This year for Xmas we went to the mountains so it seemed more logical to cook a rib roast sous vide.
I had hoped to kinda "precook" it at home by cooking to rare indirectly and searing on the grill but time i ran out of time
So i bagged it with some crushed garlic and a few rosemary sprigs an let it cook for about 5 and a half hours.
I dried it an applied a rub then browned in the broiler. I made some jus with the bag juices red wine and stock.
All in all was r e a l l y good, juicy and tender. Could have browned a bit more.
Next time....
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