FOOLPROOF PRIME RIB | Simple Sous Vide
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Prime Rib Roast is a family favourite for any holiday or special occasion. Sous Vide delivers perfect results, every time. ** NEW Instant Pot COOKBOOK!
Prime rib is an expensive cut of meat that I would hate to ruin. Over the years I have found a couple of easy methods to cook it with perfect results every time. Hope you’ll enjoy this one!
I live in a no Spam zone. I am dying to see soux vide results on prime rib. I love prime rib but it is more expensive that filet mignon here in Virginia and so hard to find except at Christmas.
Looks so good
Try it without the olive oil. When the Sous Vide Everything guys did an their experiment, they found using butter or oil, in the bag with beef diluted the meat flavor. I agree with their assessment.
Your camera work is not that good. Hard to follow with it out of focus and shaking.
I’ve had prime rib cooked like this a couple months ago. Had the waiter told me how they cooked it I probably wouldn’t have ordered it. BUT!!! OMG!!! It was soooooo good.
Im not a fan of prime rib roast. I don't like rare looking meat. Just cut the rib roast into 1 inch steaks. Get a high heat going and burn that fat nice and good. The meat will go along for the ride and will thank you. Oh yeah, salt, pepper, garlic powder and onion powder will give it nice flavor.
Thanks Flo, Nice project…
Good job Flo! Been using the Jule ever since it came out. Doing a Rib roast for our Christmas dinner and yes, you cant mess it up no matter how hard you try.
good tip on the double bagging- had a blowout too- 12 or 13 hours is supposed to be soem kind of 'magic' point where the meat breaks down to a more tender point- there's a term for it- Good eats explained it one time- can't recall it now- but worth looking into- if true- tried it with a tougher chuck roast- seemed to be pretty tender when it was done- Also pat the roast dry- supposed to brown up better- seems to work-
Great tip cutting the chin bone off and tying it back! I think I’ll have my butcher do it save me the trouble!
I've got an Inova that I use to do steaks but I haven't attempted anything as large as a rib roast yet. I think I may experiment this weekend in preparation for Christmas.
You should get a cutting board that will collect the juices from the beef and then add that to the gravy for another layer of flavor.
how long is the rib in the oven,more detail please in the video!
I like it with a little ah Jew.
Yum!
Why screw up prime rib with olive oil. Uggggg.
For color my favorite is kitchen bouquet.
Good looking steak! Question though, if mine is a boneless prime rib, do i use the same temperature and time?
It would be nice if we can see what she's doing instead of looking at her face.
It is 3:54 A.M. NYC and I see this beauty. 😘🤣 Oh my goodness how I love that, I wish I could have it now.
Thank you, will try one right now!
That roast bland. So little seasoning for a big piece of meat and super thin cuts????? Bland and cold. For shame!!!!!
Great video except for one thing: Never add oil when you’re cooking sous vide!!! The flavors are fat soluble, and when you cook sous vide, that flavor will leak out into the oil and be discarded. Use oil for searing, but never never never in the bag!
If after you put food in and the water level goes above the max, do you just remove water until it goes below max?
✌👌👍
sous vide whole 30 pound pig?
Why in the hell are you boiling a steak
Great video! I love Sous-vide. What do you suggest for keeping it warm/serving temp if I were to have a party but wanted to stop cooking and clean up before my guests arrive? In the past I have just covered it in foil and hoped for the best, which came out ok though.
I grew up on Spam Fritters in the 60’s.
so what is the temperature of the water??
I run a restaurant but have nothing to do with prime ribs, however, I just bought 70kg of prime ribs to help out my friend who needed urgent money. Looking thru your video, i actually obtained courage to add prime rib roast to my menu.!!!! Thanks for that♡♡♡
Needed much more salt and pepper BTW I do a pork loin like that and cook it at 145 to 150 deg for 3 HR and then brown it on all sides in a screaming hot cast iron skillet YUM !
Why dont you brown first, as you would typically do when slow cooking it in an oven?
You need way more salt 😊
For a richer gravy with beautiful color, use a little red wine and a dab of tomato paste. 😃
nice flo. get your local butcher to sharpen your knife.
Where is the link to your slow roast method?