James J
TVWBB Super Fan
Had a small 2 bone rib roast in the freezer.
Prepped it with Rod Gray’s “Eat Barbeque” rub along with fresh rosemary and thyme from the garden.
Sous vide at 125 for 6 hours.
Then a little sear on the performer
Added some roasted corn, green beans with a balsamic glaze, cheesy mashed potatoes, and au jus.
Resting and waiting...
and plated.
Prepped it with Rod Gray’s “Eat Barbeque” rub along with fresh rosemary and thyme from the garden.
Sous vide at 125 for 6 hours.
Then a little sear on the performer
Added some roasted corn, green beans with a balsamic glaze, cheesy mashed potatoes, and au jus.
Resting and waiting...
and plated.