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Sous vide prime rib

MasterCMasterC Posts: 1,111
edited December 2022 in Beef
Mrs.C didn't want me  grilling in sub zero temperatures, so changed the plan. Decided to sous vide and torch finish a prime rib. This was my first attempt trying this.
Six an one half pound, two bone roast. Trimmed, frenched, tied and seasoned with red eye express, salt and pepper 


Vacuumed packed and dry brined in the refrigerator overnight.

Transferred roast from fridge to sous vide tank, temperature 133°, at 7 am. Left it in the bath for 10 hours.
Pulled and let rest about 10 minutes while patting it dry. Then brushed with garlic butter and torched with the searzall 



Turned out beautifully, extremely tender but still had a chew. Very pleased and will definitely repeat.
Enjoy 


Fort Wayne Indiana 
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