Advice on reheating whole prime rib

[glang58]

Traveling to Mexico from Phoenix for Thanksgiving weekend. Want to do a boneless 7lb prime rib for our guests there. Planning to cook on Tuesday and serve on Friday (Wednesday is travel). Need the experts to critique or validate my plan: Using Green Egg, 250 until 130 internal. Ice bath, then vacuum seal whole and freeze on Tuesday. Travel Wednesday and defrost in fridge upon arrival Wednesday evening. Friday, drop in sous vide at 130, allow 3-4 hours to come to temp, remove, pat dry and torch the exterior until pretty. Sound like this will work or are there other suggestions? I don't have the equipment to cook on-site so that isn't an option.

[texastweeter]

Yep looks good. Alternately you can bring up to temp, then cool to room temp then into a 550° oven for about 15 mins.

[DaveD]

Don't see any reason why that shouldn't work just fine. I'll bet your guests will love it! Good luck.

[Spinaker]

I would sear the Prime rib in some fat or ghee. Add rosemary, whole garlic and thyme and then sear the outside of the meat really well.

Add the meat, some fresh rosemary, cooked garlic and thyme to the bag, seal it and cook at 128 F for 5 hours. Then chill shock overnight.

Then reheat at 128 F for a few hours. You can take it out of the bag and re sear over a fire or in a cast iron skillet. Or you can skip the final sear, but I love the final sear step for the added flavor.

I have done this for the last 5 years at Xmas and it is always killer!

[Spinaker]

Yeah searing before adds a ton of flavor to the bag. klflowers

[Deeremaxx]

I need oven space this Christmas, could I sear, then go directly into the SV bath? Or should I ice bath?
Thanks Dave

[Spinaker]

I sear, then go into the SV bath right away. Then I sear again at the end! Deeremaxx