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re: Sous Vide Rib Roast
Posted on 12/24/17 at 7:13 am to Janky
Posted on 12/24/17 at 7:13 am to Janky
135 will get you all the red you want in a prime rib. The rules are a little different for SV because the edges will not be hotter than the centers.
These are two separate prime ribs that both were SV to 135. They still had “blood” when they were sliced. They were very juicy, very tender, very pleasing to the eye, and they tasted delicious.
These are two separate prime ribs that both were SV to 135. They still had “blood” when they were sliced. They were very juicy, very tender, very pleasing to the eye, and they tasted delicious.
4
Posted on 12/24/17 at 10:36 am to Jibbajabba
quote:
Jibbajabba
Nice subtle knife brag, douche.
Posted on 12/25/17 at 8:32 pm to Jibbajabba
I’ve seen your roast a few times and the damn herbs make me cringe every time. A mouthful of dried herbs would ruin it for me.
What happened to a good ole naturally crusty charred exterior
What happened to a good ole naturally crusty charred exterior
Posted on 12/26/17 at 6:13 pm to Jibbajabba
I’m new to Sous Vide and have two questions for the FB.
Does a ziplock bag work better than a foodsaver bag? I know it needs to be airtight, but I would think you would need to check the temp a few times.
Is there a cooking guide to estimate the sous vide time for a large cut like a prime rib?
Thx
Does a ziplock bag work better than a foodsaver bag? I know it needs to be airtight, but I would think you would need to check the temp a few times.
Is there a cooking guide to estimate the sous vide time for a large cut like a prime rib?
Thx
Posted on 12/27/17 at 9:51 am to Jibbajabba
Kroger has been selling the crap out of these at great prices. May have to try soon.
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