Post by BBQ Butcher on Dec 25, 2018 17:38:08 GMT -5
No grill, no large bags for my sous vide so I reverted back to my old days and the oven
A 7-lb USDA Choice rib roast with the rib bones loosened and tied back onto the meat. It was seasoned with kosher salt, black pepper, granulated garlic and rosemary (all sides, including the rib bones). I let it come completely to room temperature, approx 2 hours, and then into a 400° oven for 30 minutes and I then turned down the heat to 325°.
In the oven for 2 hr and 15 minutes and internal temp was 123°, I removed the roast to the counter and loosely tented with heavy duty foil for another 30 minutes while I finished up with the side dishes. Here the bones have been removed and ready to carve the meat
Just about perfect for any ones likes (except well done!!)
Even after that long rest there was still plenty of juice
Plated and served
Dinner was finished with homemade raspberry jelly roll