Prime Rib Roast

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.

Author

Flavo  Searedin

Prep Time: 00:00

Recipe Time: 04:30

Temperature : 134F / 56.7C

Ingredients

• 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

1. Set your Anova Sous Vide Precision Cooker to 134ºF / 56.7ºC
2. Wash and dry and season meat with salt, pepper, and garlic powder.
3. Bag, with fresh Rosemary and Thyme. Sous vide for 4.5 hours.

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1. Build a roaring fire in the Kamado and bring to 500F to 700F.
2. 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.
3. 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.
4. Sear on the high heat heat to brown and get a nice crust with plenty of Maillard reaction.
5. Remove, cover loosely and allow to rest ten minutes.