On 11/22/2016 10:18 AM, xmdp wrote:
> I'm looking for something a little different this year. Typically I'll dredge the roast in seasoned flour and throw it in a very hot (450F) oven for 15 minutes then lower it to 325F until medium rare.
>
> Any recommendations?
>

I like your idea of dredging the roast in flour and browning the
surface. Sous vide seems perfect for a rib roast. Alternatively, you
could do this simple method.

http://www.seriouseats.com/2014/12/f...prime-rib.html