Recent content by demosthenes9

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  1. demosthenes9

    Sous Vide Prime Ribs for Christmas Eve

    Thanks! The crown roast was a bit of an adventure as the butcher did indeed butcher it. I had to unstring it and redo the Frenching. Didn't do a great job, but much better than how it started out.
  2. demosthenes9

    Sous Vide Prime Ribs for Christmas Eve

    Thanks! I was kind of leary aboutthe whole SV thing. Let's just say that I'm sold on it now.
  3. demosthenes9

    First prime rib

    Cook time for PR isn't determined by weight, but rather, thickness of the loin, chamber temp and desired degree of doneness. As Bear said, cool this one the exact same way you did the other one on your traeger and it should take roughly the same amount of time. As a general rule, it takes...
  4. demosthenes9

    Sous Vide Prime Ribs for Christmas Eve

    Thanks Bear! Having to step up my game to try and match your PR mastery!
  5. demosthenes9

    Sous Vide Prime Ribs for Christmas Eve

    Thanks everyone for the kind words. The PR tasted great. That said, I've seen many other sous vide PR posts on a couple of FB groups that looked awesome as well. So, I might experiment a bit and try longer times, or slightly different Temps. The precision of SV is pretty insane when you...
  6. demosthenes9

    Sous Vide Prime Ribs for Christmas Eve

    I usually smoke these at 225ish, but was trying them Sous Vide for the first time. The plan was for a 10.x and a 9.x lb on at 134 for 8 hours, to be followed by a short smoke and hot sear on a Weber Ranch Kettle. After posting about this elsewhere, someone else mentioned that they didn't...
  7. demosthenes9

    Smoking 2 Primeribs

    Glad that it worked out for you, but it needs to be reiterated that COOK TIME FOR PR IS NOT BASED ON WEIGHT !!!!! At the same chamber temp, a 22lb whole 7 bone loin that is 5 inches thick will take the same amount of time to cook as a 8lb 2 bone loin that is also 5 inches thick. Cook time is...
  8. demosthenes9

    Belated Christmas Meal

    I'd most definitely complain. There isn't enough meat on the plate !!! :):):)
  9. demosthenes9

    Smoking 2 Primeribs

    Sorry for not seeing this yesterday. Cook time for cuts like Prime Rib (Ribeye roasts) aren't determined by weight, but rather, by thickness of the loin, chamber temp and desired finish IT. The only real impact you'll see on cooking 2 roasts at the same time is that you are putting more...
  10. demosthenes9

    My First NY Strip Roast with Scalloped Spuds

    It's a Ribeye roast A dang tasty looking one too !!
  11. demosthenes9

    Roast beef

    Also, the amount of carryover really depends on your chamber temp. At 225ish, you'll only get about 5-7 degrees.
  12. demosthenes9

    Whole Ribeye for Christmas

    Tex, Whip up a pot of au jus. Bring it to a boil, then turn it down to low. Target is about 180 degrees, which is less than boiling or simmering. You can get something like "Better Than Bullion" or some other beef base at most grocery stores. Be sure to add a bit of butter once you get it...
  13. demosthenes9

    Prime Rib, cook roast & Ribs seperate

    I split the bones off and do them separately. There's only one real benefit to leaving the bones on, and that's to act as a heat shield if your smoker doesn't really do indirect very well. Contrary to popular myth, bone on doesn't add any more flavor. It's actually a negative in two ways...
  14. demosthenes9

    Prime Rib Help!!!!

    Bear's advice will keep you safe, but it's been my experience that the extra weight doesn't add any time at all. If both are 5 inches thick, they will take the same amount of time to cook regardless of the weight if being cooked at the same chamber temp. That said, putting a piece of meat in...
  15. demosthenes9

    Smoked Prime Rib

    I think that's a little low even for a reverse sear, unless you like your meat still raw. What temp/taste are you aiming for ?
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