🍖 Perfectly Cooked 18.5lb Prime Rib via Sous Vide - Boneless Ribeye Mastery

[@matttoly9773]

I like Lawry's on chicken on a gas grill. Reminds me me of late night grilling for my daughter. It's a special flavor for sure. That PR looks like it needs some smoke flavor. It's a beauty though.

[@AllInclusiveReviews]

You're right. Next time I plan on giving it a few hours in the smoker before going sous vide.

[@tomrut3653]

I like the double bag for safety

[@AllInclusiveReviews]

When you’re investing this much money in a hunk of meat, the last thing you want is a leak. Also because these bags are wider than the vacuum sealer, you need to seal a portion of the bag before vacuum & then do a cross seal after. It’s just security & peace of mind

[@sleeksalmon]

All Inclusive Reviews Im encouraged from your "full sized rib roast" review, but I am also a bit worried about the cook time. I seen down below where someone said they had cooked a 8 to 9 pound roast for nine hours and the temp only came up to 127.... now Im nervous again. Usually the rib roast around our area are anywhere between 15 to 21 pounds, "mostly on the higher end 17 to 20...... Does it matter what brand sous vide gadget you buy? Can I ask what brand you use? Thanks for all of your help. You seem so knowledgeable.

[@gadgetman694]

You need to hold off on applying oil until it is ready to go into the hot oven for searing. The oil at that point will intensify the sear. Search out certified angus beef channel for a great video on Sous vide rib roast cooking.

[@mrvector257]

"I know it doesn't look that good right now, but watch this!"

[@AllInclusiveReviews]

Tribute to Guga

[@SpaceGhost_24-7]

Your times are interesting. I recently did a 8lb A9 bone in and after 8 hours I was no where near 137 temp. Why do you do an ice bath?

[@AllInclusiveReviews]

By chilling the meat in an ice bath, it lowers the outside temperature of the meat a bit and gives you an extra few minutes of sear time before the outside edges start to become overcooked.

[@ivana7]

👍🏻👍🏻

[@SLOvespa]

trim the extra 8 inches off your bags. I wouldn't score the meat, just the fat. NO oil until searing.... just some suggestions

[@DreamBIGGER]

☝️👍