Sous Vide & Smoked Prime Rib

Author

John Ramirez

Prep Time: 24:00

Recipe Time: 10:00

Temperature : 133F / 56.1C

Ingredients

• Prime Rib 7 lb
• Kosher Salt
• Unsalted Sweet BBQ Dry Rub
• Sous Vide
• Food Saver
• Smoker

Directions

1. Coat all sides of meat with kosher salt. Use 1 tsp per pound. Place on rack uncovered in refrigerator to dry age for 24 hours.
2. Place prime rib in sous vide bag
3. Sous vide for 1 and 1/2 hours per pound at 133 degrees F.
4. Chill prime rib (while still in bag) in an ice bath. Place whole bag in fridge to chill for 4 hours
5. Remove prime rib from bag. Save liquid for au jous. Add dry bbq rub (unsalted) to wet prime rib. Smoke on low <200 degrees for 2 hours. Increase heat to to 225 degrees and cook until internal temperature reaches 125 degrees.
6. Toast the outside of the roast with a butane torch. Cover with a foil tent and let rest 15 minutes
7. Slice and serve

Finishing Steps