3" thick, one bone prime rib sous vide time temp question

Discussion in 'Food & Cooking' started by mike9, Dec 27, 2015.

  1. mike9

    mike9

    Messages:
    2,404
    Likes Received:
    338
    Exp:
    Former Chef
    Most time/temp tables for steaks are 1", or less up to 1.5".  Most roast time/temps are for larger cuts.  I have a one bone prime rib 3" thick I want to do tomorrow.  For medium-rare I'm thinking 135F for 4hrs.  Anyone care to opine on this, or offer an alternative time/temp?  I'm all ears - /img/vbsmilies/smilies/chef.gif
     
  2. kuan

    kuan Moderator Staff Member

    Messages:
    6,740
    Likes Received:
    343
    Exp:
    Retired Chef
    It's too little time for you to get the texture you want out of very low and  very slow, so by the time the steak reaches temp it should hold temp but not get more broken down.  I'm betting it'll get there under 2 hours.
     
  3. mike9

    mike9

    Messages:
    2,404
    Likes Received:
    338
    Exp:
    Former Chef
    Even with the bone in?  OK - I'll give it a try, take internal temp at that point and go from there.  I'm water vac'ing ziplok bags so I can reseal any time.  Thanks Kuan  /img/vbsmilies/smilies/thumb.gif   

    I'm used to sous viding tougher cuts of meat so these "high end" cuts are new to me.  Normally I'd sear it on all sides and finish in the oven like any other thickass steak, but if it doesn't rain tomorrow I'm going to be busy outside and thought I'd give this a whirl.  
     
  4. chefbillyb

    chefbillyb

    Messages:
    2,077
    Likes Received:
    418
    Exp:
    Professional Chef
    Mike, the whole point of Sous vide is cooking and holding it at that temp. I would go 6 hrs at 131 degrees. I also use mine more for longer cooking meats like short ribs, top round, and turkey breast. 

    OK, After thinking about it 4 hrs at 131 or lower would be fine. The bone-in kind of stumped me a bit. 
     
    Last edited: Dec 27, 2015
  5. mike9

    mike9

    Messages:
    2,404
    Likes Received:
    338
    Exp:
    Former Chef
    That's the thing - the freakin' bone.  I could cut it off, but hey - that goes on my plate to gnaw on.
     
  6. chefbillyb

    chefbillyb

    Messages:
    2,077
    Likes Received:
    418
    Exp:
    Professional Chef
    Mike, if it didn't have a bone 2hrs would be fine. I would also be cooing it between 126 to 128 degrees. I figure cooking it with the bone will give you to much of a raw uncooked look to the bone. Let me know how it turns out. What you learn in the process will help me knowing for the next time I do a steak........Good Luck......
     
  7. mike9

    mike9

    Messages:
    2,404
    Likes Received:
    338
    Exp:
    Former Chef
  8. chefbillyb

    chefbillyb

    Messages:
    2,077
    Likes Received:
    418
    Exp:
    Professional Chef
    Mike, Top to bottom perfect!
     
  9. kuan

    kuan Moderator Staff Member

    Messages:
    6,740
    Likes Received:
    343
    Exp:
    Retired Chef
    She's a beauty!