Having a dinner party Friday. And want to cook something amazing. Was wondering if the traditional route is better or just sous vide better?
by 90sMofo
31 Comments
AutoModerator
**This is a generic reminder message under every image post**
Thank you for your picture post to r/sousvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
Illegal_Tender
I wouldn’t, personally
Threskiornis16670
Yes I would.
displacedbitminer
Hell yes. Do about three (not three, eight) hours at 133 or so, and finish with convection or a blow torch after it cools a bit.
Edit- sorry everybody. Didn’t read the weight and went straight to steaks in my head. You’ll all right at about eight for thermal equilibrium
soombodi
Serious eats has guides on sous viding pretty much anything, I would check their recipes. But also keep in mind for something that size it’s going to take a lot longer than friday
Salt_Sherbert5313
gosh. I’d think you’d have to cut it up some. would take forever to sous vide
HR_King
No. I use the closed door oven method. Comes out consistently great, every single time. Downside is you can’t use the oven for anything else.
InterestingPotato315
Personally, I would however, I would slice it up in one inch or one and a half inch slices. More charring surface.
XenoRyet
I think SV is the wrong tool for the job here, and you’ll get better results out of the traditional method.
speppers69
Daaaaaaamn that’s a great price!!! I do SV prime rib for Christmas every year. I get the expandable bags for my vacuum sealer. Big piece like that…double seal and double bag. The first time that I cooked a prime rib I went to take it out of the bath…the seal broke…and I watched it slide right into the bath. Still seared it. Was fabulous but I lost all the jus. Since then on heavy and/or long cooks…I double seal the bag. Then put it in another bag. Haven’t had a broken bag or broken seal since.
calibratedzeus
I would throw that hunk of meat in the trash.
B1WR2
Wrong tool for the job, I’ve blown and slow for a few hours does fine on this. I think it’s like 15 mins a point at 225. But look it up don’t sous vide this
ZachVIA
I did this for Christmas a few years ago. I cut it into 2 bone slabs then sous vide them. Made it easier to sear them in cast iron afterwards.
Weak-Doughnut5502
> Was wondering if the traditional route is better or just sous vide better?
I’d personally recommend doing a reverse sear instead of either a traditional roast or sous vide. Serious eats has a good writeup on it.
The basic idea is roasting at a very low temperature like 200°F, until the meat hits the temp. Then, you take it out of the oven, turn it up to 500° and put the roast back in to sear for 5-10 min.
You get the uniform edge to center doneness that sous vide gives you, but the sear comes out slightly better because the surface is bone dry.
Comfortable-Heat1709
I would for sure but keep in mind who will be eating it if there are people who don’t like it say med rare and the whole thing comes out like that, they won’t want any. An oven would give you a mix of doneness so you could serve the ends to the people who like it more done and the inner portions to the later.
356885422356
Cut it in half, cook it two ways, and do a blind taste test. Share your results.
[deleted]
[deleted]
nobadhotdog
I have and it was amazing. You get that pink color you want and it’s tender AF
Cool_Share2602
I would do the serious eats reverse sear method.
Salt_Sherbert5313
oh my. well I did read somewhere where instead of cooking it at the temperature that you want continuously. they went ahead and cooked it ( sous vide) at the highest temperature for about I think it was two or so hours or something like that…. and then when there’s I think it was an hour left then you turn it down to the temperature that you want to sous vide at…. does that make sense?
Max_Downforce
ATK has a pretty good recipe/process. I’ve done it twice. Came out great every time.
NotNormo
Yes. I’ve done a sous vide prime rib before and it was very good. I think I did it at 135f. The hard part is finding a big enough bag.
TheBowhuntingButcher
Absolutely! I’ve always done prime rib sous vide. 133 for 12 hours. Then slather with a garlic and herb butter and put it under the broiler until seared to your liking.
Ill_Chapter4730
I usually sv my steaks at 130-133, but for a rib roast 137 is best. Also, to get best crust, use whipped egg whites instead of butter to get herbs/seasoning to adhere and not slide off when you carve
blind_venetians
Big fan of SV cooking… not for this. Roast that beast. It’ll be amazing.
masshole91
Not relevant but love seeing a fellow New Englander here!
Delicious_Catch9453
For $17.29 a pound, I’d stay up all night and look at it. That came off a big animal, and probably an old animal. Let us know how it turns out.
Utaneus
Just follow Kenji’s lead on this, do a reverse sear.
31 Comments
**This is a generic reminder message under every image post**
Thank you for your picture post to r/sousvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
I wouldn’t, personally
Yes I would.
Hell yes. Do about three (not three, eight) hours at 133 or so, and finish with convection or a blow torch after it cools a bit.
Edit- sorry everybody. Didn’t read the weight and went straight to steaks in my head. You’ll all right at about eight for thermal equilibrium
Serious eats has guides on sous viding pretty much anything, I would check their recipes. But also keep in mind for something that size it’s going to take a lot longer than friday
gosh. I’d think you’d have to cut it up some. would take forever to sous vide
No. I use the closed door oven method. Comes out consistently great, every single time. Downside is you can’t use the oven for anything else.
Personally, I would however, I would slice it up in one inch or one and a half inch slices. More charring surface.
I think SV is the wrong tool for the job here, and you’ll get better results out of the traditional method.
Daaaaaaamn that’s a great price!!! I do SV prime rib for Christmas every year. I get the expandable bags for my vacuum sealer. Big piece like that…double seal and double bag. The first time that I cooked a prime rib I went to take it out of the bath…the seal broke…and I watched it slide right into the bath. Still seared it. Was fabulous but I lost all the jus. Since then on heavy and/or long cooks…I double seal the bag. Then put it in another bag. Haven’t had a broken bag or broken seal since.
I would throw that hunk of meat in the trash.
Wrong tool for the job, I’ve blown and slow for a few hours does fine on this. I think it’s like 15 mins a point at 225. But look it up don’t sous vide this
I did this for Christmas a few years ago. I cut it into 2 bone slabs then sous vide them. Made it easier to sear them in cast iron afterwards.
> Was wondering if the traditional route is better or just sous vide better?
I’d personally recommend doing a reverse sear instead of either a traditional roast or sous vide. Serious eats has a good writeup on it.
The basic idea is roasting at a very low temperature like 200°F, until the meat hits the temp. Then, you take it out of the oven, turn it up to 500° and put the roast back in to sear for 5-10 min.
You get the uniform edge to center doneness that sous vide gives you, but the sear comes out slightly better because the surface is bone dry.
I would for sure but keep in mind who will be eating it if there are people who don’t like it say med rare and the whole thing comes out like that, they won’t want any. An oven would give you a mix of doneness so you could serve the ends to the people who like it more done and the inner portions to the later.
Cut it in half, cook it two ways, and do a blind taste test. Share your results.
[deleted]
I have and it was amazing. You get that pink color you want and it’s tender AF
I would do the serious eats reverse sear method.
oh my.
well I did read somewhere where instead of cooking it at the temperature that you want continuously. they went ahead and cooked it ( sous vide) at the highest temperature for about I think it was two or so hours or something like that…. and then when there’s I think it was an hour left then you turn it down to the temperature that you want to sous vide at….
does that make sense?
ATK has a pretty good recipe/process. I’ve done it twice. Came out great every time.
Yes. I’ve done a sous vide prime rib before and it was very good. I think I did it at 135f. The hard part is finding a big enough bag.
Absolutely! I’ve always done prime rib sous vide. 133 for 12 hours. Then slather with a garlic and herb butter and put it under the broiler until seared to your liking.
I usually sv my steaks at 130-133, but for a rib roast 137 is best. Also, to get best crust, use whipped egg whites instead of butter to get herbs/seasoning to adhere and not slide off when you carve
Big fan of SV cooking… not for this. Roast that beast. It’ll be amazing.
Not relevant but love seeing a fellow New Englander here!
For $17.29 a pound, I’d stay up all night and look at it. That came off a big animal, and probably an old animal. Let us know how it turns out.
Just follow Kenji’s lead on this, do a reverse sear.
https://www.seriouseats.com/perfect-prime-rib-beef-recipe
Sous vide will take a very long time and you’re probably gonna risk over cooking it if you value having a nice crust.
I love SV cooking, but some cuts are just better off treated differently.
I would try it.
130 overnight. 500 broil for 5-10 minutes. I’ve done this several holiday’s and it’s amazing.
This the Southie stop and shop?