Sous Vide Prime Rib

[wtx223]

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.

[sailor]

on a side note............
Ya'll... are killi'n me...............

[brrdnk]

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.

[TeamAmerica]

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!

[W E H]

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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That is the best looking prime rib I’ve ever seen!

[brrdnk]

https://discussions.texasbowhunter.com/forums/showthread.php?t=591964

For Chuck Roast Sous Vide.

[wtx223]

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.

[98ag]

wow that looks good, in for the info

[sendit]

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.

[TexasBob]

Good, bad, or otherwise I’ll 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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[tvc184]

Good, bad, or otherwise I’ll 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.

[TexasBob]

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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[waterspiderpd27]

That is the best looking prime rib I’ve ever seen!

Best one I've seen too! I hope the OP's turns out just as good.

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[Gunnyart]

tagged for the reveal!

[TexasBob]

Realized I never updated. Visually a 5/10. Taste and texture was a solid 9/10. I’ll do it again but slice into steaks before the sear




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