SV'nSear Rib Roast

[MossyMO]

Sous Vide a small rib roast (4.25 lbs.) for 7 1/2 hours at 130º. First pic is of the SV'd roast vacuum sealed and the second pic is just out of the vacuum seal.


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Seasoned the roast with Tatonka Dust.


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Set the roast directly over the Vortex for a fast sear on all sides while we had twice baked potatoes and shrimp in cast iron cooking indirect around the Vortex.


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Here is the roast after the sear.


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Then while the roast was resting made some garlic toast directly over the Vortex in a cast iron pan.


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The entire roast was evenly cooked to our preference... made for a heck of a excellent meal not to mention it should serve a few more meals of leftovers of prime rib on toast sandwiches!



Thanks for looking!

[SmokinOutBack]

That is just fantastic Marty. Wow.

[HawgHeaven]

Done to perfection! What I love aboot SV is it cooks evenly from end to end of the meat, no matter what varying thickness there is. Great job bro! Beautiful.

Craig, any comments...

[bigmikey]

I'm convinced

[Wingman]

Outstanding plate and look at that hunk of Bovine bliss!! I have to admit... I'm liking this Sous Vide hot tub gig way more than I thought I would.
Have some Bovine !

[AJ]

Amazing cook Marty! Definitely worthy!

[Doug S.]

Mmmmm

[Mark R]

Nize work HotTubMo! Excellent stuff right there!

[barkonbutts]

Holy molely... that is keller-- !!

[Bearcarver]

Done to perfection! What I love aboot SV is it cooks evenly from end to end of the meat, no matter what varying thickness there is. Great job bro! Beautiful.

Craig, any comments...

Yup----Just like a consistent 220° in my Smoker for about 4 hours.

Nice Job, Marty!!


Bear

[Conumdrum]

I need to get one. Nice looking meat heaven there.

[jwbtulsa]

Ahh Marty, if we only lived closer. I would make a great neighbor. Nice job.

[Fishawn]

Killer plate!

[minnbill]

Wow ,you guys killed it there

[The Old Fat Guy]

Terrific and different way to reverse sear. Nice.

Point.

The Old Fat Guy.