Skip to content
  • Register
    • Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
    Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
    Share your photos by tagging us and using the hashtag #BigGreenEgg.

    Want to see how the EGG is made? Click to Watch

    Sous Vide Prime Rib

    Posts: 1,478
    in EggHead Forum
    I have a 12lb bone in rib roast I am going to Sous Vide and probally sear on Egg. I can use any information on this. What about it @nolaegghead, @henapple, @Cen-Tex, @DMV, @SGH, anyone else all info will be appreciated
    Lenoir, N.C.
    · Share on FacebookShare on Twitter

    Welcome!

    It looks like you're new here. Sign in or register to get started.
    Sign In
    Register

    Comments

    • Posts: 28,919
      @piney
      Brother you know that I normally would be the very first to step up to bat. However I have never SV'd anything. As such, I recommend listening to brothers Tex and Nola. I also highly recommend that you consult brother Grim. AKA: @Thatgrimguy
      Sorry that I can't assist with this one brother. But I know nothing about SV.

      Location- Just "this side" of Biloxi, Ms.

      Status- Standing by.

      The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

      · Share on FacebookShare on Twitter
    • Posts: 536
      I've heard that this can be tricky with cross contamination, so get your info straight before you give everyone the gift of food poisoning for Xmas. A sous vide is a very good bacterial incubator. One would think that the sear should kill things, but it only kills the outside. With reputable beef you're probably ok, but get advise from those with knowledge and experience, not just this guy who "read an article once." 

      I just bring up the caution is all. Let us know how it turns out!!
      Pittsburgh, PA - 1 LBGE
      · Share on FacebookShare on Twitter
    • Posts: 1,478
      ^^^^ Thanks, Scottie, if you remember I fixed one last year and you helped me with it and it was WONDERFUL! However, I now own a SV and I'm dying to try out the new toy. I am leaning toward SV and reverse sear.
      Lenoir, N.C.
      · Share on FacebookShare on Twitter
    • Posts: 28,919
      @piney
      Give Tex, Nola and Grim a buzz. They can fix you up buddy. 

      Location- Just "this side" of Biloxi, Ms.

      Status- Standing by.

      The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

      · Share on FacebookShare on Twitter
    • Posts: 13,836
      Gary, I personally would save the sv for something else. What you have there I would roast on your egg.
      They/Them
      Morgantown, PA

      XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
      · Share on FacebookShare on Twitter
    • Posts: 28,919
      DMW said:
      Gary, I personally would save the sv for something else. What you have there I would roast on your egg.
      Brother D, I don't know $hit about SV, but I have to agree on general principle. 

      Location- Just "this side" of Biloxi, Ms.

      Status- Standing by.

      The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

      · Share on FacebookShare on Twitter
    • Posts: 1,478
      SGH said:
      show previous quotes
      Brother D, I don't know $hit about SV, but I have to agree on general principle. 
      Well like I said earlier, the one last year was done reverse sear and turned out great. I would hate to goof up a 12lb roast
      Lenoir, N.C.
      · Share on FacebookShare on Twitter
    • Posts: 23,161
      edited December 2015
      I much prefer reverse sear or dry out and slow roast over SV for this type of cut. You aren't going to get much of a benefit from SVing a cut like a rib roast.

      SV really shines in breaking down tough cuts over long periods of time (think short ribs, shoulder, chuckie) and making really good tender cuts like fish, chicken breast on short cooks (hot tubbing). 
      Keepin' It Weird in The ATX FBTX
      · Share on FacebookShare on Twitter
    • Posts: 213
      I also just purchased a 12 pound prime rib (5 ribs). I plan to cut the roast into 5 prime rib bone-in steaks. Each steak will be seasoned and sealed in its own bag. I will SV them for 4 hours at 130F. Just before serving, each steak will be seared in a cast iron pan. Next, the bone will be removed so the boneless steak can be cut (split) into two "end cut" servings. My family always fought over who would get the end cut from a prime rib roast. With 10 end cuts that is no longer a problem.
      · Share on FacebookShare on Twitter
    • Posts: 28,817
      There was a thread about this the other day. The consensus was "hot tub" rib OK, sous vide not so much. You are better to cook it low and slow so the fat renders and crisps. Otherwise you will have safe but yucky fat

      Steve 

      Caledon, ON

       

      · Share on FacebookShare on Twitter
    • Posts: 28,919
      @piney - Some of bigger players have confirmed my original hunch. As such, I would skip the SV and put that bad boy on the smoker. You know that's a winner. 

      Location- Just "this side" of Biloxi, Ms.

      Status- Standing by.

      The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

      · Share on FacebookShare on Twitter
    • Posts: 1,478
      SGH said:
      @piney - Some of bigger players have confirmed my original hunch. As such, I would skip the SV and put that bad boy on the smoker. You know that's a winner. 
      I think you are right. When some of the heavy hitters don't recommend something I try to steer away. I think I'll do reverse sear just like last time. I wonder what cooking time/temps I will need for a 12 lb? Thanks everyone for your input.
      Lenoir, N.C.
      · Share on FacebookShare on Twitter
    • Posts: 1,478
      Cen-Tex, I read where you SV fish and then seared...I'm interested in that as well. We do fish fairly often, mostly on cedar planks or cast iron. I think tuna SV and then finished on Egg or CI would be great.
      Lenoir, N.C.
      · Share on FacebookShare on Twitter
    • Posts: 1,961
      piney said:
      Cen-Tex, I read where you SV fish and then seared...I'm interested in that as well. We do fish fairly often, mostly on cedar planks or cast iron. I think tuna SV and then finished on Egg or CI would be great.
      I am sure that CT has done this more than I have (and I stole this recipe from him), but our first dish in the SV was some of our halibut from our trip to Alaska.  I had a number of filets that were about 1.25" thick, two to a bag, and frozen hard as a rock.

      My process (which worked out awesome):
      1 - Set the Jacuzzi to 132F
      2 - Thaw the halibut a bit in the water while it warms up, about 5 min
      3 - Separate the filets from each other, salt, pepper and butter and put into new bags
      4 - Jacuzzi for 20 minutes
      5 - Quick sear in CI
      6 - Eat

      Until this point, MsStone was a skeptic, and looked askance at our new counter hog.  This treatment of halibut won her over.

      As noted on a separate thread, beef cheek barbacoa is my new SV fav, but the halibut was great.
      (now only 16 stone)

      Joule SV
      GE induction stove
      Gasser by the community pool (currently unavailable)
      Scale (which one of my friends refuses to use)
      Friends with BGEs and myriad other fired devices (currently unavail IRL)
      Occasional access to a KBQ and Webber Kettle
      Charcuterie and sourdough enthusiast
      Prosciuttos in an undisclosed location

      Austin, TX
      · Share on FacebookShare on Twitter
    • Posts: 42,109
      You can cook in a bath below 130F, but keep it under 4 hours.  IMO 130F is a bit more cooked than I like, if you wanted to really go for tender but it probably would be delicious.  I would try it on a single cut first before risking an expensive roast.
      ______________________________________________
      I love lamp..
      · Share on FacebookShare on Twitter

    Welcome!

    It looks like you're new here. Sign in or register to get started.
    Sign In
    Register

    Welcome!

    It looks like you're new here. Sign in or register to get started.
    Sign In
    Register

    Quick Links

    Categories