Making a prime rib for the first time for Christmas, was nervous so I picked a tester up to test out my cook. I want some feedback.
20 hours in the sous vide at 140, rested and dried for 2 hours, seared in broiler for 10(ish) minutes, rested for about 20 then cut.
by Next_Student_982
19 Comments
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Looks good temperature wise, and great crust, but why did you go for 20 hours with what looks to be a ribeye? Those sorts of extended times are primarily for softening up poor cuts.
5/5
Omg I would devour that right now
Ok, I’ll take that piece
Great color
Wow what an awesome crust. Perfect sous vide! I’m with you on doing a “test” cook prior to a Christmas dinner!
Looks a little well done inside and out for my preference. I subscribe to the 137 gang for prime rib. Taste doesn’t improve for me anything beyond a nice dark brown maillard, but sometimes you can get extra caramelization depending on what you put on it – what did you put on the outside?
How’d it taste? It looks amazing. Did you season it at all?
how did you get such a strong char? is there some blackening or other seasoning that created ghat char sans overcooked/grey band?
0/10 because I wasn’t invited to the testing.
For real though it looks good! How does it taste? In my experience anything over 10 hours for prime rib makes it a bit too soft for my liking but only a minor nitpick of mine. I tend to do 9 hours at 135° for prime rib and then I’ll cool it very fast in an ice bath. Once I separate the juices to use for jus, I’ll wrap in paper towels and put it in the refrigerator to chill some more and dry the outside. Then I finish under the broiler until brought back up to serving temp with an herb mayo coating.
I think most people would prefer it less cooked, like 135-137. But you know your audience better than anyone.
20 hours is a bit much. 8-10 hours would be plenty for something this size. 20 hours might make it too soft.
That crust looks very nice!
DOUBLE BAG…DOUBLE BAG…DOUBLE BAG!!!
And in case you missed it…double bag your prime rib. I’ve found that seals if you’re vacuum sealing can break on cooks over about 14-16 hours. And ziploc style bags will break their factory seal. Nothing more disappointing than to have your pricey piece of meat sitting in sous vide water. Nowadays I both double seal and double bag.
And a tip for reheating leftovers and keeping it rare to med-rare…turn the sous vide back on at 130° the next day for reheating. Put your leftover slice/slices in bags with a tablespoon of au jus or beef broth and reheat for about an hour. Microwave or stove will not only reheat them but cook the pink right out of all your work.
20 hours seems like overkill for prime rib.. Especially at 140. I’ve only ever done 8 hours
I’d want it a little more rare, but otherwise it looks good (and I know it’s a me issue to like my beef just barely this side of still mooing lol)
Looks a little over.
Noob question. I have a sousvide and have cooked many a 1kg ribeye/tomahawk/2 rib roast joint thicc boi etc in it. I usually stick my meater probe in the sucker before I vac seal it.
To bring internal up to 137/140f usually takes around 4-5 hours. What is the advantage of going longer?
The meat looks incredible BTW I’d eat the whole thing 😂
Nice meat bro
Looks good. Judgement passed