Go to the Recipe: Herb-Crusted Sous Vide Prime Rib (Rib Roast)
Can I use my BBQ instead of the oven?
You can get super strong VacMaster 3mil bags from https://www.webstaurantstore.com/. I've never had one break (not ribbed for Foodsaver-type sealers).
The link to your heavy-duty sous vide bags is broke. Can you please fix it? Thanks.
So, in your drawing it appears that the smaller rib bones are at the chuck end, but then when you showed an example of a roast cut from the other end it appears to be smaller. My store sells rib roasts or "small end" rib roasts. I bought a two bone "small end" and found it had no cartilage on top. So that would suggest the chuck end. Right? Or not?
I did a 3 rib roast (frenched myself!) as directed here for our Christmas Eve feast last night. It all went perfectly! Made the jus as directed as well and rendered some of the trimmed fat to make Yorkshire puddings. Scrumptious!
Also is there any concern if I did a 10 lb 4 rib at 135 degrees for 10-12 hours would there be any concern that its in there for too long?
How long should you let the Prime Rib rest after the Sous Vide before putting it in the oven for that 5-15 minute window at the end?
I would say the only con is the time, space, and pain of searing a whole rib roast. It's a good practice but for this application it might just be incrementally better.
I saw a Americas Test Kitchen recipe for sous vide prime rib that salted the meat and placed in refrigerator for 24 to 96 hours. Before 1st sear. Wondering if this is a good plan? Could you weigh in the pros/cons of this step.
Much appreciated
Can this be made ahead? If so, how long should it warm up in water bath for before finishing in the oven?
It will work great.
can we use mustard instead of egg whites to make the rub stick? will that work?
Was incredible. Must credit our Purveyor, Fatted Calf Napa for an incredible hunk of beef.
Thank you! Happy holidays!
No.
If I'm cooking a dry aged prime rib, do I need to adjust the cooking times?
Tried this recipe for Christmas Eve dinner and was a huge success. As we are not big fans of herbal stuff, just sprinkled salt and pepper on the crust and put in 475 degree oven till the crust was sizzling. I frenched the roast the day before and took all of the trimmings and made a broth out of it to use in the Jus. Was very tasty. Today I am making stock out of the rib rack as it is very cold and hot soup would be very welcome.
Hmmm, Keep it in the bag. Mimic a pot on the stove with a thermometer and do not go over the required temperature, then proceed. Best to have a thermometer with a long probe in the water as well as an alarm on the probe. Place something on the bottom of the pot so the plastic cannot melt to the bottom of the pot. Or warm in hot water and then bring up in a LOW oven until a probe reaches the core temperature from the sous-vide cooking. Then proceed or broil fro a quick crust. If you can keep a probe in the center while in the low oven then you will have little chance of overcooking it.
What if I cant bring the sous vide with me?
Thank you, Matthew for the quick reply. I will certainly go with the CS recommendation. One thing I find fascinating with sous vide, and somewhat counterintuitive, is that a well-done beef roast will cook faster than a rare beef roast (from your Sous Vide Times and Temperatures pdf).
Thickness is the biggest thing to address.
Hello Ben, We cannot speak for the other sources and the research and development they put into it. We stand behind our tried and trued recipes. There is always more than one way to skin a cat. Sous-vide is all about reaching core temperature and riding it out to break down collagen.
I'm a bit confused about cooking times. Only because other reputable cooking websites say to sous vide for 16-24 hours. That's a huge difference! I'm cooking a 12-lb, 5-rib roast, and don't want to mess it up. I've read the comments below about time, and everyone seems to have had great success with the CS cooking times. But can anyone account for the huge discrepancy from other "experts"?
Best would be to do your cook all the way through, cool it down in the bag, and then the day of drop the roast back into the same temp water for 2 hours, then follow the rest of the steps from there.
If im sous vide the roast the day before to take to a family dinner the following day. Whats the best way to reheat the pime rib without it over cooking? would just putting the crust on and cooking it for 15minutes be long enough?
Hey Kyl, thanks for getting back to me!
That should work out no problem.
I'm not sure anyone is still following this thread but...
I've used this technique with outstanding results for the past three years. This year I took advantage of a rib-roast sale, but I'm planning on making this several weeks later. I am of course going to freeze the roast. I am wondering whether or not it would work if I preseared roast now then vac-sealed it (with the toasted garlic and rosemary) then put it in the freezer. Can I just take the preseared frozen roast and put it into the sous vide the day I want to serve it?
I'd prefer a leg of lamb for Easter dinner, but 1/2 my family ain't into lamb; fricken cretins. The last 2 times I made prime rib using the high heat method, and both times it turned out great. But it's time to see if Joule can handle a big hunk of meat. I'm a little nervous about timing the meal, (because of the internal temp.) So, tomorrow's gonna be a test run/muk bang on a 4-bone roast.
waaaaayyyy too much salt. O/W great
I did my first trip through this one just yesterday 12/25/2019. I worked a 4 bone roast. In the SV for 6 hours with a target of 136. I have a needle thermoucouple that I push through sponge tape on a bag. So when I say it never hit 136 the water did but the probe in the roast never went above 130 so maybe just a point of reference if anyone is measuring that way.
To me 130 actual temp in the center is in fact medium rare. So to me all good. The crust - got huge reviews. Only change for me was mixing the peppercorns equally across red, black and green peppercorns. A great success - thanks bud! I liked the technique for browning first.
I used my big honking vintage Griswold 14" that was preheated in the oven to 450 deg F. It made the browning easy. I used food handling gloves to allow me to basically pick up and roll the roast at will to get the browning I wanted.
I really liked the egg white technique to get the rub to stick - why didn't I think of that before. I will be breaking down some thick slices at 1/2 inch or so for sous vide temped meals later but also going to thin slice on the deli slicer some for french dip!
Thanks so much for posting this up.
It's at the top of my list now.
Regarding lamb, here's the tip: go to CostCo or similar p lace and buy the rib racks. They're already vacuum packed. Take off the label and throw them into the cooker at 132 (for the rare side of medium rare). I usually cook them for about 3 hours, but I'm sure I'm overdoing it. Sear after the sous vide process here. But before searing them, I remove the big fat pad that's always there.
After you sear them, cut the ribs apart and eat them like lollipops. If you want a sauce, try one part mayo, one part sour cream, and one-half part Dijon (or your choice) mustard. If you're feeling froggy, throw in some tarragon. If you're serving it as an appetizer, people will eat one or two each. And moan while they're doing it.
I've found that it's a good idea to get a signed informed consent [I really do] before serving these: it spoils people, and they can get...testy if they like lamb. They won't like it any other way after you serve these.
Just made this tonight. No holiday, in my market the filets looked a bit dried out and $16.99 a pound. So I got the roast $4.99/# and it was spectacular. 129° for 6 hours perfect med-rare. Added Marsala wine to the au jus and the rub. AAA
Amazing. The best Christmas roast to date. I've roasted, smoked, and spit turned rib roasts. This was the first time I've seen evenly, perfectly cooked meat from side to side, top to bottom. Took a little liberty on the Crust, added a healthy dose of Herb de Provence to the Rosemary, backed off the salt and was still very happy with the results.
Ditto James Johnson's in-law and results. Nothing like a little pressure.
After the pre-sear, are you only adding the rosemary and garlic to the bag or adding the oil from the pan also after it cools?
Perfect ribeye roast. Made for in-laws turned out perfectly following the instructions. Wife would not leave any leftovers for her parents we had great sandwiches next day. Using Joule was only way for this meal to turn out great and on time as we had to check out of one Airbnb and into another one nearly an hour away. Started roast at in-laws' after checking out. Went and checked in to other place took nap and finished off 4 hours later in 15 minutes. In-laws very impressed and so was I. Next up leg of lamb.
I want to make soup out of the leftovers. Should knock most if not all of the crust off?
I followed this recipe with a boneless ribeye roast at 136* for 4 hours, roasted it for 10 minutes, and made the au jus. It was great. It looked like Jose's photo below (3 pics). Red but perfectly cooked. The au jus was spot on. I wouldn't change anything about the recipe.
Great recipe
Followed the recipe as well, but without the herb crust, I used garlic, rosemary and sage with salt and pepper in the bag, no presear, at 132F/56C, 8hrs for a 14lbs well marbled chuck end 5 bone rack, 30 day dry aged. I did not cut the bone, as I got the rack already frenched and trussed, from H.G. Walters in the UK. I let it rest 40min before putting it in a 550F/260C
oven with fan on, on a wire mesh tray/ baking sheet for 10min. The result was amazing, (i'll post pics), I served it with blanched asparagus seared on a skillet with duck fat and salt and pepper. I also did a sauce au poivre with 3 peppers, sel de Guerande salt and Pommery mustard. I was surprised that there wasn't a drop of blood on the cutting board. Thanks a million Prime minister Grant and Chefsteps!
Jose
