# Prime Rib Sous Vide **URL:** https://community.anovaculinary.com/t/prime-rib-sous-vide/3391 **Category:** Anova Precision® Cooker **Created:** [December 23, 2016, 4:19pm UTC](https://community.anovaculinary.com/t/prime-rib-sous-vide/3391 "2016-12-23T16:19:50Z") **Posts on this page:** 1 **Showing post:** 2
### Author: ![acs](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/acs/32/855_2.png) [@acs](https://community.anovaculinary.com/u/acs) #### Post date: [December 23, 2016, 4:53pm UTC](https://community.anovaculinary.com/t/prime-rib-sous-vide/3391/2 "2016-12-23T16:53:47Z")
12lb is like a 5-bone, right? If it’s not dry aged, I’d step the temp up in stages. Start at 103F for 3 hours or so, then 120F for another 3 hours (give or take) then go to 130F for the rest of the cook. This gives the enzymes a chance to go to go to town before the actual cooking begins. I don’t know if it really needs 24 hours, as it’s kind of a tender cut to begin with. I’d go a bit less personally. Maybe 3 + 3 + 12. Maybe 12-15 hours total if it’s already dry aged. The oven finish sounds fine. Make sure to pat the meat dry before applyting the rub and searing/crusting. Or a screaming hot grill, or even a blowtorch and a searzall, although the searzall on that large a piece of meat is kind of a commitment. Use bone tip guards or you might risk a bag puncture during the cook. Because of the size, it would probably be a good idea to pick up a cooler to cook in, the insulation will help with keeping temps even. Down at the end of this thread there are some photos of how to set it up > [@Best Vessels/Containers for Precision Cooking](http://community.anovaculinary.com/t/best-vessels-containers-for-precision-cooking/376/58): > > I think a cooler and a play mat is the perfect combination. Using a play mat makes it easy to cut the hole/slot, and it does pretty good at keeping heat and evaporation inside the container. Using a play mat, you also save your cooler for when you want to use it as a cooler. [image] --- _[View the full topic](https://community.anovaculinary.com/t/prime-rib-sous-vide/3391)._