Prime rib was on sale for $4.88 a pound so I figured I’d give it a try. I salted it as soon as I got home and put it in the fridge overnight. Today I sliced into three pieces so it could be cooked sous vide.
@inkaddictedchef1's Prime rib the other day looked amazing so I did the same rub. Sage, thyme, rosemary and garlic went into the blender with some EVOO then I added some salt and pepper. The herbal rub was put on the meat then it was vacuumed sealed and then put in the sous vide at 125 for 4 hours. I added two filets the last hour and a half. The filets were rubbed with seasoned salt, garlic powder, and onion powder.
I cooked baked potatoes on the grill indirect then when they were done I seared the prime rib and filets. I did put the prime rib on the grill indirect for about 15 minutes. I was worried that 125 might be a little too rare for my parents. I think they ended up right around 130 when they were done. I seared the fillets once the prime rib was done. The filet really seared good after all of that prime rib fat dropped into my coals. They came like they would in a red hot cast iron skillet. Everything came out great. I really liked the herbs on the prime rib.
The only thing I would change would be slicing it then dry brining it. I was undecided until the morning after I bought and brined the prime rib as to how I was going to cook it.
Post dry salt brine
There’s a lot more garlic in there that you can’t see. I used an entire head of garlic.
We’re all in this together and we love to take a bath. (Extra credit for naming the song)
Good thing I traveled with my cooker and sous vide! And an even better thing that my Mom got a Sous Vide a month or two ago.
Filet getting a quick salt brine. Didn’t get any pictures of it seasoned or in the sous vide.
Prime rib after 4 hours at 125
Getting a little smoke and a few more degrees more internal temp while the taters finished up.
Filets starting to sear.
Forget lighter fluid. Prime rib fat is where it’s at!!!
Now that is a sear! I didn’t get any sliced pics of these but they were amazing. They looked to have finished around 128 and were really dang tender.
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