We had our last family Christmas which included 18 people, all ages! I cooked an 11 lb Standing rib roast in a sous vide bath at 131 degrees for 18 hours. Before bagging and dropping I seasoned with salt and pepper and then covered in a garlic, rosemary, and thyme butter. After the 18 hours was done I pulled it and let it rest on the rack for half hour before broiling in the oven for about 10-15 minutes rotating so all sides were covered! It was a perfect medium rare, and I served with sautéed mushrooms that I reduced in the au jus from the roast to give them some extra seasoning. I took a break from cooking for a while because, well, life! And I’m VERY proud of this roast and excited to start getting back into my kitchen!
by sballen32
7 Comments
Dude, why an 18-hour butter bath 🙄
Sous vide a rib roast is pointless imo
Looks great. How did it taste and how was the texture?
Looks great! Nice job! I’ve actually done 2 prime ribs sous-vide in the last couple months and it turns out really nice, In not convinced it’s my favorite method of cooking prime rib, is it however flawless and requires little to no attention, and only uses oven space for a quick sear. For me it was about having oven space for other things, and the ability to not have to babysit it in the oven, because I was at work for one of them.
This is like watching a child grow.
Why is it your last family Christmas?
I should have done sous vide for my rib toast