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Started By
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Sous Vide Rib Roast
Posted on 12/24/17 at 6:49 am
Posted on 12/24/17 at 6:49 am
We have a 9lb. roast for Christmas. What temp are y’all cooking to? I have been reading and most are saying around 130, which seems high to me. One article said anything under 125 for a couple of hours could be dangerous. Any help would be appreciated.
For all the bullshite answers. Merry Christmas.
For all the bullshite answers. Merry Christmas.
9
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.
Posted on 12/24/17 at 7:22 am to Janky
A blogger I like recently wrote up some notes on sous vide rib roasts.
He cooks 6 to 10 hours at 133°F for what he calls medium-rare plus. Adjust down a bit if you want it pinker.
LINK
Kenji at Serious Eats is usually a big sous vide fan, but he says he "a lot of the deep, roasted flavor notes that you get from meat roasted in the open air are completely absent." For meat temps when roasting, he gives this guide:
120-125°F for rare, 130°F for medium-rare, or 135°F for medium to medium-well.
The Food Lab's Definitive Guide to Prime Rib
He cooks 6 to 10 hours at 133°F for what he calls medium-rare plus. Adjust down a bit if you want it pinker.
LINK
Kenji at Serious Eats is usually a big sous vide fan, but he says he "a lot of the deep, roasted flavor notes that you get from meat roasted in the open air are completely absent." For meat temps when roasting, he gives this guide:
120-125°F for rare, 130°F for medium-rare, or 135°F for medium to medium-well.
The Food Lab's Definitive Guide to Prime Rib
Posted on 12/24/17 at 7:36 am to Janky
Follow Jibbajabba's advice. I've never cooked a rib roast sous vide but, I sous vide ribeyes to 135°F mainly to make the fat palatable. Personally, I would reverse sear that thing.
Posted on 12/24/17 at 7:41 am to BigDropper
My father is cooking it and I thought Sous vide would be fool proof for him. If he does a reverse sear how long will it take to get to 135 assuming cooking at 225?
Posted on 12/24/17 at 8:02 am to Janky
quote:
sous vide
Is this for Christmas 2018?
Posted on 12/24/17 at 8:04 am to Tiger Ryno
Congrats on being the first idiot. Merry Christmas.
Posted on 12/24/17 at 8:13 am to Janky
Feliz Navidaz.
Posted on 12/24/17 at 8:21 am to Janky
quote:
Roast by Janky Congrats on being the first idiot.
quote:
Janky
Posted on 12/24/17 at 8:28 am to BRgetthenet
Great, now the head village idiot has appeared.
Posted on 12/24/17 at 9:15 am to Janky
quote:
now the head village idiot has appeared
Posted on 12/24/17 at 10:36 am to Jibbajabba
quote:
Jibbajabba
Nice subtle knife brag, douche.
Posted on 12/24/17 at 11:10 pm to Janky
I got one for xmas today. Any other advice/recipes for the sous vide? I hear fish is really good
Posted on 12/24/17 at 11:58 pm to The Levee
Pork tenderloin. A couple of hours at 135 pat it dry and then give it a sear and a quick butter and herb baste. A very hot pan, and not too long because you don't want to cook the inside.
Posted on 12/24/17 at 11:59 pm to The Levee
Any kind of pork shines. Chops, tenderloins are great. Sear in some butter after.
I also love chicken. Do thick chicken breasts at 140-150...you’ll have to experiment to see what texture you like. I love boneless chicken thighs at 160. The fat mostly melts off and leaves very moist chicken. I don’t find searing breasts or thighs really adds much. You may feel differently.
Fish is not my favorite. Due to the low done temps (most around 120) and smaller filets they seem to get cold quick. I do like thicker cutslike swordfish sous vide. Or a thicker salmon. A nice sear in butter finishes great and keeps the heat.
I also love chicken. Do thick chicken breasts at 140-150...you’ll have to experiment to see what texture you like. I love boneless chicken thighs at 160. The fat mostly melts off and leaves very moist chicken. I don’t find searing breasts or thighs really adds much. You may feel differently.
Fish is not my favorite. Due to the low done temps (most around 120) and smaller filets they seem to get cold quick. I do like thicker cutslike swordfish sous vide. Or a thicker salmon. A nice sear in butter finishes great and keeps the heat.
Posted on 12/25/17 at 8:06 pm to Janky
I didn’t ask for this. Someone gave it to me for Christmas. If I use it, I’ll update this thread. But for now...
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 7:43 am to GynoSandberg
It really isn’t that noticeable. I thought the same thing when I saw the chefsteps video but I did it anyway and you really don’t get that “dried hay” feel in your mouth.
Posted on 12/26/17 at 8:20 am to Janky
So how did it turn out Janky?
Posted on 12/26/17 at 8:29 am to t00f
It didn’t happen. My dad said, “I can cook it on the pit, just let me use your thermometers.” I called at 11:00 and asked him what the temp was and he said, “it has been pretty good at 230.” I said, “ok what about the meat.” His answer was “well, I haven’t put that thermometer in yet.” Once he did it read 167. So, we had an over cooked piece of meat.
Broccoli and cheese casserole was good though.
Broccoli and cheese casserole was good though.
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