SV'nSear Rib Roast

Discussion in 'Beef' started by mossymo, Jan 31, 2016.

  1. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Sous Vide a small rib roast (4.25 lbs.) for 7 1/2 hours at 130º. First pic is of the SV'd roast vacuum sealed and the second pic is just out of the vacuum seal.

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    Seasoned the roast with Tatonka Dust.

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    Set the roast directly over the Vortex for a fast sear on all sides while we had twice baked potatoes and shrimp in cast iron cooking indirect around the Vortex.

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    Here is the roast after the sear.

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    Then while the roast was resting made some garlic toast directly over the Vortex in a cast iron pan.

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    The entire roast was evenly cooked to our preference... made for a heck of a excellent meal not to mention it should serve a few more meals of leftovers of prime rib on toast sandwiches!


    Thanks for looking!
     
  2. dukeburger

    dukeburger Master of the Pit OTBS Member

    That PR looks like it's cooked perfectly!!
     
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  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking meal!
     
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  4. b-one

    b-one Smoking Guru OTBS Member

    Looks great,I would like to SV at some point but who knows if that will ever happen. On a brighter note the tech dept finally got my bag of your tasty Tatonka Dust I'm going to have to get a few steaks or a Tri tip out for a R/S soon!
     
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  5. one eyed jack

    one eyed jack Master of the Pit

    That's a fantastic looking meal and plate up MM.  Very nice write up too.

    POINT!
     
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  6. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    That looks phenomenal ! Thumbs Up What kind of SV set up you have ? I'd like to get into that someday !
     
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  7. mike5051

    mike5051 Master of the Pit SMF Premier Member

    That is a tasty looking plate!  Points!

    Mike
     
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  8. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    We have the Sous Vide Supreme.

     
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  9. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    That looks like an awesome machine, thanks for the info... Thumbs Up
     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Mighty Tasty, Marty!!![​IMG]--------Points.

    The sides look Great too!![​IMG]

    Bear
     
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  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    WHOA DUDE!!!

    That's my kinda plate for dinner!!!

    POINTS!!

    Al
     
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  12. maple sticks

    maple sticks Smoking Fanatic

    Have unit coming to try this. Is there a reason you can't sear the roast before Sous Vide to reduce chances of bacteria growing while in the danger zone.
     
  13. My God, you guys REALLY know how to eat-   Outstanding!!
     
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  14. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member


    <Chuckles>

    Great looking meal! 
     
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  15. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Congrats on your new SV! I feel a hot sear and then vacuum sealing the roast to sous vide will promote your chances of bacteria as the sear is done in an oxygen filled environment with raw meat then being vacuum sealed and cooked at sous vide low temps. Just much better off searing after the sous vide in my opinion.
     
    Last edited: Feb 3, 2016
  16. Man that looks GOOD!!!! Wish I was headed to your house for dinner. Was that a bone in or boneless, I can't really tell?
     
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  17. Cooking Sous Vide is awesome. Im drooling over this post!!!!
     
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  18. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Thanks, it was bone in that were remove right before slicing.
     
  19. pokey

    pokey Meat Mopper

    The safety zone (temperature at which it's pasteurized) for beef actually begins at 130*, according to ModernistCookingMadeEasy.

    I've got a piece of chuck roast in the Sous Vide right now that's been cooking at 131* for two days. That length of cooking time really tenderizes it. A good sear and it's just like a prime rib.

    How long it takes to get to temperature depends on the thickness of the cut. As long as you're dealing with 2 to 3 inches, it's no more than a couplle of hours, even if you start from frozen. It's an amazing process.
     

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