I made two of these for Christmas yesterday. They sat in the Sous Vide for just shy of 24 hours. I followed the instructions to the letter, except for the Persillade as I don't care for mint and prefer horseradish. I have made Prime rib many times and it has always turned out good, but this was by far the best. It was like butter. I will only cook my Prime rib like this in the future.
I made this and served it last night for NYE. My guests raved. I did place it on the smoker for 2 hours before SV. I love SV because I can hold the meat and finish it when the guest are ready.
Cooked this recipe exactly per the video and it came out amazing. 3 bone 8 pound USDA prime rib cooked for 20 hours and finished under the broiler until the fat cap was starting to smoke. Thanks for helping me up my prime rib game.
Thanks for sharing. ATK has had the highest level of repeatable success when making these dishes at home. My favorite from ATK (and the kids) is the Pasta Alla Gricia.
Fair warning-they say it can be refrigerated for up to 4 days salted…which I reached. It ended up curing and accidentally made corned beef. After cooking it Sous Vide for ~20 hrs. The beefy taste left the meat and the texture was a lot like eating Reuben steak. I would say the max time for the salted fridge time step to 2 days. Just based on my try!😊 4:04
Did you keep adding salt as it absorbed into the meat? I've done this with steaks before, but you would need a LOT of salt to cure an entire rib roast.
@@BradiKal61 - yes, it was absolutely perfect. But then I let it rest for 30 minutes, applied a dry rub, then broiled for 20 minutes at 475 (rotating it). Then make some gravy with the sous vide liquid.
Amazing recipe! Cooked two roasts for Christmas this way, feeding 12, and the results were tender, juicy prime rib that was consistent and raved about. I used 2 two gallon ziploc bags for each roast and had no concerns about leaking. Great recipe!
Thank you for the prime rib buying and preping tips and recipe. I didn't realize how long the cooking time would take. It leaves so much free time to prepare appetizers, sides, salads, breads, rolls, and desserts. And, it frees up the oven for other dishes. Wonderful! We are a gravy and mashed potato family. The juices from the roast look spectacular for a silky gravy. Thanks again!
The loin end selection is a personal preference. I prefer the chuck end because it has a bigger cap or Spinellis which to me is much better. Keep in mind this primal originally has seven bones so usually you are ordering a half cut prime rib. You will either get four or three bones depending on how they cut it
Was surprised to hear that advice myself, I prefer the chuck end as well for the bigger cap. Only downside is the chuck end also has that piece of fat running through the center. The eye is the same muscle as the NY Strip, so might as well just buy that…
Made a 6 pounder last night. Seared on all sides, 130 for 6 hours till the roast was 120. Then into a 450 oven for further Browning and finishing. Better than any restaurant.
Awesome. I don't quite understand why they suggest 16 to 24 hours.... Maybe they had a HUGE roast, like 12 or more pounds ? 6 hours or so sounds a lot more reasonable, depending on temp....
I do this every year and it makes a phenomenal cant miss dinner. In my experience zip-lock bags become semi-permeable during longer cook times. It can be difficult to find a bag big enough for a larger prime rib. I found that Cabelas sells larger bags for processing wild game and they are perfect for this application as I am a bone-in person The ribs are divine BTW. We sear ours after sous vide and right before serving. I have a rack that drops into a large cast iron pan. That goes onto a small lazy Susan and out comes the torch. It is a crowd favorite!
You don't have a vacuum sealer? They commonly available at goodwill for about $10, and you can buy the bags/replacement gaskets online for cheap. I've never had FoodSaver bags become semi-permeable, and I've cooked beef for up to 48 hours straight. Plus, if you're lazy, you can season meat before you put it in the bags, and freeze it. Then, take it straight from the freezer and drop the bag in the sous vide... this is the main advantage of sous vide for me (no babysitting).
I believe he's referring to the low cost ziplock bags, where FoodSaver is first class, but not always big enough. BTW if you put your frozen roast or steaks from the freezer to the fridge a day before you cook Sous Vide, you'll get a much better result. @@hxhdfjifzirstc894
Did everything exactly. Have to say the flavor, temp, medium rare, all spot on. However, it was not as tender as I hoped (expected). Next time I will go longer than 24 hours. I've been experiments with the sous vide and so far the bigger roast seem to reach maximum tenderness at, or close to 48 hours. I haven't notice any of the deterioration that some talk about. Not mentioned on here. But thank you, I'll be using everything again, except of course cooking time. You ladies are great.
Tried this with a smaller Costco USDA prime boneless, a bit slimmer than the vid's but has good cap layer, just a bit over 24 hours dry brine, about 20 bours sous vide, and it came out excellent. I was worried abour the over-4-hour mush outcome, but it came out very nice. Only deviation was 131°F, and it came out really good. Thank you, ATK. :)
@@ptg01Because it’s such a huge piece of meat it needs a lot of time to cook. Sous vide is a slow cooking process as is. Even a single steak takes a few hours.
16 hours cook time requires a lid for evaporation in case the chef is not around to add water,plus it helps with less stress on the machine.Have not done P/R in sous vide but totally doing this.
I use a Coleman cooler for my sous vide bath I cut two holes in the lid to put two suet machines in the cooler to heat up the water faster as well as in case of an event where one unit breaks I still have my back up already set in place ready to go I do not keep both of them running the entire time it’s just at start up and as a back up as for evaporation I have cooked a brisket for 48 hours and did not have to fill the water level
Been using the hot tub time machine for 5 years. Have never ruined prime rib since! Works great with store brand sprial hams that are vacuum sealed. Also great for perfect soft boiled eggs, vegetables too. Purchased vacuum sealer to break down full ribs when on sale too. Works well when starting or finishing with sear or smoke!
So...I will absolutely, DEFINITELY have to sous vide my holiday roast .This instructional guide is FANTASTIC!. I cannot wait!!!I've has a sous vide for years, long before the joule even came out but have never cooked my prime rib in it. The ONLY thing I'd do differently is to not neglect salting even slightly the rib section and using garlic on the main. The ribs... are ...soooooooooooo good,I wouldn't want to neglect their perfection. Every one of your steps otherwise I'll emulate to a tee!!!!.* but I'll have horseradish sauce as well as making sauce from that juice AND your lovely sauce.
@@sandrah7512 never once did I consider raw garlic,lol,but it does look like I implied that . but I'm glad you spelled it out for others in case they weren't aware. Now what about seasoning that those ribs lol. Seasons greetings
I have found using a metal straw is also good at sucking air out as well. at the stage before going into the water and then again sucking the last bit of air that works its way to the top out as well. I haven't made this dish though btw
Thanks - I needed the extra details, including the 16-24 hours. Prime roast can be tough even when medium rare and I find that very disappointing. Most others are saying 6 to 10 hours and that seemed quick to me.
A lot of people do not realize that Prime Rib is NOT prime beef. Notice that there was hardly any marbling in this roast. This is more like a Select cut or maybe a Standard cut. You get the tenderness from the Sous Vide cooking. Otherwise you would be chewing leather. I worked in a fancy Steak joint and we got away with the Select cuts by cooking low and slow. We would start cooking our Prime Rib at 7 am for dinner service. But Sous Vide is the way to go.
@@drsteele4749 Yes, most real cooks here call it the same thing. I was just stating, for the uninformed, that restaurants will call it prime rib when it is not prime beef. Sorry you misunderstood.
@@mikemay8334I know, I’m saying big green egg (or whatever smoker you use) is my go to for rib perfection. Still great tips all around to incorporate and get better
dry aging the roast is key. It is amazing how much more intense flavor you get by dry aging the prime rib roast in the fridge for 2-3 days. I drilled holes in a plastic tub and put a small battery-operated fan to circulate the air which helps it dry. I have never sous my roast as I always had great results cooking it on the bbq rotisserie. the trick it to have the bone side facing the heat for 20-30 minutes before turning on the rotisserie. heating the bones helps ensure the roast gets a more even cook.
Often it's just mostly water from the salt effects. I drop mine in an ice bath right after to chill down while still in the bag to re-absorb as much water as possible before discarding and then going back under the broiler before searing.
I just started cooking with sous vide and if I am going to cook chicken or beef just to refrigerate as soon as cooked, should I drain the juices before storing in the refrigerator?? Enjoy your videos!!
Oh man, I have got to try this! Getting that medium rare from end to end looks so good. Thanks for this instructive video on how to do a prime rib roast and sous vide it to perfection. 👏🤤
For those who don't have the equipment for sous vide, a tried and true method for the perfect looking as well as super tender medium rare prime rib is simple: Brown the outside of the roast in a hot skillet, then place in a roasting pan; cover and roast in the oven at 200 degrees. Remove from the oven when the internal temp at the center of the roast reaches about 127 degrees. Loosely cover with some foil and let it rest for around 20 minutes. By then the internal temp should rise to about 132-133 degrees, which is the perfect medium rare temp. Obviously, if you like your roast more rare or more cooked, adjust the internal temp accordingly. This procedure takes a little longer due to the really low temp, but it's well worth it.
@@edherlik6816 Gotcha, thanks. I guess what it boils down to is if I wasn't already roasting the perfect prime rib, I'd be open to a new method. But I already doing one, so I only posted my alternative for those who wouldn't want to attempt cooking it via sous vide.
@@stevo-dx5rr Surprisingly perhaps, I've done this almost a dozen times over the years and for whatever reasons, the carryover never goes beyond 6-7 degrees. Of course I never let it rest beyond 20 minutes, perhaps that explains it a bit.
Curious about the bone selection. This is one of the only videos I’ve ever seen not recommending to buy from the chuck end and preferring the eye to the cap.
What a great demo, thank you! I'm hoping this step up maybe also means that ATK is getting ready to start publishing measurements by weight in grams? A kitchen scale is a much smaller investment than an immersion circulator and gram measurements are so much more accurate for baking.
@@happily_blue put juice in 1 qt glass measuring cup, add equal volume of red wine or red grape juice; to that, add equal volume of beef broth or stock; add 1 Tablespoon Worcestershire sauce mixed with 1Tablespoon of flour or tapioca starch gluten-free); pour all into saucepan and simmer uncovered until reduced and thickened; taste and correct seasoning (sometimes we add herbs de Provence or thyme)
Really enjoying cooking Sous Vide. What size bone in prime rib was that? How many people would that feed? Is there a maximum size limit? Would two smaller cuts be better?
A typical 1 inch steak takes around an hour so I would absolutely not listen to any site calling for 4 hours for a whole prime rib roast. The only reason you should be worried about leaving it in too long is for texture concerns, but 4 hours for this size is certainly too short. The fat will render down during the long cook and it will be delicious. For a cheap preview you can try a chuck steak, 24 hours. Tastes 90% good as ribeye at a way lower price.
@@xipalips thanks. I knew Chuck roasts needed to be sous vide for a long time to tenderize but I thought prime rib was already and just needed to be cooked
The time is not really to make the meat more tender. It is to allow the laws of thermodynamics to work from water bath to the center of a large roast. Usually take about 10 or more hours for a 7 lb roast I tried using the sous vide juice to make the Au Jus, but it always turned out bad (way too much fat and cloudy even after fat separator). Better to make yorkshire pudding with that.
@@unicutter NO. Meat gets hot faster in a bag in water than with dry heat in an oven. If you were to sous vide meat at the same temp you do in the oven it'd be cooked way faster than in the oven. Most people sous vide at a low temp so the meat will be juicy, but you then have to cook it longet
As the new owner of a sous vide device I watched this with interest. I understand how this might be of benefit for say a chuck roast to hold it for a long time to "tenderize" it but I am puzzled over treating a prime rib this way...appears to be a complicated process for a roast that is already relatively tender. Seems to me after doing the fridge brining, cooking in the oven would be a whole lot easier...? Also, since you will be broiling at the end, was the initial browning really necessary? Serious questions, not trying to be a troll I promise.
Sous vide ensures it will not be over cooked (ruined) and the entire roast will be the same. So you won't have ends done more than the middle and no raw middle either. There won't be a grayish ring of over over done on each piece. It also gives you quite a bit of leeway time wise. The fat and connective tissues will render and tenderize the meat without drying it out.
Reason for browning it before cooking is to give it a better (?) flavor profile while it actually cooks. I sous vide steaks often and never have seared prior to cooking because it tastes great with a sear after cooking. Many claim the flavors are more intense with a pre-sear as well as a finishing sear.
The simple way: It's about 30 minutes a pound at 325 degrees. Check it 30 minutes before with a meat thermometer. I like 130 degrees for medium rare. Before cooking: Cover with olive oil, powered garlic, Thyme, Rosemary, salt and pepper. NOT fresh herbs. Heavy spices on the crust is GREAT.
Pray for me. Due to our refrigerator dying right before Christmas and having to wait another week before the new friidge arrives I am forced to season and put my still frozen rib roast into a vacuum seal bag (barely fits) and will be cooking it from at least partially frozen starting around noon on the 24th. Ingot only one day of air drying in before fridge death forced me to refreeze the roast again.
Well ladies, all of your recipes that I've tried have turned out wonderful. With Christmas season approaching, I'll have a new dish to make for our family. Now, WHICH sous-vide system should I buy?
Joule or Anova. Joule is more compact *and* more powerful, even has a magnetic bottom so it can work without clipping it in a lot of pots but it's a little more expensive and requires an app. Anova's can be used app-less.
That's the beauty of sous vide, since the water bath is the same temp as your meat doneness ie 135f for med. rare, it will never overcook. Cooking times will vary, you're better off going for longer if you're not sure. But a big cut like this prime rib or a pork butt will take 16-24hrs.
Check internal temperature in the thickest part of the meat with an instant read, probe thermometer. Or use a leave in probe that allows you to monitor the temperature remotely without opening the oven. Some of these types will sound an alarm when it reaches the target temperature. In this case, 133 degrees farenheit, for medium rare.
If you reverse sear you'll have a far better crust and not wet from the sous vide cooking(pre-searing is the old way with sous vide so this must be an old video). This method you're cooking the roast 3 times when 2 is more than enough! After sous vide then you control the appearance of the roast and crustiness. 7# roast, not aged, at 137F (a better temp) at 6 hrs for beautiful pink, juicy results. At the holidays, this version you present, eats too much time when celebrating is in order!
Bravo! Brovisimo! Grazie! I love persillade, but have to have my horseradish sauce I call Tiger Sauce with a big ol' hunk of meat like that. Also, I'd be off camera, in the corner gnawing on those rib bones. 😂 Garrroowal!
Water boils at 212 degrees at sea level. Using sous vide allows you to maintain a certain temperature, in this case, 133 degrees. The target temperature for your finished product. Medium rare.
Keep-it-simple version: trim the fat, skip the salted “marinade," put the meat in the bag, check Internet recipes for cooking times/temperatures for the doneness you want. Let cool until you can pour the juices out of the top of the bag (use the bag again later!). Save the juices for whatever: gravy, au jus,etc. Sear (stovetop or oven) if that’s how you do prime rib. Some people say to put the bagged meat in the freezer for ten minutes before searing as searing hot meat will cook it more.
Do not pre-sear the meat! Sous Vide first, then use a blow torch with a searing head to sear after. I wouldn’t recommend sous vide for 16 hours. I would sous vide for 6-8 hours. Otherwise you will change the texture of the meat. Also keeping in the fridge for 4 days will cure the meat. I recommend overnight but not four days.
I used Zip Lock bags for about a year and a half before I got a sealer, that trick of clipping the top of the bags out of the water really does work well. Now I have a counter top combi oven from Anova that I use for sous vide style cooking, using wet bulb technology and high humidity for what tastes and looks to me the same results. I do still use a bag for longer cooks, things tend to get a different surface texture somewhere over 12 hours without one.
I’ve been doing sous vide off and on for several years and I’ve never had an issue with bags leaking. Just double and triple check your seals and you’re fine. I bought a vacuum sealer just for sous vide and used it maybe twice lol.
No I agree 100% on the zip lock fails. I've ruined quite a few sousvide not paying attention. Of course the solution is not letting the top of the bag get near the water. FWIW vacuum seal bags ALSO fail and if made.from a sleeve will have a seam on BOTH ends. So pay attention!!
I am so reluctant to use this submerged method because I'm afraid if a corner of the bone or a bone chip punctured a tiny hole in the bag and it fills will water ruining the cut.
You can take a couple layers of parchment paper (foil would work, but I don't want to cook my sous vide items in aluminum), and wrap around where the bones are, before you put it in the sous vide bag. That should prevent it from poking holes.
Or save a bundle and get rib end chuck. trim out the fat band down the middle and truss it and you have fantastic prime rib for half the price or less.
Interesting method of cooking prime rib roast but most of us don't have a temp water bath. Just not going to purchase one, either, for a one or two time use per year. I don'tike medium rare meat but like medium . Rare meat gets cold so quickly. Thanks for sharing this method, though.
If you like your meat medium, you set the temperature higher. Some people use their sous vide cooker weekly after trying this once. Prices on cookers vary throughout the year. My Instant Pot Sous vide cooker cost $60.
For trying it once no need to buy anything, just put water in a cooler that's heated to your rare to medium temp you want, when water drops temp take some out and add more hot water to keep temp same during cook, with a cooler it not lose temp fast, it's not as easy as sue ve machine but not too hard, for something small like a steak cook time will not be super long, I never did a roast but did a steak and it had even doneness so it does cook nice and even, it's kind of like slow cooking with a crock pot
This might sound pretenetious but I'm used to you guys making small errors when it comes to non-conventional cooking methods, but you nailed it here. Excellent job.
I made two of these for Christmas yesterday. They sat in the Sous Vide for just shy of 24 hours. I followed the instructions to the letter, except for the Persillade as I don't care for mint and prefer horseradish. I have made Prime rib many times and it has always turned out good, but this was by far the best. It was like butter. I will only cook my Prime rib like this in the future.
I made this and served it last night for NYE. My guests raved. I did place it on the smoker for 2 hours before SV. I love SV because I can hold the meat and finish it when the guest are ready.
Cooked this recipe exactly per the video and it came out amazing. 3 bone 8 pound USDA prime rib cooked for 20 hours and finished under the broiler until the fat cap was starting to smoke. Thanks for helping me up my prime rib game.
Thanks for sharing. ATK has had the highest level of repeatable success when making these dishes at home. My favorite from ATK (and the kids) is the Pasta Alla Gricia.
Fair warning-they say it can be refrigerated for up to 4 days salted…which I reached. It ended up curing and accidentally made corned beef. After cooking it Sous Vide for ~20 hrs. The beefy taste left the meat and the texture was a lot like eating Reuben steak. I would say the max time for the salted fridge time step to 2 days. Just based on my try!😊 4:04
Did you keep adding salt as it absorbed into the meat? I've done this with steaks before, but you would need a LOT of salt to cure an entire rib roast.
Sous vide for 20 hours would make it mushy and nasty. I just did 10 pounds for 6 hours and it was beyond delicious.
@@jammin6816 At only 133 F?
@@BradiKal61 - yes, it was absolutely perfect. But then I let it rest for 30 minutes, applied a dry rub, then broiled for 20 minutes at 475 (rotating it). Then make some gravy with the sous vide liquid.
What you did was total human error and there is no way you totally cures a roast in that amount of time. Stop exaggerating
Amazing recipe! Cooked two roasts for Christmas this way, feeding 12, and the results were tender, juicy prime rib that was consistent and raved about. I used 2 two gallon ziploc bags for each roast and had no concerns about leaking. Great recipe!
Thank you for the prime rib buying and preping tips and recipe. I didn't realize how long the cooking time would take. It leaves so much free time to prepare appetizers, sides, salads, breads, rolls, and desserts. And, it frees up the oven for other dishes. Wonderful!
We are a gravy and mashed potato family. The juices from the roast look spectacular for a silky gravy.
Thanks again!
Bridgette ... thank you for your PROFESSIONAL ADVICE. I just learned a new methodology for prime rib. Yummy.
I watch i learn!! Merry Merry Christmas. Awesome prep.!
The loin end selection is a personal preference. I prefer the chuck end because it has a bigger cap or Spinellis which to me is much better. Keep in mind this primal originally has seven bones so usually you are ordering a half cut prime rib. You will either get four or three bones depending on how they cut it
Was surprised to hear that advice myself, I prefer the chuck end as well for the bigger cap. Only downside is the chuck end also has that piece of fat running through the center. The eye is the same muscle as the NY Strip, so might as well just buy that…
Made a 6 pounder last night. Seared on all sides, 130 for 6 hours till the roast was 120. Then into a 450 oven for further Browning and finishing. Better than any restaurant.
Awesome. I don't quite understand why they suggest 16 to 24 hours.... Maybe they had a HUGE roast, like 12 or more pounds ? 6 hours or so sounds a lot more reasonable, depending on temp....
@@ptg01 it really doesn't look like a larger than normal size. Most recipes, that I've seen, including the Joule video recommends ~6hrs.
Exactly. 6 hours is ideal. The 16 to 24 hour for this tender cut is way off!
These were the comments I was looking for. 16 hrs sounded insane to me
I do this every year and it makes a phenomenal cant miss dinner.
In my experience zip-lock bags become semi-permeable during longer cook times. It can be difficult to find a bag big enough for a larger prime rib. I found that Cabelas sells larger bags for processing wild game and they are perfect for this application as I am a bone-in person The ribs are divine BTW.
We sear ours after sous vide and right before serving. I have a rack that drops into a large cast iron pan. That goes onto a small lazy Susan and out comes the torch. It is a crowd favorite!
You don't have a vacuum sealer? They commonly available at goodwill for about $10, and you can buy the bags/replacement gaskets online for cheap.
I've never had FoodSaver bags become semi-permeable, and I've cooked beef for up to 48 hours straight. Plus, if you're lazy, you can season meat before you put it in the bags, and freeze it. Then, take it straight from the freezer and drop the bag in the sous vide... this is the main advantage of sous vide for me (no babysitting).
I believe he's referring to the low cost ziplock bags, where FoodSaver is first class, but not always big enough. BTW if you put your frozen roast or steaks from the freezer to the fridge a day before you cook Sous Vide, you'll get a much better result. @@hxhdfjifzirstc894
can you as the turkey roasting bags they sell in supermarket for Sous-Vide?
Did everything exactly. Have to say the flavor, temp, medium rare, all spot on. However, it was not as tender as I hoped (expected). Next time I will go longer than 24 hours. I've been experiments with the sous vide and so far the bigger roast seem to reach maximum tenderness at, or close to 48 hours. I haven't notice any of the deterioration that some talk about. Not mentioned on here. But thank you, I'll be using everything again, except of course cooking time. You ladies are great.
I did this a couple weeks ago but put the rib roast on the pellet smoker for an hour first at low temp/high smoke. Amazing!
Did you put on smoker prior to sous vide?
Tried this with a smaller Costco USDA prime boneless, a bit slimmer than the vid's but has good cap layer, just a bit over 24 hours dry brine, about 20 bours sous vide, and it came out excellent. I was worried abour the over-4-hour mush outcome, but it came out very nice. Only deviation was 131°F, and it came out really good. Thank you, ATK. :)
I"m a big sous vide person and this looks really good. I do want that jus from the bag though.
I love using my sous vide for just about every kind of meat. Definitely doing this for our Christmas dinner!
Agreed! Sous vide is my go to!
@@gp4708 sous vide for sure but this technique is terrible!
@@RazDaz74 what would you do differently?
@@RazDaz74 How so ??? I don't understand 16 to 24 hours though... seems way too long.
@@ptg01Because it’s such a huge piece of meat it needs a lot of time to cook. Sous vide is a slow cooking process as is. Even a single steak takes a few hours.
Looks delicious I am going to try this for Christmas dinner. Thank you ❤.
16 hours cook time requires a lid for evaporation in case the chef is not around to add water,plus it helps with less stress on the machine.Have not done P/R in sous vide but totally doing this.
I use a Coleman cooler for my sous vide bath I cut two holes in the lid to put two suet machines in the cooler to heat up the water faster as well as in case of an event where one unit breaks I still have my back up already set in place ready to go I do not keep both of them running the entire time it’s just at start up and as a back up as for evaporation I have cooked a brisket for 48 hours and did not have to fill the water level
@@s18169ex3 WTH is a suet machine?
Been using the hot tub time machine for 5 years. Have never ruined prime rib since! Works great with store brand sprial hams that are vacuum sealed. Also great for perfect soft boiled eggs, vegetables too. Purchased vacuum sealer to break down full ribs when on sale too. Works well when starting or finishing with sear or smoke!
So...I will absolutely, DEFINITELY have to sous vide my holiday roast .This instructional guide is FANTASTIC!. I cannot wait!!!I've has a sous vide for years, long before the joule even came out but have never cooked my prime rib in it. The ONLY thing I'd do differently is to not neglect salting even slightly the rib section and using garlic on the main. The ribs... are ...soooooooooooo good,I wouldn't want to neglect their perfection. Every one of your steps otherwise I'll emulate to a tee!!!!.* but I'll have horseradish sauce as well as making sauce from that juice AND your lovely sauce.
don't sound vid with garlic it gets bitter
@@sandrah7512 never once did I consider raw garlic,lol,but it does look like I implied that . but I'm glad you spelled it out for others in case they weren't aware. Now what about seasoning that those ribs lol. Seasons greetings
I watched this whole video even though I knew I’d never cook this 😆
I will do this for holidays this year. I don’t care for turkey so I will make this . I also make my steak sous vide too. No other way.
I have found using a metal straw is also good at sucking air out as well. at the stage before going into the water and then again sucking the last bit of air that works its way to the top out as well. I haven't made this dish though btw
I would not recommend sucking raw meat air into your mouth. Water displacement works absolutely fine.
I've done that same thing for years also. Glad I'm not the only one.
Thanks - I needed the extra details, including the 16-24 hours. Prime roast can be tough even when medium rare and I find that very disappointing. Most others are saying 6 to 10 hours and that seemed quick to me.
Old fashioned horseradish and sour cream is hard to beat and the spinalis cap is the desert of the meal!
Dessert. Deserts are dry and have scorpions and camels and such. The spinalis dorsi is delicious.
@@drsteele4749 Point taken. Damn spell check. I couldn't remember the "dorsi" but it 🙂is good!!
A lot of people do not realize that Prime Rib is NOT prime beef. Notice that there was hardly any marbling in this roast. This is more like a Select cut or maybe a Standard cut. You get the tenderness from the Sous Vide cooking. Otherwise you would be chewing leather. I worked in a fancy Steak joint and we got away with the Select cuts by cooking low and slow. We would start cooking our Prime Rib at 7 am for dinner service. But Sous Vide is the way to go.
Ya well, most people don't live in Murka. The world calls it 'standing rib roast.'
@@drsteele4749 Yes, most real cooks here call it the same thing. I was just stating, for the uninformed, that restaurants will call it prime rib when it is not prime beef. Sorry you misunderstood.
I learn so much and get so inspired after watching your videos.
Another Great Job, Thanks You
I'm making this for Christmas!
I liked the video and left a comment to help the algorithm. Do more sous vide videos.
Love this sous vide prime rib method ❤️ Also, love the little tiny cute whisk ❤️❤️
Flawless cut shot, wow! Will definitely try the pesillade next time. I’m still sold on using the egg for it- love the smoky tones too much not to!
They didn’t use an egg
@@mikemay8334I know, I’m saying big green egg (or whatever smoker you use) is my go to for rib perfection. Still great tips all around to incorporate and get better
@@patrickd8770 , oh.. I’m familiar with those. I just got the Sous Vide device and I am going to try it. I hope it works. Have a Merry Christmas 🎄
@@mikemay8334 awesome, I have one too and they’re amazing. Perfect every time. Enjoy and merry Christmas to you too
Looks like a piece of heaven 😋
dry aging the roast is key. It is amazing how much more intense flavor you get by dry aging the prime rib roast in the fridge for 2-3 days. I drilled holes in a plastic tub and put a small battery-operated fan to circulate the air which helps it dry.
I have never sous my roast as I always had great results cooking it on the bbq rotisserie. the trick it to have the bone side facing the heat for 20-30 minutes before turning on the rotisserie. heating the bones helps ensure the roast gets a more even cook.
Dry aging is not necessary
Any make-ahead tips?
I'll be doing the sous-vide part at home, then driving for an hour-ish, partying a little, then throwing under the broiler.
I do that all the time. First year, I started it the night before and went to dim sum by my parent.
@@unicutter can I please come to dim sum this time! 😆
Im doing this for the holidays!!!!!!!!!!!!!!!!
That looks so good. Can't wait to make this.
Don't overdraw your bank account! 🙂
it was perfect!!!!!!
Why did you not use the juices to make a killer gravy sauce?
Often it's just mostly water from the salt effects. I drop mine in an ice bath right after to chill down while still in the bag to re-absorb as much water as possible before discarding and then going back under the broiler before searing.
I just started cooking with sous vide and if I am going to cook chicken or beef just to refrigerate as soon as cooked, should I drain the juices before storing in the refrigerator?? Enjoy your videos!!
Oh man, I have got to try this! Getting that medium rare from end to end looks so good. Thanks for this instructive video on how to do a prime rib roast and sous vide it to perfection. 👏🤤
Garbage.
Love my sous vide, use it for many things.
For those who don't have the equipment for sous vide, a tried and true method for the perfect looking as well as super tender medium rare prime rib is simple: Brown the outside of the roast in a hot skillet, then place in a roasting pan; cover and roast in the oven at 200 degrees. Remove from the oven when the internal temp at the center of the roast reaches about 127 degrees. Loosely cover with some foil and let it rest for around 20 minutes. By then the internal temp should rise to about 132-133 degrees, which is the perfect medium rare temp. Obviously, if you like your roast more rare or more cooked, adjust the internal temp accordingly. This procedure takes a little longer due to the really low temp, but it's well worth it.
You only need a cooler for sous vide. It takes a lot more work to monitor the temp and add hot water when needed, but gear is never a problem.
@@edherlik6816 Gotcha, thanks. I guess what it boils down to is if I wasn't already roasting the perfect prime rib, I'd be open to a new method. But I already doing one, so I only posted my alternative for those who wouldn't want to attempt cooking it via sous vide.
Im surprised to hear that if you cook such a large roast to 127, it will only carry over cook to 133. I’d have expected more carry over.
@@stevo-dx5rr Surprisingly perhaps, I've done this almost a dozen times over the years and for whatever reasons, the carryover never goes beyond 6-7 degrees. Of course I never let it rest beyond 20 minutes, perhaps that explains it a bit.
@@clubmogambo3214 maybe your roasting temp, 200F, plays a big part. I’ve usually roasted at higher temps.
Dang! There goes my plans on any vegan Christmas meal! 😅
What does the pan searing do before the sous vide process? The juices will come out of the meat no matter what.
Curious about the bone selection. This is one of the only videos I’ve ever seen not recommending to buy from the chuck end and preferring the eye to the cap.
Bone selection is important for oven cooking, not Sous Vide.
been a fan of sous vide when i first got mine. did Prime Rib months ago and loved it.
When searing prior. You mention 6-7 minutes. Is that per side or 6-7 minutes total?
I would probably do the sous vide before the sear
Guga did a test on that and everyone said it was better. Only way I do it!
What a great demo, thank you! I'm hoping this step up maybe also means that ATK is getting ready to start publishing measurements by weight in grams? A kitchen scale is a much smaller investment than an immersion circulator and gram measurements are so much more accurate for baking.
I'm so gonna make one
can I use boneless whole ribeye and fridge dry brine 4 days on wire rack or will it dry out?
They missed out by not using the juices
any recs for making a sauce?
@@happily_blue put juice in 1 qt glass measuring cup, add equal volume of red wine or red grape juice; to that, add equal volume of beef broth or stock; add 1 Tablespoon Worcestershire sauce mixed with 1Tablespoon of flour or tapioca starch gluten-free); pour all into saucepan and simmer uncovered until reduced and thickened; taste and correct seasoning (sometimes we add herbs de Provence or thyme)
My dad’s Hofbrau formula, works for any volume of pan juices; if poultry juices, then substitute white wine or apple juice, and use chicken stock
I love sous vide. It is incredible! Makes a great tender rare roast
I normally kind of dread Christmas... After watching this it cannot get here soon enough.
Really enjoying cooking Sous Vide. What size bone in prime rib was that? How many people would that feed? Is there a maximum size limit? Would two smaller cuts be better?
@@sandrah7512 Thank you
Don't discount the chuck end of the rib. Especially if you are giving extra time to cook.
That's an extremely valid point, especially if you'll be cooking this for the maximum number of hours. Well said!
Chuck roasts done for 36-48 hours can be unreal for a lot less money than Prime rib. Wonderful weeknight treat.
That looks amazing! I've ordered my sous vide, only question, what are the measurements of a 2 gallon bag please?
I used Hefty's 2.5 Gallon, 14 3/8” x 16” per their website
@@ptg01 Thank you
What about the jus. Other sites say you only need to sous vide prime rib for 4 hours but I trust you guys
I would bet that 4hr cooking time is for a prime rib steak not a large roast like they do here.
A typical 1 inch steak takes around an hour so I would absolutely not listen to any site calling for 4 hours for a whole prime rib roast. The only reason you should be worried about leaving it in too long is for texture concerns, but 4 hours for this size is certainly too short. The fat will render down during the long cook and it will be delicious. For a cheap preview you can try a chuck steak, 24 hours. Tastes 90% good as ribeye at a way lower price.
@@xipalips thanks. I knew Chuck roasts needed to be sous vide for a long time to tenderize but I thought prime rib was already and just needed to be cooked
The time is not really to make the meat more tender. It is to allow the laws of thermodynamics to work from water bath to the center of a large roast. Usually take about 10 or more hours for a 7 lb roast
I tried using the sous vide juice to make the Au Jus, but it always turned out bad (way too much fat and cloudy even after fat separator). Better to make yorkshire pudding with that.
@@unicutter NO. Meat gets hot faster in a bag in water than with dry heat in an oven. If you were to sous vide meat at the same temp you do in the oven it'd be cooked way faster than in the oven. Most people sous vide at a low temp so the meat will be juicy, but you then have to cook it longet
As the new owner of a sous vide device I watched this with interest. I understand how this might be of benefit for say a chuck roast to hold it for a long time to "tenderize" it but I am puzzled over treating a prime rib this way...appears to be a complicated process for a roast that is already relatively tender. Seems to me after doing the fridge brining, cooking in the oven would be a whole lot easier...? Also, since you will be broiling at the end, was the initial browning really necessary? Serious questions, not trying to be a troll I promise.
Sous vide ensures it will not be over cooked (ruined) and the entire roast will be the same. So you won't have ends done more than the middle and no raw middle either. There won't be a grayish ring of over over done on each piece. It also gives you quite a bit of leeway time wise. The fat and connective tissues will render and tenderize the meat without drying it out.
Reason for browning it before cooking is to give it a better (?) flavor profile while it actually cooks. I sous vide steaks often and never have seared prior to cooking because it tastes great with a sear after cooking. Many claim the flavors are more intense with a pre-sear as well as a finishing sear.
between 16 to 24h If you need to, so how do you know how long and if you need to ?
16 hrs - 24 hrs range. There will be little difference between 16-24. Sous vide is so forgiving
The simple way: It's about 30 minutes a pound at 325 degrees. Check it 30 minutes before with a meat thermometer. I like 130 degrees for medium rare. Before cooking: Cover with olive oil, powered garlic, Thyme, Rosemary, salt and pepper. NOT fresh herbs. Heavy spices on the crust is GREAT.
I have a 2-rib, ~5.5lb roast. Would I still do it for the 16 hours?
@mikhailchelpon260 I think 16 hours will make it mushy. I would only do 6hrs.
any chance it will spoil by cooking at such a low temperature for so long ?
Never
@@daveklein2826 only reason I ask is this was my first time , and it had a awful smell and thought maybe it spoiled
@@c0des107 Did you check the water temperature with a reliable instant-read thermometer? Your immersion circulator may be inaccurate.
My oven has sous vide feature, may be I can try this.
Can you save the juices that were poured out for gravy or au jus?
Of course you can
iMO, the best part is near the chuck. not the sirloin side. also, sear after, season generously.
It's already salted.
This recipe is supposed to be in the new cookbook but I can’t find it. Can anyone help please?
@@scooterdog13 I have Test Kitchen and Country and it is not in either one.
Pray for me. Due to our refrigerator dying right before Christmas and having to wait another week before the new friidge arrives I am forced to season and put my still frozen rib roast into a vacuum seal bag (barely fits) and will be cooking it from at least partially frozen starting around noon on the 24th. Ingot only one day of air drying in before fridge death forced me to refreeze the roast again.
how did it turn out
Well ladies, all of your recipes that I've tried have turned out wonderful. With Christmas season approaching, I'll have a new dish to make for our family. Now, WHICH sous-vide system should I buy?
Here's their buying recommendation: ua-cam.com/video/M4XOGTJZgBc/v-deo.html
Joule or Anova. Joule is more compact *and* more powerful, even has a magnetic bottom so it can work without clipping it in a lot of pots but it's a little more expensive and requires an app. Anova's can be used app-less.
@@xipalips Very nice. I love my Anova. And my collection of 4-12 qt.
Cambro's. Very solid piece of kit.
I have had the Joule for over 2 years and love it.
I love my Anova. Oh, I'm a guy, by the way.
Don't have a sous vide machine. But how would I know the meat (depending on the size) is fully cooked (or to avoid overcooking)?
That's the beauty of sous vide, since the water bath is the same temp as your meat doneness ie 135f for med. rare, it will never overcook. Cooking times will vary, you're better off going for longer if you're not sure. But a big cut like this prime rib or a pork butt will take 16-24hrs.
Meat thermometer.
@@hfcandrew You don't need a meat thermometer with sous vide; it cooks to the temp you set over the long cook time, which also tenderizes the cut.
@@brucefulton Yep i know, unfortunately @nokiwa does not have sous vide machine.
Check internal temperature in the thickest part of the meat with an instant read, probe thermometer. Or use a leave in probe that allows you to monitor the temperature remotely without opening the oven. Some of these types will sound an alarm when it reaches the target temperature. In this case, 133 degrees farenheit, for medium rare.
🔥🔥🔥🔥🔥🔥🔥🔥
👨🚒👨🚒👨🚒👨🚒👨🚒👨🚒👨🚒👨🚒
🚒🚒🚒🚒🚒🚒🚒🚒
EXCELLENT!
Ok... so what did you do with the leftover beef ribs???
It doesn't matter
Lots of people eat them or soup bones
If you reverse sear you'll have a far better crust and not wet from the sous vide cooking(pre-searing is the old way with sous vide so this must be an old video). This method you're cooking the roast 3 times when 2 is more than enough! After sous vide then you control the appearance of the roast and crustiness. 7# roast, not aged, at 137F (a better temp) at 6 hrs for beautiful pink, juicy results. At the holidays, this version you present, eats too much time when celebrating is in order!
Bravo! Brovisimo! Grazie! I love persillade, but have to have my horseradish sauce I call Tiger Sauce with a big ol' hunk of meat like that. Also, I'd be off camera, in the corner gnawing on those rib bones. 😂 Garrroowal!
You say 16-24 hours, what are the internal temps of the steak ?
Whatever temperature you set the sous vide circulator for.
What is the difference between sous vide and boil in the bag (other than sous vide being "fancy")?
There is no boiling going on in sous vide
temperature control
Water boils at 212 degrees at sea level. Using sous vide allows you to maintain a certain temperature, in this case, 133 degrees. The target temperature for your finished product. Medium rare.
OMG. I CAN'T BELIEVE YOU ASKED THAT
Wow!
Keep-it-simple version: trim the fat, skip the salted “marinade," put the meat in the bag, check Internet recipes for cooking times/temperatures for the doneness you want. Let cool until you can pour the juices out of the top of the bag (use the bag again later!). Save the juices for whatever: gravy, au jus,etc. Sear (stovetop or oven) if that’s how you do prime rib. Some people say to put the bagged meat in the freezer for ten minutes before searing as searing hot meat will cook it more.
Yummy!
The TWO DAY Roast 🤣
That prime rib looks amazing.
We’re is the gravy? How do you make a roast like this & there’s no sauce?
*Yummy* 😋
Do not pre-sear the meat! Sous Vide first, then use a blow torch with a searing head to sear after. I wouldn’t recommend sous vide for 16 hours. I would sous vide for 6-8 hours. Otherwise you will change the texture of the meat. Also keeping in the fridge for 4 days will cure the meat. I recommend overnight but not four days.
Not true Barry for anything you said
i saw another Cooks Illustrated video that said do not sous vide for longer than 14 hours?
...yet another WINNER WINNER!
Looks excellent though… I would let them cook in my kitchen anytime! As long as I do laundry and iron my shirts
I love to cook sous vide.
Zip lock bags are notorious for leaking! You will ruin your very expensive roast. I would definitely make this recipe with a vacuum sealed bag.
I used Zip Lock bags for about a year and a half before I got a sealer, that trick of clipping the top of the bags out of the water really does work well.
Now I have a counter top combi oven from Anova that I use for sous vide style cooking, using wet bulb technology and high humidity for what tastes and looks to me the same results. I do still use a bag for longer cooks, things tend to get a different surface texture somewhere over 12 hours without one.
I’ve been doing sous vide off and on for several years and I’ve never had an issue with bags leaking. Just double and triple check your seals and you’re fine. I bought a vacuum sealer just for sous vide and used it maybe twice lol.
Use the high quality Zip Lock bags I've never had an issue in 3 years
No I agree 100% on the zip lock fails. I've ruined quite a few sousvide not paying attention. Of course the solution is not letting the top of the bag get near the water. FWIW vacuum seal bags ALSO fail and if made.from a sleeve will have a seam on BOTH ends. So pay attention!!
I often season meat I buy, before freezing it, to save steps.
I had failures when I tried to use the same bag from the freezer in the sous vide.
I am so reluctant to use this submerged method because I'm afraid if a corner of the bone or a bone chip punctured a tiny hole in the bag and it fills will water ruining the cut.
You can take a couple layers of parchment paper (foil would work, but I don't want to cook my sous vide items in aluminum), and wrap around where the bones are, before you put it in the sous vide bag. That should prevent it from poking holes.
Maybe cook the bones in their own bag?
Can I substitute with pork ribs?
😂😂😂😂😂😂😂😂
Reverse sear or Sous vide Which is also reverse sear or nothing in my opinion when it comes to prime rib
You want the Chuck side of the rib section, you get much more spinalis dorsi
Totally agree,I start 2 ribs in, then start from there usually a two rib roast since only two of us.
Or save a bundle and get rib end chuck. trim out the fat band down the middle and truss it and you have fantastic prime rib for half the price or less.
@@Confoundedjoe We have done that in our smoker,delicious.
Interesting method of cooking prime rib roast but most of us don't have a temp water bath. Just not going to purchase one, either, for a one or two time use per year. I don'tike medium rare meat but like medium . Rare meat gets cold so quickly. Thanks for sharing this method, though.
If you like your meat medium, you set the temperature higher.
Some people use their sous vide cooker weekly after trying this once. Prices on cookers vary throughout the year. My Instant Pot Sous vide cooker cost $60.
For trying it once no need to buy anything, just put water in a cooler that's heated to your rare to medium temp you want, when water drops temp take some out and add more hot water to keep temp same during cook, with a cooler it not lose temp fast, it's not as easy as sue ve machine but not too hard, for something small like a steak cook time will not be super long, I never did a roast but did a steak and it had even doneness so it does cook nice and even, it's kind of like slow cooking with a crock pot
I watched this video while eating leftover pizza that I reheated in the toaster oven
She never mentioned the broiler temp... Can someone help me out on this?
Broiler is only 1 setting on your oven
My oven goes from 350 to 500 for broil
MY GOODNESS!
This might sound pretenetious but I'm used to you guys making small errors when it comes to non-conventional cooking methods, but you nailed it here. Excellent job.
That definitely sounded “pretenetious” considering the small error you made in your comment. 😂 😂 😂