On 2016-11-22 4:14 PM, dsi1 wrote:
> 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

It is not a surprise that even your linked article says sous vide is not
a good way to cook a prime rib.