First time sous vide anything for me! Decided to risk it all for nye. Salt brined in fridge for 40 hours, 133° for 7.5 hours. 500° for browning 10 minutes. Served with garlic green beans and potatoes au gratin
by youseguys
12 Comments
faulkyfaulkfaulk
Beauty!
really-stupid-idea
What’s the gravy you have going there?
Fickle-Willingness80
Damn Sam. That looks good. Pass the creamy horseradish please
youseguys
Forgot to add brown gravy from the drippings and horseradish sauce included as well
abluesguy
Looks great!
jonborn
I prefer reverse sear, but oh boy this looks fantastic.
meatloaf_beetloaf
Size of the roast? Size of the bag?
itsatumbleweed
I’m not sure it hit 133 throughout. That’s quite rare.
Although I think it looks great, just an FYI to my eye that’s not a 133 internal.
CanadianGinger91
My only question is Ive heard not cooking it fully in the oven takes away from the roasted flavour throughout the prime rib if you do it sous vide.
Is that true or do you notice much of a difference? I want to try but don’t want to screw up a $200 piece of meat haha
tdizzy84
IMO it does not get much more perfect than that. Nicely done.
12 Comments
Beauty!
What’s the gravy you have going there?
Damn Sam. That looks good. Pass the creamy horseradish please
Forgot to add brown gravy from the drippings and horseradish sauce included as well
Looks great!
I prefer reverse sear, but oh boy this looks fantastic.
Size of the roast? Size of the bag?
I’m not sure it hit 133 throughout. That’s quite rare.
Although I think it looks great, just an FYI to my eye that’s not a 133 internal.
My only question is Ive heard not cooking it fully in the oven takes away from the roasted flavour throughout the prime rib if you do it sous vide.
Is that true or do you notice much of a difference? I want to try but don’t want to screw up a $200 piece of meat haha
IMO it does not get much more perfect than that. Nicely done.
That’s not done at all….
…until you drop it off at my house.
Best way to cook a rib roast. Turns out amazing