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re: Sous Vide Rib Roast

Posted on 12/24/17 at 7:36 am to
Posted by BigDropper
Member since Jul 2009
7667 posts
Posted on 12/24/17 at 7:36 am to
Follow Jibbajabba's advice. I've never cooked a rib roast sous vide but, I sous vide ribeyes to 135°F mainly to make the fat palatable. Personally, I would reverse sear that thing.
Posted by Janky
Team Primo
Member since Jun 2011
35957 posts
Posted on 12/24/17 at 7:41 am to
My father is cooking it and I thought Sous vide would be fool proof for him. If he does a reverse sear how long will it take to get to 135 assuming cooking at 225?
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