Dining and Cooking
6lb Boneless Prime Rib, dry rub uncovered overnight, herb and garlic butter smear, sous vide @ 135 for 6 hours, torched the outside and poured the juices over
In Sous Vide

6lb Boneless Prime Rib, dry rub uncovered overnight, herb and garlic butter smear, sous vide @ 135 for 6 hours, torched the outside and poured the juices over


6lb Boneless Prime Rib, dry rub uncovered overnight, herb and garlic butter smear, sous vide @ 135 for 6 hours, torched the outside and poured the juices over

by brownjl1

4 Comments

  1. Punkin_Queen

    Torched with what? The crust is beautiful.

  2. GarfunkelBricktaint

    That looks great. Must have taken forever to sear with torch only

  3. PARANOIAH

    Looks good but butter doesn’t belong in the bag.

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