Started with a boneless 8# rib roast. Preheat the water bath to 135*. Slather melted butter on first, then Season up the roast with kosher salt, rosemary, thyme, gran garlic and fresh cracked Tri color pepper.
Then vacuum seal and into the water for 7 hours, at which point we were 132.8* IT.
pat dry and rest on the counter about 1/2 hour then on to hot charcoal for a quick sear.
Rest again while I get some grill marks on some Argentinian shrimp, marinaded in white wine, garlic and white pepper.
Then finish with melted butter and garlic.
Slice the roast and plate with flavored mash taters, green been casserole (homemade French fried onions) and of course au jus.
Was delicious. We are thin slicing the leftover rib roast, back into the SV to reheat for sammiches tonight. Thanks for stopping by.
Then vacuum seal and into the water for 7 hours, at which point we were 132.8* IT.
pat dry and rest on the counter about 1/2 hour then on to hot charcoal for a quick sear.
Rest again while I get some grill marks on some Argentinian shrimp, marinaded in white wine, garlic and white pepper.
Then finish with melted butter and garlic.
Slice the roast and plate with flavored mash taters, green been casserole (homemade French fried onions) and of course au jus.
Was delicious. We are thin slicing the leftover rib roast, back into the SV to reheat for sammiches tonight. Thanks for stopping by.
