First time to SV a Rib roast questions

[wrgilb]

I'm thinking of doing a boneless rib roast for Christmas dinner. Since we'll be taking it to my MIL's house, I thought I'd try SVing it the day before and then reheating in a water bath and searing at her house. So here's my questions for those that may have done this before.

I'll be dry brining it over night with some Spogos, then making a paste with Mrs. O'Leary's rub. Would you do a QVQ or just SVQ. After SVing @ 131 for 5-6 hours, I would put it in a cold water bath and then into the frig. The next day, how long would it take to reheat before searing? Does this sound like a good idea, or is there a better way?

[Steve B]

I’ll be watching this thread as doing this will make my life much easier.

[DaveD]

I haven't done exactly this, but something close. Depending on the girth of the piece you SV'd, reheating it from fridge temps will likely take 60-90 min in a water bath of around 125F/52C - i.e., heat it to a temp that still gives you some headroom so that the sear doesn't bring it above your original SV temp. And it should be reasonably forgiving, because the meat's already cooked, so the worst that can happen is that the core of the roast is a little cooler than the rest, no big deal. This sounds like a fine way to proceed to me!

[wrgilb]

I'm thinking of doing a boneless rib roast for Christmas dinner. Since we'll be taking it to my MIL's house, I thought I'd try SVing it the day before and then reheating in a water bath and searing at her house. So here's my questions for those that may have done this before.

I'll be dry brining it over night with some Spogos, then making a paste with Mrs. O'Leary's rub. Would you do a QVQ or just SVQ. After SVing @ 131 for 5-6 hours, I would put it in a cold water bath and then into the frig. The next day, how long would it take to reheat before searing? Does this sound like a good idea, or is there a better way?

I decided to do a test run. The one I'm doing for Christmas is a whole prime boneless rib section from Costco about 17 lbs., so I'll probably have to cut it in half to fit in my container.

I went to my local Raley's and picked up a small 5.5 Lb (2 rib piece), all the 3 & 4 rib ones where toward the loin end and I wanted one from the chuck end (larger spinalis). These were Harris ranch USDA Choice on sale for $5.97/lb. I separated and trimmed the eye of the ribeye, spinalis, complexus and the 2 rib bones, I left a little bit of the spinals on the rib bones for some extra goodness when I cook those. After trimming I had about 3-1/2 plus pounds left.

I'm dry brining the eye tonight and will SV it tomorrow, then ice bath and into the frig., reheating and searing on Monday, I'll let you know how it comes out.

[ewx050]

What were the results?

[wrgilb]

Everything came out well. Trying to get everything finished at the same time is a little challenging, but I wrote down the start and end time estimates and worked backwards. Ribs were a 3-1/2 cook at 325, the eye was a 2 hour reheat in the SV at 125, then seared. The cap and complexus were 1/2 hour cook at 275 and then seared with the roast. No finish pictures because everyone wanted to eat.