Post by BBQ Butcher on Dec 31, 2012 4:32:20 GMT -5
I found a good sized one-bone Prime Rib at the store....about 2½" thick and the weight was 3 lbs. After trimming, got the weight down to 2.66 lbs.
Seasoned with my old stand by of Kosher salt, black pepper, granulated garlic and Dale's Sauce
Vacuum packed and ready for the sous vide water bath
Here it is after 10 hours at 137° (*see note below). Surprised that I only got about ½ cup of au jus out of it, though I didn't even need to use it.
Getting ready to apply a paste before it goes into a 450° for browning. Next time I'll lose the paste, as it looked terrible.
After 7-8 minutes in the hot oven (see what I mean about the paste?)
I let it sit, uncovered, for about 10 minutes and then sliced it
Served with baked potato, SV'ed green beans and horsey sauce
All told, considering all the Prime Ribs that I've cooked over the years, this one is in the top 3 of the best
*Note: I really couldn't find a recipe for timing, so I more or less took the suggestions from a few that had cooked thick Rib Eye steaks and larger roasts and came up with the 10 hours that way. Worked for me.