Sous Vide & Grilled Prime Rib

Though we are not huge (slabs of) red meat eaters, this is an irresistible, special occasion treat.

Given that the grilling is the most impressive step and the flames are de rigeur, I am posting the "London Christmas 2019 15lb Prime Rib grilled on the Egg" event that almost prompted a good garden hose extinguishing!

When we recreated the sous vide version Stateside at Easter, it was a little less impressive!

The pre-sous vide sear.

The six hours Sous Vide at 55ºC assure that the meat is cooked to pink perfection throughout and the connective tissues are broken down, so no tough, stringy bits left on the side of the plate. The Sous Vide minimizes the need to murder it on the grill and/or put it in the oven to get up to temp.