Prime Rib!!! What did you have for dinner today?
 

Had my mother and mother-in-law over today for dinner..Sous Vide was the tool for this one. Started with. 15# CAB prime ribeye aged to 40 days..heavy kosher salt and then vacuumed packed. Rested in fridge for 8 hours and then into the Sous vide for 14 hours at 133 degrees. Took it out of the bath, drained the juices for au jus, patted dry then an egg wash baste and crusted with fresh rosemary, black,green and pink cracked pepper and garlic. Went into. 425 degree oven for 15 min to set the crust and let it rest for 15 min. This was the best prime rib I have ever had.
http://forums.pelicanparts.com/uploa...1589148972.jpg

That looks absolutely delicious!
15 lbs?..must take a large tub for that.
The largest I've done in mine is prob 5 lbs.

Secrete weapon...igloo cooler.