Sous Vide Prime Rib!

Welcome back to the channel! Today, we're celebrating! It's not just the holiday season. It's the time of year when supermarkets have prime rib roasts available, often times at extremely reasonable prices! Today, we're cooking a bone-in rib eye roast that was on sale for $10/lb. AND, the market had a digital coupon available to bring down the price to $5.77/lb! For some perspective, that cost per lb is lower than what I typically see for name brand boneless, skinless chicken breast. This is a deal!

The amazing thing about prime rib roasts are that they are very forgiving. You don't have to use any special technique. You don't need fancy equipment. You can just season this cut and toss it in the oven and cook it to your desired doneness and it will be yummy!

However, we're going to try to elevate this already wonderful cut of beef. In this case, we're going to dry brine the roast with some rosemary salt (s/o to That Dude Can Cook!: https://youtu.be/n3D4j26svoM?si=D86hg3QhBZtEIFw8) then, we're going to drop it into the sous vide cooker, and finally finish the roast on the grill to give it a bit of a crust.

Rosemary Salt:
1 cup kosher salt
14 sprigs of rosemary stripped
8 sprigs sage stripped
3-5 cloves of garlic (3 if they are big and 5 if small)
1 lemon zested

Toss everything into a food processor and process. That's it!

Use what you need to season the beef, then place the remaining salt into an airtight container and then into the fridge.

Once the roast is seasoned, place it on a wire rack with a pan underneath. Then place the roast into the fridge. Let it sit for ~ a day or two or three. Then, cook sous vide at 130 degrees for ~ 8 hours.

Once the sous vide finishes, remove roast from bag and dry it off (discard the juices in the bag). Place roast on a raging hot grill for ~ 20 seconds each side to mark the roast. Remember: the roast is already thoroughly cooked. It only needs a quick sear on the outside of the roast to finish.

Let rest for a couple minutes, then slice and enjoy!