Sous Vide: Prime Rib au Jus

Set your Lipavi large vessel to:
130 F/55 C.

Bone-in rib eye roasts can range from 12-20 lb/6-16 Kg.

In the picture above, I am removing a couple of feather bones. If you do not check for them, your knife may hit them when it comes time to carve. Remove the rib bones.

Pull the meat back gently as you separate it from the bones. The meat is soft–if you pull it too hard, it will actually start to tear apart.

Get as close to the bones as possible.

Cut the bones so that 3 have NO meat on them, and four have meat on both sides. The naked bones are roasted to make natural jus, the meaty bones become another entrée.

Reserve the rib bones for now.

Sprinkle with kosher salt, approximately 1 tablespoon/12 grams per 1 lb/450 g.

Like Joni says, Both sides, now.

On to a screen.

Into a broiler to sear it. If you don’t have a broiler, you can skip this step and sear before service.

This process takes approximately 15 minutes..

Cut into three equal chunks. Two pictured. About 4.5 lb/2 Kg each.

Vacuum seal individually or use Ziploc gallon freezer bags. Position the bags in the tank so the opening is near the top. As you lower the bag, it will sink. Seal the Ziploc bag before the opening gets to the water line, or hang the bag over the edge of the container and secure it with a lid.

Pictured is the Lipavi L20

Process at
130 F/55 C for 6-12 hours, as per your convenience

The meat must be fully submerged at all times. The unattached Lipavi racks are great for this.

Roast the bones @350 F/175 C on a sheet pan for 1 hour.

Add two stalks celery, one onion, and two carrots. This will cause the bones to stop browning until the heat in the pan is restored. Continue roasting for another hour.

Put the bones and vegetables in a Ziploc gallon freezer bag, set on top of the bath, and slowly add 2 qt/2 L water–the bag will sink. Drape the opening over the edge of the vessel and secure with the lid. Vacuum seal the meaty bones and add to the bath also, process at
183 F /84 C for 4 hours.

Remove the meaty ribs and shock in iced water until they achieve 70 F/21 C. Refrigerate to 40 F/4 C. Carefully lift the bag of jus out of the bath and put in a large colander lined with a moistened cheesecloth or paper towel. Cut a hole in a bottom corner of the bag and the jus will drain out. Check the jus for salt and season accordingly. Keep warm. Make the Mashed potatoes, as per this recipe.

After 6+ hours, you get this.

The plate has been turned so that the “7 o’clock position” is just to the right of the bottom of the picture. That section of cut is just about the most succulent, unctuous, tender bite on the entire steer, called the spinus dorsalis. Splash a little bit of the juice to add a little color and flavor.

For well done, scorch with the torch and dip in the hot jus to achieve well done. DO NOT BOIL.

Norm King