Rib Roast

Use for 6 - 11 people. End result should be slightly more than medium rare.

Author

mamacook

Prep Time: 00:10

Recipe Time: 10:00

Temperature : 134F / 56.7C

Ingredients

• 4.5 pound rib roast
• Dry rub such as Weber Garlic and Herbs
• 32 ounces beef broth

Directions

1. Set your Anova Sous Vide Precision Cooker to 134ºF / 56.7ºC
2. Rub roast on all sides with dry rub.
3. Place in a zip lock bag and remove all the air before sealing.
4. Place in the water bath for 8 - 12 hours.
5. Remove meat from bag, retaining the juices and blot dry with paper towels.
6. Place in a 425 degree oven until the surface crisps, about 10 minutes.
7. Meanwhile heat the juices with 32 ounces beef broth in a frying pan until liquid is reduced by half.
8. Remove roast from the oven, cover with aluminum foil and rest for 10 minutes.
9. Serve with au jus.

__placeholder__

1. __placeholder__