My Take on the Perfect Sandwich – Sous Vide Prime Rib

Some of my favorite people ever are the crew from the Ubon’s BBQ team.  At Memphis in May each year, they have a tradition of serving “The Perfect Sandwich”.  For those of you who are not familiar with this sandwich, it is a smoked prime rib sandwich served on a sandwich roll with mayo and horseradish.  And if you ask real nicely, Leslie may even dip the inside of the sandwich roll in the au jus for you.  The recipe for both the prime rib and the “Perfect Sandwich” can be found in the book Peace, Love, and Barbecue.


Ever since then, I’ve been itching to try out making this perfect sandwich.  And when I participated in the SousVide Supreme BBQ Blogger Challenge and got a sous vide oven to use, the perfect opportunity presented itself!  I was able to find a boneless rib roast for a very good price… so time to get to work!

My first step was to season the rib roast with a salt & pepper rub.  I used a salt & pepper rub from Black’s BBQ, but you can use your own BBQ seasoning here.  Since it is beef, I’d suggest going with something savory or salty/peppery.


After seasoning, I sealed the roast in a vacuum seal bag and refrigerated overnight.


The next morning, I set up the SousVide Supreme oven for 135 degrees.  In went the rib roast in the vacuum sealed pouch for a total time of 7 hours in the water bath. 

About 45 minutes prior to the rib roast being done in the water bath, I preheated my charcoal grill, setting it up for indirect cooking with pecan wood chips in a smoker box.  I also put a cast-iron griddle over direct heat.  Once the rib roast was done in the sous vide oven, I removed it from the vacuum pouch and placed it in a Corningware dish (an aluminum roasting pan will work as well, plus it won’t get your wife mad at you).  The rib roast cooked for about 30-45 minutes indirectly on the charcoal grill, allowing it to get a hint of pecan smoke.  After that, I seared the rib roast on all sides on the cast-iron griddle.

The result?  Pure perfection!


And when I sliced into it… I couldn’t help but drool!  The level of doneness was spot on for what I was aiming for.


I could have went with a horseradish and mayo combo, but decided to mix it up (literally) and add some black pepper to the mix.  It gave a nice creaminess with some kick from the horseradish and pepper.  Obviously if you like it with more or less kick, adjust the pepper and horseradish amounts accordingly.

  • 1 cup mayonnaise (I used Duke’s Light Mayonnaise)
  • 2 tbsp prepared horseradish
  • 1 tbsp black pepper

The result?  My take on the perfect sandwich.  Served on a toasted Kaiser roll.  I would’ve piled more on it, but I couldn’t wait to dig in!


Hope you’ve enjoyed reading this!

(NOTE: This blog was part of an agreement with SousVide Supreme for keeping the SousVide Supreme sous vide oven).

  • That was a great sandwich that Leslie and Garry served up at MIM this year. I wish I had paid more attention to the young man making the “mayo” that they slathered on those to go with the horseradish. It was sort of a remoulade from watching him mix it together. The recipe in the book just says “mayo”.

    I would have been nervous about sous vide cooking a whole roast like that but damn skippy if it didn’t turn out perfect. It looks tender and juicy and damn….I could go for some right now.