Prime Rib Roast

(110)

Flavo Searedin

USA

  • Rate This
Prime Rib Roast Kamado seared with Chimichurri Sauce Plenty of Chimichurri recipes, find one or alter to your pleasure. Note: Kamado is to sear and add flavor, not to smoke Prime Rib.
Read More

Shop Sous Vide Accessories

Precision® Cooker Accessories

Experience next-level sous vide cooking.

Shop Now

Ingredients for 1

  • Sprigs of Rosemary

  • Sprigs of Thyme

  • Maldon Sea Salt Flakes

  • Peppercorns ground

  • Garlic Powder Granulated

  • Virgin Olive Oil

  • Mesquite Lump Charcoal- I use Lazzari

Directions

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 134ºF / 56.7ºC

  • Step 2

    Wash and dry and season meat with salt, pepper, and garlic powder.

  • Step 3

    Bag, with fresh Rosemary and Thyme. Sous vide for 4.5 hours.

    • __placeholder__

    • Step 0

      Build a roaring fire in the Kamado and bring to 500F to 700F.

    • Step 1

      Remove from bag tap dry. Season again and gently rub on the olive oil. I leave the Rosemary and Thyme on there it will burn up and flavor the meat some more.

    • Step 2

      Once the coals are white I close all vents to reduce flare-up. Sear all sides of the meat on highest grill, with Kamado lid closed.

    • Step 3

      Sear on the high heat heat to brown and get a nice crust with plenty of Maillard reaction.

    • Step 4

      Remove, cover loosely and allow to rest ten minutes.

Latest Comments

134 F / 56.7 C Recipe Temp
Recipe Time
Prep Time