Dry brine for 24hrs, seared outside then sous vide for 5 hrs at 133. Then broiled on hi for 15 min.
by tmachette
9 Comments
Heretical_Infidel
Bravo
F7yS0H1gh
Nice. It looks like the other 8,000 pictures of prime rib that have been posted in the past 5 days. But yours is definitely special and unique.
Leaff_x
Should you be searing it before?
Superfragger
bet it would taste better without the filter.
HydroJam
Looks good, but you put a filter on it that makes pink look actually pink.
This-Quantity-7694
Bloody brilliant
lukin5
Bloody buddy
CantBeBothered69420
Oh my god.. 🤤
Ikeelu
Honest question. I love my prime rib like that, but I always wonder how it goes over with the large group. Did you have a few that complained they like it cooked more? I tend to find someone who likes rare or med rare, will eat meat cooked longer many who like it med or above, won’t eat the meat or ask for it to please be cooked longer.
9 Comments
Bravo
Nice. It looks like the other 8,000 pictures of prime rib that have been posted in the past 5 days. But yours is definitely special and unique.
Should you be searing it before?
bet it would taste better without the filter.
Looks good, but you put a filter on it that makes pink look actually pink.
Bloody brilliant
Bloody buddy
Oh my god.. 🤤
Honest question. I love my prime rib like that, but I always wonder how it goes over with the large group. Did you have a few that complained they like it cooked more? I tend to find someone who likes rare or med rare, will eat meat cooked longer many who like it med or above, won’t eat the meat or ask for it to please be cooked longer.