re: Sous Vide Rib Roast

A blogger I like recently wrote up some notes on sous vide rib roasts.

He cooks 6 to 10 hours at 133°F for what he calls medium-rare plus. Adjust down a bit if you want it pinker.

LINK

Kenji at Serious Eats is usually a big sous vide fan, but he says he "a lot of the deep, roasted flavor notes that you get from meat roasted in the open air are completely absent." For meat temps when roasting, he gives this guide:

120-125°F for rare, 130°F for medium-rare, or 135°F for medium to medium-well.

The Food Lab's Definitive Guide to Prime Rib