Prime rib loin

[Brian G]

A few of us who are fortunate to work Christmas Eve this year, are thinking about a rib roast. Sliced first, kosher salt applied, retied with butchers twine, vacuum sealed. I'm thinking about sous videing for approx 5 hours then searing on a charcoal grill. Has anyone had one sliced first so they are equal slices for the shift.

[Huskee]

Never heard of it that way. Might make it mighty hard to cook it properly w/o overcooking the individual slices when searing, like thin steaks basically. Question- why would slicing it first make the slices more equal?

[Brian G]

I didn't want someone complaining that their slice wasn't the same thickness, was thinking if sliced first then tied with butchers twine, then sear

[Redwng]

Obviously you have given this a lot of thought. I wouldn't consider this with a rib roast as I want it 125-130 when served (no gray edges). You have time to do a "dry run" to see if it turns out as you are hoping, you may be on to something. Let us know what you finally decide....with pics of course.

[RonB]

Ya never know - someone might actually want a smaller slice. But I do see two possible solutions.
First is to slice at work and you take the last slice. That way no one could complain because they had a choice. Of course, you could complain, but would you listen to yourself?
Second method is to cook it and then slice down at home just enough so that you can see the cut marks. Then finish the cuts at work. You could even use a tape measure to make sure you get them even.

[Troutman]

I think if you shrink wrap it tight pre-cut and sous vide, it would probably be fine. The problem is going to come when you attempt to sear. That’s where you’re going to lose the nice rare interior between those slices. I agree with the above advice, slice after you cook.

[RonB]

Another thought - you will have better presentation if you slice at work. Everyone will oh and ah at that gorgeous hunk o' meat.

[Panhead John]

If someone was cooking a rib roast for me, I’ll guarantee you I wouldn’t complain if someone got a 1/16” bigger slice than me. I’d happily thank you and go sit down and eat it.

[Jerod Broussard]

I'm trying to get the address to this party so I can just take the small slices.....

[bbqLuv]

I am really going to, or have to, try sous vide thing.
You plan sounds good.

[SheilaAnn]

Brian G do you mean slice as if for serving or take the whole roast off the bones and tie back? Check out this link if I don’t make sense. But this is how I would go.

https://www.cooksillustrated.com/articles/564-a-guide-to-prime-rib

[wu7y]

Several years ago I ordered a rib eye steak at a restaurant where I had eaten before and I knew served a good steak. When it was served there was something off about the appearance. I cut into it and quickly realized that it was a thick slice of cooked prime rib roast and then seared and by then overcooked. I told the waiter that it was not the steak I had ordered. He told me (argued) it was indeed a "rib steak". I told him (argued) that it was not and what I thought the cook had done. To my taste it was neither a steak nor a roast. I asked him to take it back (something I almost never do) and ask the cook about it. He returned and rather sheepishly admitted that I was right and that they were out of rib steak. He also admitted that I must really know something about steaks.

I do not mean to appear overly critical here. This is a rather long explanation to only say my experience was something close to what you are planning. If your goal is an equally sliced medium rare rib roast unless you use an electric meat slicer I don't think it would make any difference whether sliced before or after cooking. Having said all of this I do not have any experience with the sous vide technique so yours could very well turn out just fine. Just want to let you know what happened to me many years ago. Whatever you decide I'm sure you will all have a good time.

Finally, RonB was right on with his advice in post #5 above. When Mom knew my brother and I would argue about one of us getting a bigger piece of pie than the other she would say, "OK, one of you slice and the other gets first choice. You could never find the last piece of pie more evenly divided. She had her problems but lack of wisdom was not one of them.