PRIME Rib Eye Sous Vide & Seared

Bone in Prime Rib Eye Sous Vide & Seared

This fabulous cut of grilled goodness starts with a decent bone in rib eye. These can be had on sale once or twice a year where I usually get a couple cook one wrap well and freeze the other.

Typically this cut will come trussed with the bones undercut almost all the way thru. The bones are good to leave in place and can be faced down so the roast can cook more slowly. Once done they're easily removed and can be used in stock or simply gnawed on. In this sous vide version it was so tender that the bones fell off once I got it on the grill. If you don't have a sous vide heres the grilled version. Prime Rib on a BGE.

The technique here is to let the meat tenderize in the sous vide then sear it over really hot coals while getting some smoke flavor. This is a really simple recipe with only a few ingredients but there is some technique in getting it right.

Ingredients

Prime Rib (3-4 ribs) around 5-7 lb.
Your favorite steak dry rub (or we make our own: High Cotton Steak Rub)

Special tools

Internal temperature probe with lead

This was a 5 lb. cut and to start out we dry it well with paper towels, season it good on all sides and double bag it in gallon baggies. Removing the air by submerging in the water first helps prevent the roast from floating in your water bath. Get it bagged then let it simmer in the water bath at 110°F for 6 hours.

To finish I use a Green Egg with jumbo lump hardwood and a couple of chunks of hickory for smoking wood. I do not use the plate setter. I get the egg started add the chunks of smoking wood and have the meat ready to place. I let it get up to 600° or 650° F and put the roast on bone side down. Watch your probe and when it starts going up turn it frequently getting a good char on all sides. Using an internal probe thermometer will let you keep an eye on the internal temp and cook it just like you prefer. Also keep in mind the residual cooking** after you remove it from the grill. This varies somewhat but a large cut like this will generally continue on for 15 to 20° of residual. So if you're a medium rare person look at removing around 110° to 115°.F

BEEF TEMPERATURE CHART**

Final Done Temperature**

Rare: 120-130ºF

Medium Rare: 130-135ºF

Medium: 35-140ºF

Medium Well: 145-155ºF

Well Done: 155ºF and up

It is important to note, that these temperatures are the final doneness temperatures. This large cut of beef should be pulled from heat 15° to 20ºF lower than these temperatures (depending upon the size of the cut and the intensity of the cooking environment) to account for residual or carry-over cooking while the beef rests before carving and serving. Typical resting is from 10-20 minutes. I usually leave the probe in and if its over cooking you can slice it in the middle to slow it down.