How to Sous Vide a Prime Rib Roast
Рет қаралды 406,675
4 жыл бұрынThere's a lot of pressure when you're out to prepare the perfect Prime Rib Roast. The sous vide cooking method ensures perfect temperatures and tenderness. Sous vide is essentially water bath cooking. It's not a quick process, but it's one that guarantees your steak cooks to an exact temperature. Watch and learn how to use sous vide cooking for any beef cut.
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@mgweir3252 7 ай бұрын
I have done this at 133 degrees for 24 hours and it was perfect. I sear it in a hot pan before bagging and cooking in the Sous Vide. I let it rest for 20 minutes or so after the bath, dry it with paper towel and then under a hot broiler for 5 or 6 minutes. Tender, juicy and intense beef flavor. The additional time over what you suggest renders more of the fat. Salt and pepper is the only seasoning needed.
@johneewishbone 2 ай бұрын
Fat doesn't render anywhere close to 133 degrees. The extra liquid in the bag when cooking at a higher temperture (133F instead of 131F) for a longer time is water loss. So, you've actually made the meat less moist. Higher temp and longer cook time equals water loss, not fat rendering. One of the cons of sous vide: The cook temp isn't conducive to rendering fat. If you want to render some fat do it in the oven when you brown it.
@Georgecostanza7 2 жыл бұрын
ive followed this for the past 2 years for our thanksgiving roast and it always comes out perfect.
@carlstawicki1915 4 жыл бұрын
7:19 The money shot. Holy sweet Jesus. 🤤
@ichiroll210 8 ай бұрын
tried this a year or two ago for thanksgiving, back again to refresh my memory. This method absolutely works~
@CCS216 4 жыл бұрын
Followed this for Easter. Brilliant. I added thyme before going in the oven. Cheaper than eating out. The results were perfect because the sous vide is so exact. Thank you.
@CertifiedAngusBeefTestKitchen 4 жыл бұрын
Thanks for watching! We are glad your roast turned out great.
@dereknolin5986 7 ай бұрын
Was it powdered thyme, dried, or fresh? The thyme didn't burn in the oven?
@RogerC68 3 жыл бұрын
Great video and you make it look so easy. We just recently purchased a sous vide as well and used it several times in the past two weeks without disappointment! I love this technique!
@CertifiedAngusBeefTestKitchen 3 жыл бұрын
Awesome! Thank you!
@Tunesnthings 4 жыл бұрын
“I know it doesn’t look that good right now... but watch this!!!”
@TheFlash9333 4 жыл бұрын
I can hear the music
@GaryPiazza 4 жыл бұрын
Ha ha, only us die hards will get this. Guga!
@rioyudha3224 4 жыл бұрын
Luke Times what do you think, ninja?
@saifulhaque4804 4 жыл бұрын
haha guga is awesome
@cyrannodb 4 жыл бұрын
@@rioyudha3224 It's DEEEEEEEEEEEEEEEEEEEEElicious!
@souldouttgamer7421 3 жыл бұрын
That was the best sous vide prime I've seen online
@CertifiedAngusBeefTestKitchen 3 жыл бұрын
Thank you :) Hope you have a wonderful holiday!
@PrayerPray 3 жыл бұрын
This helped a lot. All set for our prime rib roast for Christmas. Thank you.
@CertifiedAngusBeefTestKitchen 3 жыл бұрын
Your welcome!
@daveklein2826 3 жыл бұрын
I followed your instructions to the letter and it was the best ever....Thank you very much
@CertifiedAngusBeefTestKitchen 3 жыл бұрын
Glad it helped!
@jimccc9467 3 жыл бұрын
So we just bought one last night and this showed up this morning. Great job, looks delicious.
@CertifiedAngusBeefTestKitchen 3 жыл бұрын
Awesome! Thank you!
@cramdangle 4 жыл бұрын
Looks good I’m gonna try this next time
@user-ls5vz7zd1u 2 жыл бұрын
One of the best meat cooking tutorials on KZfaq in my opinion
@danramirez4290 2 жыл бұрын
Can’t wait to try this method.
@joe9871 3 жыл бұрын
Great video. Thank you. This Christmas will be a treat.
@CertifiedAngusBeefTestKitchen 3 жыл бұрын
Merry Christmas!
@TheJScottJ 4 жыл бұрын
Perfect! Turned out exactly as expected. Have used Sous Vide for steaks, but not for a roast. Highly recommended.
@CertifiedAngusBeefTestKitchen 4 жыл бұрын
Thanks for letting us know! We really enjoy sous vide for roasts.
@simisup1011 3 жыл бұрын
Hi, How thick is your steak please? I find hard to use a think steak, less than an inch because gets overcook to easly when I sear it before serving. I will try 1 inch or a bit more. What size do you use please
@taranisprime6366 3 жыл бұрын
@@simisup1011 For thin steaks, cool the steaks to room temp or colder or put in the fridge uncovered to make sure its completely dry. Then sear. By pre-cooling the steaks, you will not overcook it if you sear 1 to 2 mins each side. ½ inch steaks not more than 1 min each side. Best searing method I have found is charcoal. Slap on in your BBQ pile up the coals till its an inch or less below your steak. You can get an incredible sear in 45 seconds. Second best is blazingly hot cast iron pan. But that requires at least 11/2 mins each side so you need a thicker steak. I have also used a blow torch, but you have to careful not to get too close to the unburnt butane else you get a weird taste.
@michaelwhalen4337 4 жыл бұрын
Looks Amazing!! Thanks for sharing 😋😋
@CertifiedAngusBeefTestKitchen 4 жыл бұрын
Thanks for watching!
@djtblizzle 3 жыл бұрын
3am on New Year’s Eve 2020, and I’m laying here wanting to eat my dang tv screen!! Well done sir! 👍🏽
@CertifiedAngusBeefTestKitchen 3 жыл бұрын
Thank you!!
@lauriesproject 2 жыл бұрын
Making this today. Wish me luck!!!
@humantorch50 4 жыл бұрын
Thanks for the video
@User-ic5ky Жыл бұрын
Awesomeness! Looks like very delicious 🤤
@baycitychef70 3 жыл бұрын
Great Video, Great Instruction 🤘🏽
@CertifiedAngusBeefTestKitchen 3 жыл бұрын
Appreciate it!
@debhertlein5867 4 жыл бұрын
I did a 7.5 lb. Prime Rib in my Sous Vide on Valentines Day.....set the temp on the SV and let it get up to temperature then submerged my rib. Left it in for about 8 hours....then roasted it in my oven 500* for about 15 minutes...maybe a little less...It was PERFECTLY COOKED for all of our guest!!!! I love this method of cooking!!!
@CertifiedAngusBeefTestKitchen 4 жыл бұрын
Thanks for sharing, Deb!
@boboscurse4130 4 жыл бұрын
Did you use the same temp? That's too rare for my family so I'm trying to decide what temp to give medium without overcooking. 135? 140?
@Nisabehere 3 жыл бұрын
Looks so delicious!!
@CertifiedAngusBeefTestKitchen 3 жыл бұрын
So good!
@theexxecutionah8872 7 ай бұрын
Thanks for this! 👍🏻
@grmk1b Жыл бұрын
That ain't a half inch slice and not a soul will complain 😂 Beautifully done!
@ChrisParayno 4 жыл бұрын
Easy peasy lemon squeezy!! I love my sous vide and as you mentioned you can get a great one for less than 90 bucks now!
@iamgort70 4 жыл бұрын
Just bought all the gear for sous vide & I am an experienced Home cook...but I am definitely a 'Medium' man myself...I am sure its all going to taste fantastic! And "I know it doesn't look good right now...but watch this!" :)
@CertifiedAngusBeefTestKitchen 4 жыл бұрын
Hurray! Let us know how it goes
@iamgort70 4 жыл бұрын
@@CertifiedAngusBeefTestKitchen Perfection!
@toddpipia 4 жыл бұрын
Perfection...!!! Nicely done...!
@CertifiedAngusBeefTestKitchen 4 жыл бұрын
It was delicious!
@brianwagner9518 8 ай бұрын
looks so good sir
@sohrab4497 3 жыл бұрын
You sir, are a genius!
@rcsutter 4 жыл бұрын
I discovered sous vide cooking a couple of years ago and I love the results. Prime Rib, Steaks, Tenderloins (beef and pork), bone-in chicken or turkey. You get exactly the doneness you want, all the way to the bone, every time. Just like the roast you cooked here, you get wall-to-wall even doneness. No more rare center/well done outer meat. Especially on expensive cuts of meat, I like knowing there's no way I'm gonna mess it up and under/over cook it. Then all you gotta do is sear it for flavor and render the fat, and serve. And you have accurate flexibility in your personal preference of doneness. My medium-rare number for beef is 132 degrees. Yours might be 135. No matter how long you cook it, that's what you're going to get. Great video, thanks!
@CertifiedAngusBeefTestKitchen 4 жыл бұрын
Thanks for the comment, Rich! Sous vide is a great technique
@bobjordan9 Жыл бұрын
Great technique
@bigboricua4573 2 жыл бұрын
I just purchased one at Costco on sale, doing this for Christmas 👍
@yclare1 2 жыл бұрын
Amazing..!
@jackditlove9601 3 жыл бұрын
Great video. Quality meat yields quality meal. Sous Vide just makes it better. Use it for all proteins.
@CertifiedAngusBeefTestKitchen 3 жыл бұрын
Very true!
@smiffyOG 3 ай бұрын
I make this often. I like to give it a season and sear beforehand then rub down with a bit of better than beef bouillon then add some fresh rosemary and duck fat to the bag for the sousvide. Reserve all juices from the cook for a perfect au jus.
@gagfails4985 2 жыл бұрын
fantastic ......
@charleschapman2428 4 жыл бұрын
That look on his face at the end, says it all. 👍
@randywhite990 4 жыл бұрын
Nicely done, Michael!
@DomaineStickem 2 жыл бұрын
Bruh... Damn that looks amazing
@IPIXInvestorFLSince 2 жыл бұрын
YUMMY!!!!
@clarencerollason1693 2 жыл бұрын
If one wanted to cook sliced mushrooms with it when should they be added or cooked,also would like to have the taste of the sauce from the primerib with the mushrooms or served in the sauce from the prime rib?
@joshuaperry75 2 жыл бұрын
this channel is so underrated ;-;
@amirrizer5069 4 жыл бұрын
Great video. I want a sous vide machine bad.
@CertifiedAngusBeefTestKitchen 4 жыл бұрын
It's so good!
@hgonz14 2 жыл бұрын
Made this last Thanksgiving and it turned out great just make sure your bag doesn't break during the sous vide process.
@bigboricua4573 2 жыл бұрын
Did your bag break? And if yes what did you do?
@hgonz14 Жыл бұрын
@@bigboricua4573 I made 2 in different sous vide machines. One broke, had to reseal it and add it for another 8 hours on that one it came out good
@johnyoung5377 Жыл бұрын
Double bag!
@mikesnyder815 Жыл бұрын
What causes the bag to break?
@thechadford8572 4 жыл бұрын
It may not look that good right now, but watch this!
@GrandmaMarlayne 2 жыл бұрын
Wow!
@sontwisted 4 жыл бұрын
Aw man i need a slice of that
@CertifiedAngusBeefTestKitchen 4 жыл бұрын
Oh yeah. This was good.
@15rtimmy 2 жыл бұрын
Would oven searing work for other cuts of beef?
@italianskygod111 2 жыл бұрын
QUESTION: After its 6 hours of sous vide cooking, would there be any problem if I waited 3 or 4 hours before putting it in the oven to sear it? By doing so, it would allow me to better schedule my supper time with just 25 minutes delay (oven time + resting = 25 minutes). Thanks from Montreal.
@CertifiedAngusBeefTestKitchen 2 жыл бұрын
You can definitely hold it sous vide for 10 hours total, 6 hours is minimum to get it up to the temperature you are going for. 14 hours would be the maximum cook time, it starts to break down a little too much at that point.
@Brumasterj 3 жыл бұрын
Great video, just did my first steak last night Sous Vide! It was amazing! I think if I do a prime rib I will go with a temp of 120-123 more on the rare side that way you can always put hot beef ajou over your slice to cook it a little more if you prefer! Once you over cook a prime rib you can’t go back. Texas Jack
@CertifiedAngusBeefTestKitchen 3 жыл бұрын
Good stuff! Quick tip from our chefs: apply the sear after you sous vide your prime rib. Enjoy!
@davepalex 2 жыл бұрын
120 is too low for ribeye. Try 137, it melts the fat in a beautiful way.
@chuckychuck 2 жыл бұрын
👀👀👀👀Setting yourself up for bacteria growth.
@sganet_ 7 ай бұрын
That’s low for anything past 2 hours and not safe. You can do this for normal cut steaks.
@ljambeck 2 жыл бұрын
Any suggestion on a cook time for a 12lb prime rib?
@Buckle02 4 жыл бұрын
I'd still be tempted to take the cap off. Need to get me a rib roast
@penniewyatt9391 3 жыл бұрын
No, it’s protecting the meat.
@byronstanga 4 жыл бұрын
So if you cook it at 131 degrees for more than the 6 hours, let's say 12 is that going to change the internal look? And you said must see do you mean Tinder or mushy or maybe cook an additional 2 hours and get the best of Two Worlds
@yoinkyoink7169 4 жыл бұрын
Not the internal look per say but the texture of the meat will change gradually with time. The doneness of the meat will stay the same regardless of how long you leave it in the water bath. Just the texture will be different
@david01879 6 ай бұрын
I use a cooler for my sous vide container, and I'm surprised more people don't do the same. Coolers are available in any size and the circulator doesn't have to work as hard to maintain temp.
@Wipedout63 2 жыл бұрын
Can you tell me how the time in the bath will change based upon size? So I did a 5 pound for 6 hours using this method and it was great - but how long minimally should I do for larger - say 10 pound? And what about prime rib with bones? Can they be done this way too? Thanks
@CertifiedAngusBeefTestKitchen 2 жыл бұрын
Great questions! We'd recommend splitting the 10 lb roast into 2, 5 lb roasts. You can sous vide for up to 10 hours. Bone-in is ok but you want to make sure the bones don't cause a tear in the bag - try double-sealing it or removing the bones and including them in a separate bag.
@shanemn123 7 ай бұрын
Does 6 hours still work for it if its bone in or should I do it a bit longer?
@joegonzalez4188 2 жыл бұрын
Sous Vides are the best
@jeremiahgonzales3290 4 жыл бұрын
Would like to try this but cooking it to 125 and then drop it on the pellet smoker put a crust on it. I feel like it will be the best of all worlds!
@MrHulphond 3 жыл бұрын
Or give it some smoke before you put it in the sous vide. Smoke will not attache to the meat above 140F. I know you will go to 125 but even then smoke doesn`t attache that easily anymore to the meat. But it`s already 9 months since your comment so the meat will be done by now.
@cherylortega1843 Жыл бұрын
Is it better to sous vide a bone in or boneless prime rib roast?
@MrColbrot Жыл бұрын
How long do you roast for in the oven?
@19861111111111111111 3 жыл бұрын
Doneness is not a word!
@CertifiedAngusBeefTestKitchen 3 жыл бұрын
Yes, but we are working on that! We use it all of the time here so welcome to our jargon hah.
@daveklein2826 3 жыл бұрын
In the food business it is
@ctrfk8740 Жыл бұрын
Liked 👍 How many mins per lb 🤔 how much salt and pepper? Thanks ✌️
@PauIieWalnuts Жыл бұрын
Be generous
@jasonwills3070 2 жыл бұрын
Can you do anything with the left over juices in the bag?
@hgonz14 Жыл бұрын
You can make an au jus with it, add t1 tablespoon on Worcester sauce and a cup of dry red wine (merlot works great) and put them in a pan at low temp then add the leftover meat juices and put it to a simmer.
@packat78 2 жыл бұрын
Did you broil it at 500? Or bake?
@TechnoMulen Жыл бұрын
i love sous vide but what about making it in a steam oven?
@noodleshead9596 4 жыл бұрын
Hi there. Thank you for this vide. I just bought a 13 lbs bone in ribs roast today and I still not sure how long should I sous vide it. We like our steak medium. Please help!!!
@ChrisParayno 4 жыл бұрын
24 hours.
@meoleme8935 4 жыл бұрын
The principle of a sous vide is the temperature, not the time. However long it takes the meat to reach an internal temperature of about 155-160. With a sous vide, you can't over cook it if it stays in too long because the temperature of the water will never go above 155-160. With that being said, from my experience of cooking prime rib roast, I would estimate 4 hours, so leave it in 5 hours to be on the safe side. And the number of bones is not relevant. The cooking time is the same for a 3 bone or 12 bone.
@scottsimmons2342 4 жыл бұрын
Set the temp to the temp required for that level of doneness that you want and it cant be over cooked
@jimccc9467 3 жыл бұрын
Pretty sure he said don’t go over 14 hrs or it just mushy. Go back and watch video for the temperature setting and set 5 degrees below doneness desired.
@johnpoffenberger9733 4 жыл бұрын
Is it the same time for larger roasts?
@CertifiedAngusBeefTestKitchen 4 жыл бұрын
You may need more time for a larger roast. If you have a larger roast you could always split it into smaller portions to ensure they are cooked all the way through. Then you'll be able to apply a sear to more of the roast as well.
@dspinoy 2 жыл бұрын
How long was it in the oven on 500?
@dBsdecibels 3 жыл бұрын
That cutting board though?! Any insight into who makes that?
@CertifiedAngusBeefTestKitchen 3 жыл бұрын
The board he is using is from our brand collection. You can purchase one here: shop.certifiedangusbeef.com/collections/cutting-boards
@pauled4467 7 ай бұрын
I may have missed it. How long in oven at 500?
@alextiaoqui5353 4 жыл бұрын
What can you do with the jus in the bag?
@CertifiedAngusBeefTestKitchen 4 жыл бұрын
We will occasionally use in a pan sauce. Check out this part of a sous vide short ribs video we did for more info: kzfaq.info/get/bejne/aMB8lKeD1dS5XZc.html
@nix6175 3 жыл бұрын
I didnt know shooter mcgavin from "happy gimore" is now a chef lol..
@doyh69 3 жыл бұрын
7:51 the “hehehe, I did well” look.
@russgoyer 2 жыл бұрын
I like to crisp mine up on a charcoal grill with High offset Heat
@vityamba1261 4 жыл бұрын
Intesting, I have coocked for 24 hours a croos rib once and it hasn't been mushy. May be Prime Rib becomes after 16 ? Not sure if it does.
@CertifiedAngusBeefTestKitchen 4 жыл бұрын
Thanks for sharing
@jm92gt03gt 2 жыл бұрын
How do you know when its done?
@mjm-7418 Жыл бұрын
Nice …
@bmills284 2 ай бұрын
once a meat is frozen can you still sous vide?
@MrMikeChain 2 жыл бұрын
I suppose whole chickens seasoned and cooked in this manner would fair rather well. I would put a light mesquite smoke on them after the liquid bath.
@dennisalters702 3 жыл бұрын
Well presented. Three questions please. Do you allow the roast to come to room temperature before immersing in the hot water? Did you dry it first before adding seasoning prior to immersion? Will this method work with the InstaPot Sous vide? Thanks so much.
@CertifiedAngusBeefTestKitchen 3 жыл бұрын
Thanks for your questions! 1. No, the sous vide process will slowly raise the roast to your desired temperature 2. Yes, although we may add new or additional seasoning after the sous vide process is done, before the sear step 3. Their brand also carries an immersion circulator. As long as you are following the sous vide process with this device and a water bath that will work.
@dennisalters702 3 жыл бұрын
Thank you for responding.
@4jeanjs 4 жыл бұрын
You don’t need the vacuum. Just lower the roast in the bag into the water and squeeze out the air.
@chiefmagician 3 жыл бұрын
You still need to seal the bag. Unless you have a huge ziplock bag it becomes a real challenge. The best zip locks to use have a double seal.
@flatsfisherman4353 2 жыл бұрын
500 degrees for how long?
@florenciolucero4810 2 жыл бұрын
How many minutes in oven at 500 degrees
@seaglassmomma4040 2 жыл бұрын
What about pan searing?
@ThisTall Жыл бұрын
I have a 5lb roast going on 5hrs Sous vide right now, and it looks like pored 2 cups of water in the bag with it. I’m not sure how that won’t be dried out compared to conventional methods.
@VicSoze Жыл бұрын
Raw
@mendeldavis5755 4 жыл бұрын
Poor man was sweating hard. Looks good tho!
@JimHearn 4 жыл бұрын
Great video and information. Excited for my first sous vide cook and doing a prime rib. Question I have is you say 131 is "safe" temp, but is 130 not safe? I ask because you also provide the chart that says 135 for medium rare and you say set it to 5 degrees below your target temp. Just want to know if it is therefore OK to do 130 degrees. Thanks again! Keep it up! Subscribed ! :)
@CertifiedAngusBeefTestKitchen 4 жыл бұрын
Thank you! We recommend staying at 131 degrees F. or higher when using the sous vide technique. This is to help make sure the roast is cooked through and there are no food safety issues. Since you are cooking the roast over a longer period of time that 1 degree can make a difference. This is more about the settings and functionality of the immersion circulator as the temp can vary slightly from what you've set it at.
@JimHearn 4 жыл бұрын
Certified Angus Beef brand Kitchen Great, thanks again! Can’ wait to do this! 😄
@tedmatthews5049 7 ай бұрын
A little off topic: Is your chef's knife a Shun?
@meoleme8935 4 жыл бұрын
I agree with the Sous Vide principle. But you lose the "smoky" taste from a charcoal/wood fire. There are techniques to get the even cooking throughout the meat. Different techniques and results for different people!
@CertifiedAngusBeefTestKitchen 4 жыл бұрын
Exactly!
@dannymeconi2931 3 жыл бұрын
You could charcoal BBQ after. I have done this a few times as I also love the smoky taste. I use my Kamado.
@bladze14 3 жыл бұрын
@@dannymeconi2931 do you need heat deflector to use charcoal? Otherwise it will be burnt
@taranisprime6366 3 жыл бұрын
@@dannymeconi2931 I have smoked it for about an hour first at low temp for the flavour, then Sous Vide as per normal and then sear. You get the best of both worlds, even a small smoke ring.
@warrenrab 4 жыл бұрын
Nice vid. I don't live in the USA and don't understand Fahrenheit. So a bit frustrating. I think there may be others who understand Centigrade better than F.
@CertifiedAngusBeefTestKitchen 4 жыл бұрын
Sorry about that. We have Celsius here: www.certifiedangusbeef.com/kitchen/doneness.php
@daveklein2826 3 жыл бұрын
Google has a conversion chart
@dansf2 3 жыл бұрын
I'm a physicist in the states and I only use the Rankine scale. I feel your pain.
@user-pj9xy3cz8b 13 күн бұрын
❤❤❤❤
@bk52355 4 жыл бұрын
Do not discard the tail after removing. That fat is valuable!
@jim2405 3 жыл бұрын
what can you do with the fat?
@erosado81 3 жыл бұрын
@@jim2405 add it hamburgers
@chrisneilson7221 3 жыл бұрын
I save the juices from the bag and make an au jus. gravy.
@CertifiedAngusBeefTestKitchen 3 жыл бұрын
Sounds great!
@knutknutson7266 4 жыл бұрын
If you us an insulated cooler to cook in, the Sous Vide machine doesn't have to work so hard.
@seikibrian8641 4 жыл бұрын
Yep. I've used an inexpensive foam beverage cooler from the supermarket that worked great. A nice Igloo or Coleman ice chest would be even better and longer-lasting.
@edwardarruda7215 2 жыл бұрын
Wow! $$$ in new gadgetry
@PetraKann 4 жыл бұрын
Crusher salt?
@shaddeguiseppi336 2 жыл бұрын
Kosher salt
@dansf2 3 жыл бұрын
My experiences with sous vide meats were very disappointing - I tried strip & fillets and they always came out mushy, as I had them go for about 2 hours. I suspect that was too long, so I tried your technique on a rib roast that was 7 lbs with bone. I took off the bones and that was roughly equal to your weight. Tried it just like you did, and it was great. Thanks. I think I'll revisit the immersion circulator again for other meats.
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