Sous Vide Rib Roast

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SmokinEdge

Legendary Pitmaster
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Jan 18, 2020
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Western Colorado
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.
0D3FCA41-37AF-43CF-8A58-5B682C784BA0.jpeg

Then vacuum seal and into the water for 7 hours, at which point we were 132.8* IT.
C4FB4FE2-D9D4-46A9-B2F5-E857E4D76493.jpeg

pat dry and rest on the counter about 1/2 hour then on to hot charcoal for a quick sear.
DCF9A96B-6234-4842-88B6-22613BB9D39E.jpeg

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Rest again while I get some grill marks on some Argentinian shrimp, marinaded in white wine, garlic and white pepper.
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Then finish with melted butter and garlic.
069F986E-5D5A-4DA4-BB12-1D6B7E5EB65F.jpeg

Slice the roast and plate with flavored mash taters, green been casserole (homemade French fried onions) and of course au jus.
6A1D0195-69F5-4C7E-8174-85F348D40F3D.jpeg

32936FEF-B8BB-4937-ACDD-473C272A2178.jpeg

Was delicious. We are thin slicing the leftover rib roast, back into the SV to reheat for sammiches tonight. Thanks for stopping by.
 
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
 
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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
 
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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
DSCN2448.JPG
 
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?
 
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