Can I Sous Vide a 9 lb Prime Rib and if so, how long should I cook it and do I need to use 2 pouches?
4 Replies So Far
I think you'd be able to sous vide that large of a prime rib, though I usually prefer to cook mine cut down to 2-3" thick slabs and put them in separate bags. This helps them cook more evenly because the middle doesn't take as long to come up to temperature.
In general, I like to cook my prime rib for 5 to 10 hours at 131F / 55C.
I'm not sure what Jason meant by 'cook more evenly' but I think the main drawback of cooking such a large joint in a single piece is that in the time it takes for the middle of the joint to come up to required temp 6+hrs, the outer part of the tender rib eye muscle will have been at temp for several hours and you might find it over-cooked (not sure that's the right term) and possibly what people describe as 'mushy'.
I have 9 people so do you recommend i do 9 portions or do you think I can do 2 4 +lb portions and how long should I cook? thank you!
@TonyB, yup, I was referring to "cooking evenly" in the way you did in your description. The inside will cook for a lot shorter time than the outside because of the thickness.
@Cheryl, I think 2 or 3 3-4 pound portions would be just fine. In general, I like sous vide my prime rib for 5 to 10 hours at 131F / 55C.
Reply to this Topic
In order to add a reply to this topic please log in or create an account, it's free and only takes 30 seconds.
Like What You've Read?
Self Publishing Made Easy will make the publishing process straightforward. We take you from your initial concept to a published cookbook including the researching, writing, printing, and distribution of your book. Just click on the green button below!
This website uses cookies or similar technologies, to enhance your browsing experience and provide personalized recommendations. By continuing to use our website, you agree to our Privacy Policy
