PRIME RIB, SMOKED, SOUS VIDE, & TORCHED - REVISTED

[uncle eddie]

I came across an old sous vide post from SmokinAl and we decided to try doing the same. We had a single bone prime rib left over from Christmas that was about 2.0 lbs. It was seasoned with SPG a day before it hit the smoker. It was in the MES40 for about 3 hours at 225...I pulled it with an IT of 122F, loosely shrink wrapped it, and popped it in my Inkbird Sous Vide (pronounced like "Sue V." ) The Sous Vide was at 132F and the smoked prime rib was in it for 20 hours. I saved the juice from the bag and it was the best aus jus ever! Just WOW! I torched the prime rib before cutting so it would look cool...but, although that was fun, I don't think it was necessary....but I will definitely torch it again because of the "fun" part. The prime rib was perfect and so tender you could almost cut it with a spoon. Lots of pictures follow in reverse order...from plated to the beginning.

For those of you that are curious, he is the link to SmokinAl 's old post: https://www.smokingmeatforums.com/threads/prime-rib-smoked-sous-vide-torched-an-experiment.259461/

Be sure to save all the aus jus from the drippings and the bag...it was the best ever!

Here comes the fun part. We did it inside and it really didn't make the kitchen smokey. It took about 2 minutes to torch sear the enture rib roast.

Just pulled from 20 hours of sous vide at 132F.

my set-up.

I had to spring clip a kitchen utensil to the bottom to make sure the rib roast would submerge properly and cook evenly.

the day before eating...

2 days before eating...

 

[old sarge]

Look mighty tasty.

 

[MJB05615]

That looks great Eddie. Perfect color and juicy. Great work.

 

[jcam222]

Looks great!! Done just how I like it. I’ve done a few sous vide and reverse seared. Always turn out good.

 

[uncle eddie]

Look mighty tasty.

That looks great Eddie. Perfect color and juicy. Great work.

Looks great!! Done just how I like it. I’ve done a few sous vide and reverse seared. Always turn out good.

thanks guys

 

[thirdeye]

Looks just great. I'm curious how the lip got dark with such accurate temp control?

 

[tx smoker]

That looks like the perfect PR Eddie. Excellent job sir. I've gotten to where I love using the SV for larger cuts of meat. and done it several times recently. I have a feeling this is gonna continue to grow in popularity due to the foolproof cooking method. I loved that shot of yours what the meat looks like a heart laying on it's side Beautiful meal!!

Robert

 

[SmokinAl]

Awesome looking PR Eddie!
Nicely done!!
Al

 

[uncle eddie]

Looks just great. I'm curious how the lip got dark with such accurate temp control?

Probably from my torch-work. I started on the edge and I think I went a little overboards on a spot or two.

 

[uncle eddie]

That looks like the perfect PR Eddie. Excellent job sir. I've gotten to where I love using the SV for larger cuts of meat. and done it several times recently. I have a feeling this is gonna continue to grow in popularity due to the foolproof cooking method. I loved that shot of yours what the meat looks like a heart laying on it's side Beautiful meal!!
Robert

Awesome looking PR Eddie!
Nicely done!!
Al

Thanks guys. I think a chuck roast is next...

 

[thirdeye]

Probably from my torch-work. I started on the edge and I think I went a little overboards on a spot or two.

That makes sense, and the lip (or cap) muscle has more myoglobin. Regardless I need to try the extended SV time on a really thick ribeye or a small roast.