Sous Vide Prime Rib

[James J]

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.

 

[JimK]

Wow! Looks fantastic!

 

[Steve Madden]

Nice!

 

[Michael Richards]

I never would have thought a sous vide machine would be on my short list of the grilling tools I needed to get, but man I am seeing so many perfect meals cooked the a sous vide. That prime rib looks as good. However, what put this meal over the top was all the sides on cooked on the grill. Great cook from meat to sides from start to finish.

 

[BFletcher]

Beautiful-looking meal.

 

[SteveF (Alpine)]

What a beautiful meal, I mean simply perfect!!! For anyone that hasn’t considered sous vide, you’re really missing out. We’ve tried a few ways of finishing, but finishing ribeyes in a scorching hot cast iron pan with a big pat of butter on the side burner of the gasser wins for us!

 

[James J]

Thanks everyone!