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I'm looking to sous vide a boneless, 6 lb rib roast, for New Year's Eve. If I set the temp for 136F, how long should I leave this to cook?

My thought was 6 hours, but that's just based on experience and not any actual calculations.

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    There is nothing wrong with experience being your guide. – SAJ14SAJ Dec 29 '13 at 13:19
  • No, just a little uneasy ;) – justin Dec 30 '13 at 8:14
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Surveying the top search results for sous vide prime rib, the consensus appears to be about 7 hours, with some leeway on either side.

Note that you don't want to hold prime rib for extended periods (such as overnight) in its bath, as enzymatic action will make it mushy.

  • Yes, extended hours what I was afraid of too, I really don't want to over do it. Since this is my first, I'll probably probe it when I pull it out to make sure the temperature is safe in the middle. Thank you for the references! – justin Dec 30 '13 at 8:15
  • I edited back to F, which is what's explicitly stated in all those links (except one) so it's pretty clear it's what's meant. It's not actually dangerous; the cooking time matters too, not just the temperature, and 135F is safe for beef up to 6.5-7cm thick. – Cascabel Dec 29 '15 at 22:12

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