prime rib time

Hey guys!

new to the sous vide cooking and I have a prime rib roast I cut into 2 3" pieces. How long should I cook them for and at what temperature? Thanks for the help!

Bill

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meyer8863

Welcome to the community! I have limited experience, but have cooked a 2 inch rib roast. I would pre-sear if you have the time. Kosher salt, and a crushed clove of garlic in the bag added a lot. I cooked mine for 2.5 hours. Given the additional size of yours, I would aim for a time between 3 and 6 hours. If you choose a low temp (like rare) I would go on the higher end like 5 hours. If you like your beef well done, I would go for a shorter time (like 3.5 hours).

Bill_Hemmingsen_465160

Michael, I was shooting for medium rare, what temp do you recommend?

meyer8863

The Joule app recommends 54 C for medium rare. With the larger pieces of meat, I find 55 C (131 F) preferable. People very rarely get a steak medium rare, when that's what they order. I find most people who are new to sous vide actually prefer that extra degree.

fisher23

I prefer 135-136°F for 3 hours for that thickness 3", for medium rare. Definitely, pre sear and post sear. My 2 cents.

meyer8863

+1. John is quite active in the forum, and is certainly more knowledgeable than me. I would take his suggestion @Bill_Hemmingsen_465160.

Jack_Mayer_85396

Hi Bill, welcome to a fantastic community! I tend to prefer my beef a little less cooked, maybe +/- 130F. Definitely concur with @John_Fisher_218893 on the pre and post sear. You might want to put the pieces in the freezer for 10-15 minutes before the pre-sear ... Take a pic or two and let us know how it turns out!

bobbyvanmali

If you want to eat a steak that you would normally pay $60 to eat for $30 at home, get the Prime selection of steaks delivered from Brandt beef. They are the epitome of steak in the US... may even be better than American Wagyu.