- We all know that prime rib
is the ideal cut for special occasions, but there's a
lot of pressure on us to get the ideal doneness. Here's
the technique for you. (cheerful music) - The sous vide technique
allows you to get precision doneness on anything you
put in a vacuum seal. What I'm going to put in is a prime rib. The benefit of cooking this prime rib in a sous vide technique rather than in a traditional oven technique, is that I can have accuracy of doneness, you also get better yield,
less dry heat means that I'm going to have less water loss. Also, it's a clean technique, I'm able to not dirty up a bunch of pans and also it saves on energy, I don't have to have the
oven going for a large amount of time. So lets get started with
the kind of equipment you will need for this kind of technique, an emersion circulator, pretty cheap, this one now they're getting cheaper and cheaper,
probably under 200 bucks and you can get one of these circulators. A container that you can put
large amount of water into I'm using the clear ones so
you can see what happens here, this is a Lexan container, but you can use a stock pot, as long as the clip by the
manufacturer makes sense for the edge of what you're using. Also need a FoodSaver, vacuum sealer, this is FoodSaver brand
vacuum sealer with a large vacuum seal bag. Later I'm going to use
the roasting pan to put a sear on it for afterwords and then we need a quality roast and that's where Certified
Angus beef comes in. Take a look at the marbling in this roast, that's what you look for, the
abundance of marbling within the lean and that is a quality prime rib. Okay, let's get this prime
rib ready for the circulator, meaning we're going to
get ready for it to cook. First I wanna trim off the
excessive tail on here, during a traditional cook I
might leave some of that on there but in the sous vide technique, I want this tail to be trimmed nicely. Just a small fat cap on the
exterior is all we want. Get rid of that tail, and if
there's an excessive amount of fat on the outside
you can trim that off, but as you can see that's
not very large on this one so it's kind of perfect, and
then we season this up and put it in a vacuum bag. Salt and pepper is all I
use, course kosher salt, fresh cracked pepper, very
generous on this roast and all the way around. This is going to spend
a good amount of time in a vacuum sealed bag,
circulating in a hot water bath, wow it's got good marbling, oh look at that too, the
chuck end looks fantastic. That may seem like a lot of salt on there but it's really not considering that this is a 4 and a
half to 5 pound roast so we're trying to get
it seasoned throughout the whole thing. I've got a large vacuum
seal bag to slide this into, and then we're gonna look
for a flat part about right here to vacuum seal it so, I'm gonna cut this just a little bit. Nice clean edge. All right, we'll get
this in for the vac seal. Put it to operate, press vac seal. (machine humming) Once that light goes off it's ready to go. And let's check the vac
seal, make sure it's where we want it, good it's all sealed and then it's ready to
put into this water bath. So I've set the circulator to 131 degrees. What the circulator does,
is maintains the temperature that you indicate and so
we're going for 131 degrees for a long amount of time,
meaning this is going to go 6 hours for a roast that's about 5 pounds, but after 14 hours it can kinda get mushy so we don't wanna go past that, so you can get the same
results in that window of 6-14 hours. It takes the temperature of the water, it maintains the water and
it also circulates the water, so this water bath is circulating so that all areas of this water is
ideally the same temperature. The roast we know is cold, right? When we put it in, it's
just that amount of time that we need for the roast
to come up to 131 degrees, 131 degrees being a safe
temperature to ride at for that amount of time
so that we don't have any potential bacteria problems. If you prefer it more
done than medium rare, put the circulator targeted
at 5 degrees below your target doneness. So, we're gonna let this ride for 6 hours, and be back in a bit. So at this point, our roast is fully cooked
all the way through so it's 131 degrees all the way through this prime rib. We're gonna take it out of this bag, and apply a char on the outside, because I gotta tell you,
it does not look that pretty right now, but we're gonna make it
pretty by getting a good crust on the outside. So let's pull it out of here and put it on these paper towels just to blot it dry, just to get the excess moisture off of it so we can apply a good
sear on the outside. So let's pat it dry, but
make sure we're not getting rid of all of our nice seasoning on there. If you want, here's a
good chance to actually add additional seasoning if you'd like, like herbs and things
like that, but I will try to accelerate the sear
by adding a little oil to the surface, meaning it's
moist all the way through, and we're gonna introduce
it to a really high heat, a hot oven at 500 degrees
and I wanna make sure we accelerate that to get a good crispiness, like we know prime rib to
be, good crispy outside, and perfect doneness inside. From there, we can just set
this into our roasting pan. And go into a 500 degree oven. Let's pull this beautiful roast out, oh look at that. We got an allover sear,
let me set that here, another way you can get a sear,
and a lot of people do this, is by using a torch. I like the natural flavor
that the oven gives me for that technique, also the
rib has this cap muscle on it so it can handle that
high heat at 500 degrees and actually, it's better
more than medium rare on that cap, so a medium doneness is ideal and medium rare doneness all throughout. I do wanna still let that
rest for about 5-10 minutes before I go ahead and slice into it. I don't have to wait as
long as a traditional technique on a roast,
meaning I don't have to do 15 or 20 minutes, but since
we introduced that high heat of 500 degrees, we still
want to give it time for those juices to redistribute. Let's get some tongs
and we'll lift this guy, onto the cutting board to let it rest for just 5 or 10 minutes. Good heavens that's heavy. Great, I'm glad we did the
foil, cause now cleanup is gonna be super easy. Let it rest a bit and then we'll slice. So before we slice into it, I'm curious I wanna take an additional
temperature of this, knowing we are at 131 when we started, oh, 131, 132, so we only
climbed just a little bit on the internal temperature if at all, but the exterior's got that
nice crust on the outside, let's go ahead and slice into this beauty. About half inch slices,
is what I'll go for. Oh, you can see perimeter
to perimeter doneness. That's the advantage of sous vide cooking. So to review, we put a prime
rib in a vacuum seal bag in an immersion circulator
for at least 6 hours, and then we put it in
the oven at 500 degrees for only 15 minutes to get
an exterior crust on it, boom, prime rib at its best. For additional cooking videos, check out CertifiedAngusBeef.com (cheerful music)
