Best way to cook PRIME RIB ROAST Sous Vide Cooked 2 Ways ChefSteps Tested!
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- เผยแพร่เมื่อ 11 ก.ย. 2024
- We put ChefSteps Prime Rib Roast recipe to the test! On this video we discovered the best way to cook prime rib roast! This experiment will be a shocking surprise for you. Prime rib is an expensive cut of meat and the more knowledge and point of view of others will help you make yours perfect. This is all about the prime rib, I cooked them 2 different ways and put ChefSteps recipe to the test! I hope you enjoy it.
PREPARATION, TIME AND TEMP
* These Prime Ribs were cooked sous vide for 6hrs @ 137F / 58.3C
INGREDIENTS
Prime Rib Roast (Mine was 7.5lbs)
Rosemary
Garlic
Butter
Olive Oil
Coarse Salt
HOW TO COOK PRIME RIB ROAST SOUS VIDE?
* very easy, just watch the video
* ChefSteps Prime Rib Roast Video: • Holiday Perfection: A ...
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The results make total sense. Pre-searing your meat tightens up the proteins and not only makes them tougher but also lessens their ability to absorb salt and other seasonings. Keep up the good work!
That is a good point. When i was watching him sear the roast I noticed the meat tighten and sinch up.
100% agree. Never do a pre-sear on a standing rib roast aka prime rib. Always reverse sear. Cook low and slow between 200-250F(if you don't have sous vide) until 120F, then finish under high heat(500F or higher) to develop a nice crust and bring the internal temp up to about 130F before you begin resting the roast. You could also do what Guga did in this video by pan searing it for a finishing touch. I typically just let my oven do the work, it usually only takes 8-10 minutes to get a nice crust and bring the temps up to where I want. After it's done resting, the temp will have come up to 135'ish degrees and the end result is perfect medium-rare prime rib. It's a fool proof method to getting steak-house quality prime rib, you really have to TRY to mess it up.
A lot of people are sort of intimidated by the process of cooking prime rib in a regular household oven. With this method, you really do not have to be. As long as you have an accurate temperature probe and preferably a nice roaster rack you're all set to go. I typically have Prime Rib at my house a few times each year, most definitely on the big holidays. I typically only buy choice grade beef for the best "bang for buck" but usually on christmas I'll splurge for the USDA Prime. It comes out perfect every time, never under or overcooked and there's no guesswork involved.
Hey guys I watched this video almost half a dozen times because I plan on doing a prime rib for the holidays... I noticed after watching this video over and over that when comparing both prime ribs you guys were eating different parts. On the seared you guys were eating the center and on the unseared you guys were eating the cap. Of course there will be a major difference. The cap is “AMAZING”... just a random thing I caught but still a fan n keep up the great work.
I wanted to thank you for your videos. You take the exact same scientific approach to cooking as I do. You don't assume something is better until you've tried both/all methods and compare them side by side. You're saving me so much time doing the experiments myself. Thanks again, and keep up the great work.
Thanks I appreciate your support very much
ok... i know i already liked your clip and left a comment... BUT... i want again to tell you my respect. you've been in touch with chefsteps , had a give up sponsored by chefsteps... and still, you do YOUR things. i did the exact same recipe ( but with my anova ) you dudes did.... and you are 100% right. i just have nothing but respect for your work.
Thank you. yep always give our true opinions, if we like it, we say we do. if we don't we say it like it is. At the same time I want to say I am not sponsored by ChefSteps, they liked the channel and wanted to give a Joule to one of my subscribers. Thank you so much for the support.
What is your rule on blow torching?
Michael Hatch - in case you haven’t seen their other videos since you asked, I think they’d recommend the Searzall. They did a “Searious Searies” where they tested all the different methods, and the Searzall did very well.
MC Hammurabi Gaming and Amazon isn't currently selling it. :(
Competition makes for a higher tide. Notice the corner where McDonalds is: Surrounded by competitors and all benefit. Cooking challenges are the foundation of better cooking. There is no such thing as the best way. But experimentation, comparison, and challenge improve both the cook and the results, regardless of method. Bon Appetit.
as always a great video. I have watched about 50 of or videos the last 2 weeks since I've found your channel, and even though I have got myself set up with a sous vide system (yet) I have learned a lot about the art of cooking.
Thank you for all the tips, and in depth experimentation.
You might be the only guys on earth that enjoy cooking more than I do.
Dude. Because of you, I am a TOTAL sous vide ADDICT! Like your channel name, I want to sous vide EVERYTHING! My first attempt was a sous vide brisket point cut that was drop dead gorgeous. Water bath followed by two hours on a "no heat" smoker with Molasses and pepper baste. SOOOO GOOOOD!
IDIOT!!!!!
Love your videos. I'm a huge fan. I will continue to watch. My only issue with this test was that the your pre-seared roast is part of the roast closer to the loin. Your un-preseared roast was closer to the chuck which means it has more cap; meaning it would be more tender. I knew this even before you cut through it. You can tell the pre-seared roast had no cap, and lots of tough tissue just by looking at it (meaning it would be tough no matter how you cooked it). The chefstep video stated this. I've experienced rib roast from the loin end and the chuck end, cooked the same way, and trust me, there is no comparison to which cut is better. Chuck end wins every time.
One thing to consider is that the better, non-pre-seared, roast did take advantage of the infused butter created by searing the lesser, pre-seared, roast.
This video pushed me over the edge. I will be buying a sous vide machine and all of the necessary accessories ASAP. Nice video!!
Guga, you inspired me to get a sous vide setup and I'm HOOKED brother! Amazing results and can't thank you enough for the experimentation and honest reviews. Thank you!
I really love that you're not afraid to go against big channels like "Chefsteps", keep experimenting guys. Good work!
Thanks, we have to say it like it is, if it was good I would say it but, if we prefer a different way we will let you know. Thanks for the support.
Question answered! Just got mine going. Will be a wonderful Thanksgiving meal. Thank you.
Thank you! Cooking a Rib Roast from one of our cows right now! No pre sear before sous vide :)
Thank you for all the hard work that you do with your videos. I've learned a lot from you.
Wow, I love Chef Steps, but I gotta tell ya, as a fat cook, I am going to trust the taste buds of fat meat-eaters every time. Great video.
I watch your videos all the time. Today, my ribeye roast (boneless) will go UNSEARED. Just torched at the end like you guys.
I have a mad respect for Chef Steps, been a fan of their channel from their start and they were the ones who impressed and inspired me about cooking... But, if anyone, Guga knows the steaks and beef.
So glad I found this video, I just purchased a sous vide machine and a sirloin roast. I am going to do them for Christmas and this video gave me all the info I needed to do it right. THANKS, GUGA!.
I think seasoning it before pre searing. I notice you didnt season it first. That may be a variable.
Amazing video!! Can you tell me how do you determine the ammount of time to the cooked depending on the cut?
My wife got me a anova bc she saw me watching these vids. Im about to sous vide a prime rib tomorrow thanks for the tips, brother.
Question, there's a lot of sous vide prime rib videos cooking different time and temperatures, could you please do a video of a couple lengths of time and see which one you like the best? Thanks for all the great video's! Let me know if you ever start a patreon or any other support page.
You need a group of sponsors in the form of your nearby grocerers, butchers, & mongers. Start a run around your office building. SVE!
Pro Tip: Do NOT watch this while hungry. Pure torture!
lol, that is a good tip, thank you for the support.
Fatsackafat good thing I'm stuffed full of 48hr Sous Vide Back ribs and I'm doing my prime rib tomorrow
I wish I had read this before I started watching... I am wiping some drool away now. The not seared one, when he cut it and you could see those juices run, oh my! I'm new to sous vide and I have GOT to try this!
Fatsackafat I just ate and it didn’t help. Ready to go get a prime rib roast right damn now.
Bro i found this channel when i got hospitalized for devirticulitis i had been 40 hours in no food or water i tortured myself watching hours of there videos lol
You Guys ROCK!!!!! I always thought pre sear was mistake, and you proved it THANK YOU!!!!!!!
Thank you. you were right all along. This was a surprise to me. Glad I did it. now we all know.
Great video. I went with the chef steps, 135 for 4 hours. Pre seared. Came out amazing but now you made me feel like I could have brought Easter dinner to another level. Next time, no presear.
Now, you know.. let me know next time you make it, make sure you post a comment to let me know.. Thanks for the support.
My guess is the sear locks everything out you're trying to cook into it. Pre sear is great in other ways of cooking at higher heat like in the oven, but sous vide you want the meat unseared so it can exchange juices and stuff in and out while cooking
I love that you are willing to challenge not only other you-tubers but yourselves too (butter butter butter). I also like you do it respectfully. Keep up the great work.
+Robert Allen Payne thanks. 👍👍👍
Have watched many souse vide channels, but you man, are the best! Thank You for this channel! I'll be making my prime rib for Christmas and I will NOT pre sear!
This is a great channel, you 3 are great people. Well done on all accounts ! (meat seems more medium to medium rare, so awesome) Thanks for the inspiration and recipes. You Guys are very entertaining!
I am going to try this on grass-fed, pasture-raised prime rib!
I’ve been doing prime rib sous vide for a few years now. First, I like them with the bone. Slice the meat off the bone, salt well tie back onto the ribs. Then, I’ll smoke over indirect heat just until the temp reaches 102F or so. I use a Weber bullet with hickory or mesquite. Then bag the roast and sous vide to 129F. I like it more rare than you shoot for. Finally, make a jus with the accumulated liquid in the bag and sear the roast. Of course, let it rest before carving for 20 minutes or so. This way, the smoke isn’t overpowering and the meat hasn’t tightened up with searing, as you showed. Try that with some picanha , if you want.
Parabéns! Cada dia melhor e melhor e melhor. Se superando! Uaaauuuuuuu! Luzes.
Valeu, abraco.
Fantastic video. just a thought, im pretty sure why reverse sears taste great in traditional cooking is because it creates a layer to trap in flavor, but since sous vide creates that same layer without drying out the meat its even better. You guys are awesome!! keep it up
+jon davis thanks. 👍👍👍
I think the preseared is not that good because of the second searing after the sousvide cook, maybe that is what kinda dried it? i don't know but thats maybe the reason!!!!
great video btw saludos desde Mexico!!
I have been a fan of yours for ages and it is quite surreal seeing the yellow dining room, and I miss your OG taste testers. Keep up the good work.
I love your videos. I have been begging my husband to get a Joule for our home and we are finally getting one. YAY!!!!
Can you please make a video of suggested equipment we should get and a beginners guide to cooking sous vide? I think your other viewers might appreciate it as well.
I like Chef Steps website but their stuff seems very advanced.
Thank you Mariah, I will for sure make your suggested videos. I will be working on that, the video will be posting as soon as I am done. If you ever have any question about anything, anything at all please just comment on any video and I will reply to you!!! The videos you requested will be coming up real soon stay tuned and welcome to the sous vide adventure, you are going to love it! Its too awesome! Disclaimer its very addicting... lol
@@SousVideEverythingGuga, do you still respond to the serious sous viders? 🤔
Flamethrower on the way, Vacmaster P215 on the way!!! People don’t waste your money on cheap vacuum sealers, even though the P215 is way more money it’s 5 cents a bag compared to 50 cents a bag and will pay for itself if you use it to sous vide and store inside of a year.. Plus it will quadruple outlast any cheaper vacuum sealer. I love your guys comparisons. Really helps to make a better first decision on method. Thank you!!!
You guys seem like some really authentic and nice dudes. Keep up the good work!
Thank you so much, I appreciate that.
One great thing about these videos is that you can SAVE the ones you need and find them when you need reassurance, like when cooking larger cuts sous vide. Thanks 'Brother'!
I've just recently discovered your channel and love my Sous Vide Supreme the past two years. Love your presentations and experimentation. Because of you, I need to find me some Picanha, not any imitation. Brisket and flank steak is an amazing low budget staple as well. I've always been fond of London Broil and Sous Vide takes it to a whole other level. When feeling rich, it's flilet, rib eye, and NY strips.
I know that prime rib is in a class of its own, but just for fun, how could smoking it before bagging it improve anything if at all?
I have to say I agree with you I'm not pre searing. Scientifically it makes more sense. Love your videos. Great inspiration
What a fun video man, wish I was there. Looked so good.
Best show ever. I mean best show ever. Thank you
Love your channel gentleman. The one minor "error" I noticed that was made by you when trying to copy the Chef Steps video, you didn't salt the meat in the pan before/during searing. However; I did my own comparison and salted in the pan for the pre-sear. The non-seared is a TON BETTER for both flavoring and especially tenderness. As a matter of fact, the next day leftover for the non-seared was comparable to the pre-seared in my opinion. Keep up the great work!
I love your exuberance, enthusiasm and the creativity that goes into your productions! After watching 2 or 3 videos for the culinary content ... heck, now I just watch them all because they're fun!! Will you please include a 10-second bio/intro for each of the three of you at some point?
Thank you so much Danny, I appreciate that very much. About the bio, lol but yes! I will throw in one day. We are just regular guys having a great time eating some good food... while on a diet.. hahaha!!! Please watch the next video coming up Thursday to understand the diet joke. Just thinking of it cracks me up.
Thanks, I'll be watching as long as you're making them!
The audio when you are searing makes me think it should be in the intro to a motorcycle show haha.
The damn joy I get from seeing how happy they are when they eat their meat is incredible
You should make a video showing us all your equipment. sous vide machines, water container, lid, vacuum sealer, drying rack, searzall blow torch, knifes etc with prices showing us how much it would cost to replicate your set up
Great idea, I will make one soon.
why it's in the description...lol
www.monoprice.com/product?p_id=21594
You should get this and compare it to the Joule or Anova. lol
ctk4949 I'll play it safe and stick with the Anova and know it works perfect every time as well as it's loaded with every feature I need.
Thank you! Easter brunch-NO SEAR! 🎉
That looked so good! I gotta get a sous vide set up.
Thank you...
Your friends will never leave if you keep feeding them like that.
Love all your videos. You have made me as popular with my friends and family as you are with yours. Keep em coming! Thanks!
What about Traditional Roast @ 275 F vs. Unseared Sous Vide / Torched Prime Rib ?
Great video guys! I am a new subscriber.
Damn guga! You've come such a long ways! Much respect & so grateful for you. Gotta revamp this one
I did this exact same test a couple weeks ago. We came to the same decision as well too. The only difference was I cooked at 134 and added some thyme as well.
Thanks for the videos. I've gotten some good ideas from them.
Thank you, yep, unseared is way better. 134F is great too. it all depends on the persons taste. Thanks for the support. Really appreciate it.
Thank you Guga! I am going to do an infused browned butter with Garlic & Rosemary to give our the same flavor! I'm cooking two soon. One for us and one for a friend. EXCITED!
Wow! Thanks guys!
what about throwing my prime in my pellet smoker for a bit before sous vide? please let me know. Man I just love you guys!! I have to tell you, I bought a Pit Boss Copperhead series 7, and a Anova Sous Vide cooker because of you, and.....AMAAAAASING MAN!!!! THANK YOU!!!!
Curious how the results would turn out if you dry brined or seasoned *before* you pre-sear it, as well as adding the rosemary and garlic in the pan *while* searing and basting it with the infused oil. I'm guessing this would make a pretty big difference in the outcome since, as someone else pointed out already, pre-searing the meat effectively "locked in" whatever was there (in which case it was just the unseasoned meat).
Hey bro I’m from the future, in my present day u are the best steak youtuber ever
@Sous Vide Everything I'm making a rib roast this week and was looking for recipes. Remembered you guys made one and came back to see it again. I noticed you didn't season much of it. I see a lot of videos and recipes putting a generous amount of seasoning for a nice crust. What do you think on that matter?
Ha! I was working up to trying prime rib roast and you beat me to it! ( but I am glad you did!).
I think you guys hit it out of the park with this comparison and proved what Sous vide is all about - cook with Sous vide FIRST, then finish the meat to render and seal in the bark- in that order. Amazing Chef Steps said opposite as they drill it into the videos to finish last.
Excellent comparison guys! ....and I am sure you had to get the largest roast to make a fair and thorough comparison! LOL
Thank you buddy, I appreciate that.
Hello, from guga foods I'm here now.
Imma watch every video and like it all for a request. PLEASE make SISIG using beef then one use bone marrow the other use japanese mayo. Please make it at guga foods! Thank you so much! (40th comment on SVE)
Gutsy move guys, running counter to ChefSteps. I like it! Independent opinions are valuable. Thanks for doing the comparison.
Now I know what I want for my birthday.
Outstanding video. Thank you.
Exactly, good job guys. But you have to keep in mind to put in the bag some garlic-rosemary butter and better yet if you sear any piece of meat with it.
How long does it take to sear this with the seerzall? I seem to take forever. T tried you brisket (delicious) but ended up using the broiler after almost 40 minutes with the seerzall.
Hi I love all your Sous vide cooking videos my question how do you know all the cooking times of all your meats times????! Seems daunting any suggestions?!!!!!!
I plan on doing this for christmas. HOw do you know how long to keep it in the bath? Lets say if you did that 8 lb roast as a whole than in half
that was amazing, got to get a sous vide
Thanks Big John! I appreciate that my friend.
When you sear the meat after the sous vide, if you do not have a torch, what do you recommend to use?
Haven't seen $8 lb in 4 years. Here in N. Fl Walmart is selling theirs for $13 lb. I'm eating pork steaks now unless they some back down in price.
Just bought a sous vide cooker. Making prime rib per your instructions for thanksgiving. Thank you gentlemen.
I'll let you know how it goes
MrPhilbert how did it go??
Hence the great logo for your channel
This makes sense because more liquids will be lost in the pre-sear, the meat is already partially warm, cooling it down in the sous vide and reheating to will release more juices. If the prime rib is sous vide from the start, the meat will slowly come up to temp and retain optimal juices from a 135 degree temp meat.
Great video. I did the same thing a couple of weeks ago and came to the same result. Was the salt levels evident on your roast? I have some issue with not enough salt on larger roast. I've read salting hours before helps the flavour to sink in larger pieces of meat like a roast. Keep up the good work.
Hi Matty, saw your roast on your channel it looked so good. keep it up, about the salt, not at all my was very well seasoned all the way thru. I did use coarse salt and used plenty of it. I've notice that coarse salt works best for me on larger meats as it salts the meat just enough. Thanks for the support Matty, you have been with me since day one! :-) I will never forget it!
Fantastic cook my S.Fla brother.
The curbside parking block, outdoor searing, pushed it over the top!
That Prime rib looked flat -out assume!
Thanks tons.
Cheers
Mac
P.S I wonder if this means that pre-searing is bad across the board (meaning all meats) Hint.. hint you might do a few more cooks to compare this theory?
Thank you so much, I appreciate the support.
That is a great question and I might do another protein one day. Lets see, but I am convinced that results might be the same. Only one way to find out. Stay tuned
Hi, Merry Christmas, Have You tried using sous vide to reheat leftover prime rib?
Guga I have a question, what you guys do with the rest of all the meat ?
Gaga, you’ve come a long way!
I really like all your videos,... I like them so much that I ordered all the equipment (including the searzall) you used in your videos yesterday! Can't wait to get cooking!
+John Okdie thank you so much. Awesome you are in for some fun time. Careful its addicting when the food is perfect every time. 😀👍😀 thanks for the support 👍
Keep making those videos. I can't wait to see the next one.
I just ordered the Anova 900 watt and the huge container, lid, and rack, grabber thing so I upgrading from the dorkfood unit. I've found that when I add the meat to the water that the temperature drops a bit. Do you start your timer after the water reaches temp again or as soon as you put it in the water? The stuff should be arriving soon. I looking forward to doing a huge sous vide steak dinner for my extended family. Thanks guys, great video. I have a grass fed prime rib that i will be doing this on.
Just my .02 but as long as you get the temp up to where it needs to be before putting the meat in, it makes no difference. Depending on what unit you use, it shouldn't take long to get back up to temp. My anova 900 only takes about a minute to get back up to temp.
But when you're cooking for hours anyway like a roast, it makes no difference.
You can leave it in for an extra hour if you want. There is a Max time suggested because the meat can start falling apart but not in a good way.
I just use hottest water I can (usually 120f out of tap) then set my anova to temp I want (usually 137-140 but depends on what cooking and how well you want it done) once it hits temp I put the meat in and start the time.
Unless you have a very underpowered unit it won't take long to heat up that couple degrees it drops. Starting with hot water closer to your set temp helps not to strain your sous vide cooker
Your time starts from the meat hitting the water. The only time I might add extra time is if I was starting from frozen and I always avoid that because it impacts the meat texture and flavor.
Have you ever dry brining thick cuts before sous viding? Or does the salt properly absorb into the meat when cooking?
Thanks for the comparison! I bought a Choice cut this time due to the cost. Would you recommend 137 for 6 hours still or longer because it’s a Choice cut and not Prime? Thanks.
I would work in your office for free. Just saying.
lol, thank you... I have gotton a few request from next door to us, saying they will work for food. 😂😂😂
Sous Vide Everything send us some steak!!!!
Hey 2 questions, first why do you usually sear with that blowtorch thingy instead of pan. Secondly, what do you guys do at work other than eat?
chrisinmarch "free"
mobinblack I would say convenience for their office but also allows you to see exactly how much dear you have and ability to hit spots a little harder and deeper.
Great again - you guys are unique in that you have 3 opinions and at different cooking methods. Love the videos - all of them. More fishing videos !!! Question - what type of business do you guys have ??
Thanks buddy, more fishing videos coming up real soon. We can't wait to go on a boat, we just have been working very hard lately. We do web design, web development and custom programming.
You’re the Best ;-)
One thing I see is that the pre-seared one got salted after the sear. No chance for the seasoning to penetrate the meat. you would have to season the roast first, let it sit for a while then sear it before sous vide. probably would still be more tender without the sear before SV.
Im def thinking season before the sear. The difference was probably because one was seasoned and the other wasnt, also one side has a lot more fat which = flavor, juiciness and tenderness, but as always I love your videos keep em coming plz !! Love the chill music btw.
Saved thanksgiving at my house
While you may be right, what about the crust, the mallard effect, which one was better?
I believe, when they suggested pre-searing, that is was in relation to the crust itself and the flavour from the mallard effect.
I would love to be one of your taste subjects!!!!
+Willie Chalmers anytime you are in Miami let me know master willy. You are always welcome. 👍👍👍
Trying this today!
Great work. Thanks for the comparison - will have to try non seared.
Any tips on how to seal the vacuum bags with butter? Mine always seem to interfere with the seal when I use liquids in the sous vide bags..
Yes, fold the bag backwards before adding it to the bag. Watch this video th-cam.com/video/s_mhfHKQwv0/w-d-xo.html that is the best thing for liquids even though I did not use any liquids here. If you have alot of liquid press the seal button as soon as the liquid gets close to the heat sealer. It always works for me. You will have a little air inside but it is better than a bad seal.
@@SousVideEverything I ALWAYS double seal ea. end of ea. bag. Usually with about 6mm of space between the seals on ea. end. I know it's an extra step, but we don't want to mess with leakage on our proteins now do we? ;)
I have tried them both! They’re right!
Pre-seared tightens the muscles up and the seasoning doesn't penetrate as much.
Just realised Guga took a bite of the longissimus muscle (rib eye) in the first roast and the spinalis dorsi (rib cap) in the second. Of course the cap would be much more tender!
I'm trying to do this recipe now but my 3-bone roast won't fit into my vacuum seal bags. Maybe your roast was really tiny. Had to run out to target to get the 2 gallon Ziplock freezer bags. I don't have one of those nifty torchers so I'll pop it into the oven at 450 w/convection to crisp it up.