- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Prime rib question
Posted on 12/22/25 at 3:57 pm
Posted on 12/22/25 at 3:57 pm
I am doing one for Christmas and will salt, pepper, and refrigerate 24 hours before cooking. Here is my question: when I put it in the fridge overnight, do I cover it? If so, with what? Thanks.
This is how I plan on doing it.
The only thing I may change is finishing it off on the primo.
This is how I plan on doing it.
The only thing I may change is finishing it off on the primo.
This post was edited on 12/22/25 at 3:58 pm
5
Posted on 12/22/25 at 4:03 pm to TDTOM
Never covered ours
Posted on 12/22/25 at 4:16 pm to TDTOM
I just picked a choice rib roast from Albertsons at $7.97/lb. I usually do reverse sear but this time I may go sous vide at 133 for 8 hours, then sear the hell out of it on my BGE for about 10 min
Anyone have any tips or words of wisdom on the sous vide method. I'm nervous to take it to 133 because I like rare- med rare, but the fat is not well rendered at 121 which is my go to.
Anyone have any tips or words of wisdom on the sous vide method. I'm nervous to take it to 133 because I like rare- med rare, but the fat is not well rendered at 121 which is my go to.
Posted on 12/22/25 at 4:19 pm to tewino
133 seems high if you want med. Rare.
Posted on 12/22/25 at 4:26 pm to TDTOM
Using wire probes on the thermometer doeant make the oven door prop open slightly?
Posted on 12/22/25 at 4:31 pm to Tiger Ryno
No. There is a flexible gasket around the door that allows it to close. I use wireless now, but I used to use wired.
Posted on 12/22/25 at 4:50 pm to TDTOM
quote:
Here is my question: when I put it in the fridge overnight, do I cover it? If so, with what? Thanks.
The goal is to dry out the surface a bit, so you’d want to go uncovered.
Posted on 12/22/25 at 5:55 pm to TDTOM
I see lots of people on YouTube frying their rib roasts as you would a turkey. Looks delicious!
Posted on 12/23/25 at 7:37 am to tewino
quote:
I just picked a choice rib roast from Albertsons at $7.97/lb. I usually do reverse sear but this time I may go sous vide at 133 for 8 hours, then sear the hell out of it on my BGE for about 10 min
Anyone have any tips or words of wisdom on the sous vide method. I'm nervous to take it to 133 because I like rare- med rare, but the fat is not well rendered at 121 which is my go to.
I am doing the same thing. Also a bit nervous about 133 F but thats what America's Test Kitchen says to do. Im going to put a wired thermometer in the bag with it just to make sure.
Posted on 12/23/25 at 9:25 am to TDTOM
I do a dry brine on a wire rack with just kosher salt a couple days before, then the other seasonings before hitting the grill
Posted on 12/23/25 at 10:05 am to jamiegla1
quote:
Also a bit nervous about 133 F but thats what America's Test Kitchen says to do.
With sous vide, you probably won't get much if any carryover cooking.
quote:
Im going to put a wired thermometer in the bag with it just to make sure.
Well, if your sous vide machine is set to 133 the meat definitely won't go above that.
Posted on 12/23/25 at 10:24 am to Epic Cajun
quote:
Well, if your sous vide machine is set to 133 the meat definitely won't go above that
It’s not that I’m worried about the temperature. I’ve got an 11 lb roast and I didn’t want to cook it for too long and possibly render all the fat
Posted on 12/23/25 at 11:35 am to jamiegla1
quote:
It’s not that I’m worried about the temperature. I’ve got an 11 lb roast and I didn’t want to cook it for too long and possibly render all the fat
Would be interesting to sous vid a bag of trimmed fat at various temps to see what happens
I put anything I want to dry, I especially do this with fish to grill or saute and all my steaks for 2-3 hours plus uncovered in the fridge. Overnight or 2-3 days for a large roast certainly there's no problem. As said, just lightly salted in the fridge to pull out the moisture
Posted on 12/23/25 at 12:14 pm to baldona
Yall resalting after the 24 hr brine? I cant remember. Old man brain.
Posted on 12/23/25 at 12:39 pm to baldona
quote:
Would be interesting to sous vid a bag of trimmed fat at various temps to see what happens
I may ask everyone to save me their fat so I can try lol. I just don’t want to risk it until I know. I’d like for the big chunks to melt a bit but I don’t want the stuff in the muscle to completely dissolve. Maybe it would just stay in the meat though?
Posted on 12/24/25 at 8:55 am to Tiger Ryno
Usually going with something lighter on the salt when I hit it before smoking
Posted on 12/24/25 at 9:47 am to Tiger Ryno
quote:
Yall resalting after the 24 hr brine? I cant remember. Old man brain.
There are a million ways to do it but I really like the bark that I get with a rub of garlic,lemon,orange zest, dijon, reosemary, salt and butter.
Posted on 12/24/25 at 12:08 pm to tewino
quote:
I may go sous vide at 133 for 8 hours, then sear the hell out of it on my BGE for about 10 min
Did this exactly last year and it was incredible. I've got 20lbs on prime rib in 133 right now for dinner tonight.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News