Chef: John Ramirez
Ingredients for 10
- Prime Rib 7 lb
- Kosher Salt
- Unsalted Sweet BBQ Dry Rub
- Sous Vide
- Food Saver
- Smoker
Directions
Step 1
Coat all sides of meat with kosher salt. Use 1 tsp per pound. Place on rack uncovered in refrigerator to dry age for 24 hours.
Step 2
Place prime rib in sous vide bag
Step 3
Sous vide for 1 and 1/2 hours per pound at 133 degrees F.
Step 4
Chill prime rib (while still in bag) in an ice bath. Place whole bag in fridge to chill for 4 hours
Step 5
Remove prime rib from bag. Save liquid for au jous. Add dry bbq rub (unsalted) to wet prime rib. Smoke on low <200 degrees for 2 hours. Increase heat to to 225 degrees and cook until internal temperature reaches 125 degrees.
Step 6
Toast the outside of the roast with a butane torch. Cover with a foil tent and let rest 15 minutes
Step 7
Slice and serve