Sous Vide Rib Roast

[SmokinEdge]

Started with a boneless 8# rib roast. Preheat the water bath to 135*. Slather melted butter on first, then Season up the roast with kosher salt, rosemary, thyme, gran garlic and fresh cracked Tri color pepper.

Then vacuum seal and into the water for 7 hours, at which point we were 132.8* IT.

pat dry and rest on the counter about 1/2 hour then on to hot charcoal for a quick sear.

Rest again while I get some grill marks on some Argentinian shrimp, marinaded in white wine, garlic and white pepper.

Then finish with melted butter and garlic.

Slice the roast and plate with flavored mash taters, green been casserole (homemade French fried onions) and of course au jus.

Was delicious. We are thin slicing the leftover rib roast, back into the SV to reheat for sammiches tonight. Thanks for stopping by.

 

[pushok2018]

That is one awesome looking plate! The Rib Roast coked to perfection! I am going to my local supermarket tomorrow to get one small Rib Eye roast and will be doing the same....

 

[SecondHandSmoker]

That is one delicious looking meal.

 

[Rafter H BBQ]

Nice cook all the way around! That is one tasty looking plate!

 

[JLeonard]

Gorgeous!
Jim

 

[Bearcarver]

Great Job Edge!!!
Looks Mighty Tasty!!
Like.

Bear

 

[MJB05615]

My mouth is watering! Great job, and that plate is awesome. The roast is cooked perfectly.

 

[SmokinEdge]

Sandwiches meat for tonight.

 

[DougE]

Awesome looking meal, well meals, the leftovers look as good as the main meal.

 

[thirdeye]

Perfect job on that, and the sandwich meat is an added bonus.

 

[BB-que]

Started with a boneless 8# rib roast. Preheat the water bath to 135*. Slather melted butter on first, then Season up the roast with kosher salt, rosemary, thyme, gran garlic and fresh cracked Tri color pepper.
View attachment 520171
Then vacuum seal and into the water for 7 hours, at which point we were 132.8* IT.
View attachment 520172
pat dry and rest on the counter about 1/2 hour then on to hot charcoal for a quick sear.
View attachment 520175
View attachment 520176
Rest again while I get some grill marks on some Argentinian shrimp, marinaded in white wine, garlic and white pepper.
View attachment 520177
Then finish with melted butter and garlic.
View attachment 520178
Slice the roast and plate with flavored mash taters, green been casserole (homemade French fried onions) and of course au jus.
View attachment 520179
View attachment 520180
Was delicious. We are thin slicing the leftover rib roast, back into the SV to reheat for sammiches tonight. Thanks for stopping by.

Delicious

 

[Brokenhandle]

Dang that looks good! We had prime rib today also at my mother in laws today also...smoked by her son, my BIL, dang good also. Leftovers are in my fridge to be thin sliced for sandwiches just like you did, and then bring back to them. Did you chill your meat before slicing thin?

Ryan

 

[Bearcarver]

OMG!!
The Sammies will be Awesome!!

Bear

 

[SmokinEdge]

Did you chill your meat before slicing thin?

Yes we had a chunk left over from the night before in the fridge. It sliced real nice being firmed up in the ice box.

 

[sawhorseray]

Fantastic looking dish Edge, huge like! I'm doing a similar cook this coming Sunday, tho I'll smoke the prime in my Pro 100. We love those red jumbo shrimp from Argentina, I got this CI shrimp tray awhile back, does them perfecty on the Weber every time, two minutes! RAY

 

[crpngdth2001]

Where'd you pick up that cast iron shrimp tray at? I think I'd like to pick one up too.

 

[civilsmoker]

Man oh MAN that looks like some gooooooood eats for sure!

 

[SmokinEdge]

Fantastic looking dish Edge, huge like! I'm doing a similar cook this coming Sunday, tho I'll smoke the prime in my Pro 100. We love those red jumbo shrimp from Argentina, I got this CI shrimp tray awhile back, does them perfecty on the Weber every time, two minutes! RAY
View attachment 520279

Thank you Ray, I’ll be watching for your smoke, sounds great. The shrimp are Excellent, where did you find the CI?

 

[sawhorseray]

Thank you Ray, I’ll be watching for your smoke, sounds great. The shrimp are Excellent, where did you find the CI?

Amazon.com: Outset 76375 Shrimp Cast Iron Grill and Serving Pan , Black : Home & Kitchen

Works perfectly every time! RAY

 

[uncle eddie]

Beatiful looking prime rib! Big like!