This past Christmas, I did a prime rib roast, but instead of cooking it in the oven, I opted to do it by sous vide. The roast I was preparing was a boneless Choice Grade from Costco. I tied it so that it was more or less cylindrical, approximately 4 inches in diameter. I dry brined the meat overnight. Based on some internet research, I chose to cook the roast at 131 F for seven hours. When it was done, I browned it with a combination of my gas barbecue grill a hand torch. The outside came out well, the inside looked a perfect medium rare, but something was amiss. I found it to be too tender. It had absolutely no chew at all. The more of it I ate, the less I liked it. Most of it ended up being consumed by my dog.
Now, my question is, did I overcook the meat at seven hours? Is that my problem? Seriously, I've never experienced a more tasteless piece of meat in my life. I've done prime rib before, but in the oven. They always came out pretty good that way.
Now, my question is, did I overcook the meat at seven hours? Is that my problem? Seriously, I've never experienced a more tasteless piece of meat in my life. I've done prime rib before, but in the oven. They always came out pretty good that way.
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