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Old 06-03-2021, 10:00 AM   #1
TexasBob
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Default Sous Vide Prime Rib

I like to sous vide a chuck roast and say it comes out like prime rib. Is it worth doing a prime rib? If so how long- 8-10 hours per google. How to wear after? Again per google a 500 degree oven for 10 minutes.


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Old 06-03-2021, 10:13 AM   #2
Dale Moser
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Default Sous Vide Prime Rib

Thereís a thread someplace on it.

Hereís what I have saved in my phone.


I go 500 degrees until about 118 now, but thatís gonna be rare!

I like to get one a week or 2 before cooking and just let it set in the fridge wrapped. Rub with salt, pepper, and some steak seasoning, and set it on the counter for 6 hours before cooking.

Itís too easy this way to bother with sous vide, but Iím not a huge fan of sous vide anyway.

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Last edited by Dale Moser; 06-03-2021 at 10:19 AM.
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Old 06-03-2021, 10:28 AM   #3
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I want to get into this so bad
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Old 06-03-2021, 10:55 AM   #4
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I've done them in Sous vide, in the oven but my fav way is Dry brined overnight and then butter, garlic and rosemary covered it and went on the rotisserie on my Weber kettle. Kept the heat low (250-275) and pulled it when it got to 120 internal and rested for about 20min. Probably ended up close to 130. Out of the 3 ways, the sous vide was probably least fav. But hell, you're still eating prime rib so it is a win win.

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Old 06-03-2021, 10:57 AM   #5
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Holy crap
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Old 06-03-2021, 11:17 AM   #6
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Call me crazy, but my personal preference is to have it as ribeyes instead of as a roast. I just want more crust/maillard per bite.

On the sous vide time, Anova shows 6 hours, but size is going to matter. They actually respond to someone in the comments saying 8-10 hours for a 13 pounder: https://recipes.anovaculinary.com/re...vide-prime-rib
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Old 06-03-2021, 11:26 AM   #7
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Thanks all. I'll post up what I end up doing tomorrow but I am concerned about the sous vide texture change I have had with steak, especially for the crowd I'm feeding.
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Old 06-03-2021, 11:33 AM   #8
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This guy has two youtube channels Sous Vide Everything and Guga foods and does some crazy stuff. Tried a bunch of recipes from both and they come out pretty dang awesome.

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Old 06-03-2021, 11:38 AM   #9
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Quote:
Originally Posted by CWP View Post
Call me crazy, but my personal preference is to have it as ribeyes instead of as a roast. I just want more crust/maillard per bite.

On the sous vide time, Anova shows 6 hours, but size is going to matter. They actually respond to someone in the comments saying 8-10 hours for a 13 pounder: https://recipes.anovaculinary.com/re...vide-prime-rib
This is my preference too. I like more seasoning on the meat rather than just around the edges. But I never turn down a prime rib if somebody serves it. Good stuff.
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Old 06-03-2021, 12:16 PM   #10
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Sous vide is good, I've let one go for 20hrs. I put it in frozen and finished it over a hot fire. The oven method at 500 is the best in my opinion.
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Old 06-03-2021, 12:19 PM   #11
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Somebody do this and show more pics please.
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Old 06-03-2021, 12:29 PM   #12
Dale Moser
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Mucho info here...

Prime Rib Roast.....High temp method
https://r.tapatalk.com/shareLink/top...ink_source=app


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Old 06-03-2021, 12:40 PM   #13
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Smoke it, pull, rest, cut into steaks, season and sear.
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Old 06-03-2021, 12:52 PM   #14
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Don't mess with the Scientist.

https://altonbrown.com/recipes/holid...ing-rib-roast/
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Old 06-03-2021, 01:12 PM   #15
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tagged
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Old 06-03-2021, 01:58 PM   #16
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Sea salt, butter and garlic cloves in bag.
SV for 8 hours. Pat dry and season generously.
Throw in oven at 450 for 10-15 minutes.
Pull and let sit for a few.

Not a giant SV fan on steaks and tenderloin, but IMO prime rib is best in SV.
Have done dozens this way.

Have finished a few on grill or egg, but I prefer the oven.

Also, most recipes say sear before SV bath. I prefer no sear before bath.

Last edited by wtx223; 06-03-2021 at 02:03 PM.
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Old 06-03-2021, 02:27 PM   #17
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on a side note............
Ya'll... are killi'n me...............
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Old 06-03-2021, 02:51 PM   #18
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I smoke mine to 110 internal then vac seal and sous vide for 5/6 hrs at desired temp
Then into the broiler in the oven to crisp up outside. Comes out perfect with a hint of smoke.
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Old 06-03-2021, 02:56 PM   #19
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Quote:
Originally Posted by brrdnk View Post
I smoke mine to 110 internal then vac seal and sous vide for 5/6 hrs at desired temp
Then into the broiler in the oven to crisp up outside. Comes out perfect with a hint of smoke.
i like the idea of this. of course my wife can't figure out why i like to smoke EVERYTHING! i think the problem is her!
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Old 06-03-2021, 03:03 PM   #20
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Quote:
Originally Posted by HoustonHunter94 View Post
I've done them in Sous vide, in the oven but my fav way is Dry brined overnight and then butter, garlic and rosemary covered it and went on the rotisserie on my Weber kettle. Kept the heat low (250-275) and pulled it when it got to 120 internal and rested for about 20min. Probably ended up close to 130. Out of the 3 ways, the sous vide was probably least fav. But hell, you're still eating prime rib so it is a win win.

Attachment 1051596

Attachment 1051597
That is the best looking prime rib Iíve ever seen!
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Old 06-03-2021, 03:22 PM   #21
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https://discussions.texasbowhunter.c...d.php?t=591964
For Chuck Roast Sous Vide.
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Old 06-03-2021, 04:09 PM   #22
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Quote:
Originally Posted by brrdnk View Post
I smoke mine to 110 internal then vac seal and sous vide for 5/6 hrs at desired temp
Then into the broiler in the oven to crisp up outside. Comes out perfect with a hint of smoke.
Might have to give this a try. Not a fan of lots of smoke.
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Old 06-03-2021, 04:26 PM   #23
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wow that looks good, in for the info
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Old 06-03-2021, 04:26 PM   #24
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I recently sous vide a big ol waygu chuck roast in our Wolf steam oven. That thing is amazing on what it can so. Set a few parameters and it does everything on it's own. I sear the outer with a broiler afterwards. It will be whatever temp you set it at. That thing is handier than a pocket on a shirt.
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Old 06-04-2021, 10:49 AM   #25
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Good, bad, or otherwise Iíll update and do a full review.

Dry brined for about 14 hours


Seasoned with adams garlic and peppercorn plus a dash of uncle Chris steak seasoning


Drumroll please- sacrilege to some but in a food saver bag with some rosemary for a bath at 130 until around 6 tonight.



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Old 06-04-2021, 03:34 PM   #26
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Quote:
Originally Posted by TexasBob View Post
Good, bad, or otherwise Iíll update and do a full review.

Dry brined for about 14 hours

Seasoned with adams garlic and peppercorn plus a dash of uncle Chris steak seasoning

Drumroll please- sacrilege to some but in a food saver bag with some rosemary for a bath at 130 until around 6 tonight.

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It will probably turn out great.

I Sous vide plenty of steaks but never any kind of roast. I might need to give that a try.
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Old 06-04-2021, 06:47 PM   #27
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Out of the bath, herb butter rub down. Headed for a 500 degree oven after a rest to cool a bit




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Old 06-04-2021, 06:58 PM   #28
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Originally Posted by W E H View Post
That is the best looking prime rib Iíve ever seen!
Best one I've seen too! I hope the OP's turns out just as good.

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Old 06-04-2021, 07:08 PM   #29
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tagged for the reveal!
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Old 06-06-2021, 07:21 AM   #30
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Realized I never updated. Visually a 5/10. Taste and texture was a solid 9/10. Iíll do it again but slice into steaks before the sear




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