I bought a 4 bone prime rib, 9.22lbs. I had the butcher cut the bone off and tie them back on. I seasoned it with salt, garlic and 6 twigs of rosemary and then vacuum packed it in my food saver.
I warmed up the Sous Vide bath tub to 135° and put the meat in at 4:00pm today, Friday. It's going to stay in the bath tub until Sunday til 5:30pm. Then I'm going to remove it from the SV bag, coat it with beef love and put a rub on it. I'll sear it on the Weber & SnS. More pictures as the cook goes on.ðŸ‘Â
Lucky dog!!!! Those bones are the "back ribs" that people pay good money for. They too are delicious! Chew them yourself & give the dog a milkbone.
Breadhead, I don't Parlly Voo so I don't Soovey Doo! But I can tell you that is one Georgeous Rib Roast! Happy Easter!
Eat Well and Prosper! From Fargo ND, Dan
Dan... As much as you love to cook, you're missing the boat on this Sous Vide thing.😎 It might seem kinky to those that are resisting trying it but it's definitely the wave of the future. It gives the cook lots of leeway and you can't screw it up.
Think of it as an easy way to plan and prepare a dinner party for 10 people.
1) on Friday I seasoned the roast with spices and vacuum packed it and put it in the bath tub that was @135°. SV is the ultimate "set it and forget it" cooking method.
2) the plan is to remove it from the bath tub on Sunday at 5:30pm to sear and serve it at about 5:45pm, but if anything changes time wise, I'm covered. I could sear it Saturday evening and serve it. I could sear it Sunday at noon or Sunday at 9:00pm. It will remain at exactly 135° no matter what, no carryover cooking.
3) today (Saturday) I'll bake the bread and prep the sides and Sunday I'll have the sides done before searing the roast. Everything will go as planned and I'll have time to visit with my guests. No standing by a smoker or grill hoping I don't get delayed by a stubborn stall.ðŸ˜â€
Once you spend the money, less than $200, and give it a try... It's a forehead slapper! You'll say I should have done this earlier.🙄 It's a great thing to combine with your grill or smoker.
Breadhead, Thanks for the overview! I am sure you are absolutely right! Remember, I still drive a 1923
Model T Ford, that I got new for my 16th Birthday! I am not what they call an Early Adapter!
💠Happy Easter ðŸÂ£ Eat Well and Prosper! From Fargo ND, Dan
Da Boz is a Labradoodle. A very expensive 1. He has Addisons and requires medication that is very expensive and 25 milligrams of steroids daily. But he's my buddy so he gets everything he needs.👌
As long as I give him that real expensive shot every 29 days and his daily dose of steroids he's perfect. You would never know he has a condition at all.
If... I get stupid and forget the shot he gets very lethargic quickly and won't move or eat. That rarely happens but it has.😡
Ok... The Rib Roast has been in the hot tub for about 40 hours. I've refilled the water level twice. So in this 40 hour cook I've had 1 minute of active time. The ultimate set it and forget about it cooking method.ðŸ‘Â
Now a question... When I open the SV bag to remove the roast there's going to be lots of liquid that I'm going to want to save and use it for either a board sauce or an au jus. I assume I should strain as it comes out of the bag.
Any suggestion as to what to do with it from that point?
Sautee mushrooms add your juice, add a good port wine, bring to boil, shut off heat add stick of COLD butter in small chunks, stir while adding until melted.
Retired high school teacher and principal
Dr ROK - Rider of Kawasaki &/or rock and roll fan
Yoder 640 on Husker themed comp cart
Cookshack Smokette smoker
Antique refrigerator smoker
Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
Rec Tec Mini Portable Tailgater w/ GrillGrates
Plenty of GrillGrates
Uuni wood pellet oven, first generation
Roccbox Pizza Oven
Meater Block
"Go Big Red" Thermopen instant read thermometer
Ultrafast instant read thermometer
CDN quick read thermometer
Maverick ET-732 thermometer
Maverick ET-735 thermometer
Tru-Temp wireless thermometer
Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)
Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!
Retired high school teacher and principal
Dr ROK - Rider of Kawasaki &/or rock and roll fan
Yoder 640 on Husker themed comp cart
Cookshack Smokette smoker
Antique refrigerator smoker
Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
Rec Tec Mini Portable Tailgater w/ GrillGrates
Plenty of GrillGrates
Uuni wood pellet oven, first generation
Roccbox Pizza Oven
Meater Block
"Go Big Red" Thermopen instant read thermometer
Ultrafast instant read thermometer
CDN quick read thermometer
Maverick ET-732 thermometer
Maverick ET-735 thermometer
Tru-Temp wireless thermometer
Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)
Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!
It's a bit of effort/cooking, but if you want something other than salty bouillon based au jus mixes this is pretty tasty. You can really taste the red wine in the background! The meat that's left over from the oxtails is off the chart good!!!!
Final report on the Easter dinner... Sous Vide Rib roast.
There was a split decision from my guests. My son's father in law who's eaten many of my BBQ/grilled meats said... That's the best meat you've ever served me. My son said it's very good but I think I like it when you cook it low and slow on the BGE.
Me... I think I over cooked it just a little. I should have SV'ed it at 128/130°. It was almost too tender. Next time I think instead of SVing it for 48 hours I'll do 24 hours. Putting it on the Weber & SnS with a full starter of briquettes was too much heat. I should have used fewer briquettes and seared it slower.
Next time I'm thinking I'm going to SV it for 24 hours at 100°. Then I'm going to finish it in the BGE, no smoke, low and slow at 250° and let it build a nice even crust and pull it at 127/130°.
It was fun experimenting trying to blend Sous Vide & grilling. I learned a lot from this cook. The gathering and meal turned out splendidly and no one knew enough to judge it the way I did/was... While I listened to their unsolicited comments.
For a Prime rib roast using SV as the starting point of the cook I think finishing in a smoker, with no smoke, will probably be the best combination. I think that combination will produce the best finished product when judging the interior and the exterior... But, I'm still experimenting.😎
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Give him a milkbone (or 2) dipped in au jus. 
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