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Prime Rib overload

Wolfpack
Wolfpack Posts: 3,553
edited September 2018 in EggHead Forum
Headed to China tomorrow for work so I decided to make a roast before I left. Worked out well as my oldest won her soccer tournament today so we can celebrate. 

Started with a prime 6 lb or so rib roast. Into the sous vide with rosemary, garlic powder, salt and pepper at 125 for roughly 18 hours. 

Searing on the egg and then a short rest while the better half finishes the sides. 

Wishing everyone a joyful holiday weekend. 


Greensboro, NC
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Comments

  • milesvdustin
    milesvdustin Posts: 2,882
    Lets see the inside shot on that roast 

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

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  • lousubcap
    lousubcap Posts: 37,848
    AKA money shot...
    BTW- great gesture!  Congrats on the win.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Wolfpack
    Wolfpack Posts: 3,553
    edited September 2018
    Not a great shot- kids have decided they like steak more than prime rib.

    Had salad, roasted broccoli and loaded cauliflower mashed to complete the meal. 


    Greensboro, NC
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  • Canugghead
    Canugghead Posts: 14,002
    Congrats on the win.  Money shot looks good, just wondering what your kids don't like about sv PR.  If it's for lack of crust/smoke, hope you don't mind me saying, may I suggest trying to chill it after sv, then smoke at 300-350 to build the 'traditional' bbq bark?  
    canuckland
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  • Wolfpack
    Wolfpack Posts: 3,553
    Might not hurt but they like the fact that all sides of a steak are grilled and seasoned. Probably something to do with less over all flavoring as the edge is the only seasoned side. I could not get them to try the horseradish sauce I made.

    Probably the 3-4 one I have made for them- I have done them only on the egg, oven, sous vide, similar vote from the kids. Wife and I enjoyed it :)

    Greensboro, NC
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  • MaskedMarvel
    MaskedMarvel Posts: 3,612
    Safe travels
    my friend...

    ... I’ll eat your kids’ leftovers while you’re gone!!

    SLAMMIN!!!
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • Scantron
    Scantron Posts: 93
    Wolfpack said:
    Might not hurt but they like the fact that all sides of a steak are grilled and seasoned. Probably something to do with less over all flavoring as the edge is the only seasoned side. I could not get them to try the horseradish sauce I made.

    Probably the 3-4 one I have made for them- I have done them only on the egg, oven, sous vide, similar vote from the kids. Wife and I enjoyed it :)

    How do you think SV compares to only doing it on the egg?  I've never tried one SV before,
    Cooking on a Large Big Green Egg in North Chicagoland.
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  • Canugghead
    Canugghead Posts: 14,002
    I hear you. fwiw I usually do PR low and slow all the way in the egg, get nice crust/bark even without searing.
    canuckland
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  • 510BG
    510BG Posts: 189
    Canugghead said:
    I hear you. fwiw I usually do PR low and slow all the way in the egg, get nice crust/bark even without searing.
    Temps and cooking times?
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  • Canugghead
    Canugghead Posts: 14,002
    250 till IT of your preference, if it's a large piece IT will rise few degrees when resting. 
    canuckland
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    510BG said:
    Canugghead said:
    I hear you. fwiw I usually do PR low and slow all the way in the egg, get nice crust/bark even without searing.
    Temps and cooking times?
    I do the same. As low as your egg can go until the roast hits finish temp. I like medium rare for prime rib, so I pull at 120-125. I can hold my egg at 185, but 200-225 is fine.
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  • 510BG
    510BG Posts: 189
    So many foods to try so little time. 
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