# Massive Bone in Prime Rib **URL:** \ **Category:** General\ **Created:** [January 30, 2019, 4:51pm UTC](https://community.anovaculinary.com/t/massive-bone-in-prime-rib/19846 "2019-01-30T16:51:46Z")\ **Posts on this page:** 6\ **Page:** 1
**Author:** ![pete4922](https://avatars.discourse-cdn.com/v4/letter/p/3ec8ea/32.png) [@pete4922](https://community.anovaculinary.com/u/pete4922)\ **Post date:** [January 30, 2019, 4:51pm UTC](https://community.anovaculinary.com/t/massive-bone-in-prime-rib/19846/1 "2019-01-30T16:51:46Z")
Hi everyone! I have a 20lb standing rib roast I’m dying to cook for superbowl sunday. It is bone in. everyone loves it medium rare. how long should it be in the sous vide? ---
**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\ **Post date:** [January 30, 2019, 8:49pm UTC](https://community.anovaculinary.com/t/massive-bone-in-prime-rib/19846/2 "2019-01-30T20:49:47Z")
Medium rare will do well around 130F. To give you an idea of time we need to know the size. Cooking sous vide, in fact cooking by any method, relies on heat penetration. To gauge this relies on the dimensions of the meat, specifically thickness. With that information in hand we can better advise how long your roast will take. ---
**Author:** ![pete4922](https://avatars.discourse-cdn.com/v4/letter/p/3ec8ea/32.png) [@pete4922](https://community.anovaculinary.com/u/pete4922)\ **Post date:** [January 30, 2019, 11:48pm UTC](https://community.anovaculinary.com/t/massive-bone-in-prime-rib/19846/3 "2019-01-30T23:48:30Z")
Hi Ember! The roast is 20lb 20 inches long 6 inches high (from bottom of rib bone to the fat cap) 8 inches wide ---
**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\ **Post date:** [January 31, 2019, 12:15am UTC](https://community.anovaculinary.com/t/massive-bone-in-prime-rib/19846/4 "2019-01-31T00:15:12Z")
Ok. 6 inches is the thickness we’d use. Do you really need it to be bone in? It will cook mych better without the heat shield that is the bone. Anyway, at 6 inches thick it will take about 10 - 12 hours. ---
**Author:** ![PapaBear](https://avatars.discourse-cdn.com/v4/letter/p/ee59a6/32.png) [@PapaBear](https://community.anovaculinary.com/u/PapaBear)\ **Post date:** [January 31, 2019, 5:01am UTC](https://community.anovaculinary.com/t/massive-bone-in-prime-rib/19846/5 "2019-01-31T05:01:15Z")
Are you sure it will fit in your cooker? I suspect, unless you have a professional setup I’m not aware of, you are exceeding the capacity of your cooker. And that cut of beef is so great cooked by reverse sear in an ordinary oven. I’m sorry if I’m throwing a wet blanket on your plan. ---
**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\ **Post date:** [January 31, 2019, 7:07am UTC](https://community.anovaculinary.com/t/massive-bone-in-prime-rib/19846/6 "2019-01-31T07:07:16Z")
The capacity quoted for the cookers are really nothing more than a guide. Warming the water is when the biggest workload is put on the machine. So, with pre-warmed water and an insulated cooking vessel there is no reason why you could cook this lump of beef with the Anova. I would really recommend boning it though.