Dry Aged Bone-In Ribeye

3 inch bone in ribeyes

Author

wduncan1983

Prep Time: 00:00

Recipe Time: 03:00

Temperature : 135F / 57.2C

Ingredients

• Herbs

Directions

1. Set your Anova Sous Vide Precision Cooker to 135.0ºF / 57.2ºC.