I have tried different times… 2 hours per pound, 12 hours, 24… temps ranging from 129, 133-135-137…
This one was 135 for 26 hours.
If I get a really really expensive cut it’s not bad… but last nights Roast was inedible. The cap was delicious, the middle bit was horrible. Thank goodness I just made it for me. I’m just so mad because it was so much money.
It might just have been the quality of the meat, there really isn’t any way to know. I’m never buying steak from Ralph’s though again.
I typically do ribeyes/strips for 4-6 hours with great success! I like it cooked more so it’s tender as hell.
Did anyone else have a crap Roast this Christmas?
by itsalwaysblue
39 Comments
I saw it and thought, overcooked.
26 hours is too long.
Too long. 133-137 for 8-10 hours tops.
The cuts that work best in SV tend to be the smoker cuts – ribs, brisket, picanha.
All of which happen to be dirt cheap.
I don’t know why anyone would use sous vide for prime rib. It’s a tender cut that’s pretty easy to do in the oven. I’ve never thought “Man, this prime rib could be more tender and better if I sous vide it instead”
Long sous vide cooks are to turn stringy tough pieces of meat into tender pieces of meat. Even a mediocre ribeye will not benefit from that treatment. Doing a steak at 137 for 2-4 hours and then searing so you have a larger “sweet spot” of perfect temp is WAY different.
https://preview.redd.it/cfvxqxke729e1.jpeg?width=1711&format=pjpg&auto=webp&s=7437a0918c10217d13efccf107d62b3ea4c46f74
Dry brine in salt 3 days. Rinsed, Rudy’s Rub.
Edit: Smoked 2 hours at 225, then 137 for 6 hours, seared on a hot charcoal fire. It was perfect! My new Christmas gift is the knife, and it’s going to help turn the leftovers into killer French Dips.
8.75# boneless rib roast from Kroger/Ralph’s.
If you do ribeye for 4-6 hours why are you doing a prime rib for 26
I did 133F for eight hours yesterday with a good coating of Rodelle prime rib seasoning on the roast. After searing with a rosemary/thyme compound butter slathered on, it turned out absolutely perfect. Juicy and fork tender without any trace of mealiness. I’ll definitely do this next year, but may smoke it at low temp for a couple hours first.
Sous vide is not for every cut
This has been my go to
How to Sous Vide a Prime Rib Roast
[https://www.youtube.com/watch?v=aJp2j6Iw7Gw](https://www.youtube.com/watch?v=aJp2j6Iw7Gw)
I cooked a small 2 pounder that I smothered with Kerrigold garlic butter, garlic, Lawrys salt and rosemary and cooked for 10 minutes at 500 then turned off the oven. 2 hours later it was perfect MR and was deelish. I save my Sous Vide for thicker Rib Eyes, Briskets and Ribs…
We devoured a 14# bone in rib roast that was prepped the following way:
-Salted and dry brined for 2.5 days
-Sous vide at 133 for 18 hrs
-ice bath then Chilled overnight in refrigerator
-Smoked at 225 to an internal temp of 120; seared on charcoal grill using a vortex ring.
I would go out and just feel the rib roast to make sure it wasn’t getting overly tender.
It turned out excellent. I was nervous about running it so long in the SV, however, it was a big ass piece of meat that just took a lot of time to heat through.
Prime rib is way tastier in the oven or smoker. I don’t get why people are so big on prime rib & chuck roasts SV on this sub
I consider sous vide at it’s best when trying to improve less than great cuts. When you already have something good, traditional methods are usually superior.
I use my sous vide for a lot of things but for prime rib, reverse sear is the best method. Perfect crust and medium rare cooked perfectly and evenly.
User error
I had a 6 lb roast 133 for 8 hours and in the oven at 450 for 15 minutes seasoned with salt and pepper
https://preview.redd.it/u3no49eyd29e1.jpeg?width=3024&format=pjpg&auto=webp&s=fc3db4e60e1f4af07f4bdfae9e41fce59aabf0c8
Still paying less than eating out. Experimentation comes at a cost, but the reward is high
I don’t use sous vide for things that are easily done in the oven and come out perfect.
450-500 degrees till the outside 1/8 temps at 140 and then turn oven down to 250 till inside hits 135-140 depending on your doeness preference.
8 hours / 132 – money all day
Skip the sous vide for fatty Reds, it just isn’t worth it.
Dry brine your prime rib, let it set to room temp-at least six hours.
Oven preheated 500 degrees, 5 minutes x lb, turn oven off and DO NOT open for 2 additional hours.
26 hours? Where have you ever seen anyone do prime rib for 26 hours??
Seven pounds, 137 degrees, eight hours = perfect.
Same here. Did SV for years, but tried the hot oven (500*) for a couple hours depending on weight and then turn off, don’t open for a couple hours technique last couple times. Way more tender and juicier and no real work. Blender for popover batter, too. I want to enjoy company, not micromanage a roast!
Did a 20 hr sous vide on a 6lb choice rib today. Salted, fridge for 36 hrs. Seared before, tied with ribs, sous vide. Pulled, 15 min rest, 6 mins under broiler. Turned out fantastic. Lots of commenters are crapping on the long sous vide, but it’s always turned out fantastic.
Sous vide is a waste of time and energy for good cuts of beef. It does amazing things with the shittier cuts though.
I personally don’t like sous vide on a fatty piece of meat, especially a rib eye steak or roast since the fat is the star of the show. My personal favorite method on this cut of meat is to take a 2”-2.5” thick steak, salt and pepper both sides and place it on a rack in the fridge (to allow for air circulation) for 6-8 hours before cooking. The salt tenderizes the muscle and makes it juicy, while air drying helps form a crust on the grill.
When it’s time to cook, heat a grill up to high and place the steak on direct heat for 6-8 minutes. You’re looking for nice dark grill marks without incinerating the entire piece of meat, so you may need to babysit and open/close the grill as needed to control the flame. Once the crusty grill marks have formed and the surface is a beautiful brown color, flip the steak over, close the lid, turn the grill down to medium and on cook on indirect heat until internal temp reaches 120-125° (about 40-45 mins). Let rest for 10 minutes before slicing.
Serve with an IPA or Malbec. Pure heaven.
Not everything is a nail. You’re using the wrong tool.
Not everything has to go into the holy water.
I had a 9 lb I was gonna do sous vide
I ended up jist roasting it I. The oven, and damn ot turned out so good. I don’t feel I need to change my method when the results are so widely enjoyed.
I do SV roasts all the time and would never think of going past 10 hours. Mostly do smaller ones for 4-6h and they’re excellent.
You’re cooking it waaaaaay too long.
I’m thinking a couple of things that might help (other than making sure you have a decent cut). Salt the uncooked roast and set it uncovered in the fridge for 72-96 hours (don’t skimp on the kosher salt – it’s a big chunk of meat). Do this before bagging it.
I set mine for 128 – and no more than 16 hours in the water. Mine this year went for 12.
Then cover in butter (I also add some avocado oil) and sear in a 500° oven for about 15 min. That’s it. I did an 11lb roast (4 ribs) and had 11 servings and an extra one left over. We eat at 11 on Christmas Morning so the Sous Vide saves me anxiety overnight and lets me sleep in. Perfect.
Why are you killing your meat all over again?!
My 48 hour 132 degree SV Chuck roast is better than pretty much any prime rib I have had and it’s $6 per lb…
You don’t need to be cooking it for so long with actual rib roast!
26 hours… I’d say that’s your primary issue.
Man, this cut doesn’t need sous vide. I did mine today for about 4 hours in the oven and it was perfect. I’ve made it many times, always the same way.
I did venison tenderloins and I will never do that again. I feel guilty about it. I can do a perfect tenderloin on direct flame. Never again. Texture was just wrong wrong wrong.
I usually go 2hrs max for a 2.5” bone in ribeye, no real need to go much longer for a ribeye that’s already tender.
I don’t think I would throw a rib roast in the bath, I would have just tossed it in the oven @475 for 20 min to develop a good crust then turn oven down to 350f until it reaches an internal temp of 115f then take it out and let it rest. Roast will continue cooking when you take it out. Usually reaches 125-128f
Maybe learn to grill and not just heat your meat in a water bath.