Cold Smoking then Sous Vide Prime Rib

[snaver]

Got an Anova Sous Vide from Christmas. I was going to Smoke a couple of 3 bone Prime Rib Roasts for New Years Supper.
Was thinking of Cold Smoking them for a couple of hours, sealing, and refrigerate overnight then Sous Vide for the cook.
Any suggestions on this plan? Should I lightly season the meat before Cold Smoke? (Salt and Pepper)



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[HawgHeaven]

I've never done a cold smoke. I can't see why that wouldn't be good. What I usually do is salt and pepper, and make a blend of fresh garlic, good olive oil, finely chopped rosemary and smear that all over the roast. Vacuum bag it and into the bath at 134 for about 10-12 hours. Remove from the bath and into an ice bath. Remove from the bag(s) and coat with coarse ground black pepper... Oh, and reserve the juices for au jus. Get coals going on the grill, and sear it. It is WAY yummy.

Serve it up with a mix of fresh ground horseradish and sour cream...

Hope this helps!

[rkf373]

That method sounds very interesting! Just might try it. I always use the rosemary and garlic olive oil salt pepper on slow cook at 225' till medium rare.


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[Richtee]

The high heat sear is gonna be important. SnP sure.. watch other seasonings before SV. One issue..you can’t really get a good herbed crust, which I love. SV will turn it to mush and the sear will destroy it.

Alternative: SV with SnP to rare- maybe 125..., then hot smoke after seasoning.

That’s my input.

[strength_and_power]

I've done 2 prime ribs in the SV. Both went about 11 hours. Temp was 136 ( my mom wanted somewhere between med rare and medium). After the bath, I wrapped in towels for a rest. 15 minutes or so. Unbagged and used juices for au jus. Dried off then one I applied olive oil and the other an egg white coating then reapplied my seasoning. Into a preheated oven at 500deg for 10 minutes. olive oil
egg white
this was a SV'd 35oz bone in ribeye steak seated on the grill to finish it off



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[HawgHeaven]

The high heat sear is gonna be important. SnP sure.. watch other seasonings before SV. One issue..you can’t really get a good herbed crust, which I love. SV will turn it to mush and the sear will destroy it.

Alternative: SV with SnP to rare- maybe 125..., then hot smoke after seasoning.

That’s my input.

Valid points. I use the oil, rosemary, garlic and SnP for the seasoning, then a heavy coating of CBP before the sear. It gets a decent crust.

[gracoman]

Cold smoke, sear, and bag. Follow these directions with the addition of smoke

[Abelman]

You can't go wrong with any of theses suggestions.

For a PR, if I'm not doing a flat out smoke, then it's:

SV, sear, rest, eat.

I like a good crust/bark and one down side is that it doesn't happen with SV.

[Richtee]

That’s pretty :{)

[HawgHeaven]

You can't go wrong with any of theses suggestions.

For a PR, if I'm not doing a flat out smoke, then it's:

SV, sear, rest, eat.

I like a good crust/bark and one down side is that it doesn't happen with SV.

Yeah, butt it is done perfectly from end to end, no matter the thickness variation of the roast. Re-apply the oil, rosemary, garlic mix and do the pepper rub, then sear. It's gooood! When I move it around on the grates, I use gloves, no mechanical apparatus to damage the bark.

Christ, now I gotta go buy a prime rib roast... again...

[gracoman]

Yeah, butt it is done perfectly from end to end, no matter the thickness variation of the roast.

You don't need SV to achieve that.

From my grill, Xmas, 2012

[HawgHeaven]

You don't need SV to achieve that.

From my grill, Xmas, 2012

Beautiful nice, butt, I like the SV when the mood strikes. I don't use it all the time, and also turn out good stuff without it.