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Sous vide prime rib

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  • Flynhawaiian
    Former Member
    • Nov 2015
    • 53

    Sous vide prime rib

    I know here I go again... with the turkey tasting amazing and my brisket tasting amazing using the dual cook sous vide and smoked method. I’m wondering about doing a prime rib for xmas dinner that way. Or should I just stick to smoking it. Was thinking about doing a 120 degree for 2 - 3 hours then smoking king it or putting it on the grill to finish it off. Thoughts?
  • EdF
    EdF
    Club Member
    • Jul 2016
    • 3229
    • Atlantic Highlands, NJ
    • Uuni Pro (new kid in town)
      Karubeque C-60
      Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
      TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
      Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
      Thermapen
      Thermapen Air
      ThermaQ (or its predecessor)
      Thermoworks Hi temp IR
      BBQ Dragon & Chimney of Insanity
      Various other stuff

    #2
    Depends on whether you want smoke or not. I'd give it three hours in any case, and chill if you decide to smoke it (probably for another 2+ hours). Best think about your bag capacity.

    Comment

    • DWCowles
      Founding Member
      • Jul 2014
      • 9702
      • Smiths Grove, Ky
      • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

      #3
      I would just smoked it but again I’m not a SV fan.

      Comment


      • FireMan
        FireMan commented
        Editing a comment
        Yup! X 2
    • texastweeter
      Club Member
      • Jul 2017
      • 2938
      • Republic of Texas

      #4
      Rotisserate it with some oak smoke!!!!

      Comment

      • Flynhawaiian
        Former Member
        • Nov 2015
        • 53

        #5
        Never thought about the rotisserie. Interesting idea. What temp would you do it at?

        Comment

        • kmhfive
          Club Member
          • Mar 2017
          • 2988
          • Northern Illinois
          • Weber Kettle -- 22.5" (In-Service Date June 2015)
            Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
            Pit Boss 820 (Retired)
            GMG Jim Bowie WiFi (In-Service Date April 2017)
            Maverick ET-733
            Fireboard
            Home-brewer

          #6
          SV would work. I’d go to 131 for about 3-hours, but then ice bath to drop the temperature before searing on the grill.

          Comment

          • Potkettleblack
            Club Member
            • Jun 2016
            • 1978
            • Beautiful Downtown Berwyn
            • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
              Thermometers: Thermapen / iGrill 2 / Fireboard
              For Smoke: Chunks / Pellet Tube / Mo Pouch
              Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
              Disqus: Le Chef - (something something something) - it changes

            #7
            Depending on the format (how many bones) you will probably want more time than 3 hours on the Sous Vide. At three bones, you probably need 4-5 hours to cook the interior. Beyond there, the time levels off, as thickness doesn’t really increase much with extra bones.

            120 is not safe.

            Comment


            • Baltassar
              Baltassar commented
              Editing a comment
              What he said: 120 is not safe.
          • Flynhawaiian
            Former Member
            • Nov 2015
            • 53

            #8
            I usually cook at 150 but was thinking since I wanted it rare to do it lower. You think 150 at 2.5 to 3 then finishing in the smoker would be the way to go?

            Comment

            • Troutman
              Club Member
              • Aug 2017
              • 7810
              • 1521

              • OUTDOOR COOKERS

                BBQ ACCESSORIES

                WOOD & PELLET PREFERENCES

                SOUS VIDE

                INDOOR COOKWARE


              #9
              I know others may disagree with this but SV at 150* then searing is NOT going to give you a medium rare result, which is what I would want with prime rib. I've had good results with SV prime beef at 135*, ice bathing then searing to get the desired medium rare result. If I was to SV at 150*, ice bath and sear my IT would jump well above that. But I'm not sure what you are shooting for.

              One other thought would be to do some rotisserie smoking prior to the SV bath. That way you get a smoky profile in your meat as well as the tenderness the bath will give you. Something I do with chuckies regularly.

              Comment

              • Potkettleblack
                Club Member
                • Jun 2016
                • 1978
                • Beautiful Downtown Berwyn
                • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
                  Thermometers: Thermapen / iGrill 2 / Fireboard
                  For Smoke: Chunks / Pellet Tube / Mo Pouch
                  Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
                  Disqus: Le Chef - (something something something) - it changes

                #10
                This is about how I would go. Note: I am obsessed with preserving the spinalis muscle in medium rare Perfection, which is hard with lots of searing.
                https://www.chefsteps.com/activities...-rib-rib-roast

                129* is in the safe zone and good for shocking and LT storage.

                To build something more smoky, instead of the pre-sear, I would smoke it for half an hour, while it is wet and fridge cold. 225, an hour maximum.
                this is a flavor step, like their pre sear. Same idea, different process.

                If you want it like rotisserie or smoked, probably not the herb and egg white trick. I will likely be doing that, though, because it’s gonna be too cold for the grill here in late December. I would use my purge process (the Sous vide sticky), before doing their jus, as mine will be a more attractive sauce.

                Instead of oven for finish, grill. If you have grillgrates, close proximity smoking would be great here.

                Comment

                • Centex Hokie
                  Former Member
                  • Sep 2016
                  • 46

                  #11
                  I just did three bones SV for 5 hours at 131 for medium rare. It was very tender to the point of difficult to keep slices from falling apart. Taste was excellent, presentation not so great.

                  Comment

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                  We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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