Prime rib roast
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Ingredients for 6
3 bone prime rib roast trimmed
Lawry’s coarse ground garlic salt
Fresh black pepper
Crushed rosemary
Directions
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Step 1
Cut the roast away from the bone and season ALL surfaces liberally with Lawrys coarse ground garlic salt. Tie roast back to the ribs with butchers twine. And season the cap with black pepper and crushed rosemary.
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Step 2
Place the seasoned roast on a roasting rack and place in the refrigerator to dry brine for 12-24 hours.
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Step 3
Bag and seal the roast using your preferred method.
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Step 4
Sous vide at 132F for 8-10 hours (depending on if closer to 6 or 8 lbs)
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Step 5
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Step 6
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Finishing Steps
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Step 0
Pat the roast dry with paper towels and place ribs down on a roasting rack and pan. Pre heat oven to 500 degrees. Let the roast rest while the oven come up to temp. Put in the 500 deg oven for 10-15 min to sear.
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Step 1
Slice and enjoy.