I made my first prime rib ever on Christmas yesterday. I kind of a weird guy and while I do like prime rib, it's not my favorite. Contrary to my opinion, my family loves it...a lot. So no pressure haha. As I have mentioned in my previous thread, I did an overnight season, SV bath for approximately 11.5 hours, and seared on charcoal grill (which of course I got no pictures of. We made a really good Au Jus (which of course I got no pictures of). Rested for 10, and sliced away. The pics show thicker slices, and I eventually went thinner towards the middle (noob move I know). Anyway, here are some pics:
Here it how it started.
Here it is trimmed, frenched, and seasoned in the fridge
Close up of the color...because it's hard to take a pic of the top shelf of the beer fridge in a wheelchair :mrgreen:
0600 Christmas day ready to go in the 130 degree bath...sorry for the blurry pics. I am on 4 hours sleep and yesterdays whiskey.
In to the bath is goes! The oven bag worked like a charm, and I was able to pinch it off the side using the lid as shown.
Roughly 8 hours in
Out of the bag and ready to go on the grill after 11.5 hour bath at 130. I had my Dad and my wife chatting me up and I forgot to ask them for pictures. Let's just say the pyrotechnics were similar to a KISS concert. It was awesome.
Seared and rested. I was able to sear all 6 sides easily and got good crust.
The final product. EVERYONE loved it. I usually just think people are being nice about he food I make, even if they don't like it. But my wife gave me a dozen or so compliments, both my parents, my MIL, and my a-hole BIL's (kidding, they're good dudes).
This was fun to do, and I hope we make it a tradition. I want to try different ways now that I got "easy mode" under my belt. Maybe even take pictures of EVERYTHING next time.
As always, thanks for looking and thank you all for your input and guidance; I think it made a positive difference.
Here it how it started.
Here it is trimmed, frenched, and seasoned in the fridge
Close up of the color...because it's hard to take a pic of the top shelf of the beer fridge in a wheelchair :mrgreen:
0600 Christmas day ready to go in the 130 degree bath...sorry for the blurry pics. I am on 4 hours sleep and yesterdays whiskey.
In to the bath is goes! The oven bag worked like a charm, and I was able to pinch it off the side using the lid as shown.
Roughly 8 hours in
Out of the bag and ready to go on the grill after 11.5 hour bath at 130. I had my Dad and my wife chatting me up and I forgot to ask them for pictures. Let's just say the pyrotechnics were similar to a KISS concert. It was awesome.
Seared and rested. I was able to sear all 6 sides easily and got good crust.
The final product. EVERYONE loved it. I usually just think people are being nice about he food I make, even if they don't like it. But my wife gave me a dozen or so compliments, both my parents, my MIL, and my a-hole BIL's (kidding, they're good dudes).
This was fun to do, and I hope we make it a tradition. I want to try different ways now that I got "easy mode" under my belt. Maybe even take pictures of EVERYTHING next time.
As always, thanks for looking and thank you all for your input and guidance; I think it made a positive difference.
