I did a prime grade prime rib roast from Sam’s club (might be important)
133 for 8hrs then seared on cast iron.
The center never got above 131 on my thermometer.
No water infiltrated the bag.
I cooked in a 12L plastic box.
Did a dry brine with kosher salt in the fridge for 24hrs.
Seemed pretty raw and like warm when I cut it. Not sure if this is normal or what I could have done better.
I am a vegetarian, I have no experience of eating red meat. I have always been able to cook by smell and gauging people’s reactions. I had Covid, can’t smell anything for 2 years now.
This year I get the feeling I went sideways somewhere. Fried turkey was a hit but I would like to try the rib roast again at Christmas.
I usually buy meat at a local butcher. I’ve never bought anything from Sam’s club before. Maybe that was what went wrong?
Tips?
by Accio_Diet_Coke
15 Comments
Prime rib should be very red and warm in the center when you cut it.
Have you tested the accuracy of your circulator?
Can’t see how physically big it is but 8 hrs might not have been enough time for this volume of meat. Perhaps, dunno there’s no reference pics
Sorry that this is not helpful to the topic, but anyone else find it odd letting a vegetarian cook a prime rib for them? Like what’s their reference for good?
I did a smaller bone in one… Similar setup 133 but for around 6ish hours. Perfectly pink and tender. You’re bath might not be keeping temp or machine might be off. IDK otherwise
I do prime rib at 135 as some guests have been a bit turned off by the amount of red at 132-133.
Sams club isn’t the greatest place to buy meat, but the major factor is probably the temp being too low. There is a whole cult on here that swears by 137 and as someone else commented below, I prefer 135. Have you cooked it at 133 and had good results before? Personally, I like to reverse sear it in the oven for less hassle. Also, even with a dry brine, it usually needs more salt. Finishing salt on the slices or horseradish sauce etc.
IMO sousvide is not the way to go for a rib roast.
Just throw it in the oven
Where are you, generally speaking. The price per lb is crazy cheap.
I just bought roast. Embarrassing to tell you how much per lb it costs
I was also thinking of sous vide the roast first, and then sear like what I would do with steaks.
I prefer sous vide the fool proof nature. Hard to over cook.
You want it to be a hit, cook it a little higher. 135 to 137 as some people don’t like it cooked at barely medium rare.
For that price just buy a beef tenderloin next time and slice it thin.
You can see
Asian with spg and Lawry’s or even marinade in the bag.
Someday someone will have to explain to me why it’s easier to post a screenshot of a photo rather than the actual photo.
133 for 18-24 hours would be better. It will still look very “raw,” but the texture will be better. 8 hours is way to short of a cook, even for a smaller roast. I did 133 for 20 hours last year for Xmas, and it was a hit.
sad im also affected by the covid lost of smell and i love cooking. now i have to ask my SO to taste for me
Definitely wasn’t because the temp wasn’t high enough. I go to 125° on the smoker with mine every year and it’s perfect inside with nice soft fat.
I usually do 133 for 18-24 hours but I pre sear my rib roast before dropping in the water. Then I finish under the broiler for a few minutes to get a nice finish on it.