Prime Rib Roast Cooked Sous Vide and Smoked on the Traeger Timberline
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- Опубликовано: 5 окт 2024
- Prime rib is one of the more popular roasts to cook for the holidays and is one of my favorites as well! In this videos i actually cook two different roasts, one that had been dry aged for 30 days in the Umai Dry Aging bag, and a fresh bought roast from my local supermarket. I cooked these both using the sous vide method first at 135f for 8 hours to make them a perfect medium rare. To finish them I used the Traeger Timberline 850 pellet grill/smoker that allowed me to monitor and control the smoker while I was away from the house. They turned out perfect!
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#sousvideque #fireandwatercooking #sousvidebarbecue
This is just a single data point in my extensive research, yet I found your methods very informed and helpful. I'm leaning into 9 or 10 hr Sous Vide time now, though I went with 134F instead because so many others advocated 131-133F. My next prime rib roast will be 135F as you suggest, so you may be right after all! That said, everyone raved over the Smoked Sous Vide prime rib!
I personally will never place the ribs in the smoker again with this method! The smoke flavor dominated the rib meat's flavor, so I'll just leave those out of the smoker and save those for the broiler.
Btw, I think 133F is ideal re-heat for left overs and found 2 bone thickness center warms @ 1degree/minute. Those juices should be saved for French dip!
Thanks for watching @gwyoung3509! make sure you like this video, subscribe to the channel, and hit the "Bell" for notifications!
ICE bath and bringing back to serving temp is a detail most don't follow through with, But I appreciate that, its a guarantee everything doesnt oooze out if you cut right into it moments after pulling out the hot water bag to never return inside the little pockets built into the grain of the meat
it also gives you much more time for smoke layer build up..
Love it buddy! Learning so much from your videos. Love your patio/outdoor kitchen, the set up is very cool. No one around here uses sous vide, so I rely on content like yours, a big THANK YOU and HAPPY HOLIDAYS from Northern Ontario!
Thanks for the compliments!
Great video - used it for Christmas and turned out great !!
Happy holidays!
love the new intro !!
Cool, I have had it for over 8 months now, glad you finally saw it.. LOL
@@FireWaterCooking I fast forward through the intros, so it looks brand new. Maybe edit it down by 50%? 😂
I will try to sous vide at 125 for 8 hours then put directly into smoker at 125 to get the added smoke flavor? I then would grill over charcoal at high temp/flame to get it crisp but this is all depending on you eating it that day. I think you basically cooked it twice so the sous vide was a waste of time? But I'm still learning. Thanks.
no, 125f is not high enough temp, need at least 130f...
@@FireWaterCooking I sous vide my prime rib roast for 7 hours at 135 degrees then put in ice bath for 1 hour till internal was 106 degrees then smoked for 1.5 hr then put over hot flames until blackened, internal was 125 degrees then I took it off grill. It was pink but dry, I think sous vide lost a lot of the juices. I will smoke next time and keep my sous vide for pork tenderloin and chicken breast. Thanks for the video.
Does sous vide make them more tender, as opposed to just smoking?
yes and it is also more moist and less moisture escapes during cooking.
Roasts came out Nice. I have to rewatch. Would you say sou vide is similar to reverse searing. Do you think this makes roasts more tender. I would also think this cuts down on cooking time on pit to save fuel. I think you are main channel that has stayed with sou vide I have seen other channel use it but it is not prominent in there channels. If you were to double smoke spiral ham using sou vide what temp would you bring meat to and what would you use and what temp to brown it off. I just have kettle and Weber genesis, they work for my needs, also a wsm replica of Phil's Baby. I hadn't tried it yet because I've had no need for that much quantity. There are stick burners I really like but Tending the fire for hours on end make me wonder plus access and storage of fuel.
reverse searing does not tenderize, it just brings the meat up tp the desired temperature slower than normal.. on something like a Ham, if it is pre-cooked, you just want to bring it up to a serving temp and then finish it off to glaze it.. with sous vide remember you have zero evaporation, even though you have moisture loss due to the meat fibers contracting and fat rendering, it is way less than evaporation
and yeah, others have either given up on sous vide or done less because they get more views on the traditional cook videos.. I am not just looking for views, but want to teach people.. LOL
How long did you have to put it on the smoker? Have a 12lb roast I’d like to try this on this weekend
just long enough to get it back up to the 134f I sous vide cooked it to.. you are just looking to get a nice crust on it..
You have a pellet traegar, why would you need to sous vide?!?!
Thanks for the comment @michaelnguyen8727! your thoughts are appreciated...
The benefit of sous vide is that you can achieve a consistent cook temperature from the surface to the center of the food, secondary benefit is that it is sealed so their will be no loss of moisture. Both of those benefits were completely lost when you then cooked it on the grill. So my question is, why did you sous vide it first? By the way, the "D" is silent in the pronunciation.
LOL! you are wrong on all accounts.. you dont understand that when it was on the smoker it was not "cooking" it was just re-heating and and getting smoke and a good bark..with evaporative cooling it did not lose much moisture at all. if you like, you can purchase my book on the subject and it goes over the technique.. www.amazon.com/Darrin-Wilson/e/B08NTF3PBC/ref=dp_byline_cont_pop_book_1
there are many more "benefits" to sous vide than those 2. you have 1) precise cooking temperature 2) ability to pasteurize at lower temperatures 3) Low temperature tenderization when you add extra time 4) it is true you have little moisture loss due to evaporation ,but you still have moisture loss due to the meat fibers contracting. 5) you can keep the food much longer if not removed from the cooking bag as it will stay pasteurized much longer due to the lack of contamination and many more..
I agree with the fire and water cooking guy!!! To create a proper Maillard Reaction and develop a better Bark aka Crust, Smoking afterward is a must. Processing after Smoking is fruitless for browning and to develop a food flavor profile. Oh, and I suggest you buy and read this guy's book. I have, and it's wonderful. What I like about his book is not the recipes but philosophy and his approach to food.
Are you an international man of mystery? Are you an international publishing magnet and Internet personality? I didn’t think so. Order the hardcover.
@@FireWaterCooking I don't see what was funny about my question. I was asking a question that I'm pretty sure a whole lot of other people were thinking. My question that you didn't answer is why did you suise vide to 135⁰ and then reheat in a 165⁰ and then 225⁰ grill until the internal temp was again 135⁰? I'm sure you know that cooking at that temperature gave you an external cook temp of 225⁰ and then a varying gradient from 225⁰ surface to 135⁰ center. We cook suise vide to prevent that gradient. It was also on a grill for hours drying out which was obvious when you cut into it. Suise vide prevents that drying out. I'm not trying to attack you, I'm asking a legitimate question because I am interested learning about and getting in to smoking.