Prime Rib Sous Vide

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READY IN: 24hrs 10mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
  • 8
    lbs standing rib roast, bones separated
  • 14
    cup McCormick's Montreal Brand steak seasoning
  • 14
  • 14
  • kitchen twine
  • 2
    tablespoons oil rendered from salt pork or 2 tablespoons other oil
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DIRECTIONS

  • Bind rib roast with twine.
  • Doing one side at a time, coat each side with steak seasoning, then garlic powder, then salt.
  • Vacuum seal the roast.
  • Cook in 133 F water bath for 24-36 hours.
  • For the bones, repeat steps 2 and 3 and freeze for another time or cook right away at 133 F for 72 hours.
  • About an hour before you remove the roast from the bag, heat up a cast iron skillet in the oven at 400°F.
  • Remove roast from bath and bag. Reserve the liquid to use as an au jus later.
  • Pat the roast dry.
  • Move the cast iron skillet to the stove using mits, and turn the heat to medium high.
  • Add the oil to the skillet.
  • Sear each side of the roast for 2-3 minutes.
  • Slice and serve with horseradish sauce, http://www.food.com/recipe/sour-cream-and-horseradish-sauce-156847.
  • There is no need to let the roast rest. Enjoy! Reheat slices in zipper bags using the sous vide method too. This will avoid over cooking the meat when reheating.
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