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

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.

SOUS VIDE RIBS

Steps:

• Remove the silver skin from the back of the ribs.
• If you don't have a roll of vac and seal bags, cut between the ribs to make smaller potions that will fit into a gallon bag.
• Place the ribs into a sous vide water bath set at 155 F and cook for 24 hours. basting liquid for ribs
• For added flavor, add the purge, or liquid in the bag, to the BBQ sauce that you will be basting the ribs with.
• Heat your smoker grill to 225 and smoke the ribs for one hour. After an hour lightly baste the ribs with the bbq sauce. Close the lid and smoke for an additional 15 minutes.
• Continue to baste the ribs every 15 minutes allowing the bark to form in between each basting.
• Ribs are done when the internal temp reaches 170 but I let mine go to 190.