烤牛肋排 (慢煮版) - Prime Rib Roast (Sous Vide)

今次示範整一個Holiday roast ，食得睇得，招呼朋友絕不失禮嘅烤牛肉！當然，聖誕節整呢個招呼朋友開PARTY都好合適!
一件咁大件嘅牛排唔便宜，有人會怕煮過龍嘥咗件肉,想控制準確嘅效果，我通常都會慢煮，即使要幾粒鐘過程，走去準備其他嘢或者招呼住朋友都得，呢啲時間值得等。
The Prime Rib Roast is a great idea to server a big clan of people, for any holidays like Christmas party, thanks giving, or any holidays!
Jump to 6:55 to skip the frenching process
跳過French 牛肉部份請跳到6:55
牛一高級食材店
/ celebrate.food
Ingredients:
5.5 Inch thick Prime rib
1 whole garlic
1 egg
2tsp black pepper
2tsp salt
2tsp sea salt
1 pack of fresh rosemary
1 pack of fresh thyme leaves
1/2 pack of cherry tomatoes
1/2 pack of asparagus
150 ml beef broth
配料：
5.5寸厚的牛肋排
1 個蒜
1 隻雞蛋
2tsp 黑胡椒
2tsp 鹽
2tsp 海鹽
1包 新鮮迷迭香
1包 新鮮百里香
1/2 包 車厘茄
1/2包 蘆筍
150毫升 牛肉清湯
－－－
---
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先將牛肋排 French 去根，然後用廚房繩紮好 （可選不做）
牛肋表面搽鹽及黑胡椒粉
預備蒜頭及迷迭香
大火預熱PAN， 加入油，油熱後放入牛肋排每邊煎1至2分鐘至上色封邊，完成後取出牛肋排，放入蒜頭及迷迭香炒香取出備用
設定慢煮温度55度，將牛肋排真空慢煮6小時（時間視乎牛肋排厚度而定）
當牛肋排將近煮熟前
將百里香，迷迭香切碎混合，吸入1茶匙鹽及黑胡椒粉
洗淨配菜備用
分開蛋白，一直發打至起泡
取出慢煮後的牛肋排（留汁），印乾牛排，將蛋白搽勻，然後均勻灑上香料
預熱焗爐至240－250度 （最高溫度），放入牛肋排及配菜，焗10分鐘至牛的表面變脆，取出包錫紙REST 10分鐘
GRAVY：
將慢煮後的汁倒入煲，加熱至收至微乾，倒入150毫升牛肉清湯，煮多5分鐘，隔渣，壓碎蒜頭成汁，即成。

[@jackyyu8621]

你讲解好好

[@kleung347]

my cantonese isnt very good but as soon as you said that you can fuck up the roast, i clicked the sub button.

[@CookKingRoom]

thanks for watching ;) but did i say you can or can’t lol

[@marchwu2109]

鍾意睇你嘅視頻學到好多知識

[@CookKingRoom]

🙇‍♂️🙇‍♂️🙇‍♂️多謝，有需要我可以重新拍過改善做得唔好嘅地方

[@yardsale365days]

賣相同精致度冇得弹，但我始终崇尚焗炉一take過, anyway thank you so much.

[@daisyleung8185]

好有料。及熾食。chunk end 真的不是個個識。

[@onefive151515]

WoW! This looks so tasty! Good job!

[@CookKingRoom]

+Tsai Jason thank you! :)

[@bc2988]

介紹得很好呀！唔該晒！請問慣煮之前，個食物袋究竟需唔需要抽真空呢？煮其他食物肉類，需唔需要抽真空呢？

[@CookKingRoom]

可以不抽😂

[@TheJenjenq168]

I love your recipe! :)

[@CookKingRoom]

thank you ! try it out !

[@riddiewong911]

你真時genius 我是從Jan 2020 才遇到你 現在才發現roast Prime rib 在餐廳吃很貴 我家有蒸焗爐 它也有慢煑 請指教用什麼工具及多少時間

[@paultang2849]

好專業，好叻，謝謝你。

[@littlegoddess]

試過普通garlic salt, pepper, 最後都係鍾意marinate舊肉先。

[@CookKingRoom]

可以的，最緊要自己鐘意:)

[@maggielam3050]

鐘意慢煮，永冇失敗，但唔鐘意露斯馬利，可以用咩好呢？Thx

[@CookKingRoom]

再見， 露絲馬利再見。唔用都得或煮thyme 都得:)

[@tiffanywong6388]

I made it today following exact steps and method. Frenching the rib was actually quite therapeutic 😅 and removing the fats and tendons made a huge diff in terms of the food quality. Thanks for this recipe. It is definitely a keeper!! Have sent you pics via messenger ...

[@connielee4129]

除了背景音樂大吵其它都很好多謝你的分享

[@CookKingRoom]

對不起，舊影片實在有太多地方當初沒有留意，希望你不要介意！謝謝你收看 :)

[@springwood1234]

有冇試過唔presearing? Sous vide everything 做過實驗唔presenting 仲正。 我跟你整但冇presearing. 好正，但抿骨抿到仆街。

[@CookKingRoom]

我試過唔presear 個效果反而無咁juicy, 其實我諗件扒靚應該唔會點衰。至於抿骨。。。。都係基於貪靚，唔抿都得嘅😂，多謝留言

[@gkelvin7317]

这块肉甘大份，需要几多钱啊？

[@always9492]

請問你用慢煮的那個機器可以在那裡買到呢?

[@CookKingRoom]

市面上都有好幾隻牌子，德國佬都有出，我呢部係美國牌子，你上網google Anova precision cooker 就會搵到 ：）

[@always9492]

唔該灑

[@ronnielee7355]

最好唔好买呢个牌子，因为坏左要寄去美国保修，运费400+

[@Petlover10000]

Looks good, Is center still tender? It looks a bit raw.

[@CookKingRoom]

Hi T Anderson, thanks for the comment. the centre part is tender, edible, and extremely juicy. by this method the meat itself should be precisely cooked and controlled from edge to edge, the step in the oven is just to make it looks nicer but not doing anything to the doneness. It doesn’t seem to be raw i believe it’s due to lighting problem, the first cut is pink and applies to all part :)

[@Petlover10000]

Okay, I will follow your steps. By the way, what grade of meat did you use, USDA "Select", "Choice", Certified Black Angus or "Prime"?

[@CookKingRoom]

at least go for choice, prime is always the best way to go for. if you aim for medium rare u don’t have to change the temp setting, beware of the thickness it’s time dependent. good luck and have fun !

[@user-xm1lx8gl4d]

I suggest the meat should rest for a longer time before carving. With a 30-60 min rest, the meat cools down and reabsorbs the juice allowing the meat to firm up for easier slicing. By the way, not too many people has a temperature controlled cooking bath at home for this procedure. I am cheap and usually buys "Choice" grade; however, I would look for the one with the most marbling which has a quality very close to a "Prime" cut grade but with a "Choice" grade price.

[@CookKingRoom]

You are correct but the basics are the same, pick the meat you want and give it a shot :). Yes and that's why I am running this channel with more sous vide ideas in, and to be honest this kind of cooking method is getting common in the domestic sector now. Have a look and the result will be surprising :) thanks for your comment.

[@shingkoka]

正

[@CookKingRoom]

試下，希望你鍾意：）

[@rebeccalee9525]

唔熟唔食 CookKing Room

[@tiffanywong6388]

Is it possible to sous vide it a day before. Leave in fridge and only eat the next day? Thank you!!

[@CookKingRoom]

definitely!

[@tiffanywong6388]

唔熟唔食 Cook King Room thank you for responding. Will try tomorrow morning and roast on Friday. Hope it will turn out nice 🙏.

[@CookKingRoom]

@@tiffanywong6388 please share with me! and also please allow me to remind you that , you can reheat the beef with the sous vide water bath if you are in a hurry.

[@tiffanywong6388]

唔熟唔食 Cook King Room how do I share pics with you? Thanks for the advice. But if reheat via sv will it cook it further? My plan is to cook at 58 degrees. My initial plan was to leave to room temp then roast around 630pm 🤔

[@CookKingRoom]

Tiffany Wong 58C seems a bit high for me. as a roast I would go 55C because you will finished it in the cover which you want to make a tolerance for the temperature gain

[@pwc3717]

俊男美女，有錢有閒，幾好啊！！

[@winnielam1968]

d音樂太大聲，不過SUBSCRIBE左你CHANNEL，加油

[@CookKingRoom]

係呀，我知道。最近果d改善左:)

[@psychonosure]

cute girl and amazing steak. great way to end the video.

[@CookKingRoom]

haha. thanks ! hope you enjoyed the video :)

[@carsonlee4719]

著恤衫條女好撚正

[@CookKingRoom]

lol

[@holunho0710]

啲粗口勁到位，笑到我仆街

[@CookKingRoom]

睇得開心就好了:)

[@henrychow2656]

想問牛一賣rib roast 係frozen 定 chilled? 大約幾錢？

[@CookKingRoom]

當初我買係chilled 嘅，而家可能你要問問 :) 不過自家扒房果隻加拿大rib 都唔錯，好香的！

[@henrychow2656]

@@CookKingRoom 如果係frozen處理手法會有什麼不同？融雪要融幾耐？

[@CookKingRoom]

Henry Chow frozen 的話需於雪櫃下格解凍，視乎大小，2天都可以的 presear前記得室溫rest 1小時

[@vcfbgt6657]

知唔知隻牛幾歲 ？

[@RayS1005]

想請問一下我個焗爐最多得220度..請問可以做到嗎? 還有大概焗多久?

[@CookKingRoom]

+Ray Siu 可以，最後果步只係將舊肉個表面crust up. 220度只係無咁脆，蛋白仍然會熟，ok的

[@user-ov1no8np1p]

I have seen this recipe before in Chefsteps

[@CookKingRoom]

Yes. It is

[@manyingchow7439]

請問三條骨 應該慢煮幾耐呢？

[@CookKingRoom]

6小時

[@MrShawnkwok]

請問師兄班禽獸有幾多個，得兩條骨好細，我一個人都食兩條骨

[@CookKingRoom]

1個人食到兩條骨咁勁😂😂😂

[@kitsinchenug]

我都試過整類似 就係個舊肉大DD 我慢煮完就一屌過掉左入個焗爐到烤多10分鍾 再等佢10分鍾先切

[@CookKingRoom]

先多謝你一次過睇咗我咁多條片，冇錯其實慢煮完可以即焗，蛋白只係令佢容易啲痴到啲herbs 同容易有crust :)

[@evacheung7956]

你好！請問在那裹可以買到 prime rib !thanks

[@CookKingRoom]

我呢件係九龍城牛一買，如果港島自家扒房都會有😁

[@evacheung7956]

Thanks!!! 👍👍👍

[@mankitlau3388]

用光波爐得唔得?

[@CookKingRoom]

得，重點其實係將個面整乾，蛋白整熟

[@baoyinghuang2790]

想借问声个慢煮炉系边度买架?英文名点写?知吾知系英国有无得卖呢？吾该晒!

[@CookKingRoom]

有架，我個妹係英國都買到。 你試下搵sous vide precision cooker :)

[@baoyinghuang2790]

唔熟唔食 Cook King Room 好的，等我去稳下先，吾该晒你!

[@CookKingRoom]

我下條片有sous vide give away. 參與下:)

[@baoyinghuang2790]

唔熟唔食 Cook King Room Ok,条片发布左未?

[@CookKingRoom]

已發佈

[@edmundtse9736]

加油.

[@CookKingRoom]

edmund tse thank you:) 希望繼續支持！

[@aresy8545]

右邊條女正!!!

[@CookKingRoom]

哈哈！都有其他人講過

[@JoannaZhou11]

其实我觉得你可以调整一下相机的角度，一时focus系手度 一时又系食材度，最后切肉都唔清楚

[@CookKingRoom]

知道，未來嘅片會多加留意呢個問題，唔好意思!

[@intort3291]

用MANUAL FOCUS會好D AUTO追焦佢會追到你隻手

[@0621Ryu]

請問 grill pan 邊度買幾錢? 都搵左好耐 >.

[@CookKingRoom]

我果個係Lc 嘅方形grill pan, www.lecreuset.com.hk/castiron/grills/rectangular-grill

[@maggielam3050]

有亮點啊（国语）👩🏻👱🏻‍♀️

[@szqhqszb3996]

正啊

[@tomkoccc]

我中意你d粗口😂

[@CookKingRoom]

兒童不宜 lol

[@kevinleebr]

講得既自然又唔突兀

[@CookKingRoom]

乜原來有鐘意聽粗口？我近期d片 cut q曬喇。

[@blackbearbarla]

好順...用位好到!!! (講緊D粗口)

[@CookKingRoom]

系咪先 lol

[@denwinchester]

介紹你D朋友我識

[@CookKingRoom]

+Den Luk surely.

[@Michelle007Su]

Music is too loud and distracts from your voice...

[@okok-jp9vd]

Bob 叔 2.0?

[@CookKingRoom]

:) 唔係抄佢食譜，放過我啦

[@jcchan3738]

你平時在边間買扒

[@CookKingRoom]

jc chan 呢件係九龍城牛一買！

[@heikhemlani]

呢舊肉買左幾多錢啊CHING

[@CookKingRoom]

+Lam Chun Hei 呢件印象中差唔多800 😫

[@heikhemlani]

唔熟唔食 Cook King Room 有冇去過和興行🙈

[@CookKingRoom]

有，不過未幫襯過，你試過未？ 抵唔抵過我買果間先 LOL ？

[@user-lp6gd2mf9b]

晒氣

[@victorasero1049]

*its fucking raw*

[@CookKingRoom]

you can always adjust to the doness you what, that's what you will get for 55C and it's fucking great.

[@jc96911]

好想聽多清楚D解說 但背景音樂太大聲

[@CookKingRoom]

Sorry . 開頭嘅片大部分都存在背景音樂過大，😭🙏

[@iswitchonline]

好似太生了。

[@CookKingRoom]

怕生用60度

[@angeloyu2446]

可唔可以系度ehh ehh ehh

[@CookKingRoom]

可以。

[@seekyu]

都幾難整....

[@CookKingRoom]

如果唔french 件肉嘅話，唔算太難嘅!

[@baitianfeng2600]

中间太生了都是软的，吃多了就会恶心吧

[@CookKingRoom]

沒關係，每人喜好不同，要再熟一點自行調高溫度就可。

[@willyng7037]

simple rib roast, you made it so damn complicated. Guess you have to show off your sous vide machine.

[@CookKingRoom]

it’s just a cheap unit not needed to show around. however you can if you wanted to, if you don’t get the idea of sous vide rib, just stick with the traditional way you little willy. lols

[@willyng7037]

check out how Gordon Ramsay, a three-star chef, not a wannabe, cook a rib roast,

[@willyng7037]

Stuffed Rib of Beef with Horseradish Yorkshire Puddings - Gordon Ramsay

[@CookKingRoom]

Don't have to mate. It's a sous vide it's meant to be done like this. that's what my willy loves. go away and stick with your oven. Cheers :)

[@CookKingRoom]

and let me put it in this way, doing sous vide always takes longer and require patience, which apparently you don't. If you find that is making things more complicated it's pretty obvious that sous vide is not for you. To be frank, please try to understand the theory and respect the result compare to traditional way beforehand. There are many crazy and stupid bastards who loves sous vide and I am one of them too.

[@mikekim2619]

其實唔使講咁多粗口， 顯得你好俗， 成個觀賞氣氛破壞曬。

[@CookKingRoom]

多謝你咁唔喜歡我嘅片都要由新片睇左咁多條。

[@mikekim2619]

@@CookKingRoom 你又吾洗起曬槓甘玩暗寸，我好欣賞你，不過想講小小個人意見姐，係咪個個留言都要誇獎你先認為係好係勁？一有小小吾岩聽既意見你就覺得接受吾到？甘你同金正恩有乜分別？我言詞係吾算太禮貌但講既都係真心既意見，自古忠言逆耳， 我唔係一個盲目奉承嘅人， 見到有問題我一定會出聲 ，網上世界係甘，你甘都接受吾到，反到現實世界又點可以繼續前行？點面對更多既人？一吾擦你鞋就反面暗寸同dislike ？係咪甘接受吾到負面既批評同意見？

[@CookKingRoom]

mike kim 這樣吧，我回應是因爲我認為你上面說的確實有改善地方，所以現在新的影片都改善了。至於殘忍於否每人把尺都不一樣，所以我沒有回應你早2天留言。而我沒有暗寸你，我確實欣賞你回顧我的舊影片。

[@mikekim2619]

@@CookKingRoom 我向你道歉，sorry.我講嘢用詞的確過左火，我確實喜歡欣賞你既影片，一本正經甘拍嘢又確係有點悶，其實講下粗口亦無傷大雅而且更地道，係我過份敏感左，你做返自己，我繼續支持你。

[@CookKingRoom]

mike kim 唔洗道歉，你都有你對的地方👍👍

[@gkelvin7317]

这块肉甘大份，需要几多钱啊？

[@CookKingRoom]

印象中好似係港幣1000元左右