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Community => Butchering, Cooking, Recipes => Topic started by: Stein on December 23, 2021, 08:59:01 PM

Title: Sous vide prime rib temp and time
Post by: Stein on December 23, 2021, 08:59:01 PM: OK, this should be pretty easy to agree on. :chuckle:

Prime rib roast, sous vide then sear. What water temp and cooking time do you prefer?
Title: Re: Sous vide prime rib temp and time
Post by: KFhunter on December 23, 2021, 09:05:57 PM: 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
Title: Re: Sous vide prime rib temp and time
Post by: Twispriver on December 23, 2021, 09:38:36 PM: I think Pianoman is the guy you need for this
Title: Re: Sous vide prime rib temp and time
Post by: LongBomb on December 23, 2021, 10:54:12 PM: 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.
Title: Re: Sous vide prime rib temp and time
Post by: Stein on December 23, 2021, 11:03:48 PM: 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.
Title: Re: Sous vide prime rib temp and time
Post by: LongBomb on December 23, 2021, 11:08:22 PM: :tup: 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.
Title: Re: Sous vide prime rib temp and time
Post by: Stein on December 23, 2021, 11:17:54 PM: 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.
Title: Re: Sous vide prime rib temp and time
Post by: WapitiTalk1 on December 23, 2021, 11:20:58 PM: Ha, don’t get too fancy. Rub it and smoked it :chuckle:
Title: Re: Sous vide prime rib temp and time
Post by: Karl Blanchard on December 24, 2021, 12:55:23 AM: Guga knows all! Make his mashed potatoes while you're at it. Sooooooo good!
Title: Re: Sous vide prime rib temp and time
Post by: MR5x5 on December 24, 2021, 07:59:45 AM: 120F then 5min/lb at 500F, then out and eat.
Title: Re: Sous vide prime rib temp and time
Post by: pianoman9701 on December 24, 2021, 09:14:43 AM: 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.
Title: Re: Sous vide prime rib temp and time
Post by: KFhunter on December 24, 2021, 09:23:40 AM: Wife just cooked a 20 pounder to 150 internal :'(
Title: Re: Sous vide prime rib temp and time
Post by: steeleywhopper on December 24, 2021, 10:24:50 AM: 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.
Title: Re: Sous vide prime rib temp and time
Post by: Blacklab on December 24, 2021, 02:44:18 PM: Quote from: KFhunter on December 23, 2021, 09:05:57 PM
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😢🦇💩🤪
Title: Re: Sous vide prime rib temp and time
Post by: pianoman9701 on December 24, 2021, 04:38:10 PM: Quote from: KFhunter on December 24, 2021, 09:23:40 AM
Wife just cooked a 20 pounder to 150 internal :'(

Still married?
Title: Re: Sous vide prime rib temp and time
Post by: KFhunter on December 24, 2021, 06:17:32 PM: 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