* 3.75# choice from costco * minimal trimming * 19 hour dry brine with coarse kosher * forgot to season before going in bag * 6.5 hour bath @ 137.5 (wanted 137 but must have accidentally scrolled too much) * pat dry before 30 minutes in freezer * rub with butter (fresh thyme, rosemary, garlic, salt, pepper) * torch sear with suv gun * au jus with leftovers from bag plus butter, flour, beef bouillon cube
honestly much better than expected (and had high hopes)
any tips and/or small changes to make the next one better?
StealthCampers
Honestly that looks delicious. You could have a side of horseradish next time!
IsThisOneAlready
I think that’s an ace. The .5 wouldn’t change much.
Why pat dry before the freezer though? I thought it was pat dry before sear.
It looks awesome though bro!!
FuzzyPicture8804
I make every year for Christmas. I cut off bones, cross cut fat cap and rub with salt and chopped fresh rosemary on all sides and then place back on bones. Then dry age in fridge uncovered for 3 or 4 days. Tie bones to roast and sear top and sides only in pan on stove. Then into a cool oven, like 225 to 250 F, until probe thermometer reads about 113. Take out of the oven to rest. Remember your roast will carry over about 10 more degrees when you take out of oven. We like rare to medium rare (rare 121, medium rare 125 or so). Low and slow is the name of game here. It will take about 5 hours for a 8 to 10 lb roast in oven. Let it rest for about an hour. Trust me it will still be hot to serve. While resting, your oven is free to cook potatoes and/or vegetables. If roast isn’t brown enough, prop it up so fat side is flat and pop under broiler but not too close for a minute or two. Watch this like a hawk because it will burn quickly. We serve with a sauce of sour cream, horseradish, fresh chopped rosemary and pepper.
plutz_net
Sending it to me
T700-Forehead
Looks great! I miss the days before I was put on a 4 ounce max per day animal protein diet for my CKD.
penguingod26
Look up Kejis prime rib writeup on Prime Rib, never fails to impress.
dontdoxxxmebrooo
Try using Koji next time.
cambat2
Slice it and do ribeyes instead. Imo prime rib is kinda meh considering you barely get any browning.
BaysideJ
Looks great! I like it a few degrees cooler, but that’s a matter of taste. I sear in indirect heat in the gas grill. I can pin the thermometer at 650f. Ten minutes and it’s perfectly seared all around. A lot easier than a torch.
10 Comments
cant use oven, so went with sous vide:
* 3.75# choice from costco
* minimal trimming
* 19 hour dry brine with coarse kosher
* forgot to season before going in bag
* 6.5 hour bath @ 137.5 (wanted 137 but must have accidentally scrolled too much)
* pat dry before 30 minutes in freezer
* rub with butter (fresh thyme, rosemary, garlic, salt, pepper)
* torch sear with suv gun
* au jus with leftovers from bag plus butter, flour, beef bouillon cube
honestly much better than expected (and had high hopes)
https://i.imgur.com/fAcvvYe.jpeg
https://i.imgur.com/CfDlIOZ.jpeg
any tips and/or small changes to make the next one better?
Honestly that looks delicious. You could have a side of horseradish next time!
I think that’s an ace. The .5 wouldn’t change much.
Why pat dry before the freezer though? I thought it was pat dry before sear.
It looks awesome though bro!!
I make every year for Christmas. I cut off bones, cross cut fat cap and rub with salt and chopped fresh rosemary on all sides and then place back on bones. Then dry age in fridge uncovered for 3 or 4 days. Tie bones to roast and sear top and sides only in pan on stove. Then into a cool oven, like 225 to 250 F, until probe thermometer reads about 113. Take out of the oven to rest. Remember your roast will carry over about 10 more degrees when you take out of oven. We like rare to medium rare (rare 121, medium rare 125 or so). Low and slow is the name of game here. It will take about 5 hours for a 8 to 10 lb roast in oven. Let it rest for about an hour. Trust me it will still be hot to serve. While resting, your oven is free to cook potatoes and/or vegetables. If roast isn’t brown enough, prop it up so fat side is flat and pop under broiler but not too close for a minute or two. Watch this like a hawk because it will burn quickly. We serve with a sauce of sour cream, horseradish, fresh chopped rosemary and pepper.
Sending it to me
Looks great! I miss the days before I was put on a 4 ounce max per day animal protein diet for my CKD.
Look up Kejis prime rib writeup on Prime Rib, never fails to impress.
Try using Koji next time.
Slice it and do ribeyes instead. Imo prime rib is kinda meh considering you barely get any browning.
Looks great! I like it a few degrees cooler, but that’s a matter of taste. I sear in indirect heat in the gas grill. I can pin the thermometer at 650f. Ten minutes and it’s perfectly seared all around. A lot easier than a torch.