Mini Prime Rib
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After the holidays, I hit the local supermarket looking for sales on rib roasts. Sure enough, I found this 5.5 pound beauty for $6/lb. I was going to try quartering it but decided to go huge, and split it.
One half is vacuum packed in my freezer. The other half was slow cooked sous vide. I decided to finish it in a 550F oven instead of with my torch for a more robust crust.
I deglazed the roasting pan with the juice left in the bag after the sous vide cooking, and then added mushrooms, red wine vinegar, and some butter for the sauce.
#jerfood
One half is vacuum packed in my freezer. The other half was slow cooked sous vide. I decided to finish it in a 550F oven instead of with my torch for a more robust crust.
I deglazed the roasting pan with the juice left in the bag after the sous vide cooking, and then added mushrooms, red wine vinegar, and some butter for the sauce.
#jerfood
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Too much fat lumps and tendon lines for me.
Having watching the recent ads for t-bones, sirloin and ribeye on either side, cheap form the mega-vendor from Hell, I'm tempted.
In any event, you can see in the cooked photo that there was a smaller vein of fat running through the cut lengthwise which really helped keep everything juicy and tasty. I prefer this cut above all others because the flavor, texture, and fat content are all superior to cuts like sirloin, New York strip, tri tip, etc.
I like beef in plenty of other forms and contexts too but I never like A Steak better than I like that.