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Janky
LSU Fan
Team Primo
Member since Jun 2011
23669 posts

Sous Vide Rib Roast
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 bull shite answers. Merry Christmas.






Jibbajabba
LSU Fan
Louisiana
Member since May 2011
2682 posts

re: Sous Vide Rib Roast
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.

Image: https://i.imgur.com/NzVAJ0z.jpg

Image: https://i.imgur.com/byoBGuq.jpg


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.


Twenty 49
LSU Fan
Shreveport
Member since Jun 2014
10050 posts

re: Sous Vide Rib Roast
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


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11
BigDropper
LSU Fan
Member since Jul 2009
3074 posts

re: Sous Vide Rib Roast
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.


Janky
LSU Fan
Team Primo
Member since Jun 2011
23669 posts

re: Sous Vide Rib Roast
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?


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03
Tiger Ryno
Houston Astros Fan
#WoF
Member since Feb 2007
88826 posts

re: Sous Vide Rib Roast
quote:

sous vide


Is this for Christmas 2018?


Janky
LSU Fan
Team Primo
Member since Jun 2011
23669 posts

re: Sous Vide Rib Roast
Congrats on being the first idiot. Merry Christmas.


Tiger Ryno
Houston Astros Fan
#WoF
Member since Feb 2007
88826 posts

re: Sous Vide Rib Roast
Feliz Navidaz.


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70
BRgetthenet
USA Fan
N4HGolfBoardMVP
Member since Oct 2011
108495 posts

re: Sous Vide Rib Roast
quote:

Roast by Janky Congrats on being the first idiot.



quote:

Janky






Janky
LSU Fan
Team Primo
Member since Jun 2011
23669 posts

re: Sous Vide Rib Roast
Great, now the head village idiot has appeared.


BRgetthenet
USA Fan
N4HGolfBoardMVP
Member since Oct 2011
108495 posts

re: Sous Vide Rib Roast
quote:

now the head village idiot has appeared





Image: https://i.imgflip.com/21mj9h.jpg








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240
Breesus
New Orleans Saints Fan
House of the Rising Sun
Member since Jan 2010
62205 posts

re: Sous Vide Rib Roast
quote:

Jibbajabba


Nice subtle knife brag, douche.


The Levee
LSU Fan
Bat Country
Member since Feb 2006
6210 posts

re: Sous Vide Rib Roast
I got one for xmas today. Any other advice/recipes for the sous vide? I hear fish is really good


Degas
21876493 posts
Member since Jul 2010
10061 posts

re: Sous Vide Rib Roast
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.


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00
Dave Worth
LSU Fan
Metairie
Member since Dec 2003
1485 posts

re: Sous Vide Rib Roast
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.


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BRgetthenet
USA Fan
N4HGolfBoardMVP
Member since Oct 2011
108495 posts

re: Sous Vide Rib Roast
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...





































Image: https://i.imgflip.com/21oty2.jpg


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52
GynoSandberg
New Orleans Pelicans Fan
Member since Jan 2006
60479 posts
 Online 

re: Sous Vide Rib Roast
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


Jibbajabba
LSU Fan
Louisiana
Member since May 2011
2682 posts

re: Sous Vide Rib Roast
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.


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01
t00f
New Orleans Saints Fan
Eating square cut pizza in the zone
Member since Jul 2016
23588 posts
 Online 

re: Sous Vide Rib Roast
So how did it turn out Janky?


Janky
LSU Fan
Team Primo
Member since Jun 2011
23669 posts

re: Sous Vide Rib Roast
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.


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