Prime Rib Sous Vide Recipes
SOUS VIDE PRIME RIB ROAST
Steps:
- Set sous vide machine to 56C/133F.
- Salt the rib roast to taste. Put the roast in a freezer bag, and remove the air through a vacuum sealer or the displacement method. Drop prime rib in the bath for 8 hours.
- Mix together softened butter, garlic, rosemary, thyme, salt and Lawry's seasoning salt together in a bowl until the compound butter is spreadable.
- Remove bag from bath and immediate transfer the roast into an ice bath Let t.he roast chill for 10 minutes. Remove bag from ice bath, take rib roast out of the bag and thoroughly pat dry.
- Preheat oven for 475F. Evenly coat garlic herbed compound butter on the entire prime rib. Place rib roast on a baking rack pan and cook for 15 minutes. Check with a meat thermometer to ensure that the internal temperature is 110F or your desired serving temperature.
- Remove rib roast from oven. Let rest for 5 minutes. If it is a bone-in roast, carefully carve off the bones making sure not to cut into the roast. Carve the prime rib into slabs and enjoy this heavenly piece of meat. *Pro tip - brush the excess butter and garlic mixture from the pan onto each piece before serving.
PRIME RIB SOUS VIDE
I love prime rib and I've tried several methods of cooking it. This Christmas I experimented with the sous vide method and there was not a disappointed person at dinner. Cooking meat using the sous vide way is excellent, and you will not be disappointed. But plan ahead, because this takes at least 24 hours. The seasoning measurements are approximate! You basically want to coat the roast with the dry seasonings. I didn't measure how much I used. As far as the sear, you can do it in the broiler, on the stove or on the grill. I explain the method I used, and it turned out amazingly well!
Provided by MonsterMaha
Categories Meat
Time P1DT10m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Bind rib roast with twine.
- Doing one side at a time, coat each side with steak seasoning, then garlic powder, then salt.
- Vacuum seal the roast.
- Cook in 133 F water bath for 24-36 hours.
- For the bones, repeat steps 2 and 3 and freeze for another time or cook right away at 133 F for 72 hours.
- About an hour before you remove the roast from the bag, heat up a cast iron skillet in the oven at 400°F.
- Remove roast from bath and bag. Reserve the liquid to use as an au jus later.
- Pat the roast dry.
- Move the cast iron skillet to the stove using mits, and turn the heat to medium high.
- Add the oil to the skillet.
- Sear each side of the roast for 2-3 minutes.
- Slice and serve with horseradish sauce, http://www.food.com/recipe/sour-cream-and-horseradish-sauce-156847.
- There is no need to let the roast rest. Enjoy! Reheat slices in zipper bags using the sous vide method too. This will avoid over cooking the meat when reheating.
Nutrition Facts : Calories 8, Sodium 1769.8, Carbohydrate 1.8, Fiber 0.2, Sugar 0.1, Protein 0.4
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- HEAT WATER IN SOUS VIDE MACHINE/OVEN: Fill the sous vide container about 3/4 full with water. Set the temperature to 132-134F for medium rare or according to your manufacturer's temperature suggestions. For medium cook, set to 140F/60C. The water will take about 15 minutes to reach the correct temperature (or less if you start with warm water).
- SEASON MEAT: Brush with oil. Generously sprinkle the roast with kosher salt, pepper, thyme, rosemary and garlic powder on all sides.
- PREPARE MEAT FOR SOUS VIDE: If using a vacuum seal, fold over a flap on one 1-quart vacuum seal bag. Place meat inside the bag and unfold the flap. Plug in the vacuum sealer machine. Seal the bag (and vacuum out the air) as per machine instructions. (Note 1 for displacement method with ziploc).
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