Another prime rib roast question

Ok this is a two part question. From my research it seems some people Sous vide a 8lb rib roast 6-7 hours and some people at least 24 hours. I know you will not over cook it. But does it make for a better or worse cook the longer it cooks. I also know long cooks work great for not so good quality meat. But this is prime rib. So what is the opinion on cook time. I have a boneless 8lb piece and a 17lb piece. Will probably split the big one into 2x8lb pieces. So I will have 3x 8lb roasts. Also for seasoning for normal oven use I have dry seasoning that I mix with kitchen bouquet browning sauce and apply a couple days before cooking and let it sit in the fridge. Would that work for Sous vide as well or would there be bad reactions?

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Comments

Brandon_Byrd_40557

I'm also curious about how preseasoning a roast changes the texture on SV cooks. The conventional wisdom about oven roasts is to salt a day or two before and let the exterior dehydrate in the fridge. Does that translate to SV?

Dat_Phan_279256

I'm pretty sure this is what they do in the recent Facebook live video where they did a standing rib roast. At the beginning Grant makes a comment that the roast had been drying out in the fridge.

https://www.facebook.com/Chefsteps/videos/1257032847668108/

Edit:

On second thought I don't think there was any visible salt on the surface in the video, so maybe they just dried the roast without seasoning.

fisher23

From what I understand, it is preferable not to salt anything that cooks for more than an hour or so. The salt will draw moisture out of the meat. In the video that @Dat_Phan_279256 posted below, Grant did say he air dried in the refrigerator and then pre-seared, I don't believe he added any seasoning at that point. Cook overnight, he said that was little as 8, or as long as 12-14 hours. Brushed with egg whites as the crust glue, salt herbs etc. He also said you could use your favorite rub and then put in a hot oven to finish. You probably don't need to, but I would cut the large one in half just for easier handling and to fit in a bag. The majority of moisture loss happenes in the first few hours of your cook, but there is a small amount the longer you cook. As rib roast is tender already what little additional tenderness you will get is offset by the moisture loss. FWIW, I would stick with the 12-14 hours.

fisher23

I think it was dried naked.

fisher23

FWIW, I never pre salt beef and always pre salt or brine pork. That's is just what I have learned. YMMV

HammeredChef_DEFINITELY_does_NOT_work_at_22134

IF I was dried out you probably would NOT find me nekkid....

Christo_Haarhoff_282340

Ok so I think I am going to take it out and put in the fridge to dry a little. And season it after I sous vide it ,since I have a limited amount of a secret recipe spice that I want to make sure I save for the crust. SHould i at least S&P it before I put it in the bag? What about adding the kitchen bouquet browning sauce in the bag as well?

Johan_Edstrom_5586

It'll be a dry brine. The outer surface (which may not be bad) will be slightly cured.

Sam_159292

200 DEGRES 128 INTERNAL

Pam_201006

I did a 3.5lb Brisket and it came out well, but , somewhat cured, in flavor.

Rethinking I'm going to the " a little salt is good, more isn't better," with my rub.

The brisket wa s devoured (it was good!) but it could have been better.