– dry brine 3 hours at 1% kosher salt – sous vide 7 hours – super light coating of English mustard – 1 % salt and heavy pepper crust – 515f oven for ~ 15 min to sear
Each rib is ~ 32oz, 2.5-3”.
by LBRider90802
15 Comments
Suchboss1136
Looks incredible!
Signal_Ad4929
English mustard as a binder? If so, does it help with the crust? I usually just go dry seasoning but I always feel like the crust is lacking…
Great job by the way 🫡
JudahBenHur77
Great job!
derpitydude
This guy fucks…
OrangeCrack
JFC, I can only get so hard!
elBuddhaGuanaco
That looks amazing. You nailed it!
johnb1972
No before or during. Just the money shot.
Dankkring
Can I come over?.That looks so good.
Vise_9999
Looks great. What was the sous vide temp?
randomname10131013
Just $400. 😢
Creepy-Selection2423
That – looks – awesome!
alphatrader06
Now THIS is a flex! Thanks for sharing
ACM3333
Okay…you win
garagetwothree
looks great. I have done a sous vide prime rib a couple of times and always used the egg white trick from chefsteps for the crust. It also works well for those that don’t want to go down the mustard route
15 Comments
Looks incredible!
English mustard as a binder? If so, does it help with the crust? I usually just go dry seasoning but I always feel like the crust is lacking…
Great job by the way 🫡
Great job!
This guy fucks…
JFC, I can only get so hard!
That looks amazing. You nailed it!
No before or during. Just the money shot.
Can I come over?.That looks so good.
Looks great. What was the sous vide temp?
Just $400. 😢
That – looks – awesome!
Now THIS is a flex! Thanks for sharing
Okay…you win
looks great. I have done a sous vide prime rib a couple of times and always used the egg white trick from chefsteps for the crust. It also works well for those that don’t want to go down the mustard route
Geez my man dropping whole bones on em.