4# choice prime rib for my Mothers Day brunch. Dry brine for 18ish hours. Into the bath at 134 for 6 hours, cool in fridge for an hour, re-season with SPG and finish for 10 minutes in a 500 degree convection oven. Absolutely delicious. Thanks to this subreddit for the recipes and guidelines.
by Fragrant-Whole6718
8 Comments
Amazing consistency 🙏🏼
It’s perfect! My family would say undercooked, and demand we go out. I’d wish them well and pull out the horseradish.
Ugh I should call her.
Can you email me like 2-3 pounds of this amazingness.
What is SPG?
Ps… amazing !!
What type of roast did you get?
I’m new to Sous viding … can you recommend a vacuum bag system?