Standing rib roast

10 lb bone in standing rib roast. Finish on the grill.

Author

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Prep Time: 99:00

Recipe Time: 06:00

Temperature : 138F / 58.9C

Ingredients

• 10 lb standing rib roast
• Montreal steak seasoning
• Canola cookie

Directions

1. Wrap rib roast in cheese cloth and dry in the refrigerator for 24 hours. Replace cheese cloth with fresh cheese cloth and place in the refrigerator air at least 4 days. Take the cheese cloth off and inspect to be sure no treads are stuck to the roast. The roast should be dry and firm. Add canola oil to the surface of the roast and cover in Montreal steak seasoning. Vacuum seal and sous vide for 6 hours. I use 138 for medium to medium rare. 132 would produce rare. Remove and reserve the juice. Sear on the grill about 2 minutes on all 6 sides.

Finishing Steps