SV Ribeye question

MrCookingNurse

i bought a small ribeye roast last week was going to do prime rib for Christmas but ended up doing pork loin. 

Ive now sliced it in 3rds for large bone in rib eyes. I want to sous vide one of them tonight and the recipes vary a good deal in time. Anywhere from 1 to 3+ hours. One even says 5 hours. 

Its aboit 2 inches thick and I've trimmed some of the fat off the rib/bone part. 

Am I safe to do about 125-130 for 2 hours? Then sear?

ColtsFan

Sounds about right to me.

lousubcap

No idea but glad you are back on the forum.  Enjoy the protein.
Many here have a sous vide rig so I'm sure you will get several options.  

MrCookingNurse

@lousubcap

thanks man. I slip in and out, mostly lurk these days and cook here and there. Hope your family is having a happy holiday season. 

bgebrent

Yes, your plan is safe and will end well.  With steaks I'm back to grilling techniques.  See what you think.

blind99

that's exactly what I'd do.  2 hours should be plenty to warm it through close enough to your temp.  I shoot for 135 final IT on my ribeyes.