The Standing Rib Roast. A holiday tradition, at least it was in my family. I would have to say that this cut of meat was an obsession for me. And it seems everyone else is no different. I always remember grabbing a slice on Christmas. It would be a beautiful medium rare center and then get more grey towards the cap. Back then I didn’t know any better. I didn’t know what I didn’t know. The first time I saw a Sous Vide Prime Rib I was blown away and so I set out to achieve a Perfect Prime rib good enough to serve at a holiday meal.
🔪Prep Time 10 minutes
🛁Sous Vide Time 12 hour @133F/56.1C
👨🍳Oven Time 10-15 min @525
🥩 Total Time 9 hour 15 minutes
- 6lb Standing Rib Roast (3 Bone)
- Salt/Pepper to taste
- Generous helping of Meat Church Holy Cow
The first thing you need to decide is how big of a roast you are going to need. Most roasts I have seen are about 2lbs per bone. The general rule of thumb is you’re going to want about a bone for every two people. For a bone in roast, I first start off by removing the bones. I will then season generously all around the roast and ribs with salt and pepper. Then I truss the bones back on the roast with butchers twine.
From here I put the roast on a rack and leave uncovered in the refrigerator overnight. This will allow the salt to penetrate deep into the meat.
I left the roast uncovered in the refrigerator for 24 hours and when it came out it looked phenomenal.
After you are done dry brining, you can put the roast in your bag.
If using a vacuum sealer you can go ahead and place right in the bath. In place of a nicely vacuum sealed bag, you’re going to want to use the water displacement method which is achieved by submerging the protein in the water till most of the air is out of the bag. Then secure the bags to the side of the Sous Vide Container with binder clips.
Set your Sous Vide cooker to 133F/56.1C and place bag in bath.
After the 12hours I took the roast out and dried as best as I could.
My first couple of prime ribs that I had done, I finished with the chef steps herb rub and I enjoyed that. For this one tho I saw Cole Wagoner and the Anova crew use meat church as a finishing rub. I was very intrigued because I had only cooked with it once and had an average experience. So after drying well, I seasoned it generously with Holy Cow by Meat Church and stuck it in a 525 degree oven for about 20 minutes to develop the crust.
What came out of the oven was a great crust that really added to the beef. But the real treat was waiting inside.
Wow. I was blown away by this one. To start on the outside. The Meat Church crust really brought the deep beefy flavor out of the roast. To the inside. It was sooooo juicy. I mean almost to the point of saturation. Every single piece was tender and full of flavor. This was a major win and I def will be doing this one again.
Thank you for checking us out. Now go ahead and try this one! You’ll love it. And when you do, go ahead and drop me a comment and tell me how it went, I want to know! If you enjoyed this, check out our social media’s and go ahead and share this blog with a friend. If you want to be the first to see our new cooks, subscribe to the blog through the bottom of this page. See ya next time!
Equipment List Links:
Vacuum Sealer: Anova Vacuum Sealer
Vacuum Seal Bags: Anova Pre Cut Vacuum Sealer Bags
Vacuum Seal Rolls: Anova Rolls Vacuum Sealer bags
Sous Vide Circulator: Anova Nano
Sous Vide Circulator: Anova Pro
Sous Vide Container: Anova Sous Vide Container
Chef Knife: Wustoff Chef Knife
Meat Church Rub: Meat Church Rub
BBQ Sauce: Lillies Smokey Hot
Sheet Pan With Wire Rack: Sheet pan with a rack
Meat Tenderizer: Meat Tenderizer