Prime Rib Roast
Ingredients for 1
Sprigs of Rosemary
Sprigs of Thyme
Maldon Sea Salt Flakes
Garlic Powder Granulated
Virgin Olive Oil
Mesquite Lump Charcoal- I use Lazzari
Set your Anova Sous Vide Precision Cooker to 134ºF / 56.7ºC
Wash and dry and season meat with salt, pepper, and garlic powder.
Bag, with fresh Rosemary and Thyme. Sous vide for 4.5 hours.
Build a roaring fire in the Kamado and bring to 500F to 700F.
Remove from bag tap dry. Season again and gently rub on the olive oil. I leave the Rosemary and Thyme on there it will burn up and flavor the meat some more.
Once the coals are white I close all vents to reduce flare-up. Sear all sides of the meat on highest grill, with Kamado lid closed.
Sear on the high heat heat to brown and get a nice crust with plenty of Maillard reaction.
Remove, cover loosely and allow to rest ten minutes.