Sous Vide Weber Grill Smoked Prime Rib

Anova Culinary

Simple recipe for a perfect medium rare prime rib that has been smoked in a standard Weber type charcoal grill and then Sous Vide at 137.0 for 6 hours. Note: click these pictures to see full size.

Author

Doug Shuman

Retired regular dad. Not a fancy cook.

Prep Time: 00:30

Recipe Time: 06:00

Temperature : 137F / 58.3C

Ingredients

Directions

  1. Set your Anova Sous Vide Precision Cooker to 137ºF / 58.3ºC
  2. Start with bone in or boneless prime rib. This one was 6 lbs.
  3. Trim the fat off all sides. This is counter-intuitive because you paid extra for the fatty cut and normal oven baking would render fat in as it cooks, but Sous Vide does not render fat and exposing the meat for smoking will add to the flavor of the roast. Salt well, add a little ground pepper and rub them in.
  4. Cover with plastic wrap and let sit at room temp for 2 to 3 hours to warm up some.
  5. Start the grill with the charcoal on the back side ONLY and pile charcoal within 1/2 inch of the cooking grill. Put hickory wood chips in an aluminum drip pan directly over the hot coals and put the roast on the front side away from the coals. Cover the grill quickly so the chips do not catch fire. Click this picture to see full size.
  6. Adjust the grill airflow to keep the chips smoking. I use wide open vents on this grill. The temp will be about 350 or so, but that won't cook a 6 lb roast in 45 minutes.
  7. When the hickory chips stop smoking (usually 30 to 45 minutes, the roast will look like this and the chips will be reduced to charcoal. Cover the grill and turn off all air vents to kill the fire, but the grill will stay warm for 15 minutes more.
  8. Vacuum seal the roast or bag it with little or no air inside.
  9. Cook in Sous Vide at 137.0 degrees for 6 hours.
  10. After 6 hours, remove from sealed bag and place in roasting pan. Leave the jus in the pan during finishing so it will brown.

Finishing

  1. Finish in oven at 500 degrees until it looks pretty, about 10 to 15 minutes.
  2. When it looks like this, it's done! Retain the browned jus to drizzle over slices when serving, and/or offer it in a ramekin.
  3. Let sit for 10 minutes or so and carve. Sous Vide roast doesn't really need much sitting time. The end slices have the most smoky flavor, so carve them thick to make 2 serving pieces.

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