BWan's Rib Roast

My take on a sous vide rib roast. Simple and tasty.

Author

Brian Wan

Been cooking for 15yrs. Grew up in the restaurant business with family.

Prep Time: 00:00

Recipe Time: 08:30

Temperature : 125F / 51.7C

Ingredients

• Sea salt fine
• Black pepper fine
• Thyme dried
• Oregano dried
• Thyme fresh
• Rosemary fresh
• Chopped garlic
• Unsalted butter

Directions

1. Coat entire roast with salt, pepper, thyme and oregano.
2. Use a cheese cloth and wrap roast and set on a drying rack in a tray in the fridge over night.
3. Leave unsalted butter out over night to soften. Then mix in a bowl with fresh thyme, rosemary, chopped garlic, and pepper.
4. The next day take roast out of fridge and uncover and vacuum seal it.
5. Set sous vide to 125* Once to temp, place roast in water bath and cook for 8.5 hrs

Finishing Steps

1. Preheat oven to 450* before taking out of bath. Give yourself at least 20 min rest time before cutting. So time it right.
2. 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
3. Place your roast in the oven for 20 min
4. After 20 min take it out of the oven and let it rest for at least 20 min.
5. After the resting, slice down the bone, slice your size and plate