Sous Vide & Smoked Prime Rib

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Sous vide made easier than ever.


Ingredients for 10

  • Prime Rib 7 lb

  • Kosher Salt

  • Unsalted Sweet BBQ Dry Rub

  • Sous Vide

  • Food Saver

  • Smoker

Directions

  • 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.

  • Step 2

    Place prime rib in sous vide bag

  • Step 3

    Sous vide for 1 and 1/2 hours per pound at 133 degrees F.

  • Step 4

    Chill prime rib (while still in bag) in an ice bath. Place whole bag in fridge to chill for 4 hours

  • 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.

  • Step 6

    Toast the outside of the roast with a butane torch. Cover with a foil tent and let rest 15 minutes

  • Step 7

    Slice and serve

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133 F / 56.1 C Recipe Temp
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