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Unbelievable Steak: Unlock the Secret to Perfect Prime Rib with Sous Vide

 

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In this video, we're going to show you how to unlock the secret to perfect prime rib with sous vide. By cooking your steak in a precision cooker, you'll get a perfectly tender and juicy steak every time.

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If you're looking to impress your friends or family with the best steak you've ever had, then this is the video for you. By following my simple instructions, you'll be able to cook your steak to perfection! So put your anova precision cooker to work and let's get ready to revel in the unbelievable steak!

Sous vide is a cooking technique that has become increasingly popular in recent years. It involves sealing food in a bag and cooking it in a water bath at a precisely controlled temperature. One of the most popular cuts of meat to cook sous vide is prime rib. In this article, we'll go through how to cook a prime rib medium rare using an Anova sous vide.

What You'll Need

Preparing the Prime Rib

  1. To cook this Prime Rib. Be sure to dry brine it the night before in the refrigerator.
  2. Choose a prime rib roast that is at least three ribs in size. A three-rib roast should feed 6-8 people. It's important to choose a good quality cut of meat, preferably grass-fed or organic.
  3. Remove the prime rib from the fridge and let it come to room temperature for at least an hour before cooking. This allows the meat to cook more evenly.
  4. Preheat the water bath using the Anova sous vide machine. Set the temperature to 130°F (54°C) for medium rare.
  5. Season the prime rib with salt and pepper. You can also add rosemary and thyme if you like. I love adding Lawry's Seasoning
  6. Vacuum seal the prime rib in a vacuum bag. Make sure to remove all the air from the bag so that the meat is in contact with the water. If you don't have a vacuum sealer, you can use a ziplock bag and the water displacement method to remove the air from the bag.

Cooking the Prime Rib

  1. Once the water bath is at the correct temperature, place the vacuum-sealed prime rib in the water bath. Make sure that the bag is completely submerged in the water.
  2. Cook the prime rib for 4-6 hours, depending on the size of the roast. For a 3-4 lb roast, 4 hours is sufficient. For a larger roast, 6 hours may be necessary.
  3. After the prime rib has finished cooking, remove it from the water bath and let it rest for 10-15 minutes. This allows the juices to redistribute throughout the meat.
  4. Remove the prime rib from the vacuum bag and pat it dry with a paper towel. Season with a little more salt and pepper.
  5. Heat a cast iron skillet on high heat and add a tablespoon of olive oil. Sear the prime rib for 1-2 minutes on each side until a crust forms.
  6. Let the prime rib rest for another 5-10 minutes before carving. This allows the meat to cool down slightly and the juices to settle.

Serving the Prime Rib

  1. Carve the prime rib into slices and serve immediately. You can serve it with your favorite sides such as roasted potatoes, green beans, creamed spinach, salad and gravy.
  2. Enjoy!

Cooking prime rib sous vide is a great way to get a perfectly cooked, juicy and tender piece of meat. Using an Anova sous vide machine makes it easy to achieve the perfect temperature and texture every time. With a little preparation, you can impress your friends and family with a delicious and restaurant-quality meal. Just remember to choose a good quality cut of meat, season it well, and let it rest before serving.

To cook this Medium Rare Prime Rib. Be sure to dry brine it the night before in the refrigerator. Cook it with a Sous Vide to an internal temperature of 132. This makes sure your prime rib will be perfectly medium rare from end to end. To make the crust pop it in the over at 500 be sure to put it on a lower rack and watch it for the 5-10 minutes. Depending on your oven it may need more or less time.

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