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Tried our hand at it for the first time last night.
Steaks in a crock pot (need to get an actual setup now that we're hooked), seared in a cast iron afterward.
Method needs a little tweaking, as they came out more medium than med rare.
I did my whole roast for 18 hours. Didn't bother with a cast iron sear but did do an oven sear for the crust at 425 for 10 minutes. Then just sliced and served.
Doing our annual prime rib cook this weekend! Going to get a roast tonight so I can dry brine tomorrow before it goes into the sous vide hot tub for 18hrs. I'm super excited
I can only imagine how sous vide prime rib would taste though. Some great ideas in here, the oven-baked crust and all.
You don't have to go that long (6-10hrs is probably fine) but you end up getting an incredibly tender meat at the end of it. Besides, it doesn't take any active time after putting it in the bath, just make sure the water level remains good.
Third annual sous video prime rib is this weekend, super excited! Picked up a new rub to try this year so we'll see how it goes. I pick up my roast Thursday to dry brine though I may do a shorter time in the sous vide than in the past in an effort to get more firm texture out of the meat.
Definitely forgot to take pictures of the finished product this time around...but this was easily my best prime rib yet! I think the kicker was going a bit hotter on the temp and shorter on the time gave a more steak-ish consistency and an awesome flavor. The group here basically inhaled a 7.5 roast in one sitting lol. I did 9hrs at 138F then a quick sear under the broiler before letting it rest for 15mins before slicing.
05-17-2018, 10:38 AM
at prime rib.
