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This week’s recipe is for Perfect Prime Rib.
3- 4 pound boneless or bone-in Prime Rib
Sous vide bag
1 cup of Rosemary rub
Take a couple of stems of rosemary and a stem of thyme and place in a food processor. Chop until fine. Add 1 cup of kosher salt, garlic and pepper. Chop until herbs are as small as you would like, then add olive oil to reach a sandy consistency.
Apply the rosemary rub liberally to the meat, you might not use the whole cup, but it holds really well.
Pre-sear the meat in a heavy bottom pan, then place in plastic bag and seal. Sous vide at 130 degrees, or your desired doneness and cook for anywhere between 5 hours to 12 hours. Once done in the water bath, place on a cookie sheet and roast at 500 degrees for about 10 minutes, then serve.