So this is happening....

This is a prime rib roast. It's 8.5lbs and beautiful.

Tomorrow I'm going to sear it, then sous vide it with thyme, garlic, olive oil, and salt at 137F for around 6 hours. Then apply a wet rub and roast it at 450. I'm planning on serving it in slices on top of a sweet potato purée, and I'm planning on topping it with a gravy I'm making from fresh cherries, white wine, caramelized onions, lemon juice, roasted garlic, and rendered fat/beef drippings.

And on the side will be roasted jalapeño cornbread muffins. Thoughts?

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Robert_Conn_II_123023

I like the idea but I would do at least 24 hours (ok who am I kidding I would do 48 hours) to help render out all that great marbling. The meat will be done in 6 yes, but all that delicious inter-muscular goodness wont be. Please post after pictures and mail me some samples

Amos_Schorr_168815

I would love to, but I don't think I'll have the time. I will certainly post after pictures! The only reason I posted this was because this meat is beautiful enough raw to deserve it.

Amos_Schorr_168815

If I WAS going to do it 24hrs (can't do 48), what temp would you recommend considering I'm going to finish it in the oven for like 15-20 mins

tshewman

I lean toward @Robert Conn's ideas. Personally would do 8 and would probably limit myself to 24hrs. Sear with Torch from freezer, 24hrs @50C, rest, cut into steaks and sear to finish. these are only ideas as your plans will likely still have a great finish. Just something for thought. :-)

Robert_Conn_II_123023

I would use the same desired temp, just for longer.

Robert_Conn_II_123023

I agree...thats a good looking hunk of meat.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

If you are only cooking it 6 to 8, CHEAT. I opened mine up (ala CS) and cut out the rough stuff and glued it back together. It works like a charm with every piece being perfectly tender......you can do this while drinking wine OR bourbon........

Rob

Amos_Schorr_168815

You don't know me yet, but I can do ANYTHING while drinking wine or bourbon

Amos_Schorr_168815

Yeah, it's been cooking since about 8pm last night, so it'll be about 20ish hours at 136. I'm planning on carving it more like a roast instead of cutting it into steaks. But I cut the roast in half before cooking and froze the rest of it so I can try something different another time, and so there's a good chance I'll do that next time. Also I changed the whole recipe (for the better, I think). Will post pics in a few hours.

Amos_Schorr_168815

She told me she doesn't appreciate your objectification.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

my main man!