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Automatic-Trick-3668
Tried to sous vide a prime rib for the first time, cooked for about 6 hours and then roasted in the oven for about 15 minutes to get a sear. Has anyone ever done this? The piece on the plate was from the very middle. I found it delicious might would cook for a little longer next time.
Snoopy_Joe
Thanksgiving dinner. 6 hours at 128, then blasted in the oven. Every bite was tender and delicious.
And the guests were happy and promptly fell asleep watching Lord of the Rings Extended edition.
hayzooos1
I cook prime rib at least once a year around this time. I do 135 for 6-8 hours, then put it in a 500* convection oven for however long to get a good crust, maybe 10 minutes? Always a hit
I will dry brine it with S&P for about 24 hours before bagging it too
Empty_Masterpiece_74
That’s awesome. My wife is a Brit, she likes it pretty much well done, so I give her an end cut and finish it in the oven. It’s a compromise.
Sensitive-Reason-699
Somehow the bacon on the asparagus was more rare than the roast
timeonmyhandz
Very nice.. an au jus would have been a nice touch…
Eastern-Channel-6842
Looks great OP
Jsunn
This is the way I do it! Looks great, what did you do to season it? What was he temp?
I sear with some veggies and coat with a compound butter before it goes in to the oven.
timex_86
Prime rib success* ftfy
GuitRWailinNinja
What brand and size of sous vide container is that??
I’ve been using my largest pot, and it’s definitely too small for my needs.
12 Comments
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Thank you for your picture post to r/sousvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
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Tried to sous vide a prime rib for the first time, cooked for about 6 hours and then roasted in the oven for about 15 minutes to get a sear. Has anyone ever done this? The piece on the plate was from the very middle. I found it delicious might would cook for a little longer next time.
Thanksgiving dinner. 6 hours at 128, then blasted in the oven. Every bite was tender and delicious.
And the guests were happy and promptly fell asleep watching Lord of the Rings Extended edition.
I cook prime rib at least once a year around this time. I do 135 for 6-8 hours, then put it in a 500* convection oven for however long to get a good crust, maybe 10 minutes? Always a hit
I will dry brine it with S&P for about 24 hours before bagging it too
That’s awesome. My wife is a Brit, she likes it pretty much well done, so I give her an end cut and finish it in the oven. It’s a compromise.
Somehow the bacon on the asparagus was more rare than the roast
Very nice.. an au jus would have been a nice touch…
Looks great OP
This is the way I do it! Looks great, what did you do to season it? What was he temp?
I sear with some veggies and coat with a compound butter before it goes in to the oven.
Prime rib success* ftfy
What brand and size of sous vide container is that??
I’ve been using my largest pot, and it’s definitely too small for my needs.
https://preview.redd.it/9c3cwemdd38g1.jpeg?width=3024&format=pjpg&auto=webp&s=23081f33b114a31bf91f8ef1a92e8df8358d598c
I’ve been going 24 hours last couple of years, family is a fan