Prime Rib Sous Vide

Hello everyone,

I was thinking about doing a Prime Rib (4-5lbs) sous vide and finish it of with a blow torch. Any advice on sous vide time? and should I season at all within the bag? or wait til the searing stage to do so.

Thanks!

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HammeredChef_DEFINITELY_does_NOT_work_at_22134

I'm doing two about the same size, mine are about 2 3/4 in thick and I'm looking at 6 to 7 hours 134F. I salted and peppered them and seared them off, bagged them and will SV and then sear again. Did a test run on a 2 lb and it came out great. I will be using a thermo coupler for temp as this is unknown territory at this size for me... I'm doing mine tomorrow and will post time to temp for you if it helps

Mark_115816

Have done this in the past, and for logistical reasons ended up doing a ridiculously long cook (overnight) at 134. One thing I did (others may disagree) - I removed the fat cap, as I didn't feel that I needed it with this technique. When it came out of the water bath, I crusted the entire roast with a mixture of herbs in oil, and roasted it at 450 for ~5 minutes. I really liked having the herbs directly on the meat (vs fat) when we sat down to eat. Everybody loved it, and I don't think anybody missed the big chunk of fat.

I can see where some might not see the point of sous vide for prime rib, but I found that it really helped for coordination of cooking times.

federico_pacheco_109824

Thank you! This helps, I think I'm going to give it a try

federico_pacheco_109824

Thanks you! And yes, I'd love to know your cooking times. I think my piece may end up being a little thicker, I'll be picking it up tonight, so I'll know for sure then

tshewman

Have done it a few different ways. Best result had been fish sauce 24-48hrs, chill and torch roast, 50c for 24 hrs, rest for 45min, cut into steaks and finish (eg sear etc). Other ways also good just the best (based on subjective feedback).

HammeredChef_DEFINITELY_does_NOT_work_at_22134

ok Federico, hope this isnt tolate.....starting with an internal temp of 36F it took 3.5 hours to reach 133.5 F with a Wi-Fi Anova and a large container see below. I continued to cook for a total of 8 hours. Sliced to 1/2 inch thick it can then be cut with a fork.

Jack_Mayer_85396

I had a small rib roast (3# +/-) with my elderly Dad for Xmas dinner tonight. I did a pre-sear with Searzall and then chilled and bagged. Cooked it SV at 54.5C for about 6 hours and then seasoned and re-seared (torch again). Absolutely AMAZING! I took a pic and will post when I figure out how ... Hands down the best prime rib I've ever made; and I've been doing this for 35+ years! Sorry that this post wasn't as timely as I wish ... Sincere best wishes to all the great CS community this Holiday season!