SV'nSear Rib Roast

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mossymo

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
May 30, 2007
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Glenburn, North Dakota
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!
 
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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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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Looks Mighty Tasty, Marty!!!
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--------Points.

The sides look Great too!!
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Bear
 
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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.
 
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.

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.
 
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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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