Prime Rib sous vide
We are lucky enough to get a share of a cow that our family gets each year. While doing stay at home freezer inventory, we found a two bone prime rib that we had forgotten about. We've made this once before but I couldn't find my instructions. Writing down what we did this time since it was sooooo good. Made it 100% by myself since we had other things going on during dinner time. I tried to look in the garden for some herbs but they aren't looking too hardy right now. Rosemary, and thyme would be terrific.
2 bone prime rib
salt
Dry off the meat and let sit for an hour at room temp with a generous coating of salt on all sides.
Using the displacement method (since I don't have a vacuum sealer), remove all the air from a large plastic resealable bag and put into your sous vide container.
We set the temp at 132 (might go a little lower next time) for 6 1/2 hours
When it's done, remove from the bag and either broil on each side for a few minutes to give it some color or sear in a cast iron skillet for same effect (this one usually leads to the smoke alarm going off, no biggie though).
Serve with horseradish sauce or red wine sauce (I'll post it the next time we make this beef).
2 bone prime rib
salt
Dry off the meat and let sit for an hour at room temp with a generous coating of salt on all sides.
Using the displacement method (since I don't have a vacuum sealer), remove all the air from a large plastic resealable bag and put into your sous vide container.
We set the temp at 132 (might go a little lower next time) for 6 1/2 hours
When it's done, remove from the bag and either broil on each side for a few minutes to give it some color or sear in a cast iron skillet for same effect (this one usually leads to the smoke alarm going off, no biggie though).
Serve with horseradish sauce or red wine sauce (I'll post it the next time we make this beef).
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