I am hosting a holiday party (12-14 ppl) and planning on sous viding two boneless rib roast (one 8lbs, one 6lbs) for the first time. I was looking to cook it with the following recipe and wanted some help confirming this looks right for a roast/ any tips.
- Season with salt and vacuum seal both roasts the night before.
- Sous vide at 132F for 8-10 hours, aiming for medium rare (in a large bin/tub)
- Egg wash and season (peppercorn, garlic powder, celery seed) after bath
- Cook in the oven at 500F for 15mins
- Rest for 15mins and serve.
I have thought about doing both roasts in the oven at the same time but unsure how to cook it right with two roast at different sizes. I have a Bluetooth thermometer that could help here as well.
Appreciate the advice!
by nuitimer
20 Comments
Looks like a solid recipe and pretty much a duplicate for my prime rib. At 6 to 8 lbs each these are large roasts, so maybe 12 hours?
Just reverse sear it and dont over complicate with SV.
Good plan. I’ve done pretty much the same thing many times. Regarding cooking both in the oven at the same time, isn’t the idea of putting in the oven to sear the outside? They’re already cooked to MR all the way through, so you’re not aiming for any change of internal temp. So I suggest do them together. BTW I usually finish outside in the propane grill with indirect heat. I can get it to about 700f, so it only takes ten minutes.
Just for clarification. That is a CHOICE Rib Roast. It’s better than select but not prime. I like your recipe but I would skip the egg wash. It isn’t necessary and will make a ton of un-flavorfull smoke.
-Cut ribs off carefully with your blade against the bones
-Trim excess outer fat at the base
Optional: score
-Salt roast heavily plus msg and let sit for 2 days on a wire rack. Lightly salt ribs
-Optional: horseradish cream sauce should be prepared at least 4 hours in advance (2 days is best)
-Optional: trussing for more even shape
-sear in 500 pan on all sides
-bake Low and slow using ribs as a rack as patiently as you can to 115 in the center(170 is best, 250 is much faster) flipping once around halfway through the cook.
Or sous vide 135-137
-Remove from oven or sous vide
-Rest minutes 25 minutes to an hour
-Cover the ribs in dinosaur bbq rub then foil and bake at 300-350 for at least 45 min
-Sear on all sides in large skillet (preheated thoroughly to 450-550) til browned (about 2 minutes a side). Alternatively sear in a 550 oven flipping once in 10 min
-Optionally Baste in butter or animal fat with rosemary, lots of chopped garlic, and other desired herbs (basting may raise end temp by up to 10 degrees)
-Rest 5-10, add pepper, garlic powder, and any other heat sensitive seasonings now
-Slice with a very very sharp and long knife against the grain into ribeyes. Thin cut meat is said to be more tender, flavorful and has more surface area than thick cut, but many people prefer the texture of thick cut. (<.5” for ‘thin’ cut)
-Serve with potatoes, red wine, flake sald and desired sauces.
-Fresh rosemary sprig for presentation
– make beef stroganoff or braise if any is leftover
Just went through the same gyration, and after reading Kenji‘s recommendation, went with the 200° oven roast, reverse sear method. Wrapped In foil at 120 on probes, and rested in a cooler with towels for 90 minutes before the reverse sear.
Perfection.
I think sous vide for prime rib roast is honestly unnecessary, and a logistical challenge as far as having a large enough vessel for the circulation.
I do just about the same process every year, with just a couple of minor alternatives to your proposed above.
*Instead of an egg wash and season, I make a softened compound butter with herbs and spices mixed in, then slather that all over the roast(s) after the bath.
*Put a rack just below the middle of the oven, and use the broiler setting instead of 500F. Broil for 5~ish minutes, then flip and broil other side for another 3-4 minutes to get a good crust around the whole roast.
132 is borderline medium, so go cautiously if you really want medium rare. My family members are true medium rare people, so I only take mine to 125. I preheat the oven to 550 and only do the sear after I see internal temp drop by one degree on my temp probe. I do a seven bone ~24lb every year, and pretty much have it down now.
Why egg wash?
Instead of egg was, you should just dab the wetness off and rub down with a neutral oil.
Also I like to salt each slab I cut off after searing and cutting, because large roasts like this just don’t get much salt penetration over night in the fridge.
I just did one this size at 137, worked a treat. Method on my post.
https://preview.redd.it/vz4739o6935e1.jpeg?width=4032&format=pjpg&auto=webp&s=af65817b0388285c7fdd91726a40ea8a02f453e6
I would dry brine for a minimum of 24 hours if you have room to do it. Overnight would be fine if that’s all the time you can get away with. I would add some pepper, garlic and herbs into the bag as well. I wouldn’t vacuum seal until ready to put in sous vide.
Do you have a Costco Business Center near you?
Next time you could get a whole 16ish pound prime grade ribeye for the same price, at least here in socal. You can always slice off steaks to freeze if it’s too big.
One 4-5 pound prime rib,
preferably bone in
•
Kosher salt & fresh ground
pepper
•
5 cloves garlic, minced
•
1/4 cup Heinz Yellow
Mustard
•
3 tablespoons anchovy
paste
1. Take the roast out of the fridge 2 hours before cooking and
pat dry with paper towel.
2. Preheat oven to 450° F.
3. Season generously with the salt and pepper.
4. Combine garlic, mustard (anchovy paste optional makes it nice n salty)
combine and rub over the entire roast well.
5. Put the roast into the oven for 20 minutes then turn down
heat to 325° F.
6. Cook approximately 12-15 minutes a pound until you get
the temperature you want
7. For medium rare, look for a thermometer to read 125° F in
the center of the roast – 130° F for medium
8. Once you hit your desired temperature – take roast out of
the oven, cover loosely with foil and allow to rest for 20-30
minutes before carving – it will rise an additional 5 degrees
while it rests.
used this recipe a couple weeks ago was gonna drop it in the bath but decided not to
Salt and pepper crust then hot rotisserie over coals until 125 then rest and carve. Maybe some horseradish.
Start with a dry brine overnight.
If you have time… Salt and rack … Bottom of the fridge for 18-24 hours before. IMO definitely brings out the beefiness.
I am guessing you didn’t know about Costco, you should have ask for prime roast in the original packaging. If the butcher open the original package they will charge you $40 or $70.
I take the bones off and season well with a prime rib seasoning. I stuff the prime rib In an extra long bag and add in the ribs, along with a few carrots, some celery stalks, a quartered onion, and a few cloves of garlic. I seal it up and sous vide for 24-36 hours at 137°. When the time is done, I reserve the meat and veggie drippings to make au jus. Put the roast in the oven at 500° to brown (this is also when I snack on the rib meat to make sure it’s good.). Rest it for 20 minutes after it’s browned and serve.
Dry brine them for a minimum of 24 hours, 2-3 days is better. I did sousvide for thanksgiving. 133 for 12 hours on a 10lbs roast that I deboned. Rest for an hour, then rip the oven to 500+( as high as it will go. I rendered fat trimmings and coated the roast in that before I seared it. Thing was awesome.