A buddy of mine was going on about doing a 30-hour sous vide chuck roast, so I figured I'd give it a shot. I simply seasoned it with Rodelle prime rib seasoning, stuck it in a vacuum bag with a few pats of butter, set the sous vide for 135 deg and let it rip.
30 hours later I opened it up and finished it over some lump charcoal.
It looked gorgeous, perfectly tender, and taste was good. But something was just off about it. I think it's the cut of meat itself. Even though it looked like prime rib, and had the same seasoning, I just kept feeling like I was eating pot roast. Not sure if it was the flavor, or the texture or what, but it just wasn't a prime rib (or a steak for that matter).
Has anyone else tried this before or know what I'm talking about? I will gladly consume my leftovers, but don't know if I'd make this again.
30 hours later I opened it up and finished it over some lump charcoal.
It looked gorgeous, perfectly tender, and taste was good. But something was just off about it. I think it's the cut of meat itself. Even though it looked like prime rib, and had the same seasoning, I just kept feeling like I was eating pot roast. Not sure if it was the flavor, or the texture or what, but it just wasn't a prime rib (or a steak for that matter).
Has anyone else tried this before or know what I'm talking about? I will gladly consume my leftovers, but don't know if I'd make this again.