This is one of their better videos. It goes through EVERY step in the process, including butcher talk, so we can give the illusion we know what we are talking about. Awesome! Keep up the great work guys!
This is probably one of my favourite cooking channel I'm subscribed to, because it's so in depth and covers everything in a sensible and thorough manner. Fantastic video.
I noticed a little update to the joule app recently and I'm loving it more and more. I made steak tacos today with it and it just tasted so awesome I had to have a little moment alone. I highly recommend it, the app is a great service to the joule and if it keeps getting updates like this most recent one it's going to blow the competition out of the water for consumer market immersion circulators. And weirdly enough of it wasn't for Gabe Newell's kid being so passionate about cooking to have his dad be in the commercial for it I never would have known about it or considered buying it. It's basically magic in the kitchen and I even got my mom to eat a nice medium rare piece of steak because of it, she hates anything that isn't basically turned into leather... If you are passionate about cooking this is nearly a cheat code to amazing meals. Rock on with your bad selves chefsteps crew, you have a sincerely happy customer!
I made this last year with this guys methods, really easy and absolutely mouth watering! You have to buy good meat, we bought prime from HEB. Don't expect great results with sub prime meat. LIke he said it will cost about 100 dollars for a good prime roast. You can also do a horse radish sauce (sour cream and horse radish) to taste and its very good too.
Interesting way of treating the bag juices. I had been throwing them out because, once heated, the protein coagulates into a messy-looking scum. But it appears the trick here is to keep cooking the juices and scum down until it all evaporates and darkens into a fond.
Is that a bad thing? I miss their old videos too. But it's free content, so can you really say something? They still have a lot of non-video content in their web ;)
You guys at Chef Steps are like my dealer. STOP IT!!!! LOL just kidding, I love the idea. I am moving to TX and this is a great idea to cook for my family at Christmas and break the news. You guys are just wonderful. Thanks. You saved my wife, son, and I. Put them in a food coma and break the news!
I don't want to sound salty but us Canadians have been seeing Joule Ads for almost a year and there's still no eta on it. I, and a lot of my friends I kept selling your product to, all wanted to buy one this holiday season but we can't. Now most will buy the competitor that has the 70$ off deal. You guys missed your own hype boat. Frustrating as a consumer.
markowalski I agree. Fonctionnality and ease of use seems to win on the Joule side. One of the reason I wanted it. Like the design too. I guess you can always set the temp directly on the Anova and use the temps used in the videos
Uniden i v been waiting for joule for half a year, sadly its not available when ever i check, so i got anova instead. I DO WANT TO BUY JOULE for my first sous vide tool, but u wont let me……T^T
I just made a 5lbs sous vide prime rib roast like your for Christmas. Big success. Decided to invest in that expensive sous vide supreme machine. I found that sealing the beef in the stove top oven with the boiler function saves me a lot of cleaning time.
There are so many sous vide tools on the market, but the only one I want is Joule, but I live in Europe! Please, please, please make versions for the international market :)
FourDollaRacing as I said, I'm aware that there are a lot of others on the market. But Joule is the one I want. And no, I would not say they are more refined.
If I have 15lb and it’s about 8 inches thick. The joule app only asks the thickness and the max option of 6in says 6 hour cook. How long can that roast hold at that temp without breaking down the meat too much?
Received a hint that Santa got me a Sous Vide tool for xmas!!! Then I thought, wait, Joule isn't available internationally yet. :( Late to the party Chef Steps
Good day. I'm from Belarus. How I can order Joule?? I've read a lot about this stuff. And I'd like to by it. Can you advise me anything?? Thanks a lot.
Grant (or whatever chefsteps helper sees this), would a dry brine be a good idea with this or do you think salting before sear and having the salty crust be enough with the jus? If so, how long do you think the brine would take with such a piece of meat? Four, five days? Thanks!
Isn't that a lot of rosemary? Every time I put more than a pinch of rosemary it takes over the whole show and although I do like the background taste, I don't enjoy eating evergreen trees.
Im gonna do thins again this year, did a rib roast for Xmas as well but did it in the oven, started at 450 for 15 min then cut the heat to 250 and let it ride til internal was 125, then let it carry over to 135, and it was great. last time I suos Vide'd a roast something was off, had a toughish and slightly dry texture like the fat hadnt rendered right...( it was a A9 Wagyu so not like it was crap beef) but then again i did it @ 125 not 135... for 8 hours if I recall....So the question... whats the longest you think I should keep it in the bath ? would say 8 or 10 hours render more fat you think, and fat is flavor... my hope it to render more fat, and have it draw more in to the muscle to make the flavor even more intense. what are your thoughts guys> thanks and happy newyears all!
I really like your presentation. Could you tell me what herbs those were in the bottom of your roasting an? I would love to copycat that for my family Christmas.
I NEED to make this for my father! Money doesn't matter when it comes to a good cut! After all, you get what you pay for. Ps. Loving the stache!!!😍Great video love! Keep the great content coming and Happy Holidays! 🎄🎁
Just got a Joule, even though I hated how you guys were shoving it down our throats (vide-rape). Only because I appreciated the genuine passion for detail that I obsess about myself. You guys had better make all your future videos this helpful, because I'm going to sign up soon, too.
I like to sousvide for a single steak (actually, to replicate a big roast). For a big roast tho, I'll just roast it on low (175-200F) for 4-5hrs. Too darn big to sousvide. Sousvide would be delicious tho no doubt.
I should've waited until this video showed up so I could have following the instructions here instead of having to do it blindly. Saving this video for the next time.
guess i still need to use a meat thermometer to monitor the temperature of the roast to see when it's done, but the advantage here being it won't overcook
Hey guys, need a little help here. If I plan on presearing and cooking this the day before serving due to time constraints, would reheating it with sous vide hurt the result? Or would I be better off just leaving it in there way past the 6 hour cook time? Let me know please! Thank you!!
I'm going to have to put it back into a bag and reheat it sous vide so I'll tell you all how it works out. We don't have a stove or oven in our office.
I'm all about the oohs and ahhs with presentations, especially when someone isn't used to it. I'm trying to figure out what type foliage or herbs you used when the rib was baked and at the finished product picture on the app. It looks like a bed of rosemary and holly berries, but holly berries are poisonous. If not holly berries than what?
i just thought I would throw this out there. I have been cooking sous vide for a while, mostly using zip locked bags and as such I have had a number of ziplock disasters, especially on longer cooks. Recently though I have started adding a small amount of water to the second bag, so the first bag with the food is basically sitting in a puddle. This is normally done by eye, depending on how full the first bag is and space etc. Since I started doing this I have not had a disaster.
I just looked into this a few weeks ago... Sadly thats a No. I just went a bought an Anova, and I use the Joule app as a good reference for recipes and temperatures.
u can ship them to one of those postal services with an address in the US, then ship it to your country. Will cost slightly more. In the mean time u can just use a cooler box and pour warm water in and monitor the temperature. Add more hot water as u go. Works well for small cuts of meat, but not sure for prime ribs.
This is one of their better videos. It goes through EVERY step in the process, including butcher talk, so we can give the illusion we know what we are talking about. Awesome! Keep up the great work guys!
This is probably one of my favourite cooking channel I'm subscribed to, because it's so in depth and covers everything in a sensible and thorough manner. Fantastic video.
Yet another ChefSteps video that brought me to tears ... you guys make such beautiful food.
you're a national treasure Grant.
When are you guys going to have a cookbook out? I'm dying to get my hands on it!!!
Diggin' that egg white trick. Gonna be using that fo' sho
I noticed a little update to the joule app recently and I'm loving it more and more. I made steak tacos today with it and it just tasted so awesome I had to have a little moment alone. I highly recommend it, the app is a great service to the joule and if it keeps getting updates like this most recent one it's going to blow the competition out of the water for consumer market immersion circulators. And weirdly enough of it wasn't for Gabe Newell's kid being so passionate about cooking to have his dad be in the commercial for it I never would have known about it or considered buying it. It's basically magic in the kitchen and I even got my mom to eat a nice medium rare piece of steak because of it, she hates anything that isn't basically turned into leather... If you are passionate about cooking this is nearly a cheat code to amazing meals. Rock on with your bad selves chefsteps crew, you have a sincerely happy customer!
DUDE!!!! I love you guys! I could sit and watch this channel all day. Keep it up!!!! #lovechefsteps
Incredible video, I just cooked a 5 bone prime rib using this recipe and it turned out absolutely incredible.
This was actually really nicely done. Kudos ChefSteps
Can we get a separate video on proper technique for sprinkle dinkle dinkle dooing?
saw you seasoned it before/during searing before sous vide! important step!
I made this last year with this guys methods, really easy and absolutely mouth watering! You have to buy good meat, we bought prime from HEB. Don't expect great results with sub prime meat. LIke he said it will cost about 100 dollars for a good prime roast. You can also do a horse radish sauce (sour cream and horse radish) to taste and its very good too.
I live in vancouver, set up an american shipping address in point roberts just to get my hands on this thing. Totally worth it!
Just finished watching the chuck roast recipe and I've decided to do both meat for the holidays for 12people. Sou Vide rocks!!
Love the heavy duty bag idea. I've actually had foodsaver bag open and plop a roast chicken into my water bath when pulling it out....
thank you so much guys!! you guys are absolutely amazing ❤❤❤
Looks amazing, love my new sous vide and trying out your recipes. Great stuff Moustachio!
done this twice in past, it's the only way to go!
Interesting way of treating the bag juices. I had been throwing them out because, once heated, the protein coagulates into a messy-looking scum. But it appears the trick here is to keep cooking the juices and scum down until it all evaporates and darkens into a fond.
Basically, every video from CS from now on will always, without fail, be a Joule commercial.
I will say this was at least informative all around and reminded me a bit of the older videos. Good work y'all.
Maxwell Mooney that Peking duck video doesn't use Joule or any sous vide technique.
Is that a bad thing? I miss their old videos too. But it's free content, so can you really say something? They still have a lot of non-video content in their web ;)
2021 and I'm still using my Joule and watching Chefsteps videos.
6:41 Grant got back
hes got a fat ass
Made this today and it was Amaaaazing!
I ABSOLUTELY LOVE THE WAY YOU EAT!!!!!!
If you live in Canada, just forget about Joule. Get something else like an Anova
josh much better than joule for sure
Order 1 up for the holidays, Ships in 2 months............................ Just in time for St. Patrick's day.
I just got a prime rib prime with the bone! Can't wait to make it tonight! 😍
You guys at Chef Steps are like my dealer. STOP IT!!!! LOL just kidding, I love the idea. I am moving to TX and this is a great idea to cook for my family at Christmas and break the news. You guys are just wonderful. Thanks. You saved my wife, son, and I. Put them in a food coma and break the news!
Totally enjoy all your videos. While I was gifted with one of your competitors, I do like your App and your instructions.
Keep up the good work
Thank you so much for this video! Made for a great Christmas dinner!
I don't want to sound salty but us Canadians have been seeing Joule Ads for almost a year and there's still no eta on it. I, and a lot of my friends I kept selling your product to, all wanted to buy one this holiday season but we can't. Now most will buy the competitor that has the 70$ off deal. You guys missed your own hype boat.
Frustrating as a consumer.
Yeah I just skipped joule and went for anova, We have noidea when its joule will be avalible for EU
TheFats216 I got an Anova Bluetooth too but the app is awful. the only thing that makes me want a Joule is the app
markowalski I agree. Fonctionnality and ease of use seems to win on the Joule side. One of the reason I wanted it. Like the design too. I guess you can always set the temp directly on the Anova and use the temps used in the videos
Uniden i v been waiting for joule for half a year, sadly its not available when ever i check, so i got anova instead. I DO WANT TO BUY JOULE for my first sous vide tool, but u wont let me……T^T
Same, got an Anova as Joule's not available in the UK
man i want a joule, but i live in europe... when is it coming ChefSteps?!?!
It says 450 C degrees / 175 C degrees. You misspelled F
CyniuxD typoooooiiii
How long for the meat rest time after take out from oven? Thanks!
It look amazing, I am going to make this for thanksgiving dinner
I think I'm going to get a Sous vide, but can you cook a whole chicken?
ua-cam.com/video/pd3gMP9CqQQ/v-deo.html
Beautiful, what size pot did you use? Thanks
I just made a 5lbs sous vide prime rib roast like your for Christmas. Big success. Decided to invest in that expensive sous vide supreme machine. I found that sealing the beef in the stove top oven with the boiler function saves me a lot of cleaning time.
Is the oven on broil or do you have a particular temp you're setting the oven at?
My mouth is watering!
Would you recommend using dijon mustard instead of egg whites to bind the crust?
alinasser12 9 months late but English mustard goes better with beef.
Hey Chefsteps. What do you think about using Dijon mustard and only Rosemary (no salt and pepper) for the crust?
Loooooove it! Bravo! Perfectly perfection! Thank you!
Nice..I'm always waiting for a new video.. Thx bro
This man is delightful
What are the little red balls it's garnished with?
Excellent video! Sorry not a fan of pre-sear,IMHO searing only after tastes much better.
When will yall drop Joule in canada? I've been waiting all this time :'(
There are so many sous vide tools on the market, but the only one I want is Joule, but I live in Europe! Please, please, please make versions for the international market :)
Sous vide is originally French! Is it not? Models, available in Europe, will be more refined with better longevity!
FourDollaRacing as I said, I'm aware that there are a lot of others on the market. But Joule is the one I want. And no, I would not say they are more refined.
Looks beautiful!
How long do you rest the Prime rib before cutting to serve?
it looks soooooo delicious!!!
i love you guys, just working till perfection! thank you. I would love to work for you..
even without paying :D
If I have 15lb and it’s about 8 inches thick. The joule app only asks the thickness and the max option of 6in says 6 hour cook.
How long can that roast hold at that temp without breaking down the meat too much?
Beautiful piece of meat. I love my Joule!
Received a hint that Santa got me a Sous Vide tool for xmas!!! Then I thought, wait, Joule isn't available internationally yet. :( Late to the party Chef Steps
Different plugs and amperage. They're suppose to have an international model but it's got no release date yet. Chemeleon15
Good day. I'm from Belarus. How I can order Joule?? I've read a lot about this stuff. And I'd like to by it. Can you advise me anything?? Thanks a lot.
What is the rest time between removing the roast and the searing process?
Really well put togeth r video. Chef steps are funny but this had extra humour to it ye
Grant (or whatever chefsteps helper sees this), would a dry brine be a good idea with this or do you think salting before sear and having the salty crust be enough with the jus? If so, how long do you think the brine would take with such a piece of meat? Four, five days?
Thanks!
A dry brine is just a salt crust isn't it?
When will the 230V Joule be ready?
Not soon enough, for sure.
Frying pan belongs to the museum.
Mohamad Shamel if you watched Burnt, someone said frying pan now belongs to the museum.
what butcher in NYC do you recommend?
TetsusaigaDrgn these guys are out of Seattle
www.timeout.com/newyork/restaurants/the-best-butcher-shops-in-nyc
What pot are you using with joule?
How long for time for a 7" Rib roast? Thanks
Isn't that a lot of rosemary? Every time I put more than a pinch of rosemary it takes over the whole show and although I do like the background taste, I don't enjoy eating evergreen trees.
phillybigdoh true af
It's only on three outside of the meat. I made this recipe a couple of weeks ago and it was fine. You can use another herb or herbs if you like.
Exactly, consider how much of the meat the rosemary is actually going to come into contact with. You're dealing with a very large roast, not a steak.
Im gonna do thins again this year, did a rib roast for Xmas as well but did it in the oven, started at 450 for 15 min then cut the heat to 250 and let it ride til internal was 125, then let it carry over to 135, and it was great. last time I suos Vide'd a roast something was off, had a toughish and slightly dry texture like the fat hadnt rendered right...( it was a A9 Wagyu so not like it was crap beef) but then again i did it @ 125 not 135... for 8 hours if I recall....So the question... whats the longest you think I should keep it in the bath ? would say 8 or 10 hours render more fat you think, and fat is flavor... my hope it to render more fat, and have it draw more in to the muscle to make the flavor even more intense. what are your thoughts guys> thanks and happy newyears all!
could you guys make a remastered steak video, using dry aged beef this time, maybe a nice bone in ribeye, pre, and post seared?
Make Joule available worldwide please!
Iago Fouquet amazon
Family wants a prime rib for Christmas. This is exactly the video I was waiting for.
I really like your presentation. Could you tell me what herbs those were in the bottom of your roasting an? I would love to copycat that for my family Christmas.
Wait,does the Joule app have the SI unit version? Cause as a non-American it is going to be very hard for me to read Fahrenheit
Lin Weilin yes, you can select in the Joule app Celsius or Fahrenheit as your default temperature scale
I NEED to make this for my father! Money doesn't matter when it comes to a good cut! After all, you get what you pay for. Ps. Loving the stache!!!😍Great video love! Keep the great content coming and Happy Holidays! 🎄🎁
what are those red things on his plates, with the rosemary?
i never knew what that cap meat was called, but it's my favorite thing to eat in the entire world. when i buy ribeyes that is what i look for
Good video guys
Just got a Joule, even though I hated how you guys were shoving it down our throats (vide-rape).
Only because I appreciated the genuine passion for detail that I obsess about myself. You guys had better make all your future videos this helpful, because I'm going to sign up soon, too.
kickass thanks
Lovely!
From what I learned about sauces and demiglazes on this channel, I'm adding pectin and some xanthan to this jus..
So it does not appear you pre salt, correct? Just the salt on the crust?
I like to sousvide for a single steak (actually, to replicate a big roast). For a big roast tho, I'll just roast it on low (175-200F) for 4-5hrs. Too darn big to sousvide. Sousvide would be delicious tho no doubt.
What oven temp on the final roast?
I should've waited until this video showed up so I could have following the instructions here instead of having to do it blindly. Saving this video for the next time.
guess i still need to use a meat thermometer to monitor the temperature of the roast to see when it's done, but the advantage here being it won't overcook
i dont know which is more beautiful, the meat or Grant?
So you would like to eat Grant?
fantastic
can i freez the prime rib that is 3x bigger than in the video?. Or is that "NOT" recommended. Would love to save the meat for a other day.
How many people do you think that 6 pound roast feeds? thanks
Tyler Cordaro probably 9 to 15. Depends on how much other stuff you have.
6-8
Brilliant!!
Hey guys, need a little help here.
If I plan on presearing and cooking this the day before serving due to time constraints, would reheating it with sous vide hurt the result? Or would I be better off just leaving it in there way past the 6 hour cook time?
Let me know please! Thank you!!
Ryan lee I wouldn't put it back in the sous vide once the herb crust is applied.
I'm going to have to put it back into a bag and reheat it sous vide so I'll tell you all how it works out. We don't have a stove or oven in our office.
this is amazing
@6:36 thank you for this
I'm all about the oohs and ahhs with presentations, especially when someone isn't used to it. I'm trying to figure out what type foliage or herbs you used when the rib was baked and at the finished product picture on the app. It looks like a bed of rosemary and holly berries, but holly berries are poisonous. If not holly berries than what?
Wish I could joule a holiday roast down here in 240V land!
Deckles out for Harambe!
Transformer! Nothing to it!!
i just thought I would throw this out there. I have been cooking sous vide for a while, mostly using zip locked bags and as such I have had a number of ziplock disasters, especially on longer cooks. Recently though I have started adding a small amount of water to the second bag, so the first bag with the food is basically sitting in a puddle. This is normally done by eye, depending on how full the first bag is and space etc. Since I started doing this I have not had a disaster.
I just got my Joule about a week ago and am still learning. What would be the biggest Prime Rib I could cook with it?
You could probably cook the whole thing (7 bones). You will need a giant bag though lol.
Or many bags!
please ship joule to Canada...plz? plz help?
Give us a Christmas miracle and start shipping joule to Australia please
And Europe
do you guys ship outside the US?
I just looked into this a few weeks ago... Sadly thats a No. I just went a bought an Anova, and I use the Joule app as a good reference for recipes and temperatures.
I know about Anova, they also don't ship to my country :(
Damn sorry. I thought they were basically shipping world wide :(
u can ship them to one of those postal services with an address in the US, then ship it to your country. Will cost slightly more. In the mean time u can just use a cooler box and pour warm water in and monitor the temperature. Add more hot water as u go. Works well for small cuts of meat, but not sure for prime ribs.
Someone suggested that too, i might do it, i tried doing it but i can't manage to stabilize the temp quite well that's why i want to get juels