until internal temp hits 125-130 then pull

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