Sous Vide Prime Rib and Brussel Sprouts
Holiday Dinner for Two
The holiday season is upon us, and what better way to celebrate than with a decadent dinner for two? This year, elevate your holiday feast with a sous vide twist, featuring a mouthwatering prime rib loin seasoned with Aces Wild BBQ rubs.
Sous vide, a cooking method that involves immersing vacuum-sealed food in a water bath at a precisely controlled temperature, promises perfectly cooked dishes every time. For our quaint celebration, a prime rib loin is choice for sous vide, known for its tenderness and rich flavor.
To kick things up a notch, generously coat the prime rib loin with Aces Wild BBQ rubs—a harmonious blend of spices that adds depth and complexity to the meat. This step ensures that every bite is a symphony of flavors, making your holiday dinner a truly unforgettable experience.
As the prime rib loin bathed in the sous vide water bath, turn your attention to crafting a sensational side dish. Brussels sprouts, a holiday classic, got a makeover in a Tahini & Harissa sauce. This fusion of Middle Eastern and Asian flavors brought a unique and vibrant twist to the table, perfectly complementing the richness of the prime rib.
The result? Brussels sprouts that are not only sous vide tender but also flavorful and a delightful departure from the ordinary. The Tahini and harissa add creaminess and a subtle kick, while the herbs and black sesame seeds contribute freshness and crunch!
No holiday celebration is complete without the perfect libations. Enter Kurvball Original Barbecue Whiskey Smokin' Palmer drinks—a refreshing blend of sweet tea, smoky whiskey, and a hint of barbecue flair. Sipping on this innovative concoction adds an extra layer of festivity to your soirée, making it a meal to remember!
Cheers to good food, good company, and the magic of the holiday season!
Sous Vide Prime Rib Loin
2½ Lb. Prime Rib Loin
Coat generously in Aces Wild BBQ rubs
Vacuum seal and sous vide for 2 ½ hours at 120° F
Pull cooked loin from bag and apply more Aces Wild BBQ rub generously
Sear until outside of loin is crispy to satisfaction
Sous vide tank or cooking pot
Sous Vide Brussels Sprouts in Tahini Sauce
2 Lbs. Brussels sprouts, prepped
1 ¾ Tsp. kosher salt
½ Tsp. black pepper
5 Tbsp. extra virgin olive oil
2 Tbsp. tahini
3 Tbsp. harissa paste
5 Tbsp. lemon juice
2 Tbsp. vegetable oil
¼ C. cilantro, thin sliced
¼ C. mint, thin sliced
2 Tbsp. black sesame seeds
Sous vide circulator
Sous vide tank
Large sauté pan
And the LoCo griddle or any griddle of your preference
Prepping time: 15 minutes / Cooking time: 1 hour 30 minutes
Set circulator to 177°F (81°C).
Bring a pot of water to a boil with salt and blanch the Brussels sprouts for 30 seconds.
Drain and place Brussels sprouts in an ice bath to cool for a few minutes.
Drain and place Brussels sprouts in a sous vide pouch with 3/4 tsp. salt, pepper, and 1 tbsp. of extra virgin olive oil and seal. Place bag in sous vide tank and cook for 1 hour and 15 minutes.
Once done, remove from sous vide tank, drain the bag, and set aside until ready to sear.
Combine the remaining olive oil and salt with tahini, harissa, lemon juice, lemon zest, cilantro, mint, and sesame seeds in a blender and mix on high until blended, around 3 to 4 minutes. Season to taste. Place mixture in a bag with a trimmed tip.
In a large sauté pan over medium-high heat, heat half the vegetable oil until it ripples. Sear Brussels sprouts, occasionally turning for even color, about 3 to 4 minutes. Transfer Brussels sprouts to a plate.
Add the other half of the vegetable oil and repeat with the rest of the Brussels sprouts.
When Brussels sprouts are done cooking, place in a bowl. Drizzle harissa-tahini sauce over Brussels sprouts.
Kurvball Original Barbecue Whiskey - Smokin’ Palmer:
2 Oz. Kurvball Whiskey
2 Oz. Iced Tea
2 Oz. Lemonade
Using VacMaster's zipper pouch bags.