HOW TO SOUS VIDE PRIME RIB?

HOW TO SOUS VIDE PRIME RIB?

Products:

NZ Premium Grass-Fed Ribeye Roast

Australian Premium Black Angus Ribeye Roast

Preparation Time: 6 hours Portion: 8–10, 45 minutes of preparation

 

Ingredients:

Roast beef ribeye, 3 pounds

Halal salt

One tablespoon of coarsely ground black peppercorns and one tablespoon of coarsely ground green peppercorns

One tablespoon of finely powdered pink peppercorns

One tablespoon of celery seed powder

Two tsp of powdered dried garlic

Four fresh rosemary sprigs, freshly chopped

One quart of low-sodium beef stock, if using store-bought

two white eggs

 

Instructions:

After liberally seasoning the beef with kosher salt, refrigerate it for a minimum of one hour and a maximum of twelve hours.

Anova Sous Vide Precision Cooker: Preheat to 132°F/55°C.

The meat should be placed in a large vacuum-sealed bag or Ziplock and placed in a water bath. A six-hour timer should be set.

Final Actions:

Turn the oven on to 425°F, or 218°C. After taking the beef out of the bag and saving the cooking liquid, pat it dry.

Mix the rosemary, garlic powder, celery seeds, and peppercorns together.

Drizzle the top and sides of the roast with egg white, sprinkle with salt, and then cover with the spice blend.

After arranging the beef on a baking rack-equipped sheet pan, bake it for ten to fifteen minutes, or until the crust turns a deep golden brown. Before carving, take the roast out of the oven and give it ten to fifteen minutes to rest.

While the roast is resting, combine the beef stock and sous vide cooking liquid in a big sauce pan. Bring to a boil, lower the heat, and simmer until the liquid is reduced by half. Solids that float to the surface should be skimmed off and disposed of.

After removing the rib bones from the roast, carve it into six equal parts.

Accompany with beef just.