# Bottom round or prime rib? Hard to tell. **URL:** \ **Category:** Anova Precision® Cooker\ **Tags:** beef\ **Created:** [May 18, 2017, 11:20am UTC](https://community.anovaculinary.com/t/bottom-round-or-prime-rib-hard-to-tell/7050 "2017-05-18T11:20:01Z")\ **Posts on this page:** 10\ **Page:** 1
**Author:** ![RichardOL](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/richardol/32/701_2.png) [@RichardOL](https://community.anovaculinary.com/u/RichardOL)\ **Post date:** [May 18, 2017, 11:20am UTC](https://community.anovaculinary.com/t/bottom-round-or-prime-rib-hard-to-tell/7050/1 "2017-05-18T11:20:01Z")
I got a nice piece of very lean bottom round with a “$ off at register” sticker. It is a tougher, more dense cut and perfect for sous vide. ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/1X/6efca145f8c5f76ea6187ab2b1eae51a3b264446.JPG) I cooked it 24 hours at 130F and finished it 425F for 15 minutes. The result was so tender and moist that I sliced it nice and thick and ate it like prime rib. Just salt and pepper. ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/1X/d7928255df12d2419a32e10830f0f961016ead0b.JPG) ---
**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\ **Post date:** [May 18, 2017, 12:49pm UTC](https://community.anovaculinary.com/t/bottom-round-or-prime-rib-hard-to-tell/7050/2 "2017-05-18T12:49:57Z")
I will have to try this as this cut has great flavor. Normally I cook the same piece at 130°F for a couple of hours and cool it. I then use a meat slicer to make really thin sandwich meat. This is looks like a great way to cook it. ---
**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Post date:** [May 19, 2017, 12:00am UTC](https://community.anovaculinary.com/t/bottom-round-or-prime-rib-hard-to-tell/7050/3 "2017-05-19T00:00:46Z")
That close-up, though! The second pic looks so good! ---
**Author:** ![RichardOL](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/richardol/32/701_2.png) [@RichardOL](https://community.anovaculinary.com/u/RichardOL)\ **Post date:** [May 19, 2017, 1:31am UTC](https://community.anovaculinary.com/t/bottom-round-or-prime-rib-hard-to-tell/7050/4 "2017-05-19T01:31:39Z")
Thanks. I like to think that I can take a decent picture. ---
**Author:** ![fischersd](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/fischersd/32/5594_2.png) [@fischersd](https://community.anovaculinary.com/u/fischersd)\ **Post date:** [June 20, 2017, 12:36am UTC](https://community.anovaculinary.com/t/bottom-round-or-prime-rib-hard-to-tell/7050/5 "2017-06-20T00:36:04Z")
Yep, they turned out way better than mine (but your roast did as well) 🙂 I tried 131F for 48 hours, then chilled for 30 mins in an ice bath, then a quick sear in a blistering hot cast iron pan (with avocado oil). Very tender and tasty (coated with garlic & onion powders, black pepper and kosher salt pre-cook). Next time I think I’ll try to recreate your results and dial it back a day. 🙂 ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/1X/f986507d210cd7f99921d5a40c960a6000cc2073.jpg) ---
**Author:** ![fischersd](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/fischersd/32/5594_2.png) [@fischersd](https://community.anovaculinary.com/u/fischersd)\ **Post date:** [July 4, 2017, 2:46am UTC](https://community.anovaculinary.com/t/bottom-round-or-prime-rib-hard-to-tell/7050/6 "2017-07-04T02:46:40Z")
Richard, just to clarify. The finishing in your example is actually broiling for 15 minutes, no? (a pre-heated 425F oven doesn’t produce a similar result). ---
**Author:** ![RichardOL](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/richardol/32/701_2.png) [@RichardOL](https://community.anovaculinary.com/u/RichardOL)\ **Post date:** [July 4, 2017, 12:29pm UTC](https://community.anovaculinary.com/t/bottom-round-or-prime-rib-hard-to-tell/7050/7 "2017-07-04T12:29:12Z")
No, it was not the broiler. What I didn’t mention was patting dry and adding some cooking oil spray before seasoning. High up in the oven and on a rack so heat can get all around. This doesn’t produce a bark, it just changes the color. ---
**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\ **Post date:** [July 4, 2017, 1:57pm UTC](https://community.anovaculinary.com/t/bottom-round-or-prime-rib-hard-to-tell/7050/8 "2017-07-04T13:57:09Z")
I want to try this finishing in the oven with the convection fan turned on. I also wonder how this would turn out if you cut the roast into 1.5" steaks and cooked them for 24 hours and then seared. ---
**Author:** ![RichardOL](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/richardol/32/701_2.png) [@RichardOL](https://community.anovaculinary.com/u/RichardOL)\ **Post date:** [July 4, 2017, 2:03pm UTC](https://community.anovaculinary.com/t/bottom-round-or-prime-rib-hard-to-tell/7050/9 "2017-07-04T14:03:40Z")
Steaks don’t work as well, It is best for larger pieces with odd shapes. It has hardly any heat penetration on a roast as you can see from these slices of prime rib. ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/2X/2/240247a8e97a71a9c1e75c36f1923273f0ec4181.jpg) ---
**Author:** ![fischersd](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/fischersd/32/5594_2.png) [@fischersd](https://community.anovaculinary.com/u/fischersd)\ **Post date:** [July 4, 2017, 7:10pm UTC](https://community.anovaculinary.com/t/bottom-round-or-prime-rib-hard-to-tell/7050/10 "2017-07-04T19:10:05Z")
Thanks! Yep…“virtually” broiling by being so close to the element - the oil being what added the sheen and gave a better finish. I’ll add that next time. 🙂