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Pre or post sear? Sous vide prime rib

Hey all, I know everyone has there methods but I want to get thoughts on pre searing or reverse searing when cooking prime rib sous vide.

I plan to sous vide two roasts for a large party and have seen both pre searing and reverse searing.

What's are your thoughts? I plan to rub with crushed garlic, salt, pepper, fresh thyme and fresh Rosemary then into the bath.

Comments

  • Hans61Hans61 Posts: 3,753
    Do one each way and report back!
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
  • Kent8621Kent8621 Posts: 790
    i have limited sous vide experience (owned one for 2 years and never used it) but my FIL uses his alot and i would think you would want to sear after for the crust and the appearance, most of the stuff i have seen from him looks rough out of the bath.

    2 Large Eggs - Raleigh, NC

    Boiler Up!!

  • ColbyLangColbyLang Posts: 247
    Kent8621 said:
    i have limited sous vide experience (owned one for 2 years and never used it) but my FIL uses his alot and i would think you would want to sear after for the crust and the appearance, most of the stuff i have seen from him looks rough out of the bath.
    This...
  • onpoint456onpoint456 Posts: 77
    Hans61 said:
    Do one each way and report back!
    Duh, I completely missed the obvious. I'll try one each way and report back.
  • onpoint456onpoint456 Posts: 77
    ColbyLang said:
    Kent8621 said:
    i have limited sous vide experience (owned one for 2 years and never used it) but my FIL uses his alot and i would think you would want to sear after for the crust and the appearance, most of the stuff i have seen from him looks rough out of the bath.
    This...
    The techniques I found that talk about searing before also put it back in the broiler after it's done cooking. I suppose it's to get the crust back.
  • Carolina QCarolina Q Posts: 14,157
    edited June 21
    ColbyLang said:
    Kent8621 said:
    i have limited sous vide experience (owned one for 2 years and never used it) but my FIL uses his alot and i would think you would want to sear after for the crust and the appearance, most of the stuff i have seen from him looks rough out of the bath.
    This...
    The techniques I found that talk about searing before also put it back in the broiler after it's done cooking. I suppose it's to get the crust back.
    This makes no sense to me. Why bother with the first sear if you just have to do it all over again?

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • SkiddymarkerSkiddymarker Posts: 8,488
    You can do both a pre and post sear. The reason is flavour. The pre sear, not too much required with salt only, then add the herbs rub it and into the Trés Booblay. Give it a light dry and sear to finish. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
  • SkiddymarkerSkiddymarker Posts: 8,488
    Sorry - didn’t mention, the egg has the day off. Both pre and post sear can be done with CI, much easier to control the sear.  
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
  • calikingcaliking Posts: 12,945
    ColbyLang said:
    Kent8621 said:
    i have limited sous vide experience (owned one for 2 years and never used it) but my FIL uses his alot and i would think you would want to sear after for the crust and the appearance, most of the stuff i have seen from him looks rough out of the bath.
    This...
    The techniques I found that talk about searing before also put it back in the broiler after it's done cooking. I suppose it's to get the crust back.
    This makes no sense to me. Why bother with the first sear if you just have to do it all over again?
    I could see how searing before SV may add to the flavor. Pre sear for that Maillard reaction on the surface, which mixes in with the juices during SV. Would still need the post SV sear though. 

    Sounds good in in my head at least. Only way to know is by doing a side by side comparison. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • bgebrentbgebrent Posts: 19,726
    Park your Anova and just slow roast the roast. Smoky divinity. 
    Sandy Springs & Dawsonville Ga
  • njlnjl Posts: 1,079
    What temp are you planning to use for the sous vide?  What I've read is, if you're going to go real low/long in what would otherwise be considered the "danger zone", sear first to kill any microbes on the meat's surface.
  • kl8tonkl8ton Posts: 2,687
    I like the post sear idea just for the pure spectical for guests to enjoy.  If you're busy with that, you won't be folding napkins and having to partake in all the pleasantries.  You will be out back sweating (shirt off of course)  fighting the fire and bringing the meal home! 
    LBGE, MiniMax - 17, 22, and 36"Blackstone
    Grand Rapids MI
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