The prime rib was roasted at 200° F to 123° internal temperature and then reverse seared.
The pommes puree had some of the butter replaced with rendered bacon fat. Then fresh mini mozzarella balls and chives were added.
The carrots are pretty much as described.
My boys declared the potatoes to be the hit of the night, which I get. Dang are they rich!
Big fan. By the by, I recently learned how to make chuck roast, yes, chuck roast, have the consistency and taste of Prime Rib through a 24 hour sous vide, then one minute each side pan sear. Knocked my socks off.
I need to try this. What was your sous vide temperature?
worked like a charm. well seasoned 3lbs roast. vacuum sealed. 135 for 24 hrs.
Speaking my language. Sous vide is rad. Will def have to try this.
Thank you! I’ll try that the next time it’s on sale.