re: Sous vide a bone in ribeye roast?

I mean, I don't see why you would leave the ribs on it. They don't give it any more flavor (that has been debunked, although I admit it is subjective), you have to remove them before cutting it up anyway, and dang near half the roast you won't be able to sear and get a good crust on because the bones will be in the way. Add in that any seasonings you put on it will not get to the meat because it won't penetrate that deeply through the bones, and I would cut them off and cook them separately. I mean, I guess you can cut them mostly off like someone suggested and season between them and tie them back on, but why?

Folks get enamored by eating a bone in ribeye because the meat next to the bone is the best. Well, it's the best because it is the last thing to cook (it's always the rarest), and the rest of the steak is overdone. That's just my opinion anyway. Cut the ribs off, tie it up round, and go to town on the sous vide.