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15 Pound Sous Vide Prime Rib

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Comments

  • YukonRon
    YukonRon Posts: 17,261
    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
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    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. 

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  • allsid
    allsid Posts: 492
    StillH2OEgger said:
    I agree with others who suggest a sear is not needed for a prime rib.
    @SGH mentioned this too and I am finally starting to have hope that people are ready to warm up to the notion that a true slow roasting with closely monitored temps produces an amazing crust, especially if done raised direct. No real need to get the before or after sear on unless you have some fat you want liquidated at the end.

    @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, MT
    https://www.facebook.com/GrillingMontana
    http://grillingmontana.com
    https://instagram.com/grillingmontana

    Check out my book on Kamado cooking called Exclusively Kamado:
    http://bit.ly/kamadobook

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  • Simcan
    Simcan Posts: 287

    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
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  • BUFFALOMOOSE
    BUFFALOMOOSE Posts: 383
    Wanted to reply back last night but got into the Bourbon. 
    @PhotoEgg, @SmokeyPitt thanks for the links
    South Buffalo, New York
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  • BUFFALOMOOSE
    BUFFALOMOOSE Posts: 383
    @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
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  • allsid
    allsid Posts: 492
    Don't forget the veggies @BUFFALOMOOSE

    I have always hated carrots, but makes some mean Glass Carrots!
    Proud resident of Missoula, MT
    https://www.facebook.com/GrillingMontana
    http://grillingmontana.com
    https://instagram.com/grillingmontana

    Check out my book on Kamado cooking called Exclusively Kamado:
    http://bit.ly/kamadobook

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  • HeavyG
    HeavyG Posts: 10,380
    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!!

    If you are worried about overshooting the temp using a remote reading thermometer will help lessen that anxiety and the chance of that actually happening.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • YukonRon
    YukonRon Posts: 17,261
    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
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  • ckali7
    ckali7 Posts: 120
    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!!

    Grab a $35 maverick remote temp monitor from bed bath and beyond. No more worry, it's a must have!
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  • J-dubya
    J-dubya Posts: 173
    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!!

    Good move, the SV would have been really cool and I'm sure it would have come out good, however, prime rib is one of those things that's an easy home run in the egg or the oven.  Front sear, reverse sear, no sear, 225, 325:  IME, these things always come out incredible with just about any technique provided you watch the IT.

         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!  
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  • ajridge35
    ajridge35 Posts: 71
    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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