Sous vide prime rib temp and time

[Stein]

OK, this should be pretty easy to agree on.   

Prime rib roast, sous vide then sear.  What water temp and cooking time do you prefer?

[KFhunter]

I don't remember last time what the temps/time were, but the family I was cooking for likes their meat overcooked anyways 

It just kills me, prime rib with no pink

[Twispriver]

I think Pianoman is the guy you need for this

[LongBomb]

Last one i had (thanksgiving, turkey is for the birds) was 133 for 9 hrs. I thought it was great, ladies mostly passed saying it was to rare. I would probably bump it up a little next time. Either that or do 133 and cut off steaks and cut a smidge on grill or cast for the ladies.

[Stein]

Yeah, we have a huge one and I was thinking about cutting it in half and putting both in at 133 (only one machine) and then putting one in the oven for a half hour or so to get the temp up a couple of degrees.

There seems to be pretty good consensus on 133 for 8-12 hours.  I should write it down, I always forget what temp I use as we only do this on Christmas when at our house.

[LongBomb]

  that would work. Not sure how most finish them off after the bath but seasoning and then torching is the way to go. You can get a good even char/bark. Making me hungry, I should almost get one going.

[Stein]

I've never seasoned afterward, just seared.  I am seeing some pretty good recipes with butter, garlic and herbs rubbed over and then seared, might have to try that.

[WapitiTalk1]

Ha, don’t get too fancy. Rub it and smoked it 

[Karl Blanchard]

Guga knows all! Make his mashed potatoes while you're at it. Sooooooo good!

[MR5x5]

120F then 5min/lb at 500F, then out and eat.

[pianoman9701]

Depending on the cook time of 4 hours or more, 33F is medium rare. Searing in a hot 425F oven for 20 minutes has no effect on the doneness, even after resting for 45 minutes. Ours came out perfect after 10 hours. 4.75 lb roast.

[KFhunter]

Wife just cooked a 20 pounder to 150 internal 

[steeleywhopper]

6lb roast went in at 5:30am at 131F and will be pulled out at 5:30pm and then put under the broiler for 2.5 minutes per side. Done to our liking every time.

[Blacklab]

I don't remember last time what the temps/time were, but the family I was cooking for likes their meat overcooked anyways 

It just kills me, prime rib with no pink

That’s my world to😢🦇💩🤪

[pianoman9701]

Wife just cooked a 20 pounder to 150 internal 

Still married?

[KFhunter]

Ya lol it actually turned out better than I thought.

Med well, they ate it pinker than normal. I been tryin lol


Believe it or not this is major progress, a few few years back they would have cut off a steak, and fried it in a skillet.

It was still too pink for the wife, she ate the end piece lol