Milk Marinade Sous Vide Prime Rib
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Got milk? We sure hope you do because we’re cooking a beautiful milk marinade sous vide prime today! Stick with us because this milk marinade makes this sous vide prime rib so juicy that you'll never want to try it any other way. If you’ve never used a sous vide before, or are wondering why we use a milk marinade, then keep reading because we’re going to explain the advantages of both!
A milk marinade?
Popular ingredients include vinegar, and citrus due to their acidity, when done right they can leave meat tender but wait too long and they’ll dry it out, or worse, make it too soft. It’s difficult, but that’s when milk walks into the equation. If you’re from the South, or Midwest to an extent, then you might be familiar with whole milk and buttermilk marinades from Southern cooking. Milk soaked meat marinades tenderize but don’t make things chewy or mushy! The acid found in milk, and buttermilk, is just mild enough to soak the meat for hours without damaging the surface. Meaning you get perfectly marinated meat every time!
Ingredients
- 9 lb Prime Rib Roast
- 1 gallon whole milk
- 3.5 oz Dan-O’s Spicy Seasoning
Preparation Instructions
- Cut the bone away from the rib roast.
- In a large stock pot, add milk and Dan-O’s. Stir to combine.
- Before placing your roast in the milk marinade, use an injector to inject your milk marinade into all sides of the roast. About 5-8 times each side, or more depending on your preference.
- Submerge the roast in the milk marinade and refrigerate for 24 hours.
- After 24 hours, remove the roast from the marinade and place in a vacuum sealed bag before placing in a sous vide setup.
- Sous vide at 125° F for about 6 hours.
- After 6 hours, preheat a skillet over medium-high heat with some olive oil.
- Remove the roast from its sous vide, and sear on the skillet on all sides for about 3 minutes.
- Once seared, let it rest for 20 minutes before slicing.
- Slice, and enjoy!
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