Sous Vide Prime Rib
Loved it. Forgot to get a picture once it was sliced.
3 lb Bone-In Prime Rib Roast
Fresh Ground Pepper
4-6 sprigs Fresh Rosemary
2 Egg Whites
1 quart Beef Stock
Generously Salt the Beef and place on a cooling rack over a sheet pan in your fridge overnight.
Either vacuum pack the Beef or place it in a very large zipper bag and use the immersion method to remove any air.
Set Sous Vide cooker to 132°F.
Place wrapped beef in the water bath and leave for 6 hours.
Preheat your oven to 425°F before the 6 hours is up.
Remove the beef from the bag and save the cooking liquids. Pat the meat dry.
Combine Pepper, Garlic Powder, and Rosemary.
Brush the beef with the Egg Whites and then coat with spice mixture.
Place beef on a sheet pan with baking rack and roast in the oven for 10-15 minutes, until the crust is dark golden brown. Remove the roast from the oven and let rest for 10-15 minutes before carving.
While the roast rests, in a large sauce pan, bring the sous vide cooking liquid and Beef Stock to a boil, reduce heat, and simmer until reduced by half. Skim off any solids that float to the top.
Using a sharp knife (I use a fish knife) cut around the bones to remove them in one piece. Save this for snacks for tomorrow. Slice the roast into half-inch thick slices. Serve with the beef jus.