So I’m doing a 5.25lb prime rib tomorrow and I was thinking about sous vide instead of smoking like I normally do. I’ve never done a large piece of meat sous vide before just steaks. Any suggestions on time and temp are greatly appreciated. I also plan on searing over a wood/charcoal grill after. Thanks for your suggestions.
by SanchoPliskin
6 Comments
Should have started already.
Anywhere from 8 to 18 hours at 130 to 137. Salt, pepper, garlic powder, onion powder, and some rosemary. Don’t get too carried away with the rosemary.
Then to sear: Pull it from the bath, dry with paper towels as best you can and stick it in the freezer for about 20 minutes. After cleaning up for 10 minutes, turn the oven on as high as it will go. 500-550 and let it pre-heat. Stick it in bone down for 12 minutes. Turn to broil for 3 minutes. Pull it out, cut and serve immediately, no resting. It’s done. Enjoy.
I have done probably close to 75 of them.
130-135 for 18-24 according to the all father JKLA. Highly recommend instead reverse searing in the oven if you have the means to sear it, otherwise it’s totally doable to make an excellent prime roast… by roasting it. Takes a few hours but typically less than 6
You’ll find people that do 6 hours and others that do 24 if you do a search here. I have followed the joule app (4-9 @137) and have had success. I have preseared and skipped it, haven’t really noticed a difference. I always finish in the oven at 475.
145 6-8hrs then finish it on your grill. I wish I could add pics for you to show the results of mine. Perfect medium every time
https://www.wenthere8this.com/sous-vide-prime-rib/
I’ve done this method a couple times and it’s been fantastic