Corpusfishing.com

[Tyler]

My wife received the Anova Sous Vide Machine for her birthday so we thought we would experiment with this year's Christmas Boneless Prime Rib Roast we purchased from Walmart. It was a great deal - 7.99 per pound for a USDA Choice 6lb Angus Boneless Prime Rib Roast.

The problem most folks encounter with Prime Rib is overcooking. How do you get the perfect medium rare without having that big overdone brown ring on the outside. The closest I have seen doing it the conventional way is setting the oven temp to 500 degrees for 5 minutes per pound and then shutting the oven off and leaving the door closed for 2 hours. In my case if I wanted a medium rare rib roast I would cook it for 30 minutes 5 minutes X's 6lbs = 30 minutes. For medium it would be 35 minutes at 500 then 2 hour rest etc.

That's okay but it ties up the oven for close to three hours and when you have folks like my son working shift work you have to have a plan to get everything done within a reasonable time. In comes the sous vide technique. Essentially you vacuum seal your meat and then give it a long soak in a liquid bath at various temperatures. Ours we chose about ten hours or so in a soak at 130 degree water bath. It could be done in as little as 6 hours or we could have left it as long as 12 and longer. The deal is the temperature never goes over 130 so you won't overcook the meat. What you are shooting for in a prime rib for medium rare is an internal temp after resting of 135 degrees.

Here is the sous vide machine attached to a soup pot with the sealed prime rib inside.



And here is the roast after its 10 hour bath ready for the herbed butter. We seasoned it with fresh rosemary, thyme and salt before vacuum sealing it.



Now it has rested for about 45 minutes we add the herbed butter to the outside.



It is out after 15 minutes at 475 degrees in a convection oven. I think I might do 20 minutes next time.



Now the Yorkshire pudding goes in while the meat rests.



Time to slice. Note the even color from the exterior to the center.





Oh and don't think we didn't make a huge French Dip sandwich the next day on a loaf of ciabatta bread.




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[Central Scrutinizer]

I've done that method with REALLY thick NY Strip Steaks (best $$ value for the meat cut, IMHO), and so long as you can get a quality sear at the end, I really like the method.

You prime ribs looks great. Not too red in the middle (although it's debatable if a quality prime rib can be too underdone right in the middle), and nicely seasoned on the outside.

Although, like most other cooking methods, I cheat. I found out that the warming ring on my stove gets precisely to 130 degrees, so all I need is a big pot of water and some space on the stove!

[Tyler]

Yeah that warming ring is a nice cheat!
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[shallowsport]

Looks great! I'm hungry.
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"I do hunt and I do fish and I do not apologize to anyone that I hunt and fish." - Norman Schwarzkopf