My contribution to the prime rib submissions this holiday season. I couldn’t afford a true prime rib, but I was able to find an affordable 4.5 lb choice roast.
Overnight dry brine in the fridge. Cooked sous vide at 133° F for 8 hours. After removing it from the immersion bath, I patted it completely dry and let it rest on a roasting rack on the countertop for about 45 minutes while the oven preheated to 500° F. Once up to temperature, I roasted it on the center rack for 10 minutes, then removed it from the oven and let it rest again for 20 minutes before slicing.
I was very pleasantly surprised by how it turned out. Melt in your mouth applies to every component. Served alongside a Caesar salad, buttered mashed potatoes, and broccoli cheddar cavatappi. I reheated a slice 24 hours later, and it was still just as moist, flavorful, and tender as it was originally.
This sub constantly inspires me to try recipes and meals I’d never otherwise consider. Thank you to everyone here who shares their cooks and ideas!
by uvasfinest
12 Comments
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Noice.
Not getting it better at a restaurant
I chose your prime rib
You did awesome, OP. “Prime Rib” refers to the cut of meat, not the grade. So you can have prime Prime Rib, choice Prime Rib or Select Prime Rib. Either way, you couldn’t do any better at a fancy restaurant.
If it’s a rib roast just cook it right, and it’s happy time. And you did. Yum.
How was the crust? I’ve got two roasts going and I usually do cast iron with avocado oil but I feel like I can get something better with a dry heat
Looks excellent! Someone will correct me if I’m wrong (or maybe even if I’m right ;)) but with the method you have described here there is no need for the resting steps, aside from drying off the outside a bit more. It’s essentially the same as the reverse sear method where resting isn’t required.
That looks at least as good as the restaurants I used to work for served it. I’d tear it up with some potatoes and salad. Great job! I haven’t done one with my sous vide setup yet, but it’s on my to-do list. Merry Christmas! (Or happy holidays if that’s your thing 😁)
The prime rib looks spot on. I thought the side bowl was cabbage. I would replace the corn with a nice savoy cabbage as it really works with the meat juices.
Even your receptacle looks impressed.
Oh mama that looks NICE