Sous Vide & Smoked Prime Rib
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Ingredients for 10
Prime Rib 7 lb
Kosher Salt
Unsalted Sweet BBQ Dry Rub
Sous Vide
Food Saver
Smoker
Directions
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Step 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.
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Step 2
Place prime rib in sous vide bag
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Step 3
Sous vide for 1 and 1/2 hours per pound at 133 degrees F.
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Step 4
Chill prime rib (while still in bag) in an ice bath. Place whole bag in fridge to chill for 4 hours
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Step 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.
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Step 6
Toast the outside of the roast with a butane torch. Cover with a foil tent and let rest 15 minutes
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Step 7
Slice and serve