BWan's Rib Roast
Been cooking for 15yrs. Grew up in the restaurant business with family.
Shop Sous Vide Cookers
Precision® Cookers
Perfect results in a few simple steps.
Ingredients for 4
Sea salt fine
Black pepper fine
Thyme dried
Oregano dried
Thyme fresh
Rosemary fresh
Chopped garlic
Unsalted butter
Directions
-
Step 1
Coat entire roast with salt, pepper, thyme and oregano.
-
Step 2
Use a cheese cloth and wrap roast and set on a drying rack in a tray in the fridge over night.
-
Step 3
Leave unsalted butter out over night to soften. Then mix in a bowl with fresh thyme, rosemary, chopped garlic, and pepper.
-
Step 4
The next day take roast out of fridge and uncover and vacuum seal it.
-
Step 5
Set sous vide to 125* Once to temp, place roast in water bath and cook for 8.5 hrs
-
Finishing Steps
-
Step 0
Preheat oven to 450* before taking out of bath. Give yourself at least 20 min rest time before cutting. So time it right.
-
Step 1
Take your roast out of bath and out of bag. Pat dry with paper towels. Coat your roast with the butter mix and place on a tray
-
Step 2
Place your roast in the oven for 20 min
-
Step 3
After 20 min take it out of the oven and let it rest for at least 20 min.
-
Step 4
After the resting, slice down the bone, slice your size and plate