Can you use a Texas Crutch with a Prime Rib roast? I often cannot find a Prime prime rib roast so I end up buying the Choice prime rib roast (boneless) and they tend to come out a little tough. I salt brine them in the frig for 24 hrs. I slow cook them at 225 and then sear them and they come out looking great, but still a little tough. I keep thinking that I want to wrap it somewhere in the cook and try to break it down to fork tender but I never see that mentioned. Perhaps they cook too fast to wrap them during part of the cook. I would love to hear if anyone else had any thoughts on this. Thanks!
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Have you tried sous vide? I did a choice for 15 hours then seared and it was very tender yet perfect rare/medium rare.
I ate at a BBQ place once that was noted for their prime rib. It was so tender you could almost suck it through a straw. I'm not sure of his cooking process other than on the BBQ pit but I saw that they were wrapped when pulled off the pit for service, probably more for holding and not cooking though. I didn't ask. Wish I did, that place is closed now. -
I wouldn't.
The one time a prime rib was covered mis-takely covered it pretty much steamed it.
It turned into a gray stringy mess.
This was done in the oven so BBQing may be different.Comment
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+1 for sous vide. This is one of the places where sous vide works magic, even with a leaner, tougher cut than a rib roast. I'ved turned $10 roasts into juicy tender roasts that my family and guests swore were prime.Comment
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A front sear might work better here... but also, count me in the sous vide camp for these. If no ribs attached, no need to go to an excess time. Just the baldwin time for the thickness of the thinnest dimension.Comment
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I have not wrapped a prime rib, but what if ya pulled it at the desired temp, let it rest on the counter for a bit for the outside to cool some and then wrapped it and put it in yur false cambro for an hour or so. The temp shouldn't be able to rise, but it should get more tender??Comment
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Agree of the SV for a choice cut. Then a really nice sear to get that crust.Comment
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Thank you. Great comments. When you cook it Sous Vide, what is the typical cooking time and what temperature is right to endure a dear and not be overdone?Comment
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I'm in the sous vide camp too. It should solve your toughness problem.
Edit: Just saw your question. I like mine medium rare so I cook it at 130F. As stated above, length of time varies with the thickness of the meat, but I'd plan on roughly 24 hours.Last edited by Draznnl; April 15, 2022, 11:19 AM.Comment
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You can, but the real question is should you? Sous Vide and finish on the grillComment
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