They just keep getting better and better. This time I coated two 3 pounders with olive oil and put on as much Kinder’s Prime Rib Seasoning as they would take before vac bagging and letting them sit overnight in the fridge. Sous vide at 130F for 23 hrs then into ice water before retiring them to the fridge for dinner. After work, I opened the bags, dried them with paper towels, seared in a heavily buttered carbon steel skillet and finished with a torch and thickly sliced for dinner rather than thinly sliced for sandwiches. Damn! I’m never going to tire of this.
by doorshock
5 Comments
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I just did one the other day. 30 hours at 135 then in the freezer for 15 min then rubbed in butter garlic thyme rosemary and fennel pollen in 525 degree oven for about 12 minutes, came out perfect to me.
Nice work OP! I wish I knew this years ago. So simple and so satisfying. Cost effective and lean cut of beef. It’s a win all the way around.
Beautiful result! Love the kitchen torch for the searing idea!
My family calls this “Poor Man’s Prime Rib”, I make these about once a month depending on where I can find a good eye round roast.