Sous vide

[jonumberone]

Did a small 5lb rib roast yesterday.
First time I was really happy with the sear I got in a cast iron pan.
This time I used way more oil. Somewhere between 1/3 and 1/2 an inch.
A little bit more mess, but it rally helped the Maillard reaction along.
Did this a little more well to appease my wife. 134° for 4.5 hours.





I was shocked at the large chunks of fat when I cut into it.
From the outside there was no indication that there would be that much fat.
But it was really easy to just eat around it.



Honestly, it was one of the best rib roasts I have made.
I let the roast wet age for close to 60 days, and it really showed in unbelievable tenderness that I have never achieved before.