I’ve already brined for over 24 hours. Ready to sous vide! Can I get advice on temperature and time? Also, how to finish? I have a cast iron and a hot oven. Thanks everyone !
by trixr4kiddz
10 Comments
SuchRevolution
I would cut the rib off and cook it according to kenji’s directions. I wouldn’t sous vide this.
137 for 6 to 8 hours. Renders the fat. Don’t need a long roast to tenderize, just enough to melt the fats.
Finishing is the hardest part on a roast. I use a grill with massive charcoal bed to get well over 1,000 degrees for a final sear. In your case I’d get the oven as hot as you can (broiler, or even cleaning mode) and do a 3 to 5 minute finish.
Separate-Abrocoma-31
Great cut. I recommend doing it at 130° for 8 hours. Up to you if you want to put the rub before the bath or after. I would finish it in a hot ass oven (500-550°) for no longer than 5 minutes. Don’t forget to cut out the bones.
trixr4kiddz
What do you guys mean by cut the bones or cut the ribs?
DAMN_IT_FRANK
Don’t sous vide. Follow Kenji’s method on serious eats.
SecretlyHiddenSelf
135F for 7 hours.
After, brush with garlic and herbed butter, and roast in 50OF oven for 20 minutes.
Cut off the ribs and re-tie to the roast to avoid the hassle of how thick to cut then reverse sear 225 degrees until 130 degrees in center and follow above searing unstructions
trixr4kiddz
My oven can go below 50 Celsius convection. Can I cook at 57 Celsius for longer? It does not say on kenjis recipe if you can go lower than 66c
10 Comments
I would cut the rib off and cook it according to kenji’s directions. I wouldn’t sous vide this.
https://www.seriouseats.com/perfect-prime-rib-beef-recipe
Separate the ribs and cook it on fire
Depends if you want some steaks or a roast..
137 for 6 to 8 hours. Renders the fat. Don’t need a long roast to tenderize, just enough to melt the fats.
Finishing is the hardest part on a roast. I use a grill with massive charcoal bed to get well over 1,000 degrees for a final sear. In your case I’d get the oven as hot as you can (broiler, or even cleaning mode) and do a 3 to 5 minute finish.
Great cut. I recommend doing it at 130° for 8 hours. Up to you if you want to put the rub before the bath or after. I would finish it in a hot ass oven (500-550°) for no longer than 5 minutes. Don’t forget to cut out the bones.
What do you guys mean by cut the bones or cut the ribs?
Don’t sous vide. Follow Kenji’s method on serious eats.
135F for 7 hours.
After, brush with garlic and herbed butter, and roast in 50OF oven for 20 minutes.
https://preview.redd.it/pi4i2dqk95xd1.jpeg?width=2976&format=pjpg&auto=webp&s=1fad166656dab28c433478ead745ff55ad902ace
Cut off the ribs and re-tie to the roast to avoid the hassle of how thick to cut then reverse sear 225 degrees until 130 degrees in center and follow above searing unstructions
My oven can go below 50 Celsius convection. Can I cook at 57 Celsius for longer?
It does not say on kenjis recipe if you can go lower than 66c