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> Christmas Eve Self-Cook Prime Rib Roast, Noob home chef

Christmas Eve Self-Cook Prime Rib Roast?
 
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deodorant
post Dec 25 2016, 12:04 PM, updated 3y ago

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Merry Christmas everyone!!!

Me yesterday Christmas Eve dinner attempted to cook a Prime Rib for family dinner (two bone cos only 5 people eating). First time ever to cook any sort of roast, just anyhow follow seriouseats and chefsteps youtube.

Simply french the ends cos chefsteps say it looks nicer.



Then salt and pepper and put into fridge overnight cos seriouseats say so.

user posted image

I am not a chef, pls forgive me for any lack of knife skills or food hygiene standards.
petang makan babi
post Dec 25 2016, 12:07 PM

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#petangmakanbabi
deodorant
post Dec 25 2016, 12:08 PM

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Time to cook!! After taking out from the fridge overnight ... doesn't look too much different. Surface is a bit dry though.

user posted image

SeriousEats say don't pre-sear, only post-sear ... but I decide to follow ChefSteps instead cos I gonna sous vide this instead of roasting in the oven. Cos sous vide is good for n00bs like me who don't know how to estimate times or have no thermometer to check done'ness.

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After finish searing ... put some garlic and rosemary.

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Then everything into a heavy duty vacuum sealer bag ...

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But I don't actually have a vacuum sealer LOL so ... just put the bag inside the bucket and try to press most of the air out. 57deg C to be just under medium (I prefer medium rare ... but I guess most of the rest of the family might be a bit worried at an entire slab of dark pink / red meat ...

user posted image

So ... since need 4-5 hours in this water bath, next post will be what happens after 4-5 hours!
deodorant
post Dec 25 2016, 12:08 PM

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After 5 hours in the sous vide bath at 60deg C (for Medium) ... here is what it looks like:

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I took the bag drippings, boiled off the water and added beef stock to make an au jus. Problem was that I think I oversalted so the sauce ended up being SUPER MEGA ULTRA salty and totally inedible.

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After dabbing on beaten egg white and the rub (salt, pepper, chopped rosemary) before putting into oven for 10mins at 250C for final sear. I don't know what use the egg white had, seems a bit useless to me.

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Final result ... despite being cooked medium, still (almost) pink end to end!

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Meat was awesome - juicy, fatty, beefy flavours, but too salty in the edges and also too bad no sauce to go with it.

Merry Christmas everyone!!
buysellaccount
post Dec 25 2016, 12:11 PM

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ya toohan. how much is your sous vide machine?
GibeDeMuny
post Dec 25 2016, 12:14 PM

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>owning a sous vide machine

wat
Bkboy
post Dec 25 2016, 12:16 PM

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👍
deodorant
post Dec 25 2016, 12:23 PM

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QUOTE(buysellaccount @ Dec 25 2016, 12:11 PM)
ya toohan. how much is your sous vide machine?

I bought long time ago, think around rm1000. that time don't have anova or joule or those sous vide sticks which i think are more convenient to store away.
munak991
post Dec 25 2016, 12:24 PM

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Dafuq, u owned a sous vide machine...

I so hyper also use DIY version only
akirodestroy
post Dec 25 2016, 12:29 PM

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Looks delicious bro
deodorant
post Dec 25 2016, 12:57 PM

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QUOTE(GibeDeMuny @ Dec 25 2016, 12:14 PM)
>owning a sous vide machine

QUOTE(munak991 @ Dec 25 2016, 12:24 PM)
Dafuq, u owned a sous vide machine...
I so hyper also use DIY version only

sous vide gooding. easy for ppl like me who got no talent in cooking 👍🏻
DarkNite
post Dec 25 2016, 12:58 PM

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I prefer doing it with an oven bag and roast it at 173C.
deodorant
post Dec 25 2016, 01:02 PM

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QUOTE(DarkNite @ Dec 25 2016, 12:58 PM)
I prefer doing it with an oven bag and roast it at 173C.

I wanted to roast in oven also actually. But problem is i dun have a thermometer (the one i have rosak recently), so no way to accurately tell how (well) done the meat is ... deswai use sous vide.
GibeDeMuny
post Dec 25 2016, 01:02 PM

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QUOTE(deodorant @ Dec 25 2016, 12:57 PM)
sous vide gooding. easy for ppl like me who got no talent in cooking 👍🏻
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troll bait tered
ycs
post Dec 25 2016, 01:05 PM

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how much for that rib?
DarkNite
post Dec 25 2016, 01:15 PM

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QUOTE(deodorant @ Dec 25 2016, 01:02 PM)
I wanted to roast in oven also actually. But problem is i dun have a thermometer (the one i have rosak recently), so no way to accurately tell how (well) done the meat is ... deswai use sous vide.
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Prime Rib - how many kilo, cost and bought from where?

This post has been edited by DarkNite: Dec 25 2016, 01:16 PM
red streak
post Dec 25 2016, 01:22 PM

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Hhhggghhh drool.gif
deodorant
post Dec 25 2016, 01:26 PM

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QUOTE(GibeDeMuny @ Dec 25 2016, 01:02 PM)
troll bait tered

no troll, serious one. for example cooking steak, sous vide does NOT give the best tasting steak. To get best flavour you need to cook over charcoal or wood (or super high heat broiler). but problem is these kind of cooking methods need to press press to determine done-ness and i ALWAYS screw up cos i no talent.

So sous vide best for me cos can set temperature to compensate for my lack of talent.

QUOTE(ycs @ Dec 25 2016, 01:05 PM)
how much for that rib?

QUOTE(DarkNite @ Dec 25 2016, 01:15 PM)
Prime Rib - how many kilo, cost and bought from where?

sexpensive mang. bought from singkapo butcher @ $9/100gm, 2.6kg for two ribs. 200days grain fed aussie angus.
skyblu3
post Dec 25 2016, 01:31 PM

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QUOTE(deodorant @ Dec 25 2016, 12:08 PM)

user posted image
user posted image
Ayer
post Dec 25 2016, 01:41 PM

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said SeriousEats you referring to this one issit laugh.gif



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