Sous Vide: Publix Prime Rib

Christmas time is here, which can mean only one thing! That’s right, the Publix “Standing Rib Roast” sale. Every year, Publix puts these on sale for anywhere from $5.99 to $6.99 a pound. This year, it was $6.99 per pound, and that’s a fantastic price for these awesome bests of meat. We always pick up two 14 to 16-pound roasts. We cut one up for steaks, and then sous vide the other for Christmas dinner.

I am not a professional, so take the below information and do what you will with it. One thing I’ve learned the hard way is to make sure, in advance, that you have bags large enough to handle the size of your roast.

Open up your packaging and finish separating the bones from the roast. Some Publx’s do this for you; some complete a 90% cut, and you need to finish it. Make sure you save the ribs for later. They make an excellent day-after-Christmas cook in the meat bath!

This is an excellent time to double-check and ensure you have a bag or bags large enough to accommodate your roast!

I usually stick to a simple salt and pepper seasoning for all of my cooks. We went a little bit more fancy on this one.

– Sea Salt
– Fresh Cracked Black Pepper
– Garlic (pronounced in our house as jarlick because it came from a jar because we were lazy)
– Thyme
– Rosemary

The garlic’s moistness (I know, I hate that word too) made an excellent base for the rest of the spices. We started with that and then liberally seasoned all sides with everything else. I noticed in the images that I could have done a better job on the ends.

Once you have it all seasoned up to your liking, it’s time to see if you actually ensured that it would fit in your vacuum sealer. We managed to get this one in, by the skin of our teeth! Due to the length of the cook, I always double bag the roast. It doesn’t really do anything but gives me some level of comfort that it won’t explode in the meat bath.

If you look closely enough, you will see the ribs have been packaged and are ready to cook, too. I used the same set of seasonings on the ribs, minus the garlic, because we ran out. I’ll cook the ribs separately the morning after Christmas.

I kept the roast in the refrigerator for 48 hours. Everyone has their sweet spot, and I’ve seen tons of recommendations, but for me, it’s almost always 48 hours.

I kept the roast in the refrigerator for 48 hours. Everyone has their sweet spot, and I’ve seen tons of recommendations, but for me, it’s almost always 48 hours.

I heated up the water in my Anova Sous Vide cooker to 135 degrees, which took a bit of time. Once the water got up to temperature, I lowered the rib roast into the water, covered it with Sous Vide chain weights, and used a separator to ensure no contact was made with the Anova Sous Vide cooker.

Once the roast was in, I lowered the temperature to 134 degrees and set the timer for 24 hours. I got a late start on dropping the roast in to the meat bath so the actual cook was closer to 20 hours.

After a 20-hour cook in the meat bath, I pulled the prime rib roast. I cut the bottom two corners of the vacuum bag to let the juices out. I know most people prefer to capture these juices and use them for an Au jus sauce, but we skipped this step this year.

After we got the roast out of the bag, we placed it on a metal baking sheet and patted it dry with a paper towel. This is an important step; if you skip it, it will not go well when you sear the meat.

Once the roast was dried off, I stuck it in the broiler (set to high) for 4 minutes. Looking at the pictures, I probably should pulled it out earlier, but it looked and smelled amazing!

I let it rest for a few minutes and then sliced it up on demand for our Christmas dinner guests.

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