Go to the Recipe: Herb-Crusted Sous Vide Prime Rib (Rib Roast)
Awesome CS!!!!
Approx how many does a 3 rib serve? If you were doing a bigger party per se, would you opt to do two 3 bone or one big 5 bone from the cap side?
Can anyone objectively comment on any significant differences in flavor between cooking sous-vide and roasting traditionally, assuming all other variables are kept constant? For example, Kenji (at Serious Eats) has stated previously that he prefers the "roasted flavor notes" from traditional roasting that presumably will not develop during the searing and short roasting periods of a sous-vide cook.
In the last few years, I've avoided sous-vide for my rib roast simply because the size of a 4-rib roast (my usual selection) isn't trivial to wrangle. Now that I have both a Joule and an Anova, I'm considering buying two smaller roasts that would be much easier to manage with my existing cambros and vacuum bags.
What. No Yorkshire pudding?
I've had the two methods side by side, and I'd have to say that the sous vide method has more med rare meat and also the texture (primarily of the fat) is much different and much more pleasant to eat.
I heard (thought it was CS) that using raw garlic in longer sous vide cooks can lend a "metallic" or off flavor and the recommendation was to go with garlic powder. Thoughts on this? Been staying away from the raw stuff in my cooks and wondering if I should bring it back in. Thanks.
Anyone know what pan Grant uses for searing? I've seen them use it a bunch and was always curious...
Hi Kyle,
Most of our meat recipes with garlic suggest toasting garlic briefly in the pan you preseared it in before sticking it in the bag.
Check out Jamie Oliver's technique.
What if I buy a roast with no bones? That's all my restaurant supply stocks...
My last prime rib was similar to this method, but I did 24 hours at 134 degrees for a tiny-bit-of-red medium. My understanding is that the extra time helps with tenderness, but the lower temperature does not endanger breaking down the structure. I got easy an easily sliced roast and not mush.
There's a typo in the video - both oven temps are in Celsius. Awesome recipe and video though!
Toon HQ: A cog invasion has begun..
Toon hq: The minglers have tooken over toontown!
Nice catch Guilherme. We'll fix.
Hi Lou, the technique works for a boneless roast as well.
Does anyone know how long to rest the roast? Thanks.
If i were not to use rosemary.... what herb would you equally recommend ?..
and NUMBER 2
i just cooked a 2 inch roast (tenderloin) at 140 degrees. i re-packaged 1/2 of it and plan to cook it up again in a few weeks.. After i defrost it.. how long would it take for the centre to register at the required 140 degrees. ?
steve
@Stephen Rudolph you don't want to heat it up to 140°F again. Shoot for a slightly lower temperature when reheating. It's honestly going to take just about the same amount of time to reheat as it took to cook in the first place. With a 2 inch tenderloin, probably close to 2 hours.
@Aaron Kleinhandler with sous vide, you don't need to let it rest at all. Its ready to go right out of the bag. When you seat it off in the pan, this Will not have much of an effect on the actual meat itself.
Stephen, I find that some fresh tarragon goes well with the robust meats. It is a much different flavor (touch of licorice) so it may not be enjoyable for everyone. I always add some tarragon to my rib roasts and ribeye steaks.
Cheers
Excellent looking recipe! Question: If I wanted to do a take on this for smaller portion, could I use a Rib Eye steak and crust it at the end? Seems like it should come out fairly close. On temp/time though, I assume 6hrs is overkill for a 1-2" Rib Eye? Or maybe not?
Does anyone know what type of pan he used to sear the meat in the beginning? Thanks!
I'll be preparing 20 lbs for a large family gathering and was wondering if I should increase the cook time. I'll have two ten pound bone-in roasts and will likely be using a cooler as the water bath. Any thoughts?
I have a 1.5# chuck eye roast in my freezer - do you think using that cut would work for this cooking method?
@Kevin Good How thick is the thickest point of the thinnest part of your roast? The weight of your roast is more or less irrelevant. it has to do with the thickness of the product.
with the frenching the meat and fat from next to the bone is removed what can I do with that? (I think it's a waste to use it as dogfood )
Grant rested the prime rib on some bunches of garnish in the roasting pan when he roasted the meat at the end. I recognized some sage leaves, but there were also wide shine leaves that looked like bay leaves but they were on branches and there were red berries on some of the branches. Does anyone recognize what he used?
Hey guys - what's the longest you can cook the roast for? For something the same size as in the video, would 10 hours be too long?
I see here different temps for doneness. When I look at your separate temp chart, the temp for medium rare is 140F, but in this recipe it's 129F? Is that chart out of date?
https://s3.amazonaws.com/chefsteps/static/ChefSteps-SousVideReference.pdf is the chart i'm referring to...
I like to render the fat from scraps and save, depending on how much meat is left as well i'll braise, shred and use to my liking
Alex: One rib yields about two servings. So three ribs = six servings. Either one large or two smaller roasts should work great.
136 degrees for about 5 hours. Oh Em Gee!
I can't seem to find the right bags... is it a gallon bag y'all are using? or a 2 gallon bag? cause I ordered from the link without checking... and they're really small. Dimensions please? Thank you
Worked well. I found the crust too strong and I would eliminate it in the future. I hate that the Joule program tells you about additional cooking time only after the cooking is done and I have planned for that time. I would like to see it added to the cooking setup. (Might be a good idea or helpful to mention it in the recipe also.)
I know this would have been better cooking for an additional two hours but it was a success and I wanted to make it exactly as suggested.
I have a 3.5# 2 bone roast. I'm trying to figure out how long I should cook it? On the video he says 6 hours and it was 6 inches thick. Should I measure and add an hour for each inch?
I ordered a 5 rib 11 pound dry aged roast. What modifications to the instructions with Joule do I need to make? How long should I plan for it to cook? Also, do you have recommendations for a bag for a roast of that size? I don't have a vacuum sealer.
Where can I get a vacuum bag big enough???? The gallon sized bag is too small !!! Help!
I used a food saver expandable roll for a 5 kilo roast and fits perfectly. Though you need to seal one end. I don't know if they have bags already sealed
My roast was crazy good. I wound up cooking it for 13 hours at 132F. The roast was too big to sear on a pan, so the pre and post SV sears were both done in the oven at 475, which made for a very smoky kitchen. I will never make a prime rib any other way, though. Everyone LOVED it. Thanks Joule!
PS: I wound up finding a friend to lend me his food saver and the 11lb roast just barely fit into the 11" expandable bags. I put the roast in a Reynolds oven roasting bag so that the roast slid into the food saver bag easily. Once in the food saver bag, I cut open the Reynolds bag. Sounds more complicated than it was, but it worked much better than squeezing the roast into the food saver bag.
I have a 4 bone prime rib that I will sear in a 15" cast iron skillet on my outside grill.
You can buy 2 gallon zip lock freezer bags with flat bottoms.
