Made a boneless rib roast for Rosh Shannah (the Jewish New Year). And wishing all the MOT’s and our families and friends a happy, health, joyous, and prosperous 5780.
Sous vide @155 degrees for 30 hr. then browned on hot grill ~5min per side.
I personally like it a little more rare, but the wife, kids, guests all loved it.
Sous vide @155 degrees for 30 hr. then browned on hot grill ~5min per side.
I personally like it a little more rare, but the wife, kids, guests all loved it.