Reheating Prime Rib Slices via Sous Vide

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Bearcarver

Gone but not forgotten RIP
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Sep 12, 2009
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Macungie, PA
Reheating Prime Rib Slices via Sous Vide

This is at least 50% of the reason I got this Sous Vide Supreme.
Every way I tried reheating my food, especially my Prime Ribs get them done too much for our tastes.
So I don’t have it down Pat yet, but it’s already better for reheating than I ever had before.

I tried one slice each time, slightly different each time, and I’ll show each one (Below).
There are 3 Separate Experiments Below.

This will be cutting down on my Sammies, because the other ways of reheating were best to be used in Sammies.

These come out like Prime Rib again. Nothing like buying a 6 pound Prime Rib & getting 8 Perfect Prime Rib meals out of it.


Enjoy,

Bear



These are the 3 Small leftover Smoked Prime Rib Slices I’m going to use in this experiment.
I marked them with 136° to make sure I remember to reheat at no higher than 136°:
I put a Pat of Butter in with each one when I vacuum packed them following the original Smoked Prime Rib Dinner:
IMG_1116.jpg



This is what I’m using—Sous Vide Supreme (Water Oven):
IMG_1118.jpg


Experiment #1

1” Smoked Prime Rib in 136° for 2 hours, and Not Seared:


Going in just like this, with the Temp Set at 136°:
IMG_1119.jpg



I’’l be laying a big spoon onto of the meat to keep it from rising to the top:
IMG_1120.jpg



Meanwhile Mrs Bear peels a couple Baked Taters for Pan Fried Taters:
IMG_1122.jpg



No Searing done on this one. Looks a little Ugly, but it tastes just like it did right out of the Smoker (Awesome!!):
IMG_1124.jpg



Here’s a Quick look at the inside, after 2 hours @ 136°:
IMG_1125.jpg



And my final Plate with the first Reheated Smoked Prime Rib, along with Pan Fried Taters & Broccoli:
IMG_1127.jpg



Experiment #2

1” Smoked Prime Rib in 134° for 1 1/2 hours, and seared in a Pan


Slice of Thawed Smoked Prime Rib, with a big spoon keeping it from floating up:
IMG_1136.jpg



Starting to sear in a pan, after 1 1/2 hours in a 134° bath:
IMG_1137.jpg



#2 Completed & plated with Baked Potato & Green Beans:
IMG_1138.jpg


Experiment #3

1” Smoked Prime Rib in 134° for 1 1/2 hours, and seared with a Torch:


Fresh out of SV:
IMG_1148.jpg



Dried & Ready for searing with a torch:
IMG_1149.jpg



Searing with a Torch:
IMG_1150.jpg



#3 After searing with a torch, and showing the Beautiful inside:
IMG_1151.jpg



Final Plated Shot of #3, with Mashed Taters & Peas:
IMG_1152.jpg


The Verdicts:


Experiment #1 was in 136° for 2 hours, and I didn’t sear it at all.
Didn’t look too pretty, because it wasn’t seared, but It tasted just about the same as it did fresh out of the Smoker when I smoked the whole Roast.


Experiment #2 was in 134° for 1 1/2 hours, and I seared it on both sides in a Pan.
It was Great, but it was slightly dry, I believe because it took me too long to get a decent Sear in my Pan.
Next time Hotter Pan for less time.


Experiment #3 was in 134° for 1 1/2 hours, and I seared it on all sides with a Torch.
It was just as good as #1, but it looked nicer due to searing the outside. Searing took a long time with my Torch.:



Final Thoughts:

These were all Great, but as for Taste, I’ll rate #1 & #3 as a Tie in flavor & texture. Both Awesome!!!

I’ll give #2 Experiment the Best Appearance, but the other two were better in taste & texture, due to #2 taking too long searing, which cooked the inside a little more.
 
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Looks like your having some fun with your new toy!

Personally I like the torch method the best, it really crisps up that fat on the edge.

Good experiment Bear!

icon14.gif
  Al
 
Pretty Cool, I like the Comparisons  Nice Job, 
icon14.gif


points1.png


Gary
 
 
Now you have no choice but to buy a Searzall for your torch to get the appearance of #2 without overcooking...
I saw those things last week, but $75 is a lot for one of those.

I'm gonna try to boost my Pan Searing skills first---Hotter & Quicker should do it.

Bear
 
Looks like your having some fun with your new toy!

Personally I like the torch method the best, it really crisps up that fat on the edge.

Good experiment Bear!

icon14.gif
  Al
Thank You Al.

I'm going to work on both methods, and see which one wins out.

And Thanks for the Points.

Bear
 
I struggle with pan searing after sous vide. I either get the pan too hot and the flavor gets acrid, or I over cook the meat. $75 might be reasonable.

Broiler works, though. You should include that in your experiments... I'd really like to see how that works with duck breast.
 
 
Pretty Cool, I like the Comparisons  Nice Job, 
icon14.gif


points1.png


Gary
Thank You Gary!!

My Smoking time is suffering a little lately, but I want to get this SV thing nailed down to at least the way I planned.

And thanks for the Points.

Bear
 
Great comparison write up Bear!

Pointing this for sure!
Thank You Charlie!!

And Appreciate the Points.

Bear
 
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I struggle with pan searing after sous vide. I either get the pan too hot and the flavor gets acrid, or I over cook the meat. $75 might be reasonable.

Broiler works, though. You should include that in your experiments... I'd really like to see how that works with duck breast.
Thanks Doug!

I thought about Broiler, but figured that would take longer & get the inside done more, but I could try it.

Bear
 
I struggle with pan searing after sous vide. I either get the pan too hot and the flavor gets acrid, or I over cook the meat. $75 might be reasonable.

Broiler works, though. You should include that in your experiments... I'd really like to see how that works with duck breast.
I'll do more testing along the way, but that $75 is my absolute last resort.

I told Mrs Bear about that thing last week, when I saw it on the Internet.

She said does it make the meat taste better?

I said--No, only look better.

She said, "Then we don't need it."

Can't argue with a Fact.

Bear
 
I'd eat all your experiments, they look delicious! I'm available as a Guinea pig...free of charge!

By the way, I just use a regular blowtorch like you for searing. If anything, the weed burner torch would be cool...it has multiple uses too.
 
 
I always have Lard, Canola Oil, and Grapeseed Oil in the kitchen. Any of the three would work.
The only oils we stock here are Vegetable Oil, Crisco, Olive Oil, and Butter.

I like Butter, because it give great taste too.

Bear
 
Last edited:
I'd eat all your experiments, they look delicious! I'm available as a Guinea pig...free of charge!

By the way, I just use a regular blowtorch like you for searing. If anything, the weed burner torch would be cool...it has multiple uses too.
Thank You Xray!!

And Thanks for the Points.

Bear
 
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