Quote:
Originally Posted by Zevo
Why would you sous vide a prime rib?? I can understand for a cheaper cut to get it more tender but seems like a total waste for an already good, tender piece of meat. Doing a prime rib in the oven is one of easiest things to cook.
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Two reasons I want to try it:
-Its likely to be slightly juicier; and
-You can dial in the temperature to the exact doneness you want and it will be consistently that donneness all the way through.
Our prime rib turned out great in the oven, but there was a lot of probe checking and I noticed that different parts of the roast were cooking at different speeds.