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Joined: Dec 2018
Posts: 1,170 Likes: 13
6 point
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6 point
Joined: Dec 2018
Posts: 1,170 Likes: 13 |
We like to do prime rib in the sous vide for holidays and special occasions. It's made the whole process so easy and consistent and it absolutely makes for a more tender piece of meat as well. Generously salt the roast and vacuum seal it, allow to brine for 12-24 hours, sous vide at 129.5 for 8-12 hours then pull it and cover in fresh ground rosemary, peppercorns and garlic powder then roast in the oven at 425 for 15 minutes. Let rest for an additional 15 minutes and it's absolutely the best prime rib I've ever had (and I've had a lot)
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