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SV'nSear Rib Roast

post #1 of 19
Thread Starter 
Sous Vide a small rib roast (4.25 lbs.) for 7 1/2 hours at 130º. First pic is of the SV'd roast vacuum sealed and the second pic is just out of the vacuum seal.





Seasoned the roast with Tatonka Dust.



Set the roast directly over the Vortex for a fast sear on all sides while we had twice baked potatoes and shrimp in cast iron cooking indirect around the Vortex.



Here is the roast after the sear.



Then while the roast was resting made some garlic toast directly over the Vortex in a cast iron pan.



The entire roast was evenly cooked to our preference... made for a heck of a excellent meal not to mention it should serve a few more meals of leftovers of prime rib on toast sandwiches!



Thanks for looking!
post #2 of 19

That PR looks like it's cooked perfectly!!

post #3 of 19
Tasty looking meal!
post #4 of 19
Looks great,I would like to SV at some point but who knows if that will ever happen. On a brighter note the tech dept finally got my bag of your tasty Tatonka Dust I'm going to have to get a few steaks or a Tri tip out for a R/S soon!
post #5 of 19

That's a fantastic looking meal and plate up MM.  Very nice write up too.

 

POINT!

post #6 of 19
That looks phenomenal ! icon14.gif What kind of SV set up you have ? I'd like to get into that someday !
post #7 of 19

That is a tasty looking plate!  Points!

 

Mike

post #8 of 19
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

That looks phenomenal ! icon14.gif What kind of SV set up you have ? I'd like to get into that someday !

We have the Sous Vide Supreme.

post #9 of 19
Quote:
Originally Posted by MossyMO View Post

Quote:
Originally Posted by WaterinHoleBrew View Post

That looks phenomenal ! icon14.gif What kind of SV set up you have ? I'd like to get into that someday !

We have the Sous Vide Supreme.


That looks like an awesome machine, thanks for the info... icon14.gif
post #10 of 19

Looks Mighty Tasty, Marty!!!:drool--------Points.

 

The sides look Great too!!Thumbs Up

 

Bear

post #11 of 19

WHOA DUDE!!!

 

That's my kinda plate for dinner!!!

 

POINTS!!

 

Al

post #12 of 19

Have unit coming to try this. Is there a reason you can't sear the roast before Sous Vide to reduce chances of bacteria growing while in the danger zone.

post #13 of 19

My God, you guys REALLY know how to eat-   Outstanding!!

post #14 of 19

 

<Chuckles>

 

Great looking meal! 

post #15 of 19
Thread Starter 
Quote:
Originally Posted by Maple Sticks View Post

Have unit coming to try this. Is there a reason you can't sear the roast before Sous Vide to reduce chances of bacteria growing while in the danger zone.

Congrats on your new SV! I feel a hot sear and then vacuum sealing the roast to sous vide will promote your chances of bacteria as the sear is done in an oxygen filled environment with raw meat then being vacuum sealed and cooked at sous vide low temps. Just much better off searing after the sous vide in my opinion.
Edited by MossyMO - 2/3/16 at 4:05pm
post #16 of 19

Man that looks GOOD!!!! Wish I was headed to your house for dinner. Was that a bone in or boneless, I can't really tell?

post #17 of 19

Cooking Sous Vide is awesome. Im drooling over this post!!!!

post #18 of 19
Thread Starter 
Quote:
Originally Posted by pinelogpigs View Post

Man that looks GOOD!!!! Wish I was headed to your house for dinner. Was that a bone in or boneless, I can't really tell?

Thanks, it was bone in that were remove right before slicing.
post #19 of 19

The safety zone (temperature at which it's pasteurized) for beef actually begins at 130*, according to ModernistCookingMadeEasy.

 

I've got a piece of chuck roast in the Sous Vide right now that's been cooking at 131* for two days. That length of cooking time really tenderizes it. A good sear and it's just like a prime rib.

 

How long it takes to get to temperature depends on the thickness of the cut. As long as you're dealing with 2 to 3 inches, it's no more than a couplle of hours, even if you start from frozen. It's an amazing process.

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