Had a nice 4-bone USDA Choice rib roast that I was planning on sous-viding for Christmas Eve. At the last minute I realized I didn't have a bag big enough to hold the roast Sooooo, ended up cooking it traditionally in the oven, which, by the way it turned out great
As we all know the bones on the back of the rib will not be "done" after a couple of hours in the oven. The roast and the bones were seasoned with just salt, pepper, garlic and rosemary. Here are the bones separated from the roast after about 2½ hours.
After a couple of days I vacuum packed the pre-cooked ribs and put them in the sous-vide at 155° for 25 hours. Slathered with a little bbq sauce and under the broiler for 15 minutes
Wow!!! These were great and bite thru tender I had to take a good sized bite from one of the ribs before I took the pic