How do you make a prime rib roast without the roast?
Start with a couple of 2" thick ribeye's
Season the edges heavily with black pepper and thyme. Then sear these edges on a screaming hot CI skillet. Yeah, that's right, 2" thick steaks stand on their own in a skillet. The idea is to form a crust like you would see on a properly cooked rib roast.
Seared edges and the steaks are ready for a 134° bath.
After 2 hours I got this. I did not sear again as I was looking for the texture of a roast.
Made an au jou out of skillet fond, beef broth, and bag juice. The taste and texture of these steaks was pretty much spot on to what you would expect a rib roast to taste like. This experiment was a success!
Twas my first excursion into the fine art of sous vide. I read a bit but finagled most of it from here. I'm still not sure what to make of this. Sous Vide produces odd looking finishes, and odd looking photos, but the faux roast tasted PDG. More experimentation is in order. Thinking Flatiron Steaks and Short Ribs. Any advice would be well accepted.