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.
![52587150737_537c4e971d_b.jpg](/proxy.php?image=https%3A%2F%2Flive.staticflickr.com%2F65535%2F52587150737_537c4e971d_b.jpg&hash=414b5346b233871d36be22e94bec8ced)
![52587150697_00d4d8a92b_b.jpg](/proxy.php?image=https%3A%2F%2Flive.staticflickr.com%2F65535%2F52587150697_00d4d8a92b_b.jpg&hash=d30d59c220c7394de90b8f110ece462d)
Here it is trimmed, frenched, and seasoned in the fridge
![52586763958_e343c290ea_b.jpg](/proxy.php?image=https%3A%2F%2Flive.staticflickr.com%2F65535%2F52586763958_e343c290ea_b.jpg&hash=adde95148ea1f6fbb0ff763c39a3b4e5)
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:
![52586246206_20e2b368dd_b.jpg](/proxy.php?image=https%3A%2F%2Flive.staticflickr.com%2F65535%2F52586246206_20e2b368dd_b.jpg&hash=0428f032970aa208c1950e048f02624e)
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.
![52586683420_f5fd65a01d_b.jpg](/proxy.php?image=https%3A%2F%2Flive.staticflickr.com%2F65535%2F52586683420_f5fd65a01d_b.jpg&hash=7267906c5a537b99fcf760f3987dac0f)
![52586763998_eaa4391873_b.jpg](/proxy.php?image=https%3A%2F%2Flive.staticflickr.com%2F65535%2F52586763998_eaa4391873_b.jpg&hash=16d6a7db73c6349d2072e98471ad66d1)
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.
![52586764018_f1b86b8497_b.jpg](/proxy.php?image=https%3A%2F%2Flive.staticflickr.com%2F65535%2F52586764018_f1b86b8497_b.jpg&hash=4d3b60d52b1c0bd697edf23a9484af45)
![52585771177_3242a714d5_b.jpg](/proxy.php?image=https%3A%2F%2Flive.staticflickr.com%2F65535%2F52585771177_3242a714d5_b.jpg&hash=9293a3813a7b127a7e9e2d9a3f12f926)
Roughly 8 hours in
![52585770987_51b1f9c92b_b.jpg](/proxy.php?image=https%3A%2F%2Flive.staticflickr.com%2F65535%2F52585770987_51b1f9c92b_b.jpg&hash=0f0217c6892601a0fecc1f097f85469e)
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.
![52586507394_5d07063e1a_b.jpg](/proxy.php?image=https%3A%2F%2Flive.staticflickr.com%2F65535%2F52586507394_5d07063e1a_b.jpg&hash=bec465c2e5f776a76d20fca6db2658fa)
Seared and rested. I was able to sear all 6 sides easily and got good crust.
![52586246171_90c6fb3789_b.jpg](/proxy.php?image=https%3A%2F%2Flive.staticflickr.com%2F65535%2F52586246171_90c6fb3789_b.jpg&hash=37f12bb0ad9a6ac8f1513e54a5b324b9)
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).
![52586683465_f44085d3af_b.jpg](/proxy.php?image=https%3A%2F%2Flive.staticflickr.com%2F65535%2F52586683465_f44085d3af_b.jpg&hash=514c026f098ebcfdab999ae45f140fbe)
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.