- Joined
- Jan 3, 2014
- Location
- Detroit michigan
we decided to make ham for Easter but I couldn't help getting a rib roast on sale. decided to make it for a late dinner Saturday. we had a lot to do and I didn't even know when dinner would be. figured it would be a good time to try the sous vide to cook the roast as it could cook all day and then I could just sear it when we were ready.
this is the 2nd time in a row I tried something new, last cook was the method x or closed oven method. both turned out great. the sous vide rendered the fat well and the prime rib was evenly cooked and tender. best thing about this as well as the method x is how it removes all the stress from the timing of the cook. I'm a big fan of that, it's a big part of why I developed my hot holding brisket technique.
sadly I did not take any pics. I have resigned myself to the fact that I have lost most interest in documenting cooks and posting on them. guess that's just where I'm at in the life cycle of the forum.
just wanted to share another way to prepare a standing rib roast that involves zero stress
happy Easter
this is the 2nd time in a row I tried something new, last cook was the method x or closed oven method. both turned out great. the sous vide rendered the fat well and the prime rib was evenly cooked and tender. best thing about this as well as the method x is how it removes all the stress from the timing of the cook. I'm a big fan of that, it's a big part of why I developed my hot holding brisket technique.
sadly I did not take any pics. I have resigned myself to the fact that I have lost most interest in documenting cooks and posting on them. guess that's just where I'm at in the life cycle of the forum.
just wanted to share another way to prepare a standing rib roast that involves zero stress
happy Easter