Questions about Meatheads prime rib

[Deeremaxx]

I’ve got a 6.5 lb prime rib ordered, boneless, and I’m lost on the time.
Hes going straight out of the bag,seasoning with the cow crust rub, wouldn’t it be beneficial to season before the SV?
I plan on this technique for thanksgiving this year and wondering.
Dave

[Jerod Broussard]

You can. Some say it helps the flavors meld, others say it just washes off. I prefer to put a little before and after the bag.

[Huskee]

Can't go wrong with yes and yes.

[Meathead]

Most of the rub comes off in the bag. And little penetrates. Ditto for smoke. My sequence: Salt, SV, Rub, smoke, quick sear.

[realdocBBQ]

I have found little benefit in seasoning sous vide prior - anything other than S&P. Usually go pretty heavy on the salt. Anything else, like adding butter or something, just not good, it seems to dilute or wash out everything.

S&P

Sous vide

Rub

Smoke.

That's it.

[DaveD]

+1. Dry brine for 24 hours, then hit it with pepper (and perhaps a touch of garlic powder too) before the SV.

[Deeremaxx]

Thanks all!
Dave

[drobinson]

Some aromatics wouldn't hurt.

[Spinaker]

I salt it the night before and let it sit in the fridge uncovered. I put it on a wire rack so it gets plenty of airflow and the surface of the meat dries out. This makes it much easier to build up a crust. Then, I ALWAYS pre-sear it with tallow, rosemary and garlic on a cast iron pan. Then put the roast in the bag.

I find that those amino acids that are made by searing drastically amp up the flavor in the bag. I put rosemary and garlic in the bag too. Then you can sear again after the soak. I have done it in the broiler and in a pan or Big Green Egg.

I have done this the last 6 years for Xmas, and it is unmatched. I love it. It is an all out flavor assault on your tastebuds.

[Spinaker]

You will not regret it.

[Deeremaxx]

Spin I’m going your direction this Thursday, thought on in the smoker before the sear and bath?
Thank you for any advice
Dave

[Spinaker]

You certainly could smoke before. I am sure the flavors would translate. However, that is an extra step that probably would not worth my trouble, TBH. However, if you do end up doing it, let me know what you come up with and how it goes. Deeremaxx

[jlazar]

Spinaker Doesn't appear to be any rub on the outside before the first sear. Do you use anything besides the salt, rosemary and garlic? What temp did you set the SV? Did you let it rest or do anything else before the second sear?

[Spinaker]

I do not put any rub on before the sear. All it does is burn. Let me look up my notes and I will be back with you shortly

[Spinaker]

Prep, I make sure the roast is as round as humanly possible. I will roll and work the roast until I can get the done. I think this is really key to a great Prime Rib. And it is one of the best tricks that Meathead has bestowed upon us. Trim as much fat out as you can to make this cylindrical shape. Then I add salt and let it sit in the fridge, at least over night, maybe even two days. (Uncovered, on a wire rack) You want a dry surface on the meat for the searing step. *All you want is salt on the meat at this time.

Pre Sear: Make sure you have a sturdy pair of tongs to flip the meat. Then I will melt tallow, ghee or avocado oil in a large cast iron pan. Make sure it is a high temp oil of some kind. Then add raw, fresh garlic and rosemary to the pan. Make sure your vent hood is on and add the meat. Sear on all sides and the ends until you have the crust you like.

**Tip** I will add fresh garlic and rosemary half way through to add to the bag before the bath. Remove any overly burnt garlic or rosemary from the pan as you sear.

Bag it up! Remove the meat from the pan, and then add fresh garlic, rosemary to the bag. Add the meat to the bag. I will add some garlic and rosemary from the sear pan, as long as it is not too burned.

Bath Temp/Time: 129 F/5 hours (But I will go longer if need be, depending on how things are going in the kitchen)

After the roast is outta the Hot Tub Time Machine: I will coat it with the rub. Use the freshest herbs you can get. Place the roast on a metal rack over a pan.

**Tip About the broil step......I have found this to be easier and better than searing in a pan. This is because of the rub on the meat. When you pan sear it the rub gets really beat up by the direct contact with the super hot pan. This is not an issue when we pre sear, because we don't have the rub applied. Basically, with the post sear under the broiler, all we are trying to do is reawaken that pre sear we did before the bath.

Post HTTM Sear: I like to kick people out of the kitchen before I do this step. Once the roast is on the wire rack, I rotate the roast 90 degrees every 30 seconds or so. Take your time, wear heat gloves and make sure that the broiler is hot. Keep an eye on the roast, if it looks like the herbs are burning, take it out and rotate 90 degrees. Take your time, do not rush things or you can burn yourself. Do this until you have the desired color you like!

I let it rest for 10-15 mins before slicing.

If you have any other questions, please let me know.

[Deeremaxx]

I’m going to follow this method
Dave

[Deeremaxx]

This was spot on, thanks for the technique!
Dave

[Spinaker]

Oh nice! Glad it worked out for you!