Sous Vide Prime Rib Herb-Ctusted (Rib Roast)
sous vide prime rib – 1 prime rib, 3 rib bones
Salt , black pepper, cooking oil, rosemary, garlic, crushed (3 cloves)
30g herbs, fresh, rosemary and thyme
15g black peppercorns, whole
40g salt, maldon flake, or other coarse salt
1 egg white
0.51 stock, beef
Timing: 1 hr active; 5-7 hr total
Yield: 6 servings
Equipment: Butchers twine, Sous-vide setup, Sous-vide bags for roasts, Whisk, Brush, Thermocouple thermometer (optional), Fine-mesh sieve (optional)
Select the doneness you want:
Rare: 122 °F / 50 °C
Medium-rare: 129 °F / 54 °C
Medium: 136 °F / 58 °C
Medium-well: 144 °F / 62 °C
Well-done: 154 °F / 68 °C
1.Begin to separate meat from bones
Work your knife between the rib bones, using a back-and-forth motion along the line that you created along the top of the rib bones in the previous step. Rotate the roast and repeat.
Flip the roast so that the fat cap is facing up. Just like you did on the other side, draw a line across the roast to connect the indents on each side. Cut along the line again, only this time allow your knife to go as deep as the rib bones. Work the knife between the bones using the same back-and-forth motion you used on the other side.
Flip the roast again so that the fat cap is facing down. With your knife, remove the top layer of membrane on top of the rib bones. This will help you see things better as you work.
3.Peel membrane away from the bones
With your knife, carefully peel away the connective tissue surrounding the bones. Push down on the meat surrounding the bones by applying pressure with your knife. Continue peeling and pushing away, wiping off your blade as needed, until there’s a gap between each rib bone and the tissue surrounding it.
This is the hardest part, so be patient and stick with it. You’re almost done.
4.Remove fat, meat, and membrane around rib bones
Cut off the section of fat and meat underneath the rib rack, leaving enough material close to the bones that you can get a grip on it.
Using two kitchen towels for grip, pull the remaining meat off the bones. Your ability to do this easily will depend on how well you separated the membrane from the bones in the last step. If you find that the meat is not coming off, go back to the previous step and try peeling the membrane back more thoroughly. Again, patience is key.
Use a kitchen towel to remove any material that’s clinging to the bones. Get it all off—if you leave anything there, it will burn and blacken in the oven, sullying your perfect frenching job.
6.Now let’s trim!
Working as closely to the rib bones as possible, cut between the roast and the rack. This takes a little finessing, as you’ll be working around some hard bone. But keep going—you got this.
7.Lose the cartilage
With a knife, cut away connective tissue and cartilage from the roast. Cartilage is translucent and feels hard and plasticky. It’s important to remove these unwanted bits—they won’t soften during a shorter cook.
8.Truss that roast
Cut four to six pieces of butcher’s twine long enough to tie around the roast and rack.
Lay roast flat on your work surface. Place rib rack atop roast, where it was before you trimmed it. Position twine at equal distances between each bone.
Tie a string between each bone (or, if you have a particularly thick roast, on each side of each bone). We loop one end of the string three times around the other, then pull taut and tie a second knot to get a tight tie. This step helps you to get the most out of your Sous Vide Prime Rib.
9.Presear to build flavor
Salt, as needed
Black pepper, as needed
Cooking oil, as needed
Rosemary, as needed
Garlic, crushed, about 3 cloves, as needed
Season your roast with salt and pepper, then heat a heavy pan over medium-high heat and add oil. When the pan is hot (like, hot hot), add the roast. Give it a good sear for about two minutes per side, but don’t bother searing the rib side. The goal is to build a good, dark crust.
Remove the roast and set it aside. Then, add garlic and rosemary to the pan and toast them. When they are fragrant and toasty, scoop them onto the roast and allow the whole thing to cool for a few minutes.
To achieve the best Sous Vide Prime Rib, you can also presaer your roast in the oven (475 °F / 250 °C for about 15 minutes) or skip this step completely. Choose your own adventure!
10.Bag it up!
Throw the whole roast and herby goodness into a sous vide bag. Be careful when transferring the roast to the bag—you don’t want those bones poking through.
PRO TIP: You can wrap the bones with a paper towel to help prevent them from poking through your sous vide bag.
Pop the bagged roast into the pot with Joule and allow it to cook 4–6 hours. Thinner roasts will take toward the shorter end and thicker roasts toward the longer end of the range, but don’t stress—you can leave the meat in the water for a couple extra hours, and it’ll come out just as tasty.
12.Get ready to rub!
An hour before you want to finish your meat, start working on your herbtastic rub.
13.Pick and chop herbs
Herbs 30 g, fresh, such as thyme and rosemary
Pick herbs of your choice, chop finely, and set aside.
CHEF’S TIP: You can use any fresh herbs you like, but the heartier ones will always work best and stand up to the meat and long cook time. We used rosemary and thyme here, but sage or marjoram would work too.
14.Grind or crack peppercorns
Black peppercorns 15 g
Grind your peppercorns. Remember, the finer you grind your peppercorns the spicier your roast will taste. The smaller the grind, the more pepper that will stick to the meat.
PSST: No grinder? You can crack the pepper with a cutting board and a pan. Place the peppercorns on the board and apply pressure with the bottom of the pan to get your perfect Sous Vide Prime Rib.
15.Combine herbs, pepper, and salt for rub
Salt, Maldon flake 40 g, or other coarse salt
Combine dry ingredients in a bowl and set aside.
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