I had never heard of Sous Vide so this was new to me at the time. I did have a vacuum sealer which works well with this type of cooking meat in a sealed air evacuated plastic bag in a hot water bath for an extended period of time. The result is incredibly tender. Great way to cook brisket, ribs, and short ribs so you do not need to spend hours standing around a smokey barbecue grill. I have cooked things in a pot on a bench in the garage. Toward the end you remove and grill for or broil for the last hour to get a crust or some char on the surface or for a smoke flavor. Also works on chicken and probably turkey.
I have used Sous Vide to cook Prime Rib. This pretty much your Prime Rib recipe done using Sous Vide! Their note on time and temperature:
"Time and Temperature
We found that cooking the rib roast at 56C/133F for 8 hours is the perfect combination. Leaving the roast in for 8 hours breaks down the connective tissue (collagen), which results in an extremely tender roast. Also, cooking it at a temperature of 133F is the sweet spot for that perfect edge-to-edge beautiful rosy color."
Sous-vide Prime Rib with Wine Reduction
At this time I do not use my cooker often. I do not generally cook large roasts except on holidays and tend to avoid anything I cannot throw together in longer than 20-30 min. ( Intermittent Fasting and sort-of Keto cooking is part of that focus)
Thanx for the sous vide lesson.......your successes with it is a good endorsement
I’ve started making my Pot Roasts with this recipe and it is superb!
https://www.thespruceeats.com/coffee-pot-roast-3059802
Note: Any herbs you like are fine. I usually have fresh Rosemary on hand, so I use that vs. the Thyme. I cut two 6” pieces and saute them with the onions and garlic, then fish them out before I put the raost in the oven.
Made that roast for supper last night. Told Beau we’re having a selection of leftovers for supper tonight. He said, ‘That’s fine. Just don’t FORCE ME to eat any of that awful Pot Roast!’ *WINK*